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 all 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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Easy and Delicious Cream Filling
- 2 C Whipping Cream not whipped cream
- 2 Tbsp Powder Sugar
- 1 3.4oz pkg Instant Vanilla Pudding
- 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
If making ahead and wont be eaten for several hours refrigerate the cream filling, or the desserts made with the cream filling until ready to serve. Can pull out of fridge 30 -60 minutes before serving so dessert can come to room temp.
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I would love to try this inside cream puffs! It looks delicious!
It’s pretty darn delicious :) Thanks for your Comment Gina!
Can you use it on cake?
Yes you can . Really good on poke cakes.
Going to be trying this arty the end of the month. What size box of pudding? And did you use instant?
Thanks!
Yep! I used an instant, and the box was the smaller of the two sizes.
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 :)
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!!!
How much filling does this make?
This makes a little over 2 cups of filling
Hi,
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..
Thanks!
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
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!!
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.
Is the powdered sugar 2 teaspoons or 2 tablespoons?
Thank you
Hi Peggy ! Capital T is for Tablespoons!
I thought tablespoons was tbsp / tbs and tsp is teaspoon.
https://www.pinterest.com/pin/17944098491457366/
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…
http://www.ehow.com/info_12319345_capital-t-stand-baking.html
:)
I was taught T for tablespoon t for teaspoon. I think both are correct. :)
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!
Hello,
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.
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 to be honest I’ve never tried it as a frosting, 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 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
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!
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?!
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!!
Can I use the already made vanilla.pudding?
Hi Jackie,
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.
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
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!
Hi Aubrey
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
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’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.
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!
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!
When is it a good time to pipe it into the cupcakes and art how much to avoid tearing them?
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!
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.
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..
Made this today with the Oreo cookies n cream pudding. I put it on a chocolate cake. It was a big hit!! Thank you!!!
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 ?
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.
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.
I have frozen puff pastery ….was wondering how i would Bake the pastery
And what method i would use to put it all together
I want to try this filling as a filling for canolli made from pizzlles… Have to give it a try! Sounds really nummy!
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.
Turned out DELICIOUS! I used As a filling for a sweetened condenSed milk cake, then served with Whipping cream and berries. Yum!
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!!
Hi Desarae,
how many grams that you used for instant pudding mix?
96 grams :)
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!!
Tried this to fill a donut cand for a birthday. Best stuff ever!