Creme Filling Ii Food
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.
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
LADY LOCK FILLING II
This is a very simple cream filling. It can be frozen, and will not weep! I usually double the recipe for 1 batch of lady locks (approximately 120 cookies.) Use a pastry bag to fill cookies. You can freeze the cookies after filling.
Provided by Debbie Druga
Categories Desserts Fillings Cream Fillings
Time 55m
Yield 120
Number Of Ingredients 4
Steps:
- In a small saucepan, cook pudding mix and milk according to package directions. Remove from heat, cover and chill completely.
- Using an electric mixer, beat the shortening and sugar until doubled in volume, about 30 minutes. Gradually add the chilled pudding to the shortening mixture. Continue to whip until sugar is dissolved and you can not feel it with your tongue when you taste the filling.
- Use a pastry bag to fill the lady locks. Freeze or serve immediately.
Nutrition Facts : Calories 23.2 calories, Carbohydrate 1.9 g, Cholesterol 0.2 mg, Fat 1.8 g, Protein 0.1 g, SaturatedFat 0.5 g, Sodium 1.8 mg, Sugar 1.9 g
CREAMY CENTER CUPCAKES
My mother made these cupcakes from scratch when I was growing up, but I simplified the recipe with a cake mix. Sometimes Mom would replace the smooth filling with homemade whipped cream. They are really good with either filling. -Caroline Anderson, Waupaca, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 363 calories, Fat 19g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 262mg sodium, Carbohydrate 48g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.
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.
BOSTON CREAM FILLING
Make and share this Boston Cream Filling recipe from Food.com.
Provided by Momma2Seth
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar, cornstarch & salt in saucepan. Add milk, vanilla & egg yolks, stir with wire wisk until blended. Cook over medium heat, strring constantly until thickened. Cool completely.
- You can also add a cup of whipped cream to make a fluffier, moussie type filling, or 2 oz. of baking chocolate for a chocolatey one.
Nutrition Facts : Calories 85.9, Fat 2.8, SaturatedFat 1.4, Cholesterol 61, Sodium 71.2, Carbohydrate 12.9, Sugar 8.4, Protein 2.1
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