Mini Waffle Cone Recipe with a Simple Cream

pizzele-waffle-cones-stacked-on-a-white-plate

5 from 1 vote

Mini Waffle Cone Recipe with a Simple Cream

This homemade mini waffle cone recipe is simple and delicious! Just pop your cookie mixture into the pizzelle maker and roll up your cones, then fill them with an elegant vanilla cream filling. You can also make your own ice cream cones, dip the waffle cones in chocolate, or fill them with your favorite flavored filling. This recipe makes a wonderful addition to your dessert table!

Total Time2

Course: Desserts

Cuisine: Russian

Allergy: Nut Free

Servings:

Calories: 193kcal

Author: Marina Rizhkov

Equipment

bowl
Pizzelle maker
Wooden cone
hand mixer
Pastry bag with tips

Ingredients

For the waffle cones:

3 large eggs
1 cup sugar
1 cup unsalted butter, melted
½ Tbsp baking powder
1 splash vanilla extract
2 cups unbleached flour

For the cream:

8 oz cream cheese, softened
12 oz whipping cream, cool whip
¾ cup powdered sugar

Instructions

Waffle cones:

Beat eggs and sugar together in a bowl using a hand mixer.
3 large eggs, 1 cup sugar
Add melted butter, baking powder, and a splash of vanilla to the bowl. Mix together.
1 cup unsalted butter,, ½ Tbsp baking powder, 1 splash vanilla extract
Into the mix, add the flour. Mix until it's all blended well together. Let stand for a couple of minutes until it stiffens up.
2 cups unbleached flour
Turn on the pizzelle maker and once heated, place a teaspoon of batter onto each design and close.
They will brown up fast. Once browned, quickly roll into a cone shape (a wooden cone shape is a great tool for this).
Set aside the ready cones and continue making the rest of the dough until done.

Cream:

With a hand mixer, start mixing cream cheese in a bowl. Add powdered sugar and continue mixing.
8 oz cream cheese,, ¾ cup powdered sugar
Turn mixer onto low speed and add in the whipped cream. Mix on low for a minute until fluffy but not runny.
12 oz whipping cream,
Fill each cone with cream.

Notes

Note: Do not store these in the fridge, they will get soggy. It’s best to keep them in a paper bag at room temperature. They’ll keep for about a week - that’s if they last past the first day!

Nutrition