CREAM FILLING
An awesome filling from a TOH recipe for "Cream Cake Dessert" by Peggy Stott. The cake wasn't anything special, but the cream is incredible! She suggests filling a yellow cake with it for a potluck, instead of icing it. Cooking time includes cooling.
Provided by Random Rachel
Categories Dessert
Time 28m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour and milk. Bring to a boil and stir until thickened. Cool completely.
- Cream everything else with an electric mixer. Beat in the cooled milk until the sugar is dissolved.
- Use as you desire. It tastes alot like a hostess cake filling, and would go great in chocolate cupcakes.
Nutrition Facts : Calories 140.2, Fat 10.2, SaturatedFat 4.5, Cholesterol 13.9, Sodium 104.8, Carbohydrate 12.1, Fiber 0.1, Sugar 10, Protein 0.7
CREAM FILLING
If making both Pink Heart Sandwich Cookies and the Chocolate Heart Sandwich Cookies, just double this recipe.
Provided by Martha Stewart
Time 6m
Yield Makes 1 1/4 cups, enough to fill about 60 sandwich cookies of various sizes
Number Of Ingredients 5
Steps:
- Beat butter with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to low, and gradually add sugars, beating until thoroughly combined. Beat in vanilla. If filling is too thick to spread, beat in milk, 1 tablespoon at a time, until spreadable.
HEAVENLY CREME FILLED CUPCAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 18 cupcakes
Number Of Ingredients 21
Steps:
- For the cupcakes: Preheat the oven to 350 degrees. Thoroughly spray 18 muffin cups with baking spray.
- To make the cake batter, combine the flour, granulated sugar and salt. Set aside.
- In a separate container, combine the buttermilk, baking soda, vanilla and eggs. Stir to combine and set aside.
- In a saucepan, melt the butter over medium heat. Add the cocoa powder and stir to combine. Add the boiling water, allow to bubble for a few seconds and then turn off the heat.
- Pour the chocolate mixture over the flour mixture. Stir a few times to cool the chocolate. Pour the buttermilk mixture over the top and stir to combine.
- Fill muffin cups just over half full (do not overfill!). Bake for 13 to 15 minutes. Allow to cool for 5 minutes in the pan, and then remove the cupcakes and allow to cool completely on a baking rack.
- For the ganache: To make the ganache, heat the cream and corn syrup over medium heat. Chop the chocolate and add to a bowl. Add the vanilla to the cream mixture, and then pour the cream mixture over the top of the chopped chocolate. Whisk together until melted, smooth and glossy. Allow to cool slightly.
- For the creme filling: Whip together the butter and shortening until light and fluffy.
- Sift together the powdered sugar and salt and add it to the butter mixture in batches. Add the milk, then the vanilla, beating the whole time. Scrape the sides of the bowl, and beat until very light and fluffy. Put the filling into a pastry bag fitted with a medium tip.
- When the cupcakes are totally cool, insert the tip of the pastry bag into the bottom of the cupcake and fill with creme filling. When cupcakes are filled, spoon ganache so that it completely coats each cupcake OR dip to coat.
- Let them set before serving.
CREME FRAICHE FILLING
For a New Orleans-style twist on this creme fraiche filling, replace half the regular cream cheese with the Creole variety, which has a thick layer of cream on top and a slightly liquid layer on bottom; drain it before using, if desired.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 3 four-by-fourteen-inch tarts
Number Of Ingredients 4
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and vanilla until soft In a separate bowl, whisk creme fraiche with a balloon whisk until it holds soft peaks.
- Whisk a third of the creme fraiche into cream-cheese mixture to lighten. Fold in remaining creme fraiche while gradually sifting the confectioners' sugar over the top; fold just until combined. Cover with plastic wrap; place in refrigerator until ready to use, up to 2 hours.
CREME FILLING II
A sweet, uncooked pastry filling made with eggs, sugar, butter, water, lemon juice, and potato flour.
Provided by sal
Categories Desserts Fillings Cream Fillings
Time 10m
Yield 12
Number Of Ingredients 6
Steps:
- In a medium bowl, cream butter and sugar. Beat in eggs. Stir in potato flour, water and lemon juice. Chill until ready to use.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 19.1 g, Cholesterol 56.7 mg, Fat 5.1 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 2.8 g, Sodium 46.5 mg, Sugar 16.8 g
CREME HORN FILLING
I love those creme horns from the bakery. They're so light and flakey...and so rich! My favorite thing about them, though is the filling. When I worked at our local grocery store, the lady in the bakery gave me the recipe. It's been pared down quite a bit, but she said this was basically it, only they make it in pretty big batches.
Provided by Redneck Epicurean
Categories Dessert
Time 5m
Yield 1 batch
Number Of Ingredients 3
Steps:
- Whip ingredients with a mixer. Fill creme horns or cream puffs.
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