Pastry Cream Filling
Our versatile Pastry Cream Filling works as well for éclairs and tortes as it does for cupcakes.
3 tablespoons all-purpose flour
1/8 teaspoon salt
6 tablespoons sugar
1 cup half & half or 1/2 cup whipping (heavy) cream plus 1/2 cup whole milk
4 egg yolks
- Easy-Add pure vanilla extract Add to shopping list pure vanilla extract
About 1 1/3 cups of filling.
In saucepan, blend all ingredients except vanilla. Cook on medium heat, stirring constantly until the mixture reaches the consistency of medium cream sauce. Remove from heat, add vanilla and cool quickly. To prevent a skin from forming, brush with melted butter. Stir before using.
Filling the centers of your cupcakes using the Bismarck Round Decorating Tip 230.