French Cream Filling

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ¾ cup thick cream
  • ¼ cup milk.
  • ¼ cup powdered sugar.
  • White one egg.
  • ½ teaspoon vanilla.


    Dilute cream with milk and beat until stiff, using Dover egg-beater. Add sugar, white of egg beaten until stiff, and vanilla.