Making cream horns at home seems difficult at first, but with a little practice, it can turn out beautifully. These scrumptious Mom's Cream Horns are super easy to put together and terrific fun to eat!
Course Pastries
Cuisine Italian
Keyword cream filled puff pastry, cream horns recipe, how to make cream horns with puff pastry, puff pastry dessert
Prep Time 25 minutesminutes
Cook Time 18 minutesminutes
Total Time 43 minutesminutes
Servings 52cream horns
Author Valya's Taste of Home
Ingredients
4- puff pastry sheets - l used pepperidge farm puff pastry sheets, but you can always make your own from scratch
Cream Horns Frosting Ingredients (using Heavy Whipping Cream)
16oz.– cream cheese (softened at room temperature; microwaving the cream cheese for softening ruins the cream and it won’t thicken while beating it)
4cups– cold heavy cream
1cup– powdered sugar (regular sugar works well too)
16 oz. - Cool Whip (thawed in the fridge for 24 hrs. before use)
Instructions
How to Make Horns using Puff Pastry
Preheat oven to 400 F.
Unfold and place thawed one sheet at the time of dough onto a dusted with flour working surface.
Roll out the dough into a square. Use a pizza cutter to slice the dough into ¾ inch wide strips.
Baking Instructions
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 a towel to hold the end of the mold so you don’t burn your hands. Let the horns cool completely before filling with cream.
How to Make Frosting for the Cream Horns (using Heavy Whipping Cream)
Beat softened cream cheese until smooth and creamy in texture.
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.
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.
Finally, add liquid heavy whipping cream to the cream cheese mixture, start beating on low gradually increasing mixing speed. As the heavy whipping cream gets combined with the cream cheese it will liquefy more. The frosting will thicken during the mixing process. Do not overbeat the frosting! As soon as it starts to hold its shape the frosting is ready.
How to Make Frosting for the Cream Horns (using Cool Whip)
Beat softened cream cheese until smooth and creamy in texture.
Add powdered sugar and mix it together increasing the mixer speed gradually.
Scrape down the mixer bowl to remove the stuck cream cheese and beat on high until it 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.
Finally, add thawed Cool Whip to the cream cheese mixture and whip until all is incorporated for a minute or so. Do not overbeat the frosting! As soon as it starts to hold its shape the frosting is ready.
How to Assemble Mom's Cream Horns
Fill a decorating bag and Wilton 32 attachment with cream halfway (it’s easier that way to squeeze the cream into horns). Pipe the cream into each end of the horn.
How to Store Mom's Cream Horns
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 to refrigerate part.