Best Creamy Vanilla Filling Recipes

VANILLA BUTTERCREAM FILLING

Steps:

• Beat butter with an electric mixer on medium-high speed until creamy, about 2 minutes. Reduce speed to medium, and beat in confectioners' sugar, 1/2 cup at a time, scraping down side of bowl as necessary, until pale and fluffy, about 5 minutes. Add vanilla, and beat until smooth.

VANILLA CREAM FILLING

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and shortening until well combined. With mixer on low speed, gradually add the confectioners' sugar, and continue beating until light and fluffy, about 2 minutes. Add the vanilla, and beat to combine. Set aside at room temperature until ready to use.

CREAMY STRAWBERRY CREPES

Steps:

• In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooed, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels. , For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice, zest and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioner's sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.

BEST EVER CREAM PUFFS WITH VANILLA FILLING

Steps:

• preheat oven to 450 degrees.
• bring butter/margarine and water to a boil in medium saucepan.
• take off heat
• stir in all flour and salt until it balls up.
• let cool 10 minutes
• beat in eggs, one at a time.
• drop by spoonfuls onto greased cookie sheet.
• bake for 15 minutes.
• reduce heat to 325 degrees.
• bake for 25 minutes.
• Do Not Open The Oven during this time.
• Start the cream filling during cooking.
• mix instant pudding with milk.
• add cool whip
• blend until smooth.
• slice open shells and fill with filling.
• sprinkle with powdered sugar.