What ingredient is commonly used to thicken Bavarian cream?

Bavarian cream, a classic dessert known for its creamy and smooth texture, typically relies on gelatin as the thickening agent. Gelatin serves several purposes in this preparation: it helps to stabilize the cream, giving it the right consistency while also allowing it to set properly after chilling.

In the context of Bavarian cream, gelatin is preferred because it provides a delicate texture that complements the lightness of the whipped cream and the richness of the custard base. When dissolved in warm liquid and then combined with the other components of the dessert, gelatin effectively creates a cohesive structure that helps the cream hold its shape once it is set in the refrigerator.

Other thickening agents, such as flour or cornstarch, are more commonly used in different types of sauces or custards but do not achieve the same delicate balance and mouthfeel that gelatin offers for Bavarian cream. Meanwhile, butter, while it contributes richness when used in some recipes, does not function as a thickening agent and would not provide the desired stability required for Bavarian cream.