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Grapefruit Cream Filling

You can refrigerate the filling, covered, for up to one day; let it soften at room temperature before using.

Recipe information

  • Yield

    makes enough to fill 15 sandwich cookies

Ingredients

1 stick (1/2 cup) unsalted butter, room temperature
2 cups confectioners’ sugar
1 tablespoon honey
3 tablespoons freshly squeezed ruby red grapefruit juice

Preparation

  1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 4 minutes. Beat in the honey. Add juice, 1 tablespoon at a time, until filling holds together and is smooth and creamy, about 2 minutes. Transfer to a small bowl, cover, and set aside until ready to use.

Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
TagsDessertGrapefruitCitrusFruitSnackVegetarianNut FreeGluten FreeMake Ahead5 Ingredients or FewerNo-CookElectric MixerCookbooks
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