
To fill cakes, cupcakes or other pastries, you'll need a cream filling that is thick enough so that it won't run or cause baked goods to become soggy. If your cream filling isn't thick enough, a starch thickener will improve its texture without much effort and without altering its delicate flavor. Cornstarch works best for dairy-based fillings, but flour can also be used. However, flour is about half as potent as cornstarch so you'll need to use more, which can affect the flavor of cream fillings. Tapioca starch is best for cream fillings that need to be used immediately, since it thickens rather quickly and at a relatively low temperature. Avoid using arrowroot, which will turn slimy when combined with dairy products.
Step 1
Prepare your cream filling as you would normally.
Step 2
Combine the starch thickener of your choice with an equal amount of cold liquid, like water or cream. Stir the mixture thoroughly until a paste forms and there are no more lumps present.
Step 3
Heat your cream filling in a saucepan over medium-low heat. Whisk in the thickener paste in small amounts until the filling reaches your desired consistency. Stir the cream filling consistently as it heats. Do not overcook the mixture; some thickeners, like flour or arrowroot, can actually make liquids thinner if cooked for too long or at too high a temperature.
Related Articles

How Many Calories Are in Cream of Wheat?

How to Make a White Decorator Icing

How to Make Whipped Frosting Without ...

How to Make Creamy Alfredo Sauce With ...

Sugar-Free Coconut Cream Pie

How to Substitute Cornstarch for ...

How to Make Sour Cream Out of Heavy ...

How to Fix Runny Boston Cream Filling

Calories in Tofu Cream Cheese

How to Make Scalded Cream
How to Make Sweet Brown Rice

How to Make Homemade Cream From Milk in ...

How to Make Frosting Using All-Purpose ...
How to Make Sour Cream Quickly With ...

How to Freeze Empanadas

How Do I Thicken Blueberries to Make ...

How to Make Cosmetic Gel

How to Make a Cream Sauce With ...

How to Store Pumpkin Pie

How to Fix Grainy Whipped Ganache
References
Writer Bio
Irena Eaves began writing professionally in 2005. She has been published on several websites including RedPlum, CollegeDegreeReport.com and AutoInsuranceTips.com. Eaves holds a Bachelor of Science in journalism from Boston University.
Photo Credits
George Doyle/Stockbyte/Getty Images