Cream Filling Recipe

Recreate the magic of that incredible cream filling from Peggy Stott's "cream cake dessert" recipe! This isn't your average filling; it's a revelation. Forget the cake – this dreamy, Hostess-inspired cream is the star of the show. Perfect for filling yellow cakes, cupcakes (especially chocolate!), or any dessert that deserves a touch of pure deliciousness. Prepare to be amazed!

Prep Time 15 mins
Cook Time 28 mins
Calories 140.2 kcal
Protein 1g
Rating 3.6 (8 Reviews)
Cream Filling 16

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cream Filling

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How to Make Cream Filling

  1. In a medium saucepan, whisk together 1/4 cup all-purpose flour and 2 cups whole milk until smooth.
  2. Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens significantly (about 5-7 minutes).
  3. Remove from heat and pour the mixture into a bowl. Cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming, and let cool completely to room temperature.
  4. In a large bowl, beat together 1 cup (2 sticks) unsalted butter, softened, 3 cups powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt using an electric mixer until light and fluffy.
  5. Gradually beat in the cooled milk mixture until completely incorporated and the sugar is fully dissolved. The filling will thicken as it cools further.
  6. Use immediately as a filling for cakes, cupcakes, or other desserts.
  7. For an extra special treat, consider using this filling in chocolate cupcakes for a truly irresistible combination.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

40g

Fat

22g

Carbs

4g