Dessert | January 31, 2019

Cream Filling

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!

cream filling on a whisk

Ingredients for your cream filling.

You will need:

  • whipping cream
  • whipping cream, pudding and powder sugar
  • a couple of tablespoons of powder sugar
  • powder sugar in small bowl
  • 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.

bowl of cream and ingredients

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:

Picture of textured cream on whisk and in bowl

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.

sweet cream filling on a wisk

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!

chocolate crepes with strawberries and cream filling

Let us know your thoughts, questions and if you liked the recipe!

If you tried this Cream Filling Recipe or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!

5 from 7 votes
sweet cream filling on a wisk
Cream Filling
Prep Time
10 mins
Total Time
10 mins
 

Easy and Delicious Cream Filling

Course: Dessert
Cuisine: American
Keyword: cream filling for cakes, cream frosting
Servings: 4 cups
Calories: 427 kcal
Author: Aubrey
Ingredients
  • 2 C Whipping Cream not whipped cream
  • 2 Tbsp Powder Sugar
  • 1 3.4oz pkg Instant Vanilla Pudding
Instructions
  1. Start whipping the whipping cream with electric mixer on high.
  2. Add in the powder sugar.
  3. As it starts to thicken, add in the powder vanilla pudding.
  4. Continue mixing till smooth and creamy.
  5. Keep your cream filling refrigerated

Recipe Notes

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. 

Nutrition Facts
Cream Filling
Amount Per Serving
Calories 427 Calories from Fat 396
% Daily Value*
Total Fat 44g 68%
Saturated Fat 27g 135%
Cholesterol 163mg 54%
Sodium 46mg 2%
Potassium 89mg 3%
Total Carbohydrates 7g 2%
Sugars 4g
Protein 2g 4%
Vitamin A 35%
Vitamin C 0.9%
Calcium 7.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

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74 thoughts on “Cream Filling

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    1. 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!

  1. 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!

    1. 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

  2. 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!!

  3. Keep refrigerated? Does this mean i have to refrigerate my cupcakes after they are filled? Help i was just making this for work tomorrow.

    1. 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.

  4. 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 :)

    1. 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!

  5. 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.

  6. 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

    1. 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!

  7. 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

    1. 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!

    1. 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?!

    1. 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.

  8. 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!

  9. 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! :)

    1. 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!

  10. 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

    1. 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!

  11. 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

  12. 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

  13. 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?

    1. 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.

  14. 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..

  15. 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 ?

  16. 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.


  17. 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.

  18. I have frozen puff pastery ….was wondering how i would Bake the pastery
    And what method i would use to put it all together


  19. I want to try this filling as a filling for canolli made from pizzlles… Have to give it a try! Sounds really nummy!


  20. Turned out DELICIOUS! I used As a filling for a sweetened condenSed milk cake, then served with Whipping cream and berries. Yum!

  21. 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?


  22. 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