Easy Vanilla Cream Filling Recipes

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VANILLA CREAM FILLING



Vanilla Cream Filling image

This decadent vanilla cream makes the perfect filling for Cream-Filled Chocolate Sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 cup

Number Of Ingredients 4

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup solid vegetable shortening
3 1/2 cups confectioners' sugar
1 tablespoon pure vanilla extract

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.

VANILLA BUTTERCREAM FILLING



Vanilla Buttercream Filling image

Use this sweet, creamy filling in our Coconut Sandwich Cookies. This recipe also appears on the Martha Stewart Makes Cookies app for iPad.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 2 1/2 dozen sandwiches

Number Of Ingredients 3

1/2 cup (1 stick) unsalted butter, softened
1 cup confectioners' sugar
1/2 teaspoon pure vanilla extract

Steps:

  • Beat butter with an electric mixer on medium-high speed until creamy, about 2 minutes. Reduce speed to medium, and beat in confectioners' sugar, 1/2 cup at a time, scraping down side of bowl as necessary, until pale and fluffy, about 5 minutes. Add vanilla, and beat until smooth.

EASY CREAM PUFFS WITH VANILLA FILLING



Easy Cream Puffs With Vanilla Filling image

Every time my family has a get together, my Aunt Bev is in charge of bringing the cream puffs. No matter how many times I've asked her for the recipe, I continue to lose it. I figured posting it here would keep it at hand forever. Don't let the steps involved trick you--these will be the easiest (and most delicious!) puffs you'll ever try!

Provided by Battle in Seattle

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
1 (3 1/2 ounce) vanilla instant pudding mix
1 cup milk
2 cups heavy whipping cream, well chilled
1 ounce unsweetened chocolate
1 tablespoon butter
1 cup confectioners' sugar
2 tablespoons hot water

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.

Nutrition Facts : Calories 369.6, Fat 27.1, SaturatedFat 16.4, Cholesterol 150.6, Sodium 226.6, Carbohydrate 28.2, Fiber 0.7, Sugar 17.5, Protein 5

VANILLA PASTRY CREAM



Vanilla Pastry Cream image

The classic version of vanilla pudding. Quick and easy. If you wish, substitute 1 teaspoon of vanilla extract for the vanilla bean, adding it after the pastry cream is removed from heat.

Provided by Kevin Ryan

Categories     Desserts     Frostings and Icings

Yield 12

Number Of Ingredients 7

2 cups milk
½ cup white sugar
1 vanilla bean, halved lengthwise
6 egg yolks
4 tablespoons all-purpose flour
4 tablespoons unsalted butter
1 pinch salt

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.

Nutrition Facts : Calories 126.9 calories, Carbohydrate 13.7 g, Cholesterol 115.9 mg, Fat 6.9 g, Fiber 0.1 g, Protein 3 g, SaturatedFat 3.7 g, Sodium 34.1 mg, Sugar 11.4 g

CREAM FILLING



Cream Filling image

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

5 tablespoons flour
1 cup milk
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt

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

VANILLA CREAM FILLING



Vanilla Cream Filling image

Categories     Vanilla

Yield Makes about 1 cup

Number Of Ingredients 4

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup solid vegetable shortening
3 1/2 cups confectioners' sugar
1 tablespoon pure vanilla extract

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.

EASY CREAM PIE



Easy Cream Pie image

Fresh berries and cream pie-it's a simple, classic combination just like Grandma used to make. My version gets you out of the kitchen and into your lounge chair quickly. Enjoy! -Gina Nistico, Taste of Home Food Editor

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings

Number Of Ingredients 9

2-3/4 cups graham cracker crumbs
3/4 cup sugar, divided
1/2 cup butter, melted
1/4 cup cold water
1 envelope unflavored gelatin
2 packages (8 ounces each) cream cheese, softened
2 cups heavy whipping cream
2 teaspoons vanilla extract
Mixed fresh berries, optional

Steps:

  • Preheat oven to 350°. Combine cracker crumbs and 1/4 cup sugar with melted butter. Using the bottom of a glass, press cracker mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack., Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Beat cream cheese and remaining sugar until smooth. Slowly beat in cream and vanilla. Microwave gelatin on high until melted, about 10 seconds; beat into cream cheese mixture. Transfer filling to crust. Refrigerate, covered, until set, about 3 hours., If desired, top with mixed fresh berries.

Nutrition Facts : Calories 731 calories, Fat 56g fat (33g saturated fat), Cholesterol 156mg cholesterol, Sodium 445mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 1g fiber), Protein 8g protein.

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