Food & Cooking Recipes Cream Filling 2.9 (8) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 10, 2019 Print Share Share Tweet Pin Email Photo: Jonathan Lovekin Prep Time: 6 mins Total Time: 6 mins Yield: Makes 1 1/4 cups, enough to fill about 60 sandwich cookies of various sizes If making both Pink Heart Sandwich Cookies and the Chocolate Heart Sandwich Cookies, just double this recipe. Ingredients ½ stick unsalted butter, softened 1 ½ cups confectioners' sugar ¼ cup granulated sugar 2 teaspoons pure vanilla extract 1 to 2 tablespoons whole milk, if needed Directions Beat butter with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to low, and gradually add sugars, beating until thoroughly combined. Beat in vanilla. If filling is too thick to spread, beat in milk, 1 tablespoon at a time, until spreadable. Print