Vanilla Cream Filling
Fill cupcakes with it, layer it in between cakes, or just eat it with a spoon. This filling is fluffy, delicious, and goes with anything.
Equipment
- stand mixer or hand mixer
Ingredients
- ¼ cup butter (room temperature)
- ¼ cup shortening
- 2 cups powdered sugar
- 2-3 tablespoons milk or cream
- 1 teaspoon vanilla
- ½ teaspoon salt
Instructions
- Prepare the ingredients. Make sure the butter is at room temperature so it doesn't get lumpy.
- Combine the ingredients. In a large mixing bowl, combine the butter, shortening, powdered sugar, milk (or cream), vanilla, and salt.
- Initial mixing. Start blending at low speed until the ingredients are just combined.
- Beat the mixture. Increase the speed to medium-high and beat until the mixture is very fluffy. This will take about 3-5 minutes.
- Check the consistency. If the filling is too thick, just add a little more milk or cream, one spoonful at a time, until it's the thickness you want.
- Use or store. Use immediately or cover and refrigerate.
Notes
Make sure both the butter and shortening are at room temperature, so they blend smoothly without any lumps.
Don'y forget to sift the powdered sugar before adding it to the mixture for a smoother, lump-free filling.
Remember, cold butter won't mix well and can cause a lumpy filling, so be sure to soften it before you start.
If you prefer a pure white filling, use clear vanilla.
If you'd like to add some fun, you can mix in a few drops of food coloring or flavor extracts like almond, lemon, or coconut. Add these slowly and taste as you go to get it just right.