Editor's note: Use this recipe to make Lara Ferroni's Vanilla Snack cakes .
Like most commercial snack cake crème, this recipe contains no cream. Unlike a surprising amount of commercial snack cakes, however, this recipe does not contain beef suet. Health food? No. But a whole lot less gross than what you might find in many store-bought brands.
For gluten-free Snack Cake Crème, use the ground millet flour instead of the white spelt.
For vegan Snack Cake Crème, replace the milk with an equal amount of rice milk and the butter with an equal amount of coconut oil.
Recipe information
Yield
about 1 cup crème
Ingredients
Preparation
Step 1
Combine the flour and milk in a saucepan over medium heat to form a thin, pale paste, about 4 to 5 minutes, stirring constantly. Be careful not to brown the roux. Stir in the sugar and continue to cook until smooth, about 2 to 3 minutes. Remove from the heat and stir in the vanilla. Cover and refrigerate to cool completely.
Step 2
In the bowl of a stand mixer fitted with the whisk attachment, whisk the butter and coconut oil until light, about 1 minute. Add the cooled flour paste and beat until creamy, about 5 minutes. Store in an airtight container at room temperature for up to 2 days.
