Cream Filling

READY IN: 28mins
Recipe by Random Rachel

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.

Top Review by Sherri L.

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.

Ingredients Nutrition

Directions

  1. Combine flour and milk. Bring to a boil and stir until thickened. Cool completely.
  2. Cream everything else with an electric mixer. Beat in the cooled milk until the sugar is dissolved.
  3. Use as you desire. It tastes alot like a hostess cake filling, and would go great in chocolate cupcakes.

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