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.
- 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
Directions See How It's Made
- 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.