Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [filling]

41 questions
2
votes
1 answer

How to make raspberry donut filling

How do I duplicate the raspberry flavored jelly filling of Dunkin Donuts jelly donuts?
Vince Baker
  • 29
  • 1
2
votes
1 answer

Will lowfat cream cheese keep filling from setting?

I made a cream pie filling out of 1 can sweetened condensed milk, 1 block cream cheese and 1 large cool whip. While it tasted fantastic, it did not set. I did use lowfat cream cheese and wonder if that is the culprit?
user23699
  • 21
  • 1
2
votes
0 answers

Can cornstach break down in a filling by over heating or over stirring when baking a meringue pie?

My cream pie fillings are very inconsistent when making meringue pies. I've read that over stirring cornstarch thickened mixtures can cause them to break down when cooled. I've also read that over heating them can cause them to break down. My…
Tamara CClardy
  • 21
  • 1
1
vote
0 answers

Butterscotch Pie setting

I am using a recipe taken from this Recipe for Butterscotch Pie recipe. I will post a picture below as well. The main ingredients for the pie are 2 3.4 ounce instant butterscotch pudding mixes with 12 ounces of cool whip and 2 cups of milk. After…
DanSchneiderNA
  • 213
  • 1
  • 6
1
vote
1 answer

Pie Filling temperature

I made a large batch of strawberry rhubarb pie filling and apple pie filling. How long can it sit out on the counter and at what temperature has it spoiled?
Judy Balunda
  • 11
  • 1
1
vote
1 answer

How to make a gooey apple pie?

I really love the gooey consistency of frozen pies. i would like to replicate that texture in my home made recipes. Does anyone know a method of preparing the filling that would accomplish this? I have tested it with cornstarch but with no success.
The_Tough_Brets
  • 179
  • 5
1
vote
0 answers

Potato starch as a pie thickener?

Can I use potato starch as a thickener for pie filling? From what I see it's not supposed to boil, but I cannot avoid this with pies. (I've tried it with a fruit pie and it doesn't seem to thick it much.) If potato starch is not good for this, what…
Mikhail Edoshin
  • 111
  • 3
1
vote
2 answers

Creating a specific cream for a cake?

My grandma used to make a waffle cake with chocolate cream filling, Romanian/Hungarian/Russian style. My mom is trying to recreate it, without success. But she doesn't exactly know how to make the cream. I had one recipe with sweet cream and…
hulkingtickets
  • 165
  • 3
1
vote
1 answer

Rolled marzipan as cake filling?

Do people ever use rolled marzipan as a layer between cake layers frosted in buttercream?
Di Bar
  • 229
  • 1
  • 4
  • 13
1
vote
2 answers

How to "fill" a cake made from a cupcake recipe

I have several cupcake recipes. I know it's easy to convert to a cake (just adjust baking time and figure out correct pan size). My question is many of the cupcake recipes have a filling that is (for the most part) just sort of stabbed into the…
Brooke
  • 1,394
  • 8
  • 24
  • 37
1
vote
1 answer

How do you get this pie top?

So I made a pecan pie, which turned out delicious. However I was not a fan of the top of the pie. How would I go about getting a top like that? How is this done in general?
ShivamD
  • 305
  • 1
  • 6
1
vote
1 answer

How to prevent butter-based filling to spread out from rolled/knotted pastries?

When making Swedish cinnamon rolls (kanelbullar), or any similar rolled/knotted pastries, I have an issue with the filling oozing out of the pastry when baking it. Recipes are calling for a filling usually made with butter, sugar and spices. (The…
Lescurel
  • 464
  • 3
  • 7
1
vote
2 answers

My eclair filling is very runny. How do I make it thick enough?

I tried this eclair recipe. I bought a pastry bag with a set of nozzles (never used it) and embarked on it. My nozzles were a bit tiny, it turned out, but the real problem was the filling. Boy, was it a mess! It was incredibly runny, it spilled over…
Sergey Zolotarev
  • 904
  • 8
  • 15
1
vote
1 answer

A white yellowish filling in my sausage

What is the filling in my sausage? I am thinking fat. What do you think?
cookingstuff
  • 11
  • 1
1
vote
3 answers

Chinese dumplings vegetarian style - mushrooms raw or cooked?

I recently started making Chinese steamed dumplings (Jiaozi) with cabbage and beef mince. In this version I simply mix together all the ingredients for the filling (cabbage, onion, beef) when they're raw, fold the dumplings and steam them for a few…
dmaj7
  • 13
  • 2
1
2
3