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Cupcake Cream Filling
Is there anything better than biting in to a cupcake filled with delicious cream filling? Nope. Didn't think so.
Servings: 12 servings
Calories: 238kcal
Equipment
Ingredients
- 1 cup milk
- 4 Tablespoons flour
- 2 teaspoons vanilla
- 1 cup Crisco
- 1 cup sugar
Instructions
- In a saucepan over medium heat, heat milk and flour until slightly thickened.
- Whisk as it warms.
- Whisk in vanilla.
- Remove from heat and set aside to cool.
- With your mixer, cream together Crisco and sugar.
- Slowly add milk mixture, and whip for 10 minutes.
- Refrigerate for 6-8 hours.
- Bake cupcakes and cool.
- Fill a decorating bag with a tip with a larger opening, with your cream filling and press into the top of the cupcakes, squeeze to fill.
- Frost as desired.
Notes
This old-fashioned cupcake cream filling is best enjoyed fresh and is not ideal for freezing. Freezing can change the texture. Once thawed, it can become watery, grainy, or lose that light, fluffy consistency that makes it so good.
If you’re planning, it’s better to make the filling as directed and store it in the refrigerator for up to a few days. Give it a quick whip with your mixer before using to bring it back to its smooth, fluffy texture.
Nutrition
Serving: 1serving | Calories: 238kcal | Carbohydrates: 20g | Protein: 1g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 2g | Cholesterol: 2mg | Sodium: 9mg | Potassium: 34mg | Fiber: 0.1g | Sugar: 18g | Vitamin A: 33IU | Calcium: 26mg | Iron: 0.1mg