Vanilla Cream Filling

By pattie_d

Ingredients

• 3 tablespoons all purpose flour
• 1/2 cup milk (low fat is fine)
• 1/2 cup butter (or trans fat-free shortening)
• 1/2 cup granulated sugar
• 1/2 scraped vanilla bean or 1 teaspoon vanilla

Preparation

Step 1

Whisk together the flour and milk. Cook in a small saucepan over medium heat until thick. this will only take a few minutes. Stir continuously to prevent the mixture from clumping.

Do Not bring the mixture all the way to a boil. Little bubbles forming on the sides of the pot is an indication that the mixture is ready.

When thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let mixture cool completely to room temperature.

When the milk mixture is cool, cream the butter (or shortening) and sugar together in a medium bowl until light.

Add the milk/flour mixture and the scraped vanilla bean seed (or extract) and beat at high speed with mixer for 7 minutes, until light and fluffy.

Scrape mixture into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off. Set aside until ready to fill your cupcakes.