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ISO:Cream Cheese Filling

post #1 of 11
Thread Starter 
I am interested in finding a recipe fora cream cheese filling but I could only find one recipe in the recipe section. That recipe included a pudding mix and I am wondering if there are any other tried and true recipe out here?

Thanks!
darkchocolate
post #2 of 11
I have a recipe for cheesecake filling. It's pretty good and very thick. I do love to make everything from scratch, but for this particular filling I use the cheesecake pudding in the recipe.

I can post it if you are interested.
post #3 of 11
Thread Starter 
leta, yes I would be interested in the recipe.

I have another question for those of you who use fillings in between your layers. Is there an standard amount of filling you should use? I made a French Vanilla cake with strawberry filling yesterday and before I could decorate the cake it went sliding. I am thinking I just used too much filling. I even made the icing dam but the cake slid anyway. Maybe I should have used dowels.

darkchocolate
post #4 of 11
Here's a simple cream cheese filling that I will be making tomorrow.

8 oz cream cheese softened
1 7 oz jar of marshmellow fluff

Add marshmellow fluff a little at a time until it suits your taste. Mix together and fill cake. You can also add fresh berries to this to make it more special.
post #5 of 11
Thread Starter 
ljhow623, thank you for your recipe. Approximately how much do you use between the layers? I wouldn't think your filling would have the tendency to slide like my strawberry filling did yesterday. I love anything with cream cheese in it.

darkchocolate
post #6 of 11
Here it is:

8oz pkg cream cheese
2 Tbsp Lemon Juice
1/3 c. milk

3 C whipping cream (heavy cream)
1/4 C Pwdr Sugar
1 3.4 oz pkg cheesecake instant pudding mix

Combine cream cheese with lemon juice in a bowl, then add milk and combine til smooth.

In another bowl whip cream and pwdr sugar till soft peaks.
Sprinkle pudding on top of whipped cream and whip just til combined.

Fold in the cream cheese mixture. Mixture will be really thick

refrigerate until ready to use.

It is a recipe I made up based on a pampered chef recipe.

I would've submitted it to the recipes, but I just read that it doesn't get posted immediately. They like to review them first.
post #7 of 11
I don't know what your strawberry filling is made of, but on tv, I see them swirl some icing (or filling or something, then add berries. I think it helps hold the cake layers apart and give the berries something to stick to.

They draw a circle swirling from the middle of the cake layer to the outside with space in between for the berries. Of course there is a dam.

the thickness of the dam is often the size of the opening of the coupler. Just tape across the break in the coupler and use that to pipe the dam and the swirl, or use a huge star tip.

I like to get raspberry preserves--like "allfruit" strain out the seeds, and spread that in a thin layer onto the cake, then use the cheesecake filling, or pastry cream on top of that. I have got a lot of good response from that.

icon_eek.gif that is from my son. He always asks to add a smiley. Is he 2 yrs old? No, 13. icon_rolleyes.gif
post #8 of 11
I get raves about my strawberry filling. I use fresh strawberries and chop fine, then add some strawberry glaze--usually found in the produce section. It tastes so fresh and it is so flavorful, not to mention easy!! LOL icon_lol.gif Even just the glaze is good by itself. Plus, it is not runny!!!!!! It does not even soak into the cake. For a 10 inch cake, I put about 1/2 cup or so maybe a little more and put it not quite to the edge. Also an icing dam. I never have trouble with it bulging out or sliding. HTH

~~Donna
....I am the way, the truth, and the life. No man comes to the Father, but through Me. John 14:6
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....I am the way, the truth, and the life. No man comes to the Father, but through Me. John 14:6
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post #9 of 11
This link is a great cream cheese filling to: it's in the recipes.. I just thinned it a little for filling was yummy

http://cakecentral.com/cake_recipe-2047-Crusting-Cream-Cheese-Icing.html
Candle maker to cake decorator to floral designer... Just can't decide what I love doing most so why not do it all!! http://www.freewebs.com/delks_designs
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Candle maker to cake decorator to floral designer... Just can't decide what I love doing most so why not do it all!! http://www.freewebs.com/delks_designs
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post #10 of 11
Thread Starter 
Thank you for all the responses to my questions. My strawberry filling is made of strawberries, sugar, sugar and water. I thought the filling was thick enough but maybe I should make it a little thicker or just use less filling.

I also had another thought. Maybe I could take the strawberry filling and swirl some into the cake batter(that is already in the pan) and I would still be getting the strawberry taste I am wanting without having to use too much filling in between the layers.

darkchocolate
post #11 of 11
Quote:
Originally Posted by Kazoot View Post

I get raves about my strawberry filling. I use fresh strawberries and chop fine, then add some strawberry glaze--usually found in the produce section. It tastes so fresh and it is so flavorful, not to mention easy!! LOL icon_lol.gif Even just the glaze is good by itself. Plus, it is not runny!!!!!! It does not even soak into the cake. For a 10 inch cake, I put about 1/2 cup or so maybe a little more and put it not quite to the edge. Also an icing dam. I never have trouble with it bulging out or sliding. HTH

~~Donna

Hi Kazzot,

Do you get the strawberry glaze in any store? Is it located in the jelly section of the store? 

After Jesus, there is nothing better to ease the pain than a good piece of cake!!!
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After Jesus, there is nothing better to ease the pain than a good piece of cake!!!
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