Basic Cream Centers Recipes

BASIC CREAM CENTERS

Steps:

• Combine fondant with butter (mixes easiest with a pastry cutter).
• Cover and let set several hours or overnight.
• Kneed together until blended.
• Heat whipping cream to boiling point but DO NOT BOIL.
• Add cream to mixture.
• Cool slightly and kneed with hands until smooth.
• If centers are to soft, add more fondant; to stiff, add more butter.
• Flavor as desired using suggestions below added to 1/2 cup basic cream centers.
• Chocolate: 2 Tbl melted molding chocolateCombine and mix well.
• Mint: 1/8 tsp mint oil (pepermint, spearment, or wintergreen) Mix well.
• Peanut Butter:1 cup peanut butter6 long graham crackers, ground fine.
• Mix well.

SOFT CREAM CANDY FILLING RECIPE

Steps:

• Add the softened butter, meringue powder, light corn syrup, and water to your mixing bowl Using a stand mixer or a hand mixer beat until mixed completely, scraping the bowl to ensure everything is incorporated well.
• Add 2 cups of fondant sugar and mix on low speed until the sugar is incorporated, then, beat on medium speed for about 1 minute until it all creams together.
• Add flavoring, invertase, and food coloring and mix well. Don't forget, you can use LorAnn oils, extracts, and even spices to flavor your cream filling! LorAnn oils differ in strength, for example, peppermint is much stronger than blackberry. You'll need to adjust it by taste, but we recommend starting with a 1/2 teaspoon for a full batch of soft cream candy filling. You can add more if you feel it's not enough.
• Scoop your homemade cream filling into a disposable pastry bag and twist the end tightly, securing with a clip or a rubber band. Don't snip the ends until you're ready to use them!

CREAM FILLED CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
• In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
• Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.

GARLIC CREAM SAUCE

Steps:

• In a large skillet, melt butter over medium heat. Add garlic; cook and stir 1 minute. Stir in cream cheese until melted. Gradually add cream. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 3-5 minutes. Stir in Parmesan cheese and pepper. Serve over pasta. If desired, garnish with parsley and additional Parmesan cheese.