SOUR CREAM CAKE FILLING
A luscious old fashioned cake filling from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Enough filling for two 9-inch layers. Cooking time is approximate.
Provided by Molly53
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix sugar and cornstarch together and add to egg yolk.
- Stir in sour cream and cook in double boiler until it coats the spoon.
- Add flavoring, stir well.
- Let cool to room temperature before assembling cake.
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Snqobile Nombika
[email protected]This is the best sour cream cake filling I've ever had! It's so creamy and flavorful. I will definitely be making this again and again.
Prince Tanha
[email protected]I had some trouble finding sour cream, but I eventually found it at a specialty grocery store. The filling turned out great!
Asad gill
[email protected]The filling was a bit runny, but it still tasted good.
Niloy Ali
[email protected]This filling was a bit too tart for my taste, but I think that's just a personal preference.
Adeel Ali
[email protected]This is my go-to sour cream cake filling recipe. It's always a crowd-pleaser.
Shiraz ajmal
[email protected]I love this filling! It's so creamy and smooth, and it has the perfect amount of sweetness. I always use it in my sour cream coffee cake.
Shahid Hawkwo
[email protected]This filling is so versatile! I've used it in cakes, pies, and even cupcakes. It's always a hit with my family and friends.
irene makori
[email protected]Delicious! I made this filling for a lemon cake and it was a perfect match. The filling was creamy and tart, and it really complemented the sweetness of the cake.
Utibe Uta
[email protected]This filling was so easy to make and it turned out perfect! I used it in a cherry pie and it was a huge hit. Will definitely be making this again.
Abiodun Oladele
[email protected]My family loved this sour cream cake filling! It was the perfect combination of tart and sweet, and it went perfectly with the chocolate cake. I will definitely be making this again.