19 Delicious Vanilla Cream Filling Recipes Amazing

Sweet, creamy, and utterly irresistible, vanilla cream filling is the secret star of countless desserts. Whether you’re whipping up a batch of cupcakes, layering a luscious cake, or simply spooning it straight from the bowl, these 19 recipes promise to delight your taste buds and inspire your next baking adventure. Dive into our roundup and discover how easy it is to bring a touch of vanilla magic to your kitchen!

Classic Vanilla Cream Filling

Now, as the early morning light filters through the kitchen window, there’s something profoundly comforting about preparing a classic vanilla cream filling. Its simplicity belies the depth of flavor and the velvety texture it brings to any dessert, making it a timeless favorite.

Ingredients

• 1 cup whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon fine sea salt
• 4 large pasture-raised egg yolks, lightly beaten
• 2 tablespoons unsalted butter, cut into small pieces
• 2 teaspoons pure vanilla extract

Instructions

1. In a medium saucepan, combine the whole milk and heavy cream over medium heat. Heat until the mixture is just simmering, about 5 minutes, stirring occasionally to prevent a skin from forming.
2. In a separate bowl, whisk together the granulated sugar, cornstarch, and fine sea salt. Gradually add the lightly beaten egg yolks, whisking continuously until the mixture is smooth and pale yellow.
3. Slowly pour the hot milk mixture into the egg mixture, whisking constantly to temper the eggs. Return the combined mixture to the saucepan.
4. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon, about 5-7 minutes. Tip: Ensure the heat is not too high to avoid curdling the eggs.
5. Remove from heat and stir in the unsalted butter and pure vanilla extract until fully incorporated and the mixture is smooth.
6. Strain the filling through a fine-mesh sieve into a clean bowl to ensure a silky texture. Tip: This step removes any cooked egg bits for a flawless finish.
7. Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate until chilled and set, at least 2 hours. Tip: For quicker cooling, place the bowl over an ice bath before refrigerating.

Silky and rich, this vanilla cream filling carries the warmth of vanilla and the luxury of cream, perfect for layering between cake layers or piping into delicate pastries. Its versatility and elegance make it a staple in any baker’s repertoire.

Vanilla Bean Pastry Cream

Just as the first light of dawn gently fills the kitchen, there’s something profoundly comforting about stirring a pot of vanilla bean pastry cream. It’s a simple pleasure, a moment of quiet amidst the chaos, where the rich aroma of vanilla and the creamy texture promise something truly special.

Ingredients

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon fine sea salt
• 4 large pasture-raised egg yolks, lightly beaten
• 2 tablespoons unsalted butter, cubed
• 1 whole vanilla bean, split and seeds scraped

Instructions

1. In a medium saucepan, combine the whole milk and the scraped vanilla bean seeds along with the pod. Heat over medium heat until it just begins to simmer, then remove from heat and let steep for 15 minutes to infuse the vanilla flavor.
2. In a separate bowl, whisk together the granulated sugar, cornstarch, and fine sea salt. Gradually add the lightly beaten egg yolks, whisking until the mixture is smooth and pale yellow.
3. Remove the vanilla bean pod from the milk. Slowly pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
4. Return the mixture to the saucepan and cook over medium heat, stirring continuously with a wooden spoon, until the pastry cream thickens and coats the back of the spoon, about 5-7 minutes.
5. Once thickened, remove from heat and stir in the unsalted butter until fully incorporated and the pastry cream is smooth.
6. Strain the pastry cream through a fine-mesh sieve into a clean bowl to ensure a silky texture. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate until chilled and set, at least 2 hours.

Velvety and rich, this vanilla bean pastry cream is a testament to the beauty of simplicity. Its lush texture and deep vanilla flavor make it an exquisite filling for tarts, éclairs, or simply enjoyed with fresh berries for a touch of elegance.

Easy Vanilla Cream Filling for Cakes

Baking a cake is like weaving a tapestry of flavors and textures, where each component plays a pivotal role in the final masterpiece. Today, let’s focus on the heart of many beloved desserts: a simple yet sublime vanilla cream filling that promises to elevate your cakes from good to unforgettable.

Ingredients

• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp unsalted butter, at room temperature
• 1 tsp pure vanilla extract
• 1/8 tsp fine sea salt

Instructions

1. In a medium saucepan, whisk together the whole milk and granulated sugar over medium heat until the sugar dissolves completely, about 3 minutes.
2. Gradually add the all-purpose flour to the milk mixture, whisking constantly to prevent lumps, until the mixture thickens slightly, about 2 minutes.
3. Remove the saucepan from heat and slowly temper in the lightly beaten pasture-raised eggs by adding a small amount of the hot milk mixture to the eggs, whisking continuously, then combining the two mixtures back into the saucepan.
4. Return the saucepan to low heat and cook, stirring constantly with a wooden spoon, until the filling reaches 160°F on a candy thermometer and coats the back of the spoon, about 5 minutes.
5. Remove from heat and stir in the unsalted butter, pure vanilla extract, and fine sea salt until the butter is fully melted and the mixture is smooth.
6. Transfer the vanilla cream filling to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours before using.

Velvety and rich, this vanilla cream filling boasts a delicate balance of sweetness and depth, with the vanilla’s warmth shining through. Spread it between layers of sponge cake for a classic treat, or pipe it into éclairs for an elegant twist on a French favorite.

Homemade Vanilla Custard Filling

On a quiet morning like this, the thought of crafting something as delicate and comforting as homemade vanilla custard filling feels like a gentle embrace. It’s a simple pleasure, yet one that carries the warmth of home and the sophistication of a well-loved recipe.

Ingredients

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 pasture-raised egg yolks, lightly beaten
• 2 tbsp unsalted butter, cubed
• 1 vanilla bean, split and seeds scraped
• 1/8 tsp fine sea salt

Instructions

1. In a medium saucepan, combine the whole milk and the scraped vanilla bean seeds along with the pod. Heat over medium heat until the mixture reaches a gentle simmer, about 5 minutes. Remove from heat and let steep for 15 minutes to infuse the vanilla flavor.
2. In a separate bowl, whisk together the granulated sugar, cornstarch, and fine sea salt. Gradually add the lightly beaten egg yolks, whisking continuously until the mixture is smooth and pale yellow.
3. Remove the vanilla bean pod from the milk. Slowly pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from scrambling.
4. Return the mixture to the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon, about 5-7 minutes.
5. Once thickened, remove from heat and stir in the cubed unsalted butter until fully incorporated and the custard is smooth.
6. Transfer the custard to a clean bowl. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 2 hours before serving.

Perfectly silky and rich with the depth of real vanilla, this custard filling is a versatile delight. Spread it between layers of cake, pipe into pastries, or simply enjoy it by the spoonful for a moment of pure indulgence.

Vanilla Whipped Cream Filling

Now, as the early morning light filters through the kitchen window, there’s something deeply comforting about the simplicity of making vanilla whipped cream filling. It’s a gentle process, one that invites patience and rewards with its lush, airy texture and sweet, fragrant vanilla notes.

Ingredients

• 1 cup heavy cream, chilled
• 2 tbsp granulated sugar
• 1 tsp pure vanilla extract

Instructions

1. Place a medium mixing bowl and the beaters of an electric mixer in the freezer for 15 minutes to chill. This ensures the cream whips up faster and holds its shape better.
2. Pour the chilled heavy cream into the cold mixing bowl. Begin beating on low speed for 1 minute to prevent splashing, then increase to high speed.
3. After 2 minutes, when the cream starts to thicken, gradually add the granulated sugar. Continue beating for another 1-2 minutes until soft peaks form.
4. Add the pure vanilla extract and beat for an additional 30 seconds to incorporate fully. Be careful not to overbeat, as the cream can turn into butter.
5. Use immediately to fill pastries, layer cakes, or as a topping for desserts. For best results, store any unused portion in an airtight container in the refrigerator for up to 24 hours.

Buttery smooth with a light, cloud-like consistency, this vanilla whipped cream filling carries the warmth of vanilla in every bite. It pairs beautifully with fresh berries or as a delicate layer in a chocolate mousse cake, adding a touch of elegance to any dessert.

French Vanilla Cream Filling

Creating this French Vanilla Cream Filling feels like wrapping yourself in a warm, sweet embrace, a moment of calm in the bustling rhythm of everyday life. Its velvety texture and rich, aromatic flavor promise a delightful escape, one spoonful at a time.

Ingredients

• 1 cup whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 4 pasture-raised egg yolks, lightly beaten
• 2 tbsp unsalted butter, cubed
• 1 vanilla bean, split and seeds scraped
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. In a medium saucepan, combine the whole milk, heavy cream, and the scraped vanilla bean seeds over medium heat. Heat until the mixture reaches a gentle simmer, about 5 minutes, stirring occasionally to prevent scorching.
2. In a separate bowl, whisk together the granulated sugar and pasture-raised egg yolks until the mixture is pale and slightly thickened, about 2 minutes.
3. Gradually pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
4. Return the combined mixture to the saucepan. Cook over low heat, stirring continuously with a wooden spoon, until the custard thickens enough to coat the back of the spoon, about 8-10 minutes. Do not let it boil.
5. Remove the saucepan from the heat. Stir in the unsalted butter, pure vanilla extract, and fine sea salt until the butter is fully melted and the mixture is smooth.
6. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and the vanilla bean pod.
7. Cover the surface of the custard with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or until completely set.

After chilling, the French Vanilla Cream Filling will have a luxuriously smooth texture and a deep, comforting vanilla flavor. It’s perfect for layering in cakes, filling pastries, or simply enjoying by the spoonful with fresh berries for a touch of brightness.

Vanilla Cream Cheese Filling

Zestfully dreaming of desserts that whisper comfort, this vanilla cream cheese filling is a silken embrace between layers or atop your favorite baked goods. It’s a humble yet luxurious addition, blending the warmth of vanilla with the tang of cream cheese, perfect for those moments when only something sweet and soft will do.

Ingredients

• 8 oz cream cheese, softened to room temperature
• 1/2 cup unsalted butter, clarified and cooled
• 1 cup confectioners’ sugar, sifted
• 1 tsp pure vanilla extract, preferably Madagascar bourbon
• 1/4 tsp fine sea salt

Instructions

1. In a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until completely smooth, about 2 minutes.
2. Gradually add the clarified butter to the cream cheese, continuing to beat on medium speed until the mixture is homogenous and slightly fluffy, about 3 minutes.
3. Reduce the mixer speed to low and slowly incorporate the sifted confectioners’ sugar, ensuring no lumps remain, about 1 minute.
4. Add the pure vanilla extract and fine sea salt, mixing just until combined, about 30 seconds. Scrape down the sides of the bowl with a silicone spatula to ensure even mixing.
5. Increase the mixer speed to medium-high and beat the filling for an additional 2 minutes, or until light and airy. Tip: For a smoother texture, pass the filling through a fine-mesh sieve before using.
6. Use immediately or refrigerate in an airtight container for up to 3 days. Tip: Allow the filling to come to room temperature for 30 minutes before using if refrigerated, for easier spreading.
7. For an extra layer of flavor, consider folding in 1/2 cup of finely chopped, toasted nuts or a tablespoon of citrus zest before using. Tip: This filling pipes beautifully for decorative purposes.

This vanilla cream cheese filling is luxuriously smooth, with a perfect balance of sweetness and tang. Its velvety texture makes it ideal for layering in cakes or as a decadent dip for fresh fruit. Try it swirled into morning pancakes or as a surprise center in homemade doughnuts for a delightful twist.

Light Vanilla Cream Filling for Eclairs

Lightly, as the morning sun filters through the kitchen window, the thought of crafting something delicate and sweet comes to mind. Today, we’re embracing the simplicity and elegance of a Light Vanilla Cream Filling for Eclairs, a recipe that whispers of comfort and refinement.

Ingredients

• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp unsalted butter, softened
• 1 tsp pure vanilla extract
• 1/8 tsp fine sea salt

Instructions

1. In a medium saucepan, heat the whole milk over medium heat until it reaches a gentle simmer, about 180°F, stirring occasionally to prevent a skin from forming.
2. While the milk heats, in a separate bowl, whisk together the granulated sugar and all-purpose flour to remove any lumps.
3. Gradually add the lightly beaten pasture-raised eggs to the sugar and flour mixture, whisking continuously to ensure a smooth consistency.
4. Once the milk is simmering, slowly pour it into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
5. Return the combined mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the filling thickens to the consistency of pudding, about 2-3 minutes.
6. Remove from heat and stir in the softened unsalted butter, pure vanilla extract, and fine sea salt until fully incorporated and the filling is silky.
7. Transfer the filling to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours before using.

Kindly, this Light Vanilla Cream Filling emerges with a velvety texture and a whisper of vanilla, perfect for piping into freshly baked eclairs or layering between delicate cake layers for a touch of sweetness.

Rich Vanilla Bavarian Cream Filling

Zephyrs of summer breeze whisper through the kitchen as we embark on crafting a dessert that embodies both elegance and comfort. This Rich Vanilla Bavarian Cream Filling, with its velvety texture and profound vanilla essence, is a testament to the beauty of simplicity and the depth of flavor that can be achieved with patience and care.

Ingredients

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1 vanilla bean, split and seeds scraped
• 4 pasture-raised egg yolks, lightly beaten
• 1/4 cup cornstarch
• 1 tbsp unsalted butter
• 1 cup heavy cream, chilled
• 1 tsp pure vanilla extract

Instructions

1. In a medium saucepan, combine whole milk, half of the granulated sugar, and the scraped vanilla bean seeds. Heat over medium heat until steaming but not boiling, about 5 minutes.
2. In a separate bowl, whisk together pasture-raised egg yolks, remaining sugar, and cornstarch until pale and thick.
3. Gradually temper the egg mixture by slowly whisking in the hot milk mixture. Return everything to the saucepan.
4. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens to a pudding-like consistency, about 3-4 minutes.
5. Remove from heat and stir in unsalted butter until fully incorporated. Strain through a fine-mesh sieve into a clean bowl.
6. Cover the surface directly with plastic wrap to prevent a skin from forming and chill in the refrigerator for at least 2 hours.
7. In a chilled bowl, whip heavy cream and pure vanilla extract to soft peaks. Gently fold into the chilled custard until no streaks remain.

Every spoonful of this Bavarian cream is a cloud of vanilla-infused bliss, its texture a harmonious balance between airy and dense. Serve it layered with fresh berries for a contrast of flavors or as a luxurious filling between layers of sponge cake for an unforgettable dessert experience.

Vanilla Pudding Filling

Yesterday, as the golden light of late afternoon spilled across my kitchen counter, I found myself drawn to the simplicity and comfort of making vanilla pudding filling. It’s a humble yet profoundly satisfying creation, a testament to the beauty of basic ingredients transformed into something silky and sweet.

Ingredients

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon fine sea salt
• 2 large pasture-raised eggs, lightly beaten
• 2 tablespoons unsalted butter, cut into small pieces
• 2 teaspoons pure vanilla extract

Instructions

1. In a medium saucepan, whisk together the whole milk, granulated sugar, cornstarch, and fine sea salt over medium heat until the mixture begins to steam, about 5 minutes.
2. Gradually add the lightly beaten pasture-raised eggs to the saucepan, whisking constantly to prevent curdling, and continue to cook until the mixture thickens noticeably, about 3 minutes.
3. Remove the saucepan from the heat and stir in the unsalted butter pieces and pure vanilla extract until fully incorporated and the pudding is smooth.
4. Transfer the vanilla pudding filling to a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours before use.

Velvety and rich, this vanilla pudding filling carries the warmth of vanilla in every spoonful. It’s perfect layered between cakes, piped into pastries, or simply enjoyed with a sprinkle of cinnamon on top.

Vanilla Mascarpone Cream Filling

Sometimes, the simplest creations hold the most comfort, like this Vanilla Mascarpone Cream Filling, a silken blend that whispers of luxury and ease in every spoonful.

Ingredients

• 8 oz mascarpone cheese, room temperature
• 1 cup heavy cream, chilled
• 1/2 cup confectioners’ sugar, sifted
• 1 vanilla bean, seeds scraped
• 1 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, combine the mascarpone cheese and sifted confectioners’ sugar. Use a rubber spatula to fold gently until the sugar is fully incorporated and the mixture is smooth.
2. Add the scraped vanilla bean seeds and pure vanilla extract to the mascarpone mixture. Fold gently to distribute the vanilla evenly throughout.
3. In a separate bowl, pour the chilled heavy cream. Using a hand mixer on medium-high speed, whip the cream until stiff peaks form, about 3-4 minutes. Tip: Ensure the bowl and beaters are chilled for optimal volume.
4. Gently fold the whipped cream into the mascarpone mixture in two additions, using a cutting motion with the spatula to maintain the cream’s lightness. Tip: Overmixing can deflate the cream, so stop as soon as no white streaks remain.
5. Transfer the filling to a piping bag fitted with your desired tip, or cover and refrigerate until ready to use. Tip: For best results, let the filling chill for at least 30 minutes before serving to allow the flavors to meld.

Creamy yet light, this filling carries the deep, aromatic warmth of vanilla, perfect for layering between cakes, filling pastries, or simply dolloping over fresh berries. Its versatility and elegance make it a cherished recipe for any occasion.

Fluffy Vanilla Buttercream Filling

Just as the first light of dawn gently fills the room, so does the sweet, creamy essence of vanilla buttercream filling promise to envelop your senses, offering a moment of pure, unadulterated joy in every bite.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 4 cups confectioners’ sugar, sifted
• 2 teaspoons pure vanilla extract
• 2 tablespoons heavy cream
• 1/4 teaspoon fine sea salt

Instructions

1. In a large mixing bowl, beat the softened unsalted butter on medium speed with an electric mixer until creamy, about 2 minutes.
2. Gradually add the sifted confectioners’ sugar to the butter, 1 cup at a time, beating on low speed after each addition until fully incorporated. Tip: To avoid a sugar cloud, start mixing on low speed.
3. Add the pure vanilla extract, heavy cream, and fine sea salt to the mixture. Increase the mixer speed to medium-high and beat for an additional 3 minutes, until the filling is light and fluffy. Tip: Scrape down the sides of the bowl periodically to ensure even mixing.
4. For optimal consistency, if the filling is too thick, add more heavy cream, 1 teaspoon at a time, until desired fluffiness is achieved. Tip: The filling should hold its shape but still be soft enough to spread easily.

Ultra-smooth and cloud-like, this vanilla buttercream filling carries the warmth of vanilla, balanced by the subtle depth of sea salt. It’s perfect for layering between cakes, piping onto cupcakes, or even as a luxurious dip for fresh fruit.

Vanilla Cream Filling for Donuts

Vanilla cream filling for donuts is a sublime creation that transforms the humble donut into a luxurious treat. Velvety and rich, this filling is the heart of many beloved pastries, offering a smooth contrast to the crispy exterior of a freshly fried donut.

Ingredients

• 1 cup whole milk, preferably organic
• 1/4 cup granulated sugar
• 2 tbsp cornstarch
• 1/4 tsp fine sea salt
• 2 large pasture-raised egg yolks, lightly beaten
• 2 tbsp unsalted butter, cut into small pieces
• 1 tsp pure vanilla extract

Instructions

1. In a medium saucepan, combine the whole milk, granulated sugar, cornstarch, and fine sea salt. Whisk over medium heat until the mixture begins to thicken, about 5 minutes.
2. Slowly temper the beaten egg yolks by adding a small amount of the hot milk mixture to them, whisking constantly to prevent curdling.
3. Return the tempered egg yolks to the saucepan, continuing to whisk over medium heat until the mixture reaches a pudding-like consistency, about 3 minutes.
4. Remove the saucepan from the heat and stir in the unsalted butter and pure vanilla extract until fully incorporated and smooth.
5. Transfer the vanilla cream filling to a bowl and cover directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 2 hours before using.

Ultra-smooth and fragrant with vanilla, this cream filling pairs beautifully with cinnamon-sugar donuts or can be piped into chocolate-glazed ones for a decadent twist. Its lush texture and sweet, comforting flavor make it a versatile component in your baking repertoire.

Silky Vanilla Ganache Filling

Under the soft glow of the kitchen light, the process of creating a silky vanilla ganache filling feels almost meditative, a gentle dance between heat and patience that yields a luxuriously smooth result.

Ingredients

• 8 ounces high-quality white chocolate, finely chopped
• 1/2 cup heavy cream
• 1 vanilla bean, split and seeds scraped
• 1 tablespoon unsalted butter, at room temperature

Instructions

1. Place the finely chopped white chocolate in a medium heatproof bowl.
2. In a small saucepan, combine the heavy cream and vanilla bean seeds. Heat over medium heat until the mixture reaches 180°F, stirring occasionally to infuse the vanilla.
3. Pour the hot cream over the white chocolate, ensuring all the chocolate is submerged. Let sit for 2 minutes to soften the chocolate.
4. Gently whisk the mixture from the center outward until smooth and fully combined. Tip: Avoid vigorous whisking to prevent air bubbles.
5. Add the room temperature butter to the ganache, whisking until the butter is fully incorporated and the ganache is shiny.
6. Allow the ganache to cool at room temperature for 10 minutes, then cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill for 1 hour until slightly firm but still spreadable. Tip: For a quicker set, place in the freezer for 20 minutes, checking every 5 minutes to avoid over-hardening.
7. Once chilled, whisk the ganache briefly to fluff it up before using. Tip: If the ganache is too firm, let it sit at room temperature for 5-10 minutes to soften.

Velvety and rich, this vanilla ganache filling drapes over cakes and pastries with an elegant sheen, its subtle vanilla aroma inviting a moment of pause before the first bite. Try layering it between delicate sponge cake layers or as a decadent dip for fresh berries.

Vanilla Cream Filling for Macarons

Today feels like the perfect moment to share something delicate and sweet, much like the quiet of the morning. Vanilla cream filling for macarons is a sublime creation, blending simplicity with elegance, and today, I’ll guide you through crafting this ethereal component.

Ingredients

• 1 cup heavy cream, chilled
• 1/2 cup unsalted butter, softened
• 1 cup confectioners’ sugar, sifted
• 1 vanilla bean, split and seeds scraped
• 1/4 tsp fine sea salt

Instructions

1. In a stand mixer fitted with the whisk attachment, whip the chilled heavy cream on medium-high speed until soft peaks form, about 3 minutes.
2. Switch to the paddle attachment. Add the softened unsalted butter, sifted confectioners’ sugar, scraped vanilla bean seeds, and fine sea salt to the whipped cream.
3. Beat on low speed for 1 minute to incorporate, then increase to medium-high speed and beat until the mixture is light, fluffy, and holds its shape, about 4 minutes. Tip: Ensure all ingredients are at room temperature to avoid curdling.
4. Transfer the vanilla cream filling to a piping bag fitted with a round tip. Tip: For a smoother texture, pass the filling through a fine-mesh sieve before piping.
5. Pipe the filling onto the flat side of a macaron shell, then gently press another shell on top to sandwich. Tip: Let the filled macarons rest in the refrigerator for 24 hours to enhance flavor and texture.

Kneading this vanilla cream filling between macaron shells transforms them into bites of cloud-like bliss. The vanilla’s warmth plays beautifully against the cream’s richness, making each macaron a tiny celebration. Try dusting the tops with edible gold powder for an extra touch of elegance.

Vegan Vanilla Cream Filling

Perhaps there’s no greater comfort than the simplicity of a well-made vanilla cream, its velvety texture and delicate flavor a testament to the beauty of vegan baking. Today, let’s embrace the quiet joy of creating something both nourishing and indulgent, a vanilla cream filling that whispers of home.

Ingredients

• 1 cup raw cashews, soaked overnight and drained
• 1/2 cup coconut cream, chilled
• 1/4 cup pure maple syrup
• 2 tbsp coconut oil, melted
• 1 tsp pure vanilla extract
• 1/8 tsp sea salt

Instructions

1. In a high-speed blender, combine the soaked cashews, chilled coconut cream, maple syrup, melted coconut oil, vanilla extract, and sea salt.
2. Blend on high for 2-3 minutes, scraping down the sides as needed, until the mixture is completely smooth and creamy. Tip: For an ultra-smooth texture, ensure your cashews are fully soaked and softened.
3. Transfer the mixture to a bowl and cover with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming.
4. Refrigerate for at least 4 hours, or until the cream is firm and spreadable. Tip: Chilling overnight will yield the best consistency for piping or spreading.
5. Before using, let the cream sit at room temperature for 10 minutes to slightly soften for easier handling. Tip: For a lighter texture, whip the chilled cream with a hand mixer for 30 seconds before use.

Kneading this vanilla cream filling into your dessert repertoire brings a whisper of elegance to even the simplest treats. Its lush, cloud-like texture and the warm, floral notes of vanilla make it a versatile companion to fresh berries, layered cakes, or as a decadent dip for fruit. Let it be a reminder that the most profound joys often come from the gentlest touches.

Vanilla Cream Filling with White Chocolate

Mornings like these, when the light filters through the kitchen window just so, I find myself drawn to the quiet art of pastry making. There’s something profoundly comforting about the process, especially when it involves the delicate balance of vanilla cream filling with the rich, velvety embrace of white chocolate.

Ingredients

• 1 cup heavy cream, cold
• 1/2 cup whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large pasture-raised egg yolks, lightly beaten
• 2 tsp pure vanilla extract
• 1/2 cup high-quality white chocolate, finely chopped
• 2 tbsp unsalted butter, softened

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, and half of the granulated sugar. Heat over medium heat until the mixture begins to steam, stirring occasionally to dissolve the sugar.
2. In a separate bowl, whisk together the remaining sugar, cornstarch, and egg yolks until the mixture is pale and slightly thickened.
3. Once the cream mixture is steaming, slowly temper the egg mixture by gradually whisking in about 1/2 cup of the hot cream. This prevents the eggs from scrambling.
4. Pour the tempered egg mixture back into the saucepan, whisking constantly. Cook over medium heat, stirring continuously, until the mixture thickens to a pudding-like consistency, about 2-3 minutes.
5. Remove from heat and immediately stir in the vanilla extract, white chocolate, and butter until fully melted and the mixture is smooth.
6. Transfer the filling to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until set.

Once set, the vanilla cream filling will boast a luxuriously smooth texture, with the white chocolate adding a subtle sweetness that complements the vanilla’s warmth. Consider layering it between delicate cake layers or piping it into freshly baked pastries for an indulgent treat.

Spiced Vanilla Cream Filling

Under the soft glow of the morning light, the Spiced Vanilla Cream Filling emerges as a whisper of comfort, blending the warmth of spices with the delicate sweetness of vanilla, a testament to the quiet joy of baking.

Ingredients

• 1 cup heavy cream, chilled
• 1/2 cup granulated sugar
• 1 vanilla bean, split and seeds scraped
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cardamom
• 2 tbsp unsalted butter, softened
• 1 tsp pure vanilla extract

Instructions

1. In a medium bowl, combine the chilled heavy cream and granulated sugar. Whisk until the sugar begins to dissolve, about 1 minute.
2. Add the vanilla bean seeds, ground cinnamon, ground nutmeg, and ground cardamom to the cream mixture. Whisk gently to incorporate the spices evenly.
3. Using an electric mixer on medium-high speed, beat the mixture until soft peaks form, about 3 minutes. Tip: Ensure the bowl and beaters are chilled to help the cream whip faster.
4. Reduce the mixer speed to low and add the softened unsalted butter, one tablespoon at a time, ensuring each addition is fully incorporated before adding the next.
5. Once all the butter is added, increase the mixer speed to medium and beat for an additional 2 minutes, or until the filling is smooth and holds medium peaks. Tip: Avoid overbeating to prevent the filling from becoming grainy.
6. Gently fold in the pure vanilla extract with a spatula until just combined. Tip: Folding instead of stirring preserves the airy texture of the filling.

As the Spiced Vanilla Cream Filling settles, it reveals a velvety texture that carries the aromatic warmth of cinnamon and cardamom, balanced by the cool, sweet notes of vanilla. Spread it between layers of a spiced cake or dollop atop a warm, fragrant cup of chai for a moment of indulgence.

Vanilla Cream Filling for Crepes

Moments like these call for something sweet, something that whispers of comfort and simplicity. Vanilla cream filling for crepes is just that—a delicate, creamy embrace that turns the humble crepe into a canvas of flavor.

Ingredients

• 1 cup heavy cream, chilled
• 1/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 cup mascarpone cheese, room temperature

Instructions

1. In a large mixing bowl, combine the chilled heavy cream and granulated sugar. Using an electric mixer, whip on medium-high speed until soft peaks form, about 3 minutes.
2. Gently fold in the pure vanilla extract and room temperature mascarpone cheese with a rubber spatula, ensuring not to deflate the whipped cream.
3. Continue to whip the mixture on low speed until it reaches a stiff, spreadable consistency, about 1 minute more. Tip: For best results, ensure all ingredients are at their specified temperatures to achieve a smooth, lump-free filling.
4. Transfer the vanilla cream filling to a piping bag fitted with a star tip for elegant crepe filling, or simply spread with a knife for a more rustic approach. Tip: If the filling becomes too soft, chill in the refrigerator for 15 minutes before using.
5. Use immediately to fill your favorite crepes, or store in an airtight container in the refrigerator for up to 2 days. Tip: For an extra layer of flavor, lightly toast the crepes before filling to add a subtle crunch.

Every bite of this vanilla cream filling offers a cloud-like texture, with the rich depth of mascarpone balancing the sweetness of the cream. Consider garnishing with fresh berries or a drizzle of caramel for a dessert that feels both indulgent and effortlessly chic.

Conclusion

Savory or sweet, these 19 vanilla cream filling recipes offer something for every taste and occasion. Whether you’re dressing up desserts or crafting the perfect pastry, each recipe promises to delight. We’d love to hear which one becomes your kitchen staple—drop a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy baking!