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Vanilla Cream Filling

This decadent vanilla cream makes the perfect filling for Cream-Filled Chocolate Sandwiches.

  • Yield: Makes about 1 cup
Vanilla Cream Filling

Source: Holiday Baking 2002, September/October Holiday 2002


  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup solid vegetable shortening
  • 3 1/2 cups confectioners' sugar
  • 1 tablespoon pure vanilla extract


  1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and shortening until well combined. With mixer on low speed, gradually add the confectioners' sugar, and continue beating until light and fluffy, about 2 minutes. Add the vanilla, and beat to combine. Set aside at room temperature until ready to use.

Reviews (4)

  • moetpa 16 Jun, 2013

    Wow this tastes just like the icing in the Oreo. Really good. I used it in the middle of a chocolate cake with chocolate icing (thinned out a little) and everyone loved it. I call it my Oreo cake.

  • BrynBair 22 Jan, 2011

    actually butter and shortening are basically equally as bad for your. it's the same kind of fat in both. the only difference between the two is that butter is 80% fat and 20% water and shortening is 100% fat. so substituting one for the other messes with the liquidity of your recipe.

  • momyhrt 8 Apr, 2010

    I just make a buttercream without the shortening. Using all butter.

  • elsieclaire 8 Apr, 2010

    Is there a way to make this with something healthier than vegetable shortening?

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