Best 5 Warm Weather Cream Horn Filling Recipes

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In the heart of summer, when the sun shines its brightest and the air is filled with warmth, there's nothing quite like enjoying a cool and creamy dessert that can transport you to a state of pure bliss. Among the many delectable treats that can satisfy this craving, warm weather cream horn fillings stand out as a true culinary delight. These fillings, which can be easily prepared at home, transform delicate pastry shells into heavenly creations, offering a burst of flavors and textures that are sure to tantalize your taste buds and leave you wanting more.

Let's cook with our recipes!

HOMEMADE CREAM HORNS



Homemade Cream Horns image

This is a delicious dessert everyone will love. With less sugar than store-bought, it's also a smarter choice. The cream filling is like a sweet heavenly cloud. You won't be able to eat just one. Be sure to bring the recipe with you to parties because everyone will want it!

Provided by AC

Categories     Desserts

Time 1h20m

Yield 6

Number Of Ingredients 7

1 sheet frozen puff pastry, thawed
4 ounces cream cheese, softened
3 tablespoons white sugar
2 tablespoons lemon juice
1 tablespoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
1 tablespoon confectioners' sugar, or more as needed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Unfold puff pastry sheet and use a pizza cutter to slice pastry into 6 even strips. Wrap each strip around a conical cream horn mold starting at the pointed end. Place rolled molds on a baking sheet with the end of the dough strip facing down.
  • Bake in the preheated oven until golden brown, about 12 minutes.
  • Remove horns from oven and allow to cool to room temperature, about 20 minutes, before carefully removing molds.
  • Beat cream cheese and sugar together in a bowl using an electric mixer on medium speed for about 1 minute. Add lemon juice and vanilla extract and beat until blended. Fold in whipped topping until filling is smooth and fluffy.
  • Fill a pastry bag with cream filling and pipe filling evenly into each horn. Dust horns with confectioners' sugar. Refrigerate 30 minutes before serving.

Nutrition Facts : Calories 441.2 calories, Carbohydrate 35 g, Cholesterol 20.8 mg, Fat 31.3 g, Fiber 0.6 g, Protein 4.8 g, SaturatedFat 16.2 g, Sodium 165.5 mg, Sugar 16.7 g

CREME HORN FILLING



Creme Horn Filling image

I love those creme horns from the bakery. They're so light and flakey...and so rich! My favorite thing about them, though is the filling. When I worked at our local grocery store, the lady in the bakery gave me the recipe. It's been pared down quite a bit, but she said this was basically it, only they make it in pretty big batches.

Provided by Redneck Epicurean

Categories     Dessert

Time 5m

Yield 1 batch

Number Of Ingredients 3

1 cup cream cheese, softened
1/2 cup marshmallow cream
1/4 cup powdered sugar

Steps:

  • Whip ingredients with a mixer. Fill creme horns or cream puffs.

CREAM HORNS



Cream Horns image

You'll need twelve cream-horn molds or four-inch wooden cake dowels to make these horns. For a delicious alternative, add almond extract, raspberry puree, or mini chocolate chips to the whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes 1 dozen

Number Of Ingredients 7

All-purpose flour, for work surface
1 pound Puff Pastry Dough
1 large egg, lightly beaten
1/2 cup granulated sugar
1/2 cup heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract

Steps:

  • On a lightly floured work surface, roll out pastry dough into a 12-by-18-inch rectangle. Brush off excess flour. Using a pastry wheel or sharp knife, trim edges and cut dough lengthwise into twelve 3/4-inch-wide strips.
  • Lay one of the strips flat on a clean work surface; using a pastry brush, moisten top with beaten egg. Starting at pointed end of a cream-horn mold, wrap strip, with the egg-washed side up, around it in a spiral fashion, with each spiral overlapping slightly. Tuck or press loose end into last spiral; place spiral tucked side down on an ungreased baking sheet. Repeat with remaining strips. Wrap in plastic wrap; place in refrigerator 1 hour.
  • Preheat oven to 425 degrees. Brush dough again with beaten egg. Spread granulated sugar in a shallow pan; dip one side of each horn in sugar to coat. Return each, sugar side up, to baking sheet.
  • Bake until horns are golden brown and puffed, about 12 minutes; reduce oven heat to 350 degrees. Remove pan from oven; using a kitchen towel, carefully remove molds from horns. Return horns to baking sheet, and continue baking until insides are lightly golden brown, 8 to 10 minutes more. Remove from oven; immediately transfer horns to a wire rack to cool completely. Horns can be prepared up to this point and stored in an airtight container at room temperature up to 3 days before filling and serving.
  • When ready to serve, place cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Sift in confectioners' sugar, and add vanilla; continue beating until stiff peaks form. Transfer whipped cream to a pastry bag; pipe cream into horns. Serve immediately.

HOLLAND CREAM (WHITE CREAM FILLING)



Holland Cream (White Cream Filling) image

This is the white cream filling used in Smear Faces, Cream Horns, etc. I have looked forever for the Holland cream recipe for donuts. I have never had any luck. I have worked on this recipe for a long time. I use this in my donuts at my cake shop.

Provided by Anonymous

Categories     Desserts     Fillings     Cream Fillings

Time 30m

Yield 100

Number Of Ingredients 6

1 cup white sugar
½ cup water
1 cup vegetable oil
2 cups vegetable shortening
1 teaspoon clear vanilla extract
8 cups confectioners' sugar

Steps:

  • In a saucepan over medium heat, stir the white sugar and water until the sugar has dissolved and the mixture is boiling. Remove from heat, and let cool completely. Pour the syrup into a large mixing bowl, and beat in vegetable oil, shortening, and clear vanilla extract with an electric mixer on high speed to blend.
  • Beat in the confectioners' sugar, 1 cup at a time, until the filling is thick and fluffy. If it's too thick, beat in a tablespoon of water at a time until it's the correct consistency.

Nutrition Facts : Calories 102.4 calories, Carbohydrate 12 g, Fat 6.3 g, SaturatedFat 1.4 g, Sodium 0.1 mg, Sugar 11.8 g

WARM WEATHER CREAM HORN FILLING



Warm Weather Cream Horn Filling image

This was developed for warm weather climates like Florida as it does not require refrigeration to stay fresh. Can be used as frosting too.

Provided by Steve P.

Categories     Dessert

Time 15m

Yield 24 serving(s)

Number Of Ingredients 5

1 cup Crisco or 1 cup similar vegetable shortening
1 cup unsalted butter, softened
4 cups powdered sugar
4 teaspoons vanilla extract
12 tablespoons marshmallow cream (makes it fluffy)

Steps:

  • Cream Crisco and butter together with an electric mixer.
  • Add powdered sugar by tablespoons and beat well.
  • Add vanilla and marshmallow cream.
  • Beat well until it looks like whipped cream.

Tips:

  • Use a piping bag with a star tip to create the cream horn shapes.
  • Make sure the cream cheese is softened to room temperature before mixing.
  • If the filling is too thick, add a little bit of milk or cream.
  • If the filling is too thin, add a little bit of cornstarch or flour.
  • Chill the cream horns for at least 30 minutes before serving.

Conclusion:

These cream horns are a delicious and easy-to-make treat that are perfect for any occasion. With a light and airy pastry shell and a creamy and flavorful filling, these cream horns are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these cream horns a try!

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