Pastry creme makes an excellent filling. If you do not wish to cook the custard, you may prepare it from instant vanilla pudding, using 1.5 cups of light cream or half and half for the whole milk.
I love using a buttercream and cutting in cream cheese and or a little ricotta. You would be surprised but would need to reduce the butter a bit for the addition, to taste of coarse.
Have you tried any of the following? -Jam -Apricot -Bavarian creme -Fresh strawberries -Pineapple -Raspberry
Chocolate buttercream is a type of icing or filling that combines butter with cocoa and sugar or with real chocolate. It makes a light buttercream that goes really well with sponge.
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