43 cream filling recipes

Super Easy

WOW. This was AMAZING! I got so many compliments on it, and a few people said they liked it better than pumpkin pie. I have to say I might just agree with that. I made it exactly as it said on the recipe, except I omitted the nuts and added a bit extra cinnamon and some pumpkin pie spice to the cake batter.

If you like key lime pie, you will definitely like this key lime cake, instead of using whipping cream, we use meringue, it is much lower fat and calories, and the flavour is absolutely delicious!

Use meringue filling to make this rich coffee cream cake a bit lighter but still taste decadent.

Three-layer coconut cake with a tangy lemon-lime curd filling and clouds of sweetened whipped cream frosting. A bakery-worthy showpiece with bright citrus contrast against tender vanilla layers.

This recipe was inspired by Julia Child's Mastering the Art of French Cooking Vol. 2. It was developed as a shrimp based filling for a small Vol-au-vent.

No need for Cinnabon chain when you can make these at home!

This is not your classic bundt cake that's packed with not-so-good-for-you ingredients. The cake is made with 100% whole wheat flour, grapeseed oil, Greek yogurt, low-fat cream cheese, and fresh raspberries. The ganache doesn't have any butter or cream, it contains cocoa powder, honey, grapeseed oil and Greek yogurt. Super chocolaty, fudgy, moist and packed with goodness.

Yeasted waffles with a lemon-scented buttery batter, cooked golden and crisp, then sandwiched with piped sweetened whipped cream. European-style brunch elegance.

Simple sweetened whipped cream filling with just three ingredients: heavy cream, sugar, and vanilla. Whip until stiff in 5 minutes for cakes, pastries, and pies.

Banana Cream Cake with Strawberry Cream Filling recipe

Buttery phyllo layers stuffed with a creamy semolina filling, baked golden and drenched in lemon-kissed syrup. This Turkish-style muhallebili baklava skips the nuts for a silky, custard-like center that melts on your tongue.

Zesty apricot cream filling combines apricot jam with sherry, lemon zest, and orange juice for a bright pastry cream. Egg yolks thicken it into a silken filling for tarts, eclairs, or layer cakes.

Almond cream filling made with almond paste, toasted ground almonds, and egg yolks cooked into a silky custard. A rich pastry filling for tarts, cakes, and croissants.

Italian dome cake with amaretto-soaked sponge and whipped cream filling studded with toasted hazelnuts, almonds, and chocolate. No-bake showstopper.

Buttercream filled oatmeal sandwich cookies: chewy oat-and-corn-syrup rounds sandwiched around a silky cooked-yolk buttercream. Bakery-style sandwich cookies for tins and dessert trays.