This cream filling is the ultimate cream filling. It's rich and creamy, without being too sweet. Perfect filling for pastries, trifles, cakes or any other cream filling dreams you have. It's also a staple for these Chocolate Crepes. This recipe is also one of our top 5 recipe on our blog- for a reason! Make this bad boy today and you'll see why!
Ingredients for your cream filling.
You will need:
- whipping cream
- a couple of tablespoons of powder sugar
- and a small box of instant vanilla pudding. 3.4 oz.
How to Make Your Cream Filling
To start you will also need to use a KitchenAid or a handheld mixer. Add your powder sugar to your cream while mixing. Mix for a few minutes to thicken up your cream.
Then slowly add your box of vanilla pudding. It' will start to get bubbly and light.
It will quickly thicken. At this point it will still be a little grainy, and lots of air pockets- It'll probably look like this:
Let it beat for about 30 seconds more, it will smooth out and the pudding will dissolve. It's done! You don't want to keep beating and over beat it. Once it is smooth and creamy stop the beater.
Do I need to refrigerate cream filling?
Yes, because it is made with milk product keep it in the fridge. You can store it in an air tight container, or in pastry bags ready to pipe until you can add it to your desserts!
Do I need to refridgerate my pastries and cakes after the cream filling is in?
If your dessert will not be eaten within a few hours of making I recommend refrigerating it. Especially if it needs to sit over night or a few days.
Ways To Use This Recipe
- Use to fill cream puffs
- Makes a delicious frosting for sheet cakes and cupcakes
- Layers in cakes, or piped into cupcakes
- Use to fill pastries and chox buns
- Use it with pancakes, waffles, french toast (stuff the french toast!) or these delicious chocolate crepes!
Let us know your thoughts, questions and if you liked the recipe!
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- 2 cup Whipping Cream not whipped cream
- 2 tablespoon Powder Sugar
- 3.4 ounces Instant Vanilla Pudding 1 small box
- Start whipping the whipping cream with electric mixer on high.
- Add in the powder sugar.
- As it starts to thicken, add in the powder vanilla pudding.
- Continue mixing till smooth and creamy.
- Keep your cream filling refrigerated
This sounds easy and delicious. I want to make Boston cream cupcakes but my husband doesn’t like custard, so I’m looking for something sort of in between a custard and a cream filling, if that makes sense. Yours looks like what I’m trying to find, but do you think it would work to fill vanilla cupcakes with a chocolate ganache?
Yes that sounds delicious!
D. Montoya says
This is fast and easy and is the perfect topping for almost any sweet dessert.
I use this in my dreamsicle cupcakes as a filling and it’s a huge hit! I also use it for my strawberry’s and cream cupcakes!
Thank you for sharing this recipe!! My daughter doesn’t like ice cream so I tried your recipe; filled little sugar cones and topped with sprinkles. She loved it!!
Easy and delicious! I will use this from now on! Thank you!
Sarah Wakefield says
My cream came out granular.????Not sure if this is normal, but it was not an ideal texture.Tasty though.....
This could be the brand of pudding or sugar you used, some brand (usually off brands). I have had this happen before when I used the great value brand. The sugars are not as good as quality and they come out grainy. Sometimes the pudding just needs to be mixed more and set a little longer :)
Maureen Cosgrave says
Sarah maybe you used the wrong sugar, shouldn't be gritty If you used powdered icing. Sugar should not taste/appear grainy,
I was excited when you listed that this could be used to frost a cake. I. bought all the ingredients. Then I read all the reviews and found way down the line you mentioned that you have never used it to frost a cake and you were not sure it would hold up as a frosting on a cake. I am so disappointed.
Hi Jan, That is an old comment, I am going to try to edit it. The post has been updated since that comment was typed. I have used this filling as a frosting on cupcakes and sheet cake and it works great! I have not tried to use it on a stand alone cake where the sides also need to be frosted.
Can I use whipping cream instead of heavy whipping cream
Yes, they are the same thing.
Eugen Martin says
can this be used for a strawberry cream pie as the filling ?
I've not tried this, but I think It would be delicious!
Teresa Brown says
OMG so easy yet so delicious. I used White Chocolate Pudding and it was fabulous in my chocolate cupcakes.
This is the best and easiest cream filling. I have made it twice now. I used it as filling for a devils food cake and for Whoopie pies! Yummy!!!! Thanks for a great recipe!!
Judy Anelli says
Could you use this filling to fill clothes pin cookies ? I bought new pins this year(bigger) and my filling recipe didnt hold up in bigger cookies( I think because they didn't cool long enough).so I was looking for new recipes to sample. Thanks. Judy.
yes! I think this would work great! Its a delicious thick and creamy filling.
Can this be used as a filling in cakes and then frozen? I’d like to make my cake ahead of time and freeze it. Will the filling be ok?
I personally have not frozen this filling and let it thaw to test it, I think it would be fine. If you try it please let us know!
I'm making this very soon. Looks really good and easy.
Noush cookson says
This is my favorite cake filling. I use it for so many cakes. I also mix homemade salted caramel and call it salted caramel cream puff frosting ... so amazing. Such a simple and delicious recipe. Honestly, I could eat it off the spoon. Light and refreshing!
Hello! I will be making a sculpted cake soon and the customer requested pudding filling! For sculpted cakes you usually have to freeze them after filled, would the consistency change as it thaws in the cake???
I think it would be fine, I am think if a little bit of the liquid would separate as it thawed. Let me know how it turns out.
The best pastry cream ever!
Tried this to fill a donut cand for a birthday. Best stuff ever!
This is so delicious.. I just made Wedding Cupcakes and used it for the filling . I could just sit and eat it like ice cream .. Yum
yay!! this makes me so so happy!!
how many grams that you used for instant pudding mix?
96 grams :)
Hi, I am looking for something creamy to put in between my layers of jello for my Dr. Seuss parfaits, do you think this would be a good choice?
yes! its nice and thick it would hold up well!!
Turned out DELICIOUS! I used As a filling for a sweetened condenSed milk cake, then served with Whipping cream and berries. Yum!
Pamela A Luth says
Do you think it would make a difference using sugar free pudding?
No! It should fluff up the same :) it will just have a slightly different taste.
I want to try this filling as a filling for canolli made from pizzlles... Have to give it a try! Sounds really nummy!
I have frozen puff pastery ....was wondering how i would Bake the pastery
And what method i would use to put it all together
Laurie Westrich says
This is simply outstanding! I made it and put it in chocolate shells with raspberry sauce. It's easy to make, very versatile and a recipe I will definitely use again and again.
Can i use cook and serve pudding instead of instant pudding?
We recommend instant pudding for this recipe.
Melissa Gallagher says
I made this as a filling for crepes and it was absolutely delicious. I can't wait to try it with other flavors of pudding.
Tsukiko Toshiyuki says
Hmmm . . . would it be the same if I didn't use instant vanilla pudding ? Because where I live , we don't normally have instant vanilla pudding on sale . But , is there any other substitute to the instant vanilla pudding ?
Emma thompson says
Made this today with the Oreo cookies n cream pudding. I put it on a chocolate cake. It was a big hit!! Thank you!!!
I wAs Wanting to Know how far ahead canyou
Make tHis filling im making a birthday cake for my sOn a lemon and Vanilla cAke wiTh a rAspberry Filling a the your mousse to go in between each layer. And a butter cream frosting..
I need a good cream filling for CUPCAKES for my son's graduation party. This sounds like a great one but I wouldn't be able to keep them in the refrigerator as I'm making 300 of THEM...How long can then be left out before they wouldn't be any good?
I would say they should be fine for a few hours! It might be a good idea to make a test batch before hand (if time allows) and see how the filling holds up not being chilled.
Awesome filling! It has such a wonderfUl taste. It is my go-to recipe for fillings.
Thanks Angelia- It really is a versatile filling! I appreciate your comment!
Penny Schwicht says
When is it a good time to pipe it into the cupcakes and art how much to avoid tearing them?
Love the idea of this recipe for a puff pastry filling.. quick question though I know when making whipper cream I've always been taught to use a frozen/cold bowl... Do you freeze yours or just a room temperature bowl? Happy Thanksgiving
Hi Annette, I've never bothered to chill my bowl and have great results! I can see how that might help though!
I'm curious, did you use heavy whipping cream or just whipping cream?
I've used both but tend to lean towards the heavy whipping cream!
I've just made this filling...omg I can't believe it I've looked for something that is not sweet and this came out well,I used half the ingredients and voila thank you so much for this...I can't stop gushing
Thanks so much!!! So glad you love.
dns information says
I would like to make this cream filling but use it for the topping of of cupcakes..could this be done with these ingredients and how long can I keep it out of the fridge as I am making these cupcakes for a birthday party and will be put on the sweet table. Thanks
dns information says
Hi Denise, This would be very yummy on cupcakes! My only concern is that it is lighter then a regular buttercream frosting and probably won't hold it's shape too well. I would give it a test run before the party to make sure it functions the way you want. My only other suggestion would be to increase the powder sugar to help stiffen things up a bit, but again, I've never tried it and am not sure the outcome. Give it a test and let us know how it turned out! I'm curious!
I made this exactly as the recipe is written and it was AMAZING!! So fast and easy, and the perfect rich creamy filling for my white layer cakes. I usually use chocolate gananche in between the layers of my chocolate cakes; this is now my vanilla equivalent! I tried it with *chocolate pudding mix, out of curiosity, and it was NOT good- the palest brown/beige color, and barely any chocolate flavor. I had to add cocoa powder and more powdered sugar and some milk to try to salvage it. But stick with the original recipe and your will not be disappointed! :)
Thanks for your comment Laurie, It is pretty fast and easy! And great to know about the chocolate pudding- that will save a lot of readers some time!
Evelyn Martinez says
Holy Moly! This is so incredible and delicious! It is so easy to make and I only made half since I didn't need that much but I still ended up using the whole box of pudding. I used lemon pudding instead for my lemon cupcakes! Thanks!
Great to hear Evelyn!! Lemon pudding sounds amazing
Can I use the already made vanilla.pudding?
I don't think pre-made pudding would work well. There would be too much moisture and you would end up with a very runny mix.
Alicia P. says
Just made this for the first time and it is absolutely delicious. I can't stop licking the beater. Thank you! It's perfect!
So glad you like it, thank you!!
hi with the cream do you mean thicking cream or pure cream thank you
Hi Lisa, Not sure what thicking cream is.. but whipping cream is usually what most stores carry. Whipping cream is what you can make regular whipped cream from. Hope this helps?!
Is it possible to make this filling without a mixer?
Hi Caroline, I've never tried! I imagine with a great whisk and a lot of whipping it could happen but the power and speed from the mixer does help create that thick creamy texture. If you have success let me know!
I used this to fill a Victoria sponge cake. The consistency is awesome, better than whipped cream but the vanilla flavour is a Bit overpowering for my taste. I'll cut back on the pudding next time. Easy to work with. Thanks
I was wanting to use this for my daughter's cake, do you think it would hold up as a frosting over night or would it fall/turn liquidy? Would the cake still be goodgood and soft after being in the refrigerator over night? Thanks
Hi Ivy! I have used it on cupcakes and sheet cake but not a stand alone cake where the sides and top need to be frosted. it's much more creamy and soft than a buttercream frosting. I would be nervous using it if your making a cake for a big occasion?! Or maybe give it a test run before hand. If you decide to try it let me know what you think!! I really curious! On of our other commenters stated that she used it as a cake filling and it worked well!
I would love to try the recipe . Could you please tell me which brand of instant pudding have you used ? Just to make sure to make it as you did.
Thanks so much.
Hi Julia! I use Jell-O Instant pudding, and the 3 oz size.
Christy R Nevada says
I made the Vanilla and used it for a cake filling and even added a little color as it was a spring themed colorful cake. It came out great and was delicious! Im trying it with chocolate today but im a bit nervous as the cake wont be kept refrigerated. Ill let you know how it holds up :)
Christy!! That is a genius idea!! I've never thought of using it for a cake filling!! I bet it was delicious.. going to have to try that the next time I bake a layer cake. And do let me know about the chocolate!
Gail LaVasseur says
I thought tablespoons was tbsp / tbs and tsp is teaspoon.
I hope this helps.
Hi Gail! You are completely correct! Tablespoons can be abbreviated tbsp, tbs or capital T. Most common is tbsp.
Teaspoon is tsp or lowercase t. I'll change the above to Tbsp to clear up any confusion! here is a good article I found about baking abbreviations that explains it all...
Michelle Arnold says
I was taught T for tablespoon t for teaspoon. I think both are correct. :)
Is the powdered sugar 2 teaspoons or 2 tablespoons?
Hi Peggy ! Capital T is for Tablespoons!
Keep refrigerated? Does this mean i have to refrigerate my cupcakes after they are filled? Help i was just making this for work tomorrow.
Sorry Jody! I just saw your comment, technically yes.. with the milk content it should be refrigerated. However with the sugar content it's pretty stable. If you are worried I would play it safe and keep chilled.
I just made this for some cupcakes and it is INCREDIBLE!!!!! So easy and soooo good! You will want to sit down with the bowl and a spoon. Maybe one nice big wooden spoons! It is awesome and could very easily be made with another pudding flavor- Chocolate, Pistachio (as you mentioned), Banana, Lemon, Cheesecake, etc.... Thank you for this recipe!!
oh Suanne! That makes me heart happy! So glad you loved!!
So I tried this and it didn't turned out so good.. Do you prepare first the vanilla pudding? When reading "add in the powder vanilla pudding." I just added the powder to the whipping cream and nothing happened..
Oh bummer, I'm sorry to hear that Antonia. What do you mean by nothing happened? I'm guessing that it didn't thicken and get creamy? So when I make this in my kitchen aid stand mixer with the whisk attachment, I start whisking the whipping cream on high and add the powdered sugar. This alone starts to make a thicker creamed. eventually you would get close to a whipped cream if you let it beat fast and long enough. Then I add in the powder pudding and let it continue to whip on high for a few minutes. It will get thick and creamy. Hope this helps! maybe explain to me in better detail what you did and how it turned out and I'll be able to help you better! Thanks for letting me know your experience
Renee N. says
How much filling does this make?
This makes a little over 2 cups of filling
Could you use chocolate instead of vanilla?
Hi Amanda! I haven't tried it with chocolate but I think its a great idea! If you do it, let me know how it turns out :)
Kris andersen says
Yes! I've made this with choc HERSHEY pudding and it was soooo yummy! Both in crepes and cream puffs. That's how my mom used to make filling for these too. Awesome dessert!
That sounds amazing!!!
Going to be trying this arty the end of the month. What size box of pudding? And did you use instant?
Yep! I used an instant, and the box was the smaller of the two sizes.
Gina M says
I would love to try this inside cream puffs! It looks delicious!
It's pretty darn delicious :) Thanks for your Comment Gina!
Tammy McKinney says
Can you use it on cake?
tina short says
Yes you can . Really good on poke cakes.
JENNIFER COKE says
Great tasting easy to make
YES! I have used it on more of a sheet cake or cake in a 9x13 and cupcakes- becuase it has more liquid I dont think it will hold up well on a stand alone cake. but if you try it let me know!
Can this be made with the cook and serve pudding?
You could possibly make your pudding separate and let chill, beat the whipping cream to stiff peaks and combine but I don't think it will yield the same results. Combining them as the recipe calls for creates a thick but fluffy filling.