Creamy Vanilla Filling Recipes

VANILLA CREAM FILLING

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and shortening until well combined. With mixer on low speed, gradually add the confectioners' sugar, and continue beating until light and fluffy, about 2 minutes. Add the vanilla, and beat to combine. Set aside at room temperature until ready to use.

CREAMY VANILLA PUDDING

Steps:

• Place 2 cups milk and salt in a saucepan. Sprinkle sugar on milk and do not stir; heat over medium-high. Quickly combine cornstarch with remaining milk; add egg yolks and mix well. When milk comes to a full boil, remove saucepan from the heat and stir in cornstarch mixture. Pudding will begin to thicken. Return to the heat and cook for 1 minute. Remove from the heat; stir in vanilla and butter. Pour into individual dishes. Serve warm.

VANILLA PASTRY CREAM

Steps:

• Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.
• Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.
• When the milk just begins to boil, remove from heat and remove vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.
• Remove from heat and add the butter. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.

VANILLA CREAM FILLING FOR DOUGHNUTS

Steps:

• Mix flour, sugar, and salt together.
• Add the dry ingredients to the scalded milk--add all slowly/stirring.
• Heat over a double boiler until thick and smooth. **about 15 minutes**.
• Add butter.
• Pour mixture over the egg yolks, stirring constantly.
• Cool and add vanilla.

CREAMY VANILLA FILLING

Steps:

• Using an electric mixer, beat room-temperature unsalted butter until light and fluffy. With mixer on medium, beat in 1 cup confectioners' sugar, at a time, scraping down bowl as necessary. Add 1/2 teaspoon pure vanilla extract; increase speed to high, and beat until filling is light and fluffy, 5 minutes.

VANILLA CREAM FILLING

Steps:

• 1. In small saucepan, combine sugar, flour and salt mix well. Gradually stir in milk until smooth. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove saucepan from heat.2. In small bowl, beat egg yolks. Stir about 1/4 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over low heat, stirring constantly, until mixture boils.3. Remove saucepan from heat. Stir in margarine and vanilla. Cover cool 30 minutes or until completely cooled, stirring occasionally.Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 70 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 1 g 5% * Cholesterol: 40 mg 13% * Sodium: 70 mg 3% * Total Carbohydrate: 11 g 4% * Dietary Fiber: 0 g 0% * Sugars: 10 g * Protein: 2 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 4% * Iron: 0% * Dietary Exchanges: 1/2 Starch, 1/2 Fruit or 1 CarbohydrateVariationsButterscotch Cream Filling: Substitute 2/3 cup firmly packed brown sugar for sugar Yield: 1 2/3 cupsChocolate Cream Filling: Increase sugar to 3/4 cup and add 1 oz. unsweetened chocolate, melted, or 1 envelope premelted unsweetened chocolate with the sugar. Yield: 1 2/3 cupsCoconut Cream Filling: Stir in 1/3 cup flaked coconut with vanilla. Yield: 1 2/3 cupsSee Cook's Note: Frostings and Fillings and Cook's Note: Frosting Finishes

VANILLA CREAM FILLING

Steps:

• With an electric mixer, cream butter and shortening until well combined. On low speed, gradually add confectioners' sugar and continue beating until light and fluffy, about 2 minutes. Add vanilla and beat to combine. Set aside at room temperature until ready to use.

VANILLA BEAN PASTRY CREAM

Steps:

• Place whole egg and 2 egg yolks into a mixing bowl. Add sugar, corn starch, and salt. Whisk together completely until mixture turns from yellow to a very page creamy color and is slightly thickened, 5 to 8 minutes.
• Place milk in a saucepan. Split vanilla bean lengthwise. Scrape the cut side with a paring knife to extract the seeds (paste). Add the seeds to the milk. Heat over medium-high heat, stirring occasionally, until milk just barely starts to simmer and a few small bubbles appear on the surface. Remove from heat. Whisk hot milk into egg mixture, starting with a small splash then incorporating the rest. Pour mixture back into saucepan.
• Place pan over medium-low heat and continue to whisk until mixture begin to thicken, 3 to 5 minutes. Remove from heat and let it cool 5 minutes. Add chunks of butter and whisk until butter melts into the warm milk mixture. Pass mixture through a fine mesh strainer to remove and chunks of cooked egg or vanilla seeds. Cover surface with plastic to keep it from discoloring; refrigerate until thoroughly chilled 2 to 3 hours.

EASY CREAM PUFFS WITH VANILLA FILLING

Steps:

• For the puffs: Preheat oven to 400.
• Heat water and butter to a rolling boil in a medium sized saucepan. Turn heat down to low, and stir in flour with wooden spoon. Stir vigorously over low heat about 1 minute or until mixture forms a ball.
• Remove from heat, and either place mixture into stand mixer or have a hand mixer ready. Add eggs all at one time, and beat everything together until smooth and shiny.
• Drop dough by scant 1/4 cup 3 inches apart onto ungreased baking sheet.
• Bake 35-40 minutes until puffed and golden brown. (Do not pull out too early or they will "fall." It is better to slightly overbake than to underbake!).
• Remove from oven, and cool to room temperature.
• For the filling: While the puffs are baking, in a medium to large mixer bowl, blend pudding with milk until all lumps are gone on low speed.
• Add whipping cream, and beat on medium speed for two minutes or until soft to semi-firm peaks form. Refrigerate mixture until puffs are ready to be filled.
• For the icing: Melt chocolate and butter over low heat in small saucepan. Remove from heat; stir in confectioner's sugar and about 2 tablespoons of hot water (more or less). Beat until smooth. Consistency should be able to "drizzle.".
• Assembly: Either cut tops off completely, or cut to the back to leave a "hinge." Fill puffs with pudding mix, replace tops, then drizzle with chocolate icing. Refrigerate until serving time. Best served day of.