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Cream Horn Filling

cream horn filling 6

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.

cream horn filling

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

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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.

cream horn filling 2

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

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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.

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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!

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Cream Horn Filling

This quick and easy cream filling is the perfect accompaniment to puff pastry desserts, especially cream horns.
5 from 2 votes
Prep Time 10 minutes
Course Dessert
Cuisine American
Servings 18
Calories 124 kcal


  • Stand or electric hand mixer


  • ¼ cup butter softened
  • ¼ cup vegetable shortening
  • 1 ½ cups powdered sugar
  • 7 oz jar marshmallow creme or fluff
  • 1 teaspoon vanilla extract (or other flavor)
  • 1 tbs heavy cream
  • 1-2 drops food coloring (optional)


  • Cream together the butter and shortening with an electric mixer
  • Add in the powdered sugar, marshmallow, and vanilla and mix on low speed until the sugar has combined
  • Add in heavy cream and increase the speed to high and whip for 2 minutes


Calories: 124kcalCarbohydrates: 19gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 8mgSodium: 23mgPotassium: 2mgSugar: 17gVitamin A: 91IUVitamin C: 1mgCalcium: 1mgIron: 1mg
Keyword Cream Filling
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