The name for this dessert was given by Elona. After she made this batch to post on my blog I wanted to give them a simpler name, just “Cream Horns”. Elona says that they are written in her personal recipe book as “Mom’s Cream Horns” and insisted it’s the name to be. So that’s the little story about how this name came about.
I love them not crunchy, as some people, but soft. The cream perfectly goes with this dough. I also use this cream for my cream puffs, which is on my list of yummiest to share with you all. After
… filling these with cream, I place them in a tightly sealed container and keep them the fridge for about 8 hours. I’ve been making these cream horns for over fifteen years until the girls took it over. I don’t make this recipe myself anymore.
My kids make it exactly the same way as I did before. It’s so easy and simple to make. You can freeze them also, and when you need a quick dessert, just take them out of the freezer a couple hours before serving. We usually freeze them before major holidays when we have long baking and cooking lists. It’s a fantastic dessert to have on hand when you get guests on a short notice.
Ingredients you will need:
1 pack – puff pastry sheets thawed in the fridge
Cream ingredients:
8 oz. – cool whip thawed
8 oz. – cream cheese room temperature
½ cup – powdered sugar
(Elona was making 2 batches of cream for 2 packs of puff pastry)
Cream horn molds (if you need cream horns molds click here)
Instructions:
1. Preheat oven to 400 F. Place one sheet of dough at a time onto a dusted with flour working surface.
2. Roll out the dough into a square. Cut the dough into ¾ inch wide strips.
3. Wrap each strip around the cream horn mold, overlapping a little with each round.
4. Place them onto a greased pan. Bake then in preheated oven for 18 minutes or until light golden brown.
5. Remove from the oven.
6. Remove each horn from the mold hot to prevent from horn sticking to the mold. Use towel to hold the end of mold so you don’t burn your hands. Let the horns cool completely before filling with cream.
Cream Instructions:
Place cream cheese and cool whip into a medium bowl. Beat it together until well combined. Add powdered sugar and mix it together increasing mixer speed gradually (unless you want to stand in a dust cloud of powdered sugar) until all combined and smooth to texture with no lumps.
Fill a decorating bag and Wilton 32 attachment with cream half way (it’s easier that way to squeeze the cream into horns). Pipe the cream into each end of the horn. Place them into an airtight container and refrigerate for at least 8 hours. Dust horns with powdered sugar before serving. If you like horns crunchy, omit refrigerating part.
Enjoy!
Updated Cream Recipe Using Heavy Cream:
Ingredients:
8 oz. – cream cheese (softened at room temperature; microwaving the cream cheese for softening ruins the cream and it won’t thicken while beating it)
2 cups – cold heavy cream
½ cup – powdered sugar (regular sugar works well too)
Instructions:
Beat soften cream cheese with powdered or granulated sugar (doesn’t matter), then add cold heavy cream. Scrape down the mixer bowl to remove stuck cream cheese and beat on high until thickens. Scrape down the mixer bowl again, to make sure all the cream cheese is removed from the walls of the bowl and beat the cream once more for about 15 seconds.
- Ingredients you will need:
- 1 pack puff pastry sheets thawed in the fridge
- Cream ingredients:
- 8 oz. – cool whip thawed
- 8 oz. - cream cheese room temperature
- ½ cup – powdered sugar
- Cream horn molds if you need cream horns molds click here
- Preheat oven to 400 F. Place one sheet of dough at a time onto a dusted with flour working surface.
- Roll out the dough into a square. Cut the dough into ¾ inch wide strips.
- Wrap each strip around the cream horn mold, overlapping a little with each round.
- Place them onto a greased pan. Bake then in preheated oven for 18 minutes or until light golden brown.
- Remove from the oven.
- Remove each horn from the mold hot to prevent from horn sticking to the mold. Use towel to hold the end of mold so you don’t burn your hands. Let the horns cool completely before filling with cream.
- Cream Instructions:
- Place cream cheese and cool whip into a medium bowl. Beat it together until well combined. Add powdered sugar and mix it together increasing mixer speed gradually (unless you want to stand in a dust cloud of powdered sugar) until all combined and smooth to texture with no lumps.
- Fill a decorating bag with Wilton 32 attachment with cream half way (it’s easier that way to squeeze the cream into horns). Pipe the cream into each end of the horn. Place them into air tight container and refrigerate for at least 8 hours. Dust horns with powdered sugar before serving. If you like horns crunchy, omit refrigerating part.
- Enjoy!
Updated Cream Recipe Using Heavy Cream:
Ingredients:
8 oz. – cream cheese (softened at room temperature; microwaving the cream cheese for softening ruins the cream and it won’t thicken while beating it)
2 cups – cold heavy cream
½ cup – powdered sugar (regular sugar works well too)
Instructions:
Beat soften cream cheese with powdered or granulated sugar (doesn’t matter), then add cold heavy cream. Scrape down the mixer bowl to remove stuck cream cheese and beat on high until thickens. Scrape down the mixer bowl again, to make sure all the cream cheese is removed from the walls of the bowl and beat the cream once more for about 15 seconds.
If you make this Mom’s Cream Horns recipe please share the picture with me on Facebook, Instagram or Pinterest. Tag it with #valyastasteofhome, I would love to see your creation. 🙂
PIN ME!
These are so pretty and sound amazing – it’s so fun that your girls have taken over making them and I think the name is perfect!
Thank you Chris! I am so happy to see my kid’s love for baking and cooking. They are still so young, but I can say that they do such a great job in the kitchen. Thanks for stopping by Chris! 🙂
What is the length of the cream horns molds you have? Mine looks smaller then yours,and i want to try this recipe tomorrow but not sure if i need to make shorter strips
I have 2 different sizes of molds 4″ and 5.5″. The one I used for the blog are 5.5″. When I use 4″ mold I cut the sheet diagonally in half after rolling it out. I hope this helps.
I did not have enough cream for all horns,probably because i rolled out the dough too thin and got more horns. How big the rolled out square should be? Also, can I fill out the horns with any other filling? Or how i can store the baked horns without the cream? In the fridge or in the plastic bag in the pantry? Thanks
Hi Jessica,
I have a large 15 X 20 cutting board that I use to roll it out on and I do roll it out almost to the end of all edges of my cutting board. You can use any other cream you like. Also, it depends how long you need to store them. They will get soft in plastic bag. Store them in a plastic storage container in the pantry and do not close the lid tight, rather leave a bit open for air circulation. You can also freeze them in the same container with lid tightly closed. I hope this helps.
Is this cm or on the inch reading of how long your cream horn molds are?
My cream horn molds are 4 inches long. I hope this clarifies.
Are you related to Charles stump of Marion , In I am his great niece. My name is Barbara Mitchell Richardson His wife was my grandmothers sister. Uncle Charles wrote poetry. I have his book. My grandmothers name was Lexie Lorraine Crummrime. Charles wife was Leafy Forest Crummrine Stump. For real.
? how cool is that name?! Love it!
Perfect recipe! I’ve been looking for this recipe for a long time and I think I found the most perfect one. Thx 😉
Aww…Thank you very much for awesome feedback. I’m so happy to hear you found what you were looking for. I absolutely love them, it’s hard to stop after having couple of them. BTW,I found a great deal on buying puff pastry in bulk at URM or Cash and Carry store if you have one in your town.
Yummy I can’t wait to make this!
Thank you. Let me know how it turns out for you.
Valya I am looking to buy a wilton attachment on amazon that i can use for this recipe and for decorating cakes etc. What type do you have and which one would you recommend? Thank you
Hi Jessica. I have THIS set and THIS. Also, I use large tips like 1 M.
can the horns be made ahead of time and frozen until ready to fill? Will they be soggy ?
Thanks
I’ve never froze them unfilled. I don’t think they will be soggy, since there is no cream. The cream is what makes them soft. Let me know if I’m right or wrong, after your experience. Thanks Mary 🙂
Having problems keeping dough from separating. They turn out very good, but a lot of the time they separate. Anyone else have this problem. Any fixes?
Hi Carol! I will add the trick from the dough not to unroll on the blog next time I make them. After wrapping strip of dough onto a mold, dip the tip of your finger into a water, wet and press together the end of the strip to the dough. Then place and press the seam down onto greased pan. Sometimes it will still unroll, but for most part they look like on the picture. I hope this helps. Please come back and let me know how it worked for you Carol. Thank you for asking! 🙂
Thanks, I will try that. By the way, my granddaughter walked in and said ” Oh Gram, you made Unicorn horns.” Thought that was a cute name for them also.
Wow, how nice! Isn’t it funny how kids come up with the cutest ideas? 🙂
I had this problem the first time I made them. The second time I overlapped the dough by at least 50 percent. Try overlapping your dough more.
Oh my! This are fabulous! great picture quality too!
Thank you for kind words Natalie!
Hi Valya,
How far in advance do you usually make and freeze these? And do they taste just as good defrosted? I am thinking of making these 1 week in advance for my mothers birthday party
Making these one week in advance is perfectly fine. Usually when I bake for holidays I do make these about 4 – 6 days in advance and then freeze them. Yes, they taste just as they where freshly baked. Just make sure to thaw them in the fridge for at least 6 hours or overnight. Enjoy!
Sorry, one more question. How do you freeze them? In plastic gallon bags? Or on a cookie sheet covered up?
I freeze them in a large plastic food container that closes tight with a lid. Otherwise the cream horns cookie will harden. Also, filled cream horns soak up the aroma that’s in the fridge (for example: if the freezer has open frozen fish, than cream horns will taste and smell like fish. Speaking from experience here:). Let me know how they turn out for you and how you like them. 🙂
Just wanted to update you, i made these 1.5 weeks before a party, froze them immediately in the same kind of tupperware container you use. Defrosted them the day of the party and they tasted amazing! Honestly did taste like they were freshly made. Thank you!!
I’m glad to hear that. Thank you for sharing your experience with me. 🙂
I want one so bad right now!
Oh yes, they are pretty tasty!
Hi I started to make the Cream horns and can’t keep them up to my husband, I ordered 5 lots of cones so now have plenty. Thanks so much for recipe they are so yummy.
That’s awesome! I’m so glad you like the recipe. We absolutely love them too and they don’t stick around for very long after I make them as well. Thank you for sharing your experience with me, Mary. 🙂
Do u sprinkle icing sugar on the cream horns before U freeze them?
No, I do not. The confectioner sugar will melt during thawing. Sprinkle the cream horns with it before serving.
Thanks!
My pleasure, enjoy! 🙂
Have you (or anyone else here) tried changing the Cool Whip for whipped cream?
Yes, I’ve been using heavy cream for a long time now and do not use Cool Whip at all in my recipes anymore.
So, here is how I do it now:
Beat cream cheese and sugar or powdered sugar until smooth, then add 2 cups of heavy cream, mix for 30 seconds, scrape the sides of a mixer bowl and beat it on high for a minute or as soon as it thickens. Enjoy!
Thank you for your speedy reply! I’ll definitely be treating my family to these during the Christmas holiday. I think I’ll add a splash of vanilla and Cointreau.
You are very welcome, enjoy! 🙂
The 4 cups of whipping cream, is that with 8oz cream cheese? Or is that if you double the recipe?
Yes, I doubled the recipe but fixed it to a single portion of cream so its not confusing. For 8 oz of cream cheese, you need 2 cups of heavy cream. I hope this clarifies a bit more.
Would you be able to update or just add into the main recipe as an alternative using the heavy whipping cream, instead of cool whip? I love the recipe, but always find myself scrolling down to comments to see the heavy whipping cream substitute. Thank you!
All done! Enjoy! 🙂
Loved this recipe! Cream horns turned out great!
Than you for your feedback. ?
Made these today for christmas boxes! Turned out awesome! Thank you for the awesome recipe
Making these tomorrow. Do I grease the molds before wrapping the dough around them? Do I remove the horns from the mold while hot or wait to cool them. I have been told both ways but I want to get it right. Thank you.
No, greasing the molds is not needed. The puff pastry dough is pretty buttery and it will grease the molds while baking. Thank you for making my recipe!
Your filling recipes is for two sheets of puff pastry right? Can you give me the recipe for the filling using heavy whipping cream for just one sheet? Also, do you freeze them with the cream filling? Thank you!
Hello! I’ve described the recipe using heavy cream in the comments already, but I’ll write it again, just in case you missed it. So, for one sheet of pastry you will need roughly 1/2 portion of the cream. Beat 4 oz. of the soften cream cheese with 1/4 cup powdered or granulated sugar (doesn’t matter), then add 1 cup of cold heavy cream. Scrape down the mixer bowl to remove stuck cream cheese and beat on high until thickens. Scrape down the mixer bowl again, to make sure all the cream cheese is removed from the walls of the bowl and beat the cream once more for about 15 seconds. Freeze cream horns filled with cream in the air tight freezer safe container ( I use Rubbermaid plastic container with lid). I hope this helps and thank you for making my recipe! ?
I have a few questions. Do you grease the cream horn mold? It looks like you are using a deeper baking dish to bake, is that better than a baking sheet? And should you freeze with filling or without? I am making a variety of cookies for a wedding but have never made these. They look yummy.
It doesn’t matter what cooking sheet you use. Pastry dough is pretty buttery, it’s not necessary to grease the molds, but if you’re using the molds for the very first time I would grease them with butter. I freeze them filled with cream in the Rubbermaid plastic container with lid.
Thank you – these are FABULOUS!! We want to make these for a cookie table at a wedding. Do they need refrigeration? We have to take them to the reception hall Thursday before the Saturday wedding. Any concerns we should think about? Appreciate your generosity in sharing this!
You are more than welcome Kate! So, what you’re saying is the cream horns need to be kept in the reception hall from Thursday until Saturday without being refrigerated? If yes, that will not work! These cream horns need to be refrigerated, otherwise the cream will perish, melt and mold. If not refrigerated, they must be served with in 4 hours. I hope this helps, let me know if you have more questions. Thank you for your comment! ?
Thank you thank you thank you!!! That’s exactly what I feared and appreciate the professional opinion on this. We are now making them for a family party instead. Love your site and will be back regularly!
You’re very welcome! Thank you kindly for making my recipe! 🙂
Hi i wanted to make these the evening before my party. Will they still taste fresh or should i make them the same day. I was thinking to do the filling the day of the party so they dont get soft. What are your suggestions. Thanks
If you like the cream horns crunchy, then make and fill them the same day. I prefer them soft and chewy so I make it the day before. I hope this helps.
I’m supper excited to try this recipe. I’ve been looking for soft shell cream horns for a long time. Thank you so much I’ll let you know how it goes.
You are more than welcome! We enjoy them everytime we make them. ?
I want to thank you so very much for sharing your time and experience. I grew up in the 50s in Rockford, Illinois. There was a Swedish Bakery right out our backdoor 30 seconds away. They made great Cream Horns. I now live in California(San Carlos) and have since 1978 and Creme Horns don’t exist least I haven’t seen them.
Anyway I just bought a convection oven(Large and all the bells and whistles) and I decided to search for these treats and found your pictures of Cream Horns and your website. I’m a 68 year old USMC Veteran and the only thing I have baked(50s Gas Oven) is Banana Bread(Not from scratch). So I am really brand new at all this. Right now my just received ConvectionWorks Oven sits on the floor as it waits for the AV(Audio/Visual) Cart to arrive(Monday 4-9-18). Right now I’m ordering 12 cones and some large tips/small kit from Amazon. I hope to try making these after doing my taxes. I have one question for now, can you use “Redi-Whip”(Nitro/Can) if you are lazy or in a hurry? Thanks a lot, I will post here again after I make them. I don’t do Facebook, Instagram, etc. Buy!
I’m glad you found my blog and recipe helpful. Ready Whip is the same as Cool whip, it should work. Thank you for stopping by and commenting Kerry!
Wow, what a quick response! I really like your site and look forward to trying other recipes that you have. I will be trying the “Mom’s Cream Horns” sometime next week after I get all my cones and tips from Amazon. Have a superb day and Bone Aptite.
Thank you kindly! 🙂
Hello
How long should be the strip, when you rolling?? Thank you so much
I roll the puff pastry strips about one foot in length.
Hello again. I was so excited to find your recipe that I didn’t think about oven types. I have a brand new ConvectionWorks Hi-Q Convection Oven. Well I took the pastry puffs(same a pic) to check thawing time and I noticed on the package it said don’t use toaster oven. Granted my new oven is a whole lot more than a toaster oven but still I thought I would see what you thought. I will proceed regardless but just wanted your thoughts/advise on this matter. I’m a very logical person and to me 400 degrees is 400 degrees and I just wonder whether I should use the convection option(fan) or not. Thanks a bunch.
Hmm… I’ve never used toaster oven to bake these. I’m not really sure.
I would use conversation setting, stand by and watch the baking process though, not to burn cream horns and the oven. Let me know how it works out for you.
Well I did it but I had to bake almost 30 minutes and just kept judging by site, obviously I couldn’t see the bottoms. Slightly burned bottoms but not too bad, maybe next time only about 25 minutes. Sorry I don’t do Facebook, Instagram etc. I will post a pic on Amazon reviews for the ConvectionWorks Hi-Q Convection oven if you are interested.
It was harder than I thought to roll the pastry onto the cones but after a couple it was ok. I used a needle-nosed plier to hold the cone while I pushed them off and only broke the first one, actually it kinda fell apart. Anyway I cooled them and then filled two with Redi-Whip and dusted with powered sugar. I grade myself a B-. Thanks for your help.
So happy to hear they turned out ok for you! Thank you so very much for sharing your experience with me! 🙂
Hi, love how the horns came out. So did you use the 5.5 inch or 4.5 inch molds because the link directs me to the smaller size. Thanks
I have both sizes. You can do either small or large size horns, they both turn out great.
Love the recipe. Thanks so much! Made these today for Father’s Day.
I’m glad you loved the recipe. Thank you kindly for sharing your experience with me! 🙂
Two questions do you have a chocolate recipe for these horns, cream and where did you buy the horn molds
What do you mean by a chocolate recipe? Do you mean chocolate cream? Let me know.
You can get these molds on Amazon and I have a link in the blog post that should take you there for your convenience.
I made this recipe and found that the amount of cream cheese was too much for my taste. 8 oz to 2 cups of whipping cream. They were good, but I will tweak the amount of cream cheese next time. I know someone who makes these and she uses sweetened condensed milk instead of sugar. Have you made them this way before (no cream cheese)?
I only used this kind of cream for this specific recipe. You can substitute the cream cheese with mascarpone cheese if the cream has a bit more sour taste than you prefer. I do not like using condenced milk for these cream horns but for these I always use cooked condensed milk.
Good morning. Just curious, so the recipe posted is for one batch correct? And serving wise around how many cream horns does it make? Sorry. Just got confused if it was for one package of pastry sheet or two. Thank you!
Hi Cassandra! Yes, 1 pack or 2 ready to bake sheets. My daughter was making 2 serving (and used 2 boxes or 4 ready to bake sheets) of the recipe so the picture of the cream is what confuses everyone because a double serving of the cream is photographed, but the instructions say one serving. I just have reshoot that photo sometime soon so it’s more clear to everyone! One pack makes 24 to 26 cream horns. I’m so sorry for the confusion!
Hi, I want this for tomorrow’s party, do I have to freeze these after its baked, or can I leave them room temp without the cream till tomorrow?
You don’t have to freeze them, leave them room temperature and fill them tomorrow.
Hi have you tried adding a little lemon to the filling to not make it as sweet
Or do you think that may make it more sour
Fresh lemon juice not the concentrate
I want to make these for my sons bday party
Yes, I have! It turns out well. I would add about a teaspoon. Adding more can curdle the cream. Let me know how you like it, and thank you for asking!