Cinnamon Custard Filling
Makes 1⅔ cups
  • ½ cup plus 2 tablespoons (141 grams) unsalted butter, softened
  • 2 tablespoons (20 grams) vanilla custard powder*
  • 1 teaspoon (4 grams) vanilla extract
  • ¼ teaspoon ground cinnamon
  • 2½ cups (300 grams) confectioners’ sugar, sifted
  • 3 tablespoons (45 grams) heavy whipping cream
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and custard powder at medium speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Stir in vanilla and cinnamon. Gradually add confectioners’ sugar alternately with cream, beating until combined, about 1 minute.
*We used Bird’s Custard Powder.
Recipe by Bake from Scratch at