Basic Cream Centers Recipes

CREAMY CENTER CUPCAKES

Steps:

• Prepare and bake cake according to package directions for cupcakes, using paper-lined muffin cups. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile in a large bowl, cream shortening and sugar until light and fluffy. Beat in marshmallow creme and vanilla., Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with cream filling. Push the tip through the bottom of paper liner to fill each cupcake. Frost with chocolate frosting.

PASTRY CREAM

Steps:

• In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
• In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
• When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

SIMPLE AND EASY CREAM PUFFS

Steps:

• Preheat your oven to 375 degrees.
• Bring 1 cup water to a boil in a saucepan.
• Add the butter to the water and stir until it is melted.
• Add the flour and salt all at once to the water mix.
• Stir until a ball is formed.
• Remove from heat, and add 1 egg. Beat. Let stand for 5 minutes.
• Add the remaining eggs 1 at a time, and beat after each addition.
• Let stand for 10 minutes.

BASIC CREAM CENTERS

Steps:

• Combine fondant with butter (mixes easiest with a pastry cutter).
• Cover and let set several hours or overnight.
• Kneed together until blended.
• Heat whipping cream to boiling point but DO NOT BOIL.
• Add cream to mixture.
• Cool slightly and kneed with hands until smooth.
• If centers are to soft, add more fondant; to stiff, add more butter.
• Flavor as desired using suggestions below added to 1/2 cup basic cream centers.
• Chocolate: 2 Tbl melted molding chocolateCombine and mix well.
• Mint: 1/8 tsp mint oil (pepermint, spearment, or wintergreen) Mix well.
• Peanut Butter:1 cup peanut butter6 long graham crackers, ground fine.
• Mix well.