1 cup milk
5 tbsp. flour
½ cup butter softened
1 cup powdered sugar
½ cup shortening (Crisco)
1 tsp. vanilla
This is called cream canoe filling because it works very well for creamy filling that goes inside a canoe boat (Twinkie). I have made this filling time and time again and it is consistently the talk of each pastry I make it with.
Mix milk and flour together in saucepan and stir over medium heat until smooth. Continue to Cook over medium heat stirring constantly until very thick. DO NOT stop stirring or it will scorch and you will have to start over again. Remove from heat and let mixture cool completely.
In a separate mixing bowl cream together sugar, butter, Crisco, and vanilla with electric mixer. Add cooled flour/milk mixture and whip until fluffy scraping sides of bowl often to make sure all sugar is incorporated. (Usually takes 5-10 minutes)
Makes 1 ½ to 2 cups
You can use this filling for a variety of things including cream filling for twinkies, layered between cakes and much more.
Submitted By
Eddie Beyer
