Today we’re making a simple little vanilla cream for baby, with no added sugar and just a few ingredients: milk, cornstarch for texture, and vanilla because it tastes so good!
The result is a creamy, gentle, smooth dessert that can be offered in a small amount as dessert or as a snack, alongside baby’s meal. You can use:
- breast milk,
- or infant formula,
- or whole milk (better for older babies, and depending on your pediatrician’s advice).
This cream may be suitable for a baby who is already comfortable with spoon-fed textures, generally around 6 months, to be adapted depending on your child’s development and your pediatrician’s recommendations.
I love this recipe because it is super easy to make and really takes very little time!
Ingredients
(Makes about 1 large baby portion)
Optional:
How to Make Vanilla Cream for Baby
Prepare the vanilla
If using a vanilla bean:
- split it in half lengthwise,
- scrape out the tiny seeds with the tip of a knife,
- keep both the seeds and the pod.
Dissolve the cornstarch
Pour the milk into a small saucepan and add the level tablespoon of cornstarch.
Whisk well (or stir with a small spoon) until the mixture is smooth and lump-free.
Add the vanilla
Then add the vanilla seeds and the pod, or a few drops of natural vanilla extract if you are not using a pod. Stir again.
Thicken the cream
Place the saucepan over low to medium heat.
Stir constantly with a whisk or spatula, scraping the bottom and sides well so the cream does not stick.
The cream will start to thicken after a few minutes. At first, it may feel like nothing is happening, then the texture becomes more coating, like a little dessert cream. When the cream coats the spoon well (it clings and forms a film), turn off the heat.
If the cream thickens too quickly, you can add a tiny splash of milk and stir off the heat to adjust the texture.
Remove the vanilla pod
If you used a vanilla pod, remove it from the saucepan.
Whisk one last time to smooth out the cream.
Pour into small jars and let cool
Pour the cream into 1 to 2 small ramekins or baby-friendly jars.
First let it cool at room temperature, then place it in the refrigerator until the cream is cold and set. Before serving it to baby, you can take it out a little in advance so it is not icy cold, or stir it gently to bring back a softer texture.
How to Serve This Vanilla Cream to Baby
Serve this cream in a small portion, as part of a meal or as a snack.
You can:
- serve it plain, as is,
- or add a spoonful of unsweetened fruit compote (apple, pear, banana, etc.) when serving to add a little fruit.
What if Baby Is Refusing Milk a Little?
This little vanilla cream can also be helpful for babies who tend to refuse breast milk or formula for a while, and we know that happens often! Here, baby gets the taste of milk, but in a different texture, more like a “dessert,” which some babies may accept more easily.
It should remain occasional. It does not fully replace baby’s main milk intake for the day, but you can offer it from time to time, in small amounts, and always discuss it with your pediatrician if the drop in milk intake continues or worries you.
Storage
- In the refrigerator
Store this vanilla cream for 24 hours in the refrigerator, in closed or well-covered small jars.
Before serving it to baby, you can stir it gently to loosen the texture. - Freezing
This type of cornstarch-thickened cream does not freeze very well (the texture may become grainy or release water).
It is best to make a small amount and eat it within 24 hours.
Variations
- Vanilla–banana cream
When serving, you can mash a little very ripe banana very finely and mix it into a spoonful of cream for older babies. It makes the cream even more delicious, still with no added sugar, only natural sweetness! - Vanilla cream with fruit compote
You can alternate: plain one day, with a little unsweetened fruit compote the next. This helps vary the flavors and get baby used to different tastes. - Thicker or thinner texture
If you prefer a slightly thinner cream, you can reduce the amount of cornstarch a little (for example, 2/3 tablespoon).
If you want it thicker, you can add just a tiny bit more. The idea is to keep a texture that is creamy, smooth, and easy to eat with a spoon.
Frequently Asked Questions About Baby Vanilla Cream
At what age can I offer this vanilla cream?
You can generally offer this type of vanilla cream when baby is already comfortable with smooth spoon-fed textures, often around 6 months. Serve it in a small amount, as part of a meal or as a snack.
What kind of milk should I use for this cream?
You can prepare this cream with different types of milk, depending on baby’s age and medical advice:
– breast milk,
– prepared infant formula,
– or whole milk (better for older babies, according to your pediatrician’s advice).
The principle stays the same: milk + cornstarch + vanilla.
How much cream should I offer baby?
This cream is still a small dessert / add-on; it does not replace a bottle or a full meal. As a guide, you can offer:
for a 6-month-old baby: a few spoonfuls, at the end of a meal or as a snack,
for older babies: a small ramekin (for example, half the batch), depending on appetite.
Follow baby’s hunger cues, and keep breast milk or infant formula as the main basis of baby’s diet until 12 months!
Can I sweeten this cream a little?
For babies, it is best to keep it unsweetened. Vanilla already adds a gentle flavor and perfumes the cream.
For older babies, you can optionally add a little fruit compote or very ripe mashed banana when serving, but there is no need to add sugar!
Can I freeze this vanilla cream?
Freezing is not ideal for this type of cornstarch-thickened cream: the texture may become grainy or release water after thawing.
It is best to make a small amount and eat it within 24 hours!
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