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Creme Filling I

Reviewed: Oct. 26, 2009
I tried this recipe with a bit of vanilla, as others have suggested. It was, as expected, tasty, but gritty. Reasoning that sugar does not dissolve easily in fats, I added up to half a cup of water. This helped, but most of the sugar was already coated in fat and so did not dissolve easily. So I made a simple syrup with the sugar, then wipped in the shortening. I hoped this would emulsify easily and without the sugar grit. It made a slimy mess until I added a tablespoon or so more powered sugar while it was in the mixer. That allowed it to mix into a very nice creamy filling. I'm very happy with the result, it's a versitile mix that can range from a kind of thick creamy texture to a light fluffy filling. I'm storing some to see how stable it is and whether the gritty version, which is easier to make, will eventually smooth out on it's own. I'm looking forward to trying some other flavorings and ingredients.
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