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Cream Filling

Cream Filling

Source: Everyday Food, April 2009


  • 4 tablespoons (1/2 stick) unsalted butter, room temperature
  • 1 1/2 cups confectioners' sugar
  • 1/4 cup granulated sugar
  • 2 teaspoons pure vanilla extract


  1. In a large bowl, using an electric mixer, beat butter until light and fluffy. Gradually add confectioners' sugar and granulated sugar, beating until combined. Beat in vanilla extract.


Reviews (3)

  • TrentJerome 21 Sep, 2012

    I like the cookies & cream! BUT, instead of only 4 TBS of butter for this cream, I needed 8 TBS (a full stick). Either add the confectioners sugar in small increments until you get the desired consistency, or add more butter.

    The only thing I can think that would have affected this in my preparation is that I only have a KitchenAid stand mixer, not a hand mixer--mixing only 4 TBS of butter till "light and fluffy" in a stand mixer doesn't work well--maybe with a hand mixer it works better.

  • 42BABY 18 Apr, 2011

    Tried the cookie and it was too try...the only good thing was the creme.

  • 42BABY 17 Apr, 2011

    Ok I'm not sure what I did wrong but I had to throw away the first creme filled batch it was waaay to soggy and gritty due to the regular sugar.The second time around the only ingredients I used were the butter, powder sugar and CLEAR vanilla (the brown vanilla makes the creme turn brown like). I added a bit more powdered sugar until I got the consistency that I wanted. (I'd say about 3 tablespoons at a time until it looked and felt the way it was suppose to). Then...It came out perfect. :):):)

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