Orange Cream Filling

  • Serves: Enough to fill one 9 x 2-inch layer cake; Makes 4 1/2 cup servings
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Variations: Lemon Cream Filling; Lime Cream Filling; Vanilla Bean Cream Filling; Whipped Cream Filling

I developed this recipe as a filling to go with my Lemon-Orange Scented Chiffon Cake Recipe. I also love any citrus flavor, and this easy to make filling can be made in lemon or lime by simply exchanging the peels of the fruit or made in plain vanilla, folded into whipped cream.
CUSTARD RECIPE HELP

INGREDIENTS
3.4-ounce package Vanilla Jell-O Brand Instant Pudding & Pie Filling (or any flavor you select - chocolate is also good!)
1 3/4 cups cold whole or 2% milk or orange juice 
1 teaspoon vanilla extract
1 tablespoon grated orange peel from 1 orange or 1/8 teaspoon orange citrus oil

INSTRUCTIONS - ORANGE CREAM FILLING
Beat pudding mix and cold milk or orange juice with whisk for 2 minutes. Whisk in vanilla and orange peel. Press plastic on the surface of the completed filling and refrigerate for at least 1 hour or until firm and well-chilled.

STORAGE
Filling must remain refrigerated. It will keep for a few days. It does not freeze.

VARIATIONS
Lemon Cream Filling - instead of orange, use 1 teaspoon grated lemon peel from 1 lemon or 1/8 teaspoon lemon citrus oil

Lime Cream Filling - instead of orange, use 1 teaspoon grated lime peel (not key lime) from 2 lime or 1/8 teaspoon lime citrus oil

Vanilla Bean Cream Filling - Omit orange peel; after making the filling, add in seeds from 1 vanilla bean

Whipped Cream Filling - This recipe is great folded in with whipped cream and then used as a filling. Make Orange Cream Recipe. Place in refrigerator to chill and firm.
Meanwhile make 1 recipe Whipped Cream. Fold in just made Orange Cream filling. Refrigerate recipe. Can be made one day in advance. If the recipe separates overnight, rebeat with a wire whisk, by beating with a few large strokes - do not use an electric mixer.

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