Old-Fashioned Cream Filling
Old-Fashioned Cream Filling offers a rich, silky texture with vanilla and buttery flavors, perfect for filling cakes, pastries, or as a standalone dessert component. Suitable for all ages.
Ingredients
Instructions
- Beat egg yolks; add milk.
- Sift dry ingredients together and place in double boiler.
- Stir in 1/3 cup milk and egg yolks; mix and stir.
- Add remaining milk and cook until thick.
- Then add butter and vanilla.
Tips & Substitutions
For a smoother filling, ensure the cornstarch is fully dissolved before cooking. You can substitute margarine with unsalted butter for a richer flavor. If you're looking to enhance the vanilla taste, consider using vanilla bean paste instead of extract. Always stir continuously while cooking to prevent lumps and burning.
Serving Suggestions
This cream filling is perfect for layering in cakes like the Carrot Pecan Cake(Bob'S Favorite) or as a filling for pastries such as the Melt In Your Mouth Fried Pie Pastry. It can also be enjoyed as a dessert on its own, topped with fresh fruit or whipped cream for added flavor.
Storage & Reheating
Store any leftover cream filling in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, stirring frequently until it reaches the desired consistency. Avoid microwaving, as it can cause uneven heating and texture changes.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Cream Filling contains roughly 926 calories, with 14g protein, 152g carbohydrates, and 27g fat. It is an excellent source of protein (29% of the Daily Value), iron (29% of the Daily Value), and vitamin A (22% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 617mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg yolks?
Using whole eggs will change the texture of the filling, making it less rich and creamy. The yolks help create a smooth, custard-like consistency, so it's best to stick to the recipe for the intended result.
What can I do if my cream filling is too thick?
If your filling turns out too thick, gradually whisk in a little extra milk over low heat until you achieve the desired consistency. Just be sure to stir continuously to maintain a smooth texture.
Can I make this cream filling ahead of time?
Yes, you can prepare the cream filling ahead of time. Just make sure to cool it completely before storing it in the refrigerator. When ready to use, gently reheat it and stir well to restore its creamy texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).