Cream Filling

"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."
photo by Random Rachel photo by Random Rachel
photo by Random Rachel
Ready In:




  • 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.

Questions & Replies

  1. what if you added cream cheese to this? i like to add Cream Cheese to frosting and cream fillings to cut the too sweet factor.


  1. 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.
  2. 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.
  3. The white cream filling is so easy ! My grandmother filled her donuts with this type of cream . The flour mixture sparked a memory , it is so rich .Piping filling donuts a breeze . Oh and they are so delightful it's a keeper. It Will be passed on to my granddaughter. Wado .
  4. I found this cream to be easy to make. Because i love more of a slight cream cheese flavor. I added 6oz of Phil. Cream Cheese. This put it over the top. I made it for cream horns. Thank you
  5. The trick to this is to cook the flour mild and a pinch of salt over medium heat . Stir constantly about 4 mins or so. The longer it cooks it takes out the flour taste . I scape it into a big bowl cover with saran wrap so it doesn't get a film on top and put it inside fridge to get cold. After about an hour I neat it to a creamy consistency. Mix all ingredients in another bowl. It helps if everything is really cold. Then combine all . And fill doughnuts. I also use this to frost cupcakes.


  1. Cream cheese. Butter cisco was all i had.



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