Skip to main content
Epicurious
Cookbooks

Filling

Ingredients

1 1/2 cups Crisco shortening
8 tablespoons (1 stick) butter
1 cup sugar
1 egg white
2 teaspoons vanilla
1/2 cup hot milk

Preparation

  1. Cream together shortening and butter. Add sugar and beat well. Add egg white and vanilla; beat thoroughly. Add hot milk, 1 tablespoon at a time, and beat until creamy. Put into cookie press or pastry tube and fill cookies.

Paula Deen's Kitchen Classics
TagsDessertNut FreeGluten FreeVegetarianEasyElectric MixerStand MixerCookbooks
Read More
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Plum Karpatka (Polish Cream Puff Cake)
With dramatic choux layers and fruit-rippled cream, it’s the drag queen of Polish desserts.
Extra-Creamy Hummus
The best homemade hummus starts with an unexpected ingredient: ice cubes.
Morning Buns
Tender, buttery breakfast pastries with crisp caramelized edges, a fragrant cinnamon-orange filling, and a crackly sugar topping.
Mango Chicken Summer Rolls
Rotisserie chicken makes quick work of these no-cook rolls with a spicy peanut sauce.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Spicy Celery Margarita
Fresh celery juice gives this margarita a savory, vegetal edge and makes it exceptionally refreshing.