Vanilla Cream Filling

What can you do with vanilla cream filling? A ton of stuff, actually. This filling is great for various types of sandwich cookies and filled cupcakes…even as its own frosting, if you like.

This recipe makes about 2 1/2 to 3 cups, I’d guess – honestly, I didn’t measure the end result. I need to figure out smaller batches, because I always end up making two different treats with it; today’s batch went into both snickerdoodle sandwich cookies and chocolate cupcakes with vanilla cream filling. It’s not as fluffy as the filling you’d get in a Hostess cupcake, but not as dry or dense as the filling in an Oreo cookie – a wonderful balance of both, I’d say!


  • 8 tablespoons butter, softened
  • 1/2 cup shortening
  • 3 1/2 cups powdered sugar
  • 1 tablespoon vanilla extract


In a mixing bowl, beat together butter and shortening.

Add powdered sugar in small batches, beating until combined.  Once all sugar is incorporated, beat on medium speed for two minutes

Add vanilla and beat to combine.

If you need to store it before using, do so in an airtight container at room temperature. Makes about 2 1/2 to 3 cups, plenty for two dozen filled cupcakes or about 48 sandwich cookies.



Blackberry Filling

lemon blackberry sliceThis summer I made a delicious lemon blackberry cake to test both my piping and filling-making skills. I used frozen blackberries from last year’s crop – our blackberry plants bloom very late in the season – and it turned out very well. If you’re using frozen berries, just let them thaw first.

As with raspberry filling, blackberry filling requires some serious sieving time to remove the seeds. Blackberry seeds are larger than raspberry seeds, so you’ll want to clean out your sieve a few times during the straining process. I also recommend working in small batches, rather than trying to press your entire mixture through the sieve at once.

While my original recipe made about 1/3 cup, the recipe below would yield around 1 cup.


  • 18 ounces blackberries, mashed
  • 2 1/4 cups powdered sugar
  • 6 teaspoons cornstarch
  • 3 teaspoon lemon juice


In a medium saucepan, stir together blackberries, powdered sugar, cornstarch, and lemon juice. Cook over medium-high heat until mixture boils, then allow to boil for 1 minute, stirring well, until the mixture thickens.

Remove from heat and press through a fine sieve to filter out the seeds. Allow to cool before using.