Best 8 Vanilla Cream Filling Recipes

BEST EVER CREAM PUFFS WITH VANILLA FILLING

Steps:

• preheat oven to 450 degrees.
• bring butter/margarine and water to a boil in medium saucepan.
• take off heat
• stir in all flour and salt until it balls up.
• let cool 10 minutes
• beat in eggs, one at a time.
• drop by spoonfuls onto greased cookie sheet.
• bake for 15 minutes.
• reduce heat to 325 degrees.
• bake for 25 minutes.
• Do Not Open The Oven during this time.
• Start the cream filling during cooking.
• mix instant pudding with milk.
• add cool whip
• blend until smooth.
• slice open shells and fill with filling.
• sprinkle with powdered sugar.

CHOCOLATE SANDWICH COOKIES WITH VANILLA-CREAM FILLING

Steps:

• Set 2 racks in the middle and upper third of the oven and preheat to 375 degrees. In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt and sugar. While pulsing or on low speed, add the butter, then the egg. Process or beat until the dough is thoroughly blended and massed together. Drop rounded teaspoons of batter onto nonstick or parchment-lined cookie sheets at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little. Bake for 9 minutes, turning the pans once for even baking, until the cookies are set. Set the cookie sheets on a rack to cool.
• Vanilla-Cream Filling: Put the butter and shortening in a mixing bowl and, at low speed, gradually beat in the confectioners' sugar and vanilla, until blended. Turn the mixer up to high and beat for 2 or 3 minutes more, until fluffy.
• With a pastry bag fitted with a 1/2-inch tip, pipe teaspoon size blobs of filling onto the tops of half the cookies. Keeping the smooth bottoms of the cookies facing up, flip the remaining cookies on top of the filling and lightly press to form sandwiches.

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.

SEMISWEET CHOCOLATE LAYER CAKE WITH VANILLA CREAM FILLING

Steps:

• For cake:
• Preheat oven to 325°F. Butter three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper round; butter parchment. Place chocolate in metal bowl set over saucepan of simmering water. Stir until melted and smooth.
• Whisk all purpose flour and next 4 ingredients in medium bowl. Using electric mixer, beat brown sugar, butter, and vanilla in large bowl to blend (mixture will be crumbly). Add eggs 1 at a time, beating well after each addition. Beat in warm melted chocolate. Mix in dry ingredients in 2 additions alternately with buttermilk in 1 addition. Divide batter among prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 23 minutes. Cool cakes in pans 10 minutes. Turn cakes out onto rack; peel off parchment. Cool cakes completely. (Can be made 1 day ahead. Wrap cakes in plastic and store at room temperature.)
• For cream filling:
• Place 2 tablespoons cold water in small bowl. Sprinkle unflavored gelatin over; let stand 10 minutes to soften.
• Bring 1/2 cup cream to boil in heavy small saucepan. Add hot cream mixture to softened gelatin; stir until dissolved. Place in refrigerator just until cold, whisking frequently, about 5 minutes.
• Place remaining 1 cup chilled cream, powdered sugar, and vanilla extract in medium bowl. Using electric mixer, beat until peaks form. Add gelatin mixture and beat until peaks form.
• Place 1 cake on 8-inch cardboard round or tart pan bottom. Spread half of filling over. Top with second cake. Spread remaining filling over. Top with third cake. Chill on cardboard round 3 hours.
• For ganache:
• Bring cream and corn syrup to simmer in heavy small saucepan. Remove from heat. Add chocolate; whisk until smooth. Cool.
• Place cake on rack set in large rimmed baking sheet. Spread half of ganache over top and sides of cake. Chill cake 1 hour. Rewarm remaining ganache in small saucepan over low heat just until lukewarm, whisking often. Pour ganache over cold cake, spreading as needed to cover top and sides. Chill until ganache is set, about 1 hour. (Can be made 1 day ahead. Keep chilled.)
• Cut out paper heart shapes of differing sizes and arrange atop cake. Sift powdered sugar over. Carefully lift hearts from cake. Serve immediately.

VANILLA CREAM FILLING FOR CANDIES

Steps:

• 1. Mix all ingredients together in mixing bowl, adding more powdered sugar if needed to form a soft dough.
• 2. Form into balls. Can be covered in chocolate, or an other candy coating flavor.

VANILLA BUNDT CAKE WITH CHOCOLATE-CREAM CHEESE FILLING

Steps:

• Filling: Preheat oven to 325 degrees. In the bowl of a food processor, combine cream cheese and sugar; pulse to combine. Add egg, sour cream, and flour; process until smooth. Pulse in chocolate. (You should have 1 1/2 cups.)
• Cake: Butter a 14-cup Bundt pan. Dust with flour, tapping out excess. Whisk together flour, baking powder, and salt. In a separate bowl, whisk eggs lightly, then whisk in milk.
• In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and vanilla seeds on low speed to combine. Add flour mixture; beat to combine, about 30 seconds. Continue beating while gradually adding butter until crumbly, about 3 minutes. Slowly add half of milk mixture; increase speed to medium-high and beat until fluffy, about 1 minute. Slowly add remaining milk mixture, scraping down sides of bowl as needed. Beat until incorporated, about 30 seconds more.
• Dollop half of batter into pan, smoothing top with an offset spatula. Create a 1-inch-deep well around center with the back of a spoon. Spoon filling into ring (it will overflow -- that's okay), then dollop with remaining batter, spreading with spatula to cover. Bake until a tester inserted in center comes out clean, about 1 hour. Let cool in pan on wire rack 15 minutes. Turn out onto rack; let cool completely, about 1 1/2 hours. Place cake on rack on a rimmed baking sheet lined with parchment.
• Ganache Glaze: Place chocolate in a heatproof bowl. Heat cream and vanilla in a small pot until simmering; pour over chocolate and let stand 5 minutes. Whisk until smooth and chocolate has melted. Pour glaze over cake, allowing it to drip down sides. Refrigerate until set, about 30 minutes. Cake is best served the same day at room temperature, but can also be refrigerated, wrapped in plastic, up to 2 days.

CHOCOLATE SANDWICH COOKIES WITH VANILLA CREAM FILLING

Steps:

• Cookies:.
• Preheat oven to 375 degrees.
• In the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt, and sugar.
• While mixing on low speed, add the butter, then the egg. Beat or process until the dough is thoroughly blended and massed together.
• Drop rounded teaspoons of batter onto parchment-lined cookie sheets at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little.
• Bake for 9 minutes, turning the pans once for even baking, until the cookies are set. Sit the cookie sheets on a rack to cool.
• Vanilla Cream Filling:.
• Put the butter and shortening in a mixing bowl and, at low speed, gradually beat in the confectioners' sugar and vanilla, until blended.
• Turn the mixer speed to high and beat for 2-3 minutes more, until fluffy.
• To assemble, place teaspoon size blobs of filling onto the tops of half of the cookies. Keeping the smooth bottoms of the cookies facing up, flip the remaining cookies on top of the filling and lightly press to form sandwiches.

VANILLA WHOOPIE PIES WITH RASPBERRY CREAM FILLING

Steps:

• 1. Preheat oven to 325-350 degree depends on your oven. Grease your whoopie pan (I used hearts for Valentines Day) if you have them. You can also use a greased baking sheet.
• 2. For whoopie pie, beat butter, egg yolks, and sugar together until creamy. Add vanilla and milk; mix.
• 3. Add your dry ingredients and mix well.
• 4. Fill wells of pan with 2 tbsp of batter or drop onto a cookie sheet, leaving about 2 inches between cakes.
• 5. Bake for approx 9-11 minutes or until lightly browned.
• 6. Let them cool on rack 8 to 10 minutes. Remove from pan and let cool completely on rack.
• 7. For raspberry cream filling, in a mixing bowl, beat butter until creamy. Add sugar and salt to butter; mix well.
• 8. Add marshmallow creme and vanilla; blend well.
• 9. Then add your raspberry jam and mix again. I also added a tad of pink food coloring to make it a bit pinker.
• 10. To assemble, take two pies and sandwich marshmallow creme/jam mixture inside. Hope you enjoy!!! :-)