Creme Filling Ii Recipes
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.
Provided by Random Rachel
Categories Dessert
Time 28m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 140.2, Fat 10.2, SaturatedFat 4.5, Cholesterol 13.9, Sodium 104.8, Carbohydrate 12.1, Fiber 0.1, Sugar 10, Protein 0.7
CREAM FILLING
If making both Pink Heart Sandwich Cookies and the Chocolate Heart Sandwich Cookies, just double this recipe.
Provided by Martha Stewart
Time 6m
Yield Makes 1 1/4 cups, enough to fill about 60 sandwich cookies of various sizes
Number Of Ingredients 5
Steps:
- Beat butter with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to low, and gradually add sugars, beating until thoroughly combined. Beat in vanilla. If filling is too thick to spread, beat in milk, 1 tablespoon at a time, until spreadable.
CREME PATISSIERE (PASTRY CREAM)
This classic thick and creamy custard is commonly used as a filling for cakes, tarts, and pastries.
Provided by Shiran
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together egg yolks and sugar just until pale yellow and creamy, then whisk in cornstarch and flour. Set aside.
- In a medium saucepan, heat milk, vanilla pod, and vanilla seeds on medium heat just to a boil. Remove from heat and remove vanilla bean. Gradually pour the hot milk into the egg mixture while simultaneously whisking constantly until smooth.
- Transfer mixture back into saucepan. Cook over medium-low heat, whisking constantly and vigorously so that the eggs won't curdle, until mixture thickens. Remove from heat and transfer to a medium heatproof bowl. Press a piece of plastic wrap directly onto the surface of the pudding to prevent it from creating a 'skin'. Let cool to room temperature, then refrigerate until chilled.
- Creme patissiere can be covered with plastic wrap and refrigerated for up to 3 days. It does not freeze well. Whisk before using to get rid of any lumps.
CREME FILLING II
A sweet, uncooked pastry filling made with eggs, sugar, butter, water, lemon juice, and potato flour.
Provided by sal
Categories Desserts Fillings Cream Fillings
Time 10m
Yield 12
Number Of Ingredients 6
Steps:
- In a medium bowl, cream butter and sugar. Beat in eggs. Stir in potato flour, water and lemon juice. Chill until ready to use.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 19.1 g, Cholesterol 56.7 mg, Fat 5.1 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 2.8 g, Sodium 46.5 mg, Sugar 16.8 g
CREAM FILLING FOR CHOCOLATE 'N' CREAM SANDWICH COOKIES
Use this recipe when making our Chocolate 'n' Cream Sandwich Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- In a large bowl, using an electric mixer, beat butter until light and fluffy. Gradually add confectioners' sugar and granulated sugar, beating until combined. Beat in vanilla extract.
CREPE FILLING
Steps:
- Beat the cream cheese, sugar and vanilla until smooth. Then mix in the pre-made (or store bought) whipped cream. Mix just until smooth.
- Spread on top of crepes and add desired toppings.
Nutrition Facts : ServingSize 2 Tablespoons, Calories 76 kcal, Carbohydrate 4 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 49 mg, Sugar 4 g
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