Cream Horn Filling

Jump to Recipe Print Recipe

Cream horns were always my mom’s favorite. She never made them, but bought the ones in the 4-packs at the grocery store. The pastry was always chewy and the filling was well… just sugary; there wasn’t much flavor and it left a greasy coating on the roof of my mouth. Pre-made, frozen, puff pastry makes making these so easy and people are truly impressed. To learn how to make the pastry shell check out Easy Cream Horns.

How do I make a filling for cream horns?

You only need a few ingredients, a mixer and a few minutes. You can get fancy and add different flavors or colors, but classic traditional white it always a winner. You’ll need butter and shortening, powdered sugar, marshmallow crème, vanilla, and a little heavy cream.

First – cream your butter and shortening together until creamy. Add in the marshmallow crème and blend until just combined.

Beat in the powdered sugar on low until well combined. Add in the vanilla and heavy cream and whip on high speed for about 2 minutes. At this point your cream is ready and can be piped into the cream horns (OR DONUTS!!). For this particular batch I divided the cream in half. I left half as is, and in the other half I added a little cherry extract and 2 drops of red food coloring and spooned them side-by-sideon a piece of plastic wrap.

Pull one side of the plastic wrap over the filling and then roll into a log.

Cut off any excess plastic from one end. Put your desired tip in your piping bag, then slide in cream filling. This will make a nice swirl when piped. This works just the same with buttercream for stunning cupcakes. Try several colors at one time for a bit of fun.

I had some left over cherry chocolate chips from my Cherry Bing Bars recipe so I melted it, dipped the ends of the cooled pastry horns in it and rolled in red sugar for a sweet Valentine’s Day treat! Fill your pastry shells and enjoy!