Weincreme (German White Wine Cream)

Nov 7, 2026 · By VanillaGoods

Dessert Custards puddings creams Medium

A pale, fluffy cream made by whisking white wine, egg yolks, sugar and lemon into a warm foam, then setting it softly and folding in whipped cream. It tastes clearly of the wine, with a fresh lemon edge and a texture between a mousse and a set custard. Makes 6 servings in about 3 hr 50 min.

Prep 25 min

Cook 10 min

Cooling 3 hr 15 min

Total 3 hr 50 min

Servings 6

Diet Gluten free

Ingredients

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servings

2 ¼ tsp (7 g)powdered gelatin
3 tbsp (45 ml)cold water
4 (72 g)egg yolks
½ cup (110 g)granulated sugar
1 cup (250 ml)white wine, Riesling or Silvaner, dry or off-dry
2 tbsp (30 ml)lemon juice
1 tsp (2 g)lemon zest, finely grated, plus a little to finish
1 cup (250 ml)heavy cream, cold

Fresh ingredient guides

LemonsHow to pick, season & nutrition · 24 kcal per 84 g

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Instructions

Sprinkle the powdered gelatin over the cold water in a small bowl and let it bloom for 5 minutes.
In a large heatproof bowl, whisk the egg yolks and granulated sugar until pale, then whisk in the white wine, lemon juice and most of the lemon zest.
Set the bowl over a pan of barely simmering water (the bowl should not touch the water) and whisk constantly until the mixture turns into a thick, pale foam that reaches 160°F (71°C), 8 to 10 minutes.
Take the bowl off the heat and whisk in the bloomed gelatin until it has completely dissolved.
Set the bowl in a larger bowl of ice water and whisk often until the cream is cool and begins to thicken and hold soft trails, 10 to 15 minutes.
Whip the heavy cream to soft peaks and fold it into the wine mixture in two additions until smooth.
Divide among six dessert glasses and refrigerate until set, at least 3 hours. Sprinkle with the remaining lemon zest before serving.

Tips

Choose a wine you enjoy drinking; its flavor carries straight through. A fruity Riesling is the classic choice.
Whisk the whole time over the water bath so the yolks cook evenly and do not scramble at the edges.
The wine is only warmed, so most of its alcohol remains; this is a dessert for adults.
Whisk the yolk and wine mixture over the water bath until it reaches 160°F (71°C). Contains alcohol.

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Recipe FAQ

How long does it take to make weincreme (german white wine cream)?

Plan on 25 minutes of prep and 10 minutes of cooking, plus 3 hours 15 minutes to chill and rest. The recipe makes 6 servings.

How should I store weincreme (german white wine cream)?

Cover and refrigerate up to 2 days. Do not freeze.

Can I make weincreme (german white wine cream) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Serve it with a glass of the same Riesling.

Variations

Individual dessert cups for a buffet: divide among twelve 3-oz (90 ml) cups and chill 2 hours instead of 3.
Grape-juice version for children: use 250 ml (1 cup) white grape juice instead of wine and reduce the sugar to 80 g (6 1/2 tbsp); method unchanged.
Sparkling wine cream (Sektcreme): use 250 ml (1 cup) dry German Sekt in place of the still wine; timing unchanged.
Unmolded cream: add 2 g (2/3 tsp) more gelatin, set in a lightly oiled 1-quart (1 L) mold for 5 hours, and turn out onto a plate.

Estimated · per serving

Nutrition

Per serving = 1 of 6 servings this recipe makes.

324 Calories / serving

18.1g Fat

26.4g Carbs

4.0g Protein

23.1g Sugar

Whole recipe (6 servings): ~1944 cal · 109g fat · 158g carbs · 24g protein · 139g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.