Vanilla Cream Filling G.Desserts (Cakes, Filling, and Frostings) No.038
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|Yield: 0 Portions Each Portion: 1 3/4 Quarts|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | | 5.50 Cup | 1. Reconstitute milk; add sugar & |
|Milk, Non Fat, Dry, | 5OZ| 1.13 Cup | salt; heat to just below boil- |
|Milk Powder | | | ing. DO NOT BOIL. |
|Sugar, Extra Fine Gr| 4OZ| 0.50 Cup | |
|anulated | | | |
|Salt | | 0.50 Tspn| |
|--------------------|----------|----------|-----------------------------------|
|Cornstarch | 3OZ| 9.00 Tbsp| 2. Combine cornstarch, sugar, and |
|Sugar, Extra Fine Gr| 6OZ| 0.75 Cup | water. Stir until smooth. Add |
|anulated | | | to hot milk mixture; cook unti |
|Cold Water | | 0.50 Cup | l thickened, stirring constant |
| | | | ly, about 2 minutes. |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 8OZ| 1.00 Cup | 3. Stir about 1 cup of hot mixtur |
|Fresh | | | e into eggs. Slowly pour egg m |
| | | | ixture into remaining hot mixt |
| | | | ure; heat to boiling, stirring |
| | | | Cook 2 min. Remove from heat. |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 3OZ| 5.00 Tbsp| 4. Add butter or margarine and va |
|Vanilla Extract | | 1.00 Tbsp| nilla; stir until well blended |
| | | | Cool. |
| | | | 5. Spread on cake. |
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NOTE: 1. For six 9-inch (2 layer) cakes: Spread about 1 cup (10 oz)
filling per cake.
VARIATION
1. BANANA CREAM FILLING: Follow Steps 1 thru 4. In Step 5, use
1 lb 12 oz bananas A.P. (5 bananas). Peel, slice, and add to
filling just before spreading on cake to prevent
discoloration.
2. CHOCOLATE CREAM FILLING: Follow Step 1. In Step 2, add 2 oz
(1/2 cup) cocoa to ingredients. Follow Steps 3 thru 5.
3. CHOCOLATE CREAM FILLING (DESSERT POWDER, PUDDING, CHOCOLATE,
INSTANT): Omit Steps 1 thru 4. Prepare 2 qt Chocolate
Cream Pudding (Recipe No. J-21). Follow Step 5.
4. LEMON CREAM FILLING: In Step 1, decrease water to 4 1/2 cups
cups; increase sugar to 1 lb (2 1/4 cups). In Step 2,
increase cornstarch to 4 oz (3/4 cup). Follow Step 3. In
Step 4, add 4 tbsp grated lemon rind and 1 cup lemon juice
(6 lemons A.P.). Follow Step 5.
5. PINEAPPLE CREAM FILLING: Follow Steps 1 thru 3. In Step 4,
increase butter or margarine to 3 oz (6 tbsp); add 8 oz
(1 cup) canned, crushed, drained pineapple. Follow Step 5.
6. VANILLA CREAM FILLING (DESSERT POWDER, PUDDING, VANILLA,
INSTANT): Omit Steps 1 thru 4. Prepare 2 qt Vanilla Cream
Pudding (Recipe No. J-21). Follow Step 5.