Strawberry Cream Filling for Cupcakes

By Texaschef11

shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 0/5 (0 Votes)

1 Picture

Ingredients

1 pkg (16 ounces) frozen sliced strawberries in syrup thawed
1 cup heavy cream
2 tablespoons cornstarch

Details

Servings 3

Preparation

Step 1

Combine strawberries, cream and corn starch in medium saucepan. Cook over medium heat, whisking constantly until thickened, about 8-10 minutes. Remove from heat and chill before filling cupcakes or using as an icing on cupcakes. Fill cupcake.