Photo of: Lady Lock Filling II

Lady Lock Filling II

Submitted by: Debbie Druga 
This is a very simple cream filling. It can be frozen, and will not weep! I usually double the recipe for 1 batch of lady locks (approximately 120 cookies.) Use a pastry bag to fill cookies. You can freeze the cookies after filling. 

Whipped Cream Frosting

Submitted by: Linda Garrett 
This is our homemade version of whipped cream frosting. Yummy! 

Photo of: Faux-reo Filling

Faux-reo Filling

Submitted by: Kathy 
A vanilla cream cheese frosting to go between Faux-reo cookies. 

Photo of: Fluffy White Filling

Fluffy White Filling

Submitted by: janiebear925 
This fluffy white filling is made with butter, shortening and evaporated milk. 

Creme Filling I

Submitted by: Karen 
A sweet creamy filling made with sugar and shortening. 

French Cream Filling

Submitted by: Kit Gay 
I use this filling for cream puffs and eclairs. It's so light and fluffy and absolutely decadent. 

Lemon Jelly Filling

Submitted by: Carol 
A very thick filling, great on General Robert E. Lee Cake or you can use your own lemon or white cake recipes. 

Pudding or Pie Filling

Submitted by: Jackie Smith 
Fill two coconut, banana, or chocolate pies with this recipe for a creamy pudding made with milk, eggs, butter and corn starch. 

Photo of: Old English Cream Pie Filling

Old English Cream Pie Filling

Submitted by: Janell 
This basic custard makes enough filling for 2 pies, and can be modified for banana cream or chocolate cream pie. 

Photo of: Almond Custard Filling

Almond Custard Filling

Submitted by: Brenda Benzar Butler 
This is the filling and topping for Poppy Seed Cake. 
 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?