Best 9 Creme Filling I Recipes

HEAVENLY CREME FILLED CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees. Thoroughly spray 18 muffin cups with baking spray.
• To make the cake batter, combine the flour, granulated sugar and salt. Set aside.
• In a separate container, combine the buttermilk, baking soda, vanilla and eggs. Stir to combine and set aside.
• In a saucepan, melt the butter over medium heat. Add the cocoa powder and stir to combine. Add the boiling water, allow to bubble for a few seconds and then turn off the heat.
• Pour the chocolate mixture over the flour mixture. Stir a few times to cool the chocolate. Pour the buttermilk mixture over the top and stir to combine.
• Fill muffin cups just over half full (do not overfill!). Bake for 13 to 15 minutes. Allow to cool for 5 minutes in the pan, and then remove the cupcakes and allow to cool completely on a baking rack.
• For the ganache: To make the ganache, heat the cream and corn syrup over medium heat. Chop the chocolate and add to a bowl. Add the vanilla to the cream mixture, and then pour the cream mixture over the top of the chopped chocolate. Whisk together until melted, smooth and glossy. Allow to cool slightly.
• For the creme filling: Whip together the butter and shortening until light and fluffy.
• Sift together the powdered sugar and salt and add it to the butter mixture in batches. Add the milk, then the vanilla, beating the whole time. Scrape the sides of the bowl, and beat until very light and fluffy. Put the filling into a pastry bag fitted with a medium tip.
• When the cupcakes are totally cool, insert the tip of the pastry bag into the bottom of the cupcake and fill with creme filling. When cupcakes are filled, spoon ganache so that it completely coats each cupcake OR dip to coat.
• Let them set before serving.

CREAM FILLING

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

Steps:

• Start whipping the whipping cream with electric mixer on high.
• Add in the powder sugar.
• As it starts to thicken, add in the powder vanilla pudding.
• Continue mixing till smooth and creamy.
• Keep your cream filling refrigerated

CREAM FILLING

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.

FRENCH CREAM FILLING

Steps:

• Mix heavy cream with the milk and beat until stiff. Fold in the sugar, beaten egg white and vanilla. Gently mix until all sugar is incorporated. Pipe into cornucopias, or different types of puffed pastry.

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.

CREME FRAICHE FILLING

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and vanilla until soft In a separate bowl, whisk creme fraiche with a balloon whisk until it holds soft peaks.
• Whisk a third of the creme fraiche into cream-cheese mixture to lighten. Fold in remaining creme fraiche while gradually sifting the confectioners' sugar over the top; fold just until combined. Cover with plastic wrap; place in refrigerator until ready to use, up to 2 hours.

OLD ENGLISH CREAM PIE FILLING

Steps:

• In a sauce pan, combine milk and butter. Bring to a boil. In a medium bowl, combine eggs, sugar, cornstarch and salt. Slowly whisk 1 cup of hot milk mixture into egg mixture. Gradually whisk egg mixture back to remaining milk mixture. Continue to cook, stirring constantly, for 5 minutes. Remove from heat and stir in vanilla. Allow to cool.

VANILLA CREAM FILLING

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and shortening until well combined. With mixer on low speed, gradually add the confectioners' sugar, and continue beating until light and fluffy, about 2 minutes. Add the vanilla, and beat to combine. Set aside at room temperature until ready to use.