Prep 8 mins
Cook 20 mins
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.
- 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
- 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.
This was wonderful. I filled chocolate, strawberry and vanilla cupcakes with this. I doubled the recipe and was able to fill 96 cupcakes and had plenty of filling to spare. Next time I will probably only make one batch. I put it the filling in a pastry bag with a #7 tip, push the tip in the cupcake until the tip was covered and squeezed. You can tell as you are squeezing that the cupcake is filling up, it will puff up a little bit. You have to be careful not to put in to much because the cupcake will start to crack. One good short squeeze does it.
Wonderful! I was looking for something akin to Krispy Kreme doughnuts filling. This isn't exactly "it", but my daughter says it's better! She asked if we could just eat this batch and make another. The recipe is SUPER simple as written. I would point out that the milk/flour mixture will form a skin as it cools, but it isn't a problem in the final result. The reviewer who found it thinner than expected must not have let the milk and flour thicken. In taste and texture I found it to be very much like the Italian Merengue Buttercream frosting I used on my daughter's wedding cake.
This filling just didn't work out for me. The flour and milk got too thick (I probably needed more milk, but I didn't want it to be runny), and whereas it did whip together nicely using an electric mixer, it just didn't live up to my hopes. I wanted to make "Hostess" cupcakes, so I made a batch of http://www.food.com/recipe/dark-chocolate-cake-2496 as cupcakes and used my inserter tool. NOTE: ***make sure the cupcakes are QUITE cool before filling!*** I though my cupcakes were sufficiently cooled, but the butter and shortening melted, leaving glops of flour milk inside. Now I'm wondering what I have against Cool Whip that I didn't use that instead. We've been eating the chocolate cupcakes, but throwing out the greasy and gloppy middles.
I wonder if a meringue would be a better fluffy base? Just add sugar and vanilla to egg whites and beat? Without the fat, it wouldn't melt in the cupcake ... but then again, what's wrong with Cool Whip? Just because I *usually* make my food from scratch doesn't mean there aren't a few exceptions.