Cream Cheese Filling

Preparation info

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About


  • 14 ounces (400 g) cream cheese, at room temperature
  • 4 ounces (115 g) unsalted butter, at room temperature
  • 1 teaspoon (5 ml) vanilla extract
  • 8 ounces (225 g) powdered sugar, sifted


Soften the cream cheese, using the paddle attachment of an electric mixer, without beating in any air. Add the butter gradually, blending until the mixture is smooth. Add the vanilla and powdered sugar. Mix until smooth and spreadable, but do not overmix.