Vanilla Cream Filling Recipes

VANILLA BUTTERCREAM FILLING

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.

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.

CHOCOLATE SANDWICH COOKIES WITH VANILLA-CREAM FILLING

Steps:

• Set 2 racks in the middle and upper third of the oven and preheat to 375 degrees. In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt and sugar. While pulsing or on low speed, add the butter, then the egg. Process or beat until the dough is thoroughly blended and massed together. Drop rounded teaspoons of batter onto nonstick or parchment-lined cookie sheets at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little. Bake for 9 minutes, turning the pans once for even baking, until the cookies are set. Set the cookie sheets on a rack to cool.
• Vanilla-Cream Filling: Put the butter and shortening in a mixing bowl and, at low speed, gradually beat in the confectioners' sugar and vanilla, until blended. Turn the mixer up to high and beat for 2 or 3 minutes more, until fluffy.
• With a pastry bag fitted with a 1/2-inch tip, pipe teaspoon size blobs of filling onto the tops of half the cookies. Keeping the smooth bottoms of the cookies facing up, flip the remaining cookies on top of the filling and lightly press to form sandwiches.

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

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 CREAM PIE

Steps:

• in saucepan, combine sugar, flour, and salt; gradually stir in milk.
• Cook and stir over medium heat till mixture boils and thickens.
• Cook 2 minutes longer.
• Remove from heat.
• Stir small amount hot mixture into yolks.
• Return to hot mixture; cook 2 minutes stirring constantly.
• Remove from heat.
• Add butter and vanilla; cool to room temperature.
• Pour into baked pie shell----> Meringue: Beat 3 egg whites with cream of tartar and vanilla.
• Gradually add 6 Tbsp sugar till soft peaks form, spread atop pie.
• Bake in moderate oven 350°F 12 to 15 minutes.
• Variations of Vanilla Cream Pie-------------.
• Banana or Coconut or Butterscotch or Chocolate or Pineapple.
• Follow directions for vanilla cream pie substituting the following: for butterscotch pie substitute 1 cup brown sugar and use 3 Tbsp butter.
• For chocolate increase sugar to 1 cup and use approximately 4 tbsp cocoa.
• For banana layer three sliced bananas on crust and pour pie filling over.
• For pineapple, drain 1 8 oz can of crushed pineapple and stir into cream filling.
• You may also make this into a pudding by using 3 cups of milk instead of 2.

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.

VANILLA CREAM–-FILLED DOUGHNUTS

Steps:

• In a stand mixer fitted with the dough hook, combine the yeast and milk. Stir together briefly, then let sit for about 1 minute to dissolve the yeast. Add the flour, 1/3 cup (70 grams) of the sugar, the salt, and the eggs and mix on low speed for about 1 minute, or until the dough comes together. Then, still on low speed, mix for another 2 to 3 minutes to develop the dough further. Now, begin to add the butter, a few pieces at a time, and continue to mix for 5 to 6 minutes, or until the butter is fully incorporated and the dough is soft and cohesive.
• Remove the dough from the bowl, wrap tightly in plastic wrap, and refrigerate for at least 6 hours or up to 15 hours.
• Lightly flour a baking sheet. On a well-floured work surface, roll out the dough into a 12-inch square about 1/2 inch thick. Using a 3 1/2- to 4-inch round biscuit cutter, cut out 9 doughnuts. Arrange them on the prepared baking sheet, cover with plastic wrap, and place in a warm spot to proof for 2 to 3 hours, or until they are about doubled in height and feel poufy and pillowy.
• When ready to fry, line a tray or baking sheet large enough to hold the doughnuts with paper towels. Pour oil to a depth of about 3 inches into a large, heavy saucepan and heat over medium-high heat until hot. To test the oil, throw in a pinch of flour. If it sizzles on contact, the oil is ready. (It should be 350 degrees if you are using a thermometer.) Working in batches, place the doughnuts in the hot oil, being careful not to crowd them. Fry on the first side for 2 to 3 minutes, or until brown. Then gently flip them and fry for another 2 to 3 minutes, or until brown on the second side. Using a slotted spoon, transfer the doughnuts to the prepared tray and let cool for a few minutes, or until cool enough to handle.
• Place the remaining 1 cup (200 grams) sugar in a small bowl. One at a time, toss the warm doughnuts in the sugar to coat evenly. As each doughnut is coated, return it to the tray to cool completely. This will take 30 to 40 minutes.
• To make the vanilla cream filling: While the doughnuts are cooking, whip the heavy cream until it holds stiff peaks. Using a rubber spatula, fold it into the pastry cream . You should have about 3 cups.
• When doughnuts are completely cooled, poke a hole in the side of each doughnut, spacing it equidistant between the top and bottom. Fit a pastry bag with a small round tip and fill the bag with the filling. Squirt about 1/3 cup filling into each doughnut. Serve immediately.

VANILLA CREAM PUFFS

Steps:

• In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. , Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny., Drop by 1/4 cupfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough inside. Cool puffs., In a bowl, beat the milk, pudding mix and extract on low speed for 2 minutes. Let stand for 5 minutes. Fold in whipped cream. Fill cream puffs; replace tops., In a heavy saucepan, combine glaze ingredients. Cook and stir over low heat until chocolate is melted and mixture is smooth. Drizzle over cream puffs. Chill for at least 1 hour before serving. Refrigerate leftovers.