Frostings & Fillings

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Here are some of my go-to recipes that can be used as a filling or frosting for cakes, cupcakes, cookies, and more! They are incredibly versatile, with a variety of flavor variations and mix-in suggestions to create a gourmet twist.

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Classic Chocolate Buttercream Frosting

Light fluffy cocoa frosting, a little less sweet than the vanilla buttercream. You will not be able to keep your fingers out of the bowl. This is one of my personal favorites. Used in my Perfect Chocolate Cake and Mocha Fudge Cupcakes (recipes coming soon)

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3-4 cups powdered sugar, sifted
• 1 cup cocoa powder, unsweetened
• 1/2-3/4 cup cream, half & half or milk
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon salt (omit if using salted butter)

Flavor Variations

• Mocha: Add 2 tablespoons espresso powder
• Chocolate Mint: Add 2-3 teaspoons finely crushed peppermint candies
• Chocolate Orange: Add 1 teaspoon orange zest and 2 tablespoons fresh orange juice
• Chocolate Cinnamon: Add 1/2 teaspoon ground cinnamon
• Chocolate Peanut Butter: 3/4 cup creamy peanut butter
• Flavor extracts: Reduce vanilla to 1 teaspoon and add 1/2-1 teaspoon flavor extract of your choice

Directions 

Sift together powdered sugar and cocoa, set aside. With an electric mixer, beat butter on medium speed until smooth. Alternately beat in powdered sugar/cocoa mixture and cream until smooth. Add vanilla, salt and any flavor variations. Beat on medium speed for about 3 minutes until light and creamy, adding more powdered sugar or cream until you have reached your desired consistency.

Icing can be refrigerated in airtight container for up to 2 weeks, while iced cake should be stored in an air tight container, at room temperature, for 2-3 days.

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Classic Vanilla Buttercream Frosting 
Sweet party cake frosting great for kids. Has a sweet, buttery flavor. Control the consistency by adding more liquid or more powdered sugar to make your icing thinner for spreading or thicker for piping decorations. Easily substitute half of the butter for shortening. Used for icing smooth cakes, borders, writing, and most decorations. Used in my Best Vanilla Cupcakes Ever.

Ingredients

• 1 cup (2 sticks) butter, softened (sub half vegetable shortening and half butter for a stiffer consistency and pure white color if needed)
• 4 cups powdered sugar, sifted
• 3-5 tablespoons heavy whipping cream (sub half and half or milk if necessary)
• 2 1/2 teaspoons pure vanilla extract (use imitation vanilla for a pure white color)
• 1/4 teaspoon salt (omit if using salted butter)

Flavor Variations

• Cappuccino: Add 2 tablespoons espresso powder/instant coffee granules
• Cookies & Cream: Add 1 cup cookie crumbs (about 12 Oreos)
• Marshmallow: Add one 7oz jar marshmallow creme/fluff
• Peanut Butter: 3/4 cup creamy peanut butter
• Fruity: Add 1/3 cup seedless fruit puree or preserves of your choice (raspberry, strawberry, etc.)
• Lemon (or Orange): Add 1 teaspoon lemon zest and 2 tablespoons lemon juice
• Cinnamon: Add 1/2 teaspoon ground cinnamon
• Peppermint: 1 tablespoon finely crushed peppermint candies
• Flavor extracts: Reduce vanilla to 1/2 t. and add 1/4 t.- 1/2 t. flavor extract of your choice (coconut, almond, mint, etc.) 

Directions

With an electric mixer, beat butter on medium speed until smooth. Alternately beat in powdered sugar and cream until smooth. Add vanilla, salt and any flavor variations. Beat on medium speed for about 3 minutes until light and creamy, adding more powdered sugar or cream until you have reached your desired consistency.

Icing can be refrigerated in airtight container for up to 2 weeks, while iced cake should be stored in an air tight container, at room temperature, for 2-3 days.

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Cream Cheese Frosting
Smooth vanilla cream cheese frosting or filling. Perfect amount of sweetness. One of my personal favorites! Used in my Red Velvet Cupcakes and a chocolate version in my Pumpkin Chocolate Chip Cake With Cocoa Cream Cheese Frosting.

Ingredients

• 8oz cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 2-3 cups powdered sugar, sifted 

Flavor Variations

• Cocoa Cream Cheese: Add 1/2 cup unsweetened cocoa powder, sift in with powdered sugar
• Cappuccino: Add 2 tablespoons espresso powder/instant coffee granules
• Cookies & Cream: Add ½ cup cookie crumbs (6 Oreos)
• Peanut Butter: 3/4 cup creamy peanut butter
• Cinnamon: Add ½ teaspoon ground cinnamon
• Fruity: Add 1/3 cup seedless fruit puree or preserves of your choice (raspberry, strawberry, etc.)
• Lemon (or Orange): Add 1 teaspoon lemon zest and 2 tablespoons lemon juice
• Peppermint: 1 tablespoon finely crushed peppermint candies
• Flavor extracts: Reduce vanilla to ½ t. and add ½ t. flavor extract of your choice (coconut, almond, mint, etc.)

Directions
With an electric mixer, beat butter on medium speed until smooth. Beat in cream cheese (make sure they are both at room temperature so you do not get lumps in your frosting). Add vanilla. Gradually beat in powdered sugar until incorporated. Beat on medium speed for about 3 minutes, until smooth and creamy.

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Whipped Cream Topping
A quick and simple alternative to the whip cream in a can, and just as light and creamy! Used in my Mini Pumpkin Cheesecake With Maple Spiced Whipped Cream.  

Ingredients 

• 1 cup heavy whipping cream 
• 1/2 teaspoon clear vanilla extract 
• 2 tablespoons powdered sugar

Flavor Variations

• Chocolate: Add 2-4 tablespoons unsweetened cocoa powder until desired flavor is reached.
• Espresso: Add 2-3 teaspoons espresso powder (add cocoa above to make a mocha whipped cream)
• Maple/Honey: Add 1-2 tablespoons pure maple syrup or honey
• Spiked: Add 1-2 tablespoons liquor
• Spiced: Add 1/2 teaspoon cinnamon

Directions
Stir cream, vanilla, and sugar together in large chilled bowl. Beat until stiff peaks form. Use immediately. Iced cake must be refrigerated.

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Rich Chocolate Ganache
Rich, deep, fudgy frosting, that can be poured or spread as a topping or filling. It can also be chilled and whipped into a pipeable consistency. Tastes like a chocolate truffle... pure decadence! Used in my Mint Oreo Fudge Brownies, Giant Ganache Cookie and Triple Chocolate Truffle Cupcakes.


Ingredients

• 3 tablespoons unsalted butter
• 3/4 cup heavy whipping cream
• 3/4 cups semi sweet chocolate chips 

Directions
In saucepan, heat butter and cream over medium heat just until it starts to boil. Place chocolate chips in a small bowl and immediately pour just boiled cream on top. Let sit for a minute and stir until smooth. While still warm, pour over cake or use to dip tops of cupcakes/frosting. You can also let it cool in the refrigerator, and then whip up into a whipped ganache to pipe.

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Simple Meringue Frosting
Soft, light, fluffy marshmallow like, frosting. Also known as the "7 minute frosting". Sets quickly. Used in my S'mores Cupcakes.

Ingredients

• 3 large egg whites, room temperature
• 1 1/2 cups granulated white sugar
• 1/4 cup water
• 1 tablespoon light corn syrup or 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Directions
Before you start, make sure your mixing bowl and whisk/beaters are completely grease free, and when separating your eggs, make sure there is not a speck of yolk in your eggs whites.

Combine egg whites, sugar, water, and corn syrup in a medium bowl placed over a pot simmering water. Top bowl should not be touching the simmering water underneath. With an electric mixer, beat on low speed for 2 minutes (mixture should reach 160 degrees on an instant read or candy thermometer). Do not stop beating or the egg whites will start to cook! Increase speed to high and beat for 5 more minutes, until frosting is glossy and stiff peaks form. Remove bowl from heat. Add vanilla and beat another 1-2 minutes, until frosting has slightly cooled. Use immediately. Serve within 24 hours.

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Basic Confectioners' Glaze 

Sweet powdered sugar glaze to drizzle over cakes, donuts or cookies. Drys hard. Great for cookie decorating. Used in my Biscuit Donuts and Homemade Pop Tarts.

Ingredients

• 2 cups powdered sugar, sifted
• 2-4 tablespoons cream, half & half or milk
• 1 tablespoon butter, very soft (optional)
• 1 teaspoon vanilla extract 

To make a cocoa glaze add 1/4-1/2 cup unsweetened cocoa powder, depending on level of chocolate desired (more liquid will be necessary to reach a pourable consistency).

Directions
Stir together all ingredients in a small bowl, adding liquid very slowly until desired consistency is reached. If glaze starts to thicken you can microwave it for a few seconds to thin it out again.

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Chocolate Fudge Glaze
Simple chocolate glaze, a little richer than the cocoa confectioners' glaze and a little lighter andquicker than a chocolate ganache. Used in my Hot Fudge Sundae Cupcakes.

Ingredients

• 3/4 cup semi-sweet chocolate chips
• 3 tablespoons unsalted butter
• 2 tablespoon light corn syrup
• 1/2 teaspoon pure vanilla extract
• 1-2 tablespoons cream, half & half or milk, to thin (optional) 

Directions
In a bowl over a pot of simmering water, melt chocolate, butter and corn syrup until smooth. Remove from heat. Add vanilla and cream. Pour on top of your baked goods. (You can also use the microwave by heating chocolate, butter and corn syrup in a microwave safe bowl/cup on 50% power for 30 second intervals, stirring every 30 seconds until smooth. Stir in vanilla. Add liquid if needed until desired consistency is reached.)

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Fruit Filling
Homemade fruit filling, great for filling baked cupcakes, cakes, or spreading on cookies. Used in my Strawberry Cheesecake Cupcakes.

Ingredients

• 12 ounce bag of frozen fruit (You can also use canned fruit like pineapple, or fresh fruit) 
• 3/4 cup water, more or less 
• 1/2 cup pure cane, granulated white sugar 
• 1 teaspoon fresh lemon juice 
• 2 tablespoons cornstarch 
• 2 tablespoons fruit flavored liquor (optional)

Directions
Thaw and strain juice from fruit into a measuring cup. Add enough water to the juice to get 3/4 cup of liquid (If using canned fruit, use juice from the can. If using fresh fruit, add 3/4 cup water). If you are using berries, and want a seedless mixture, use a spoon to press the thawed berries through a fine mesh strainer, into a bowl. You should get between 1/3 - 1/2 cup of pulp.

In a small saucepan, combine fruit juice/water mixture, sugar, lemon juice, and cornstarch. Cook over medium heat, whisking constantly, until mixture thickens and has reached a boil. Remove from heat, and cool completely. Stir fruit (and liquor if desired) into cooled mixture. Refrigerate a few hours to thicken.

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Lemon Curd
Thick, smooth lemon filling with a sweet yet tart, rich lemon custard flavor. Can be used as a spread on scones, a filling for tarts pies and cupcakes or a topping on desserts. Yield: 1 1/4 cup

Ingredients

• 2/3 cup white sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 1/2 cup water 
• 1/4 cup milk, whole or 2%
• 2 egg yolks, beaten
• 1 tablespoon butter
• 1/4 cup lemon juice (2 large lemons)
• 2 teaspoons lemon zest (outer skin of the lemon, avoiding bitter white layer), about 1 lemon

Directions
In a medium saucepan, whisk together sugar, cornstarch, salt, water and milk until smooth. Stir constantly over medium-low heat until mixture comes to a boil and becomes a thick translucent/white gel, 4-5 minutes. Reduce heat to low and cook 1 minute more, stirring continuously (no longer or the cornstarch will loose its thickening power). Remove from heat and set aside. In a medium bowl, lightly whisk the egg yolks. Gently whisk about 1/2 cup of the gel into the egg yolks until combined. Then pour the yolk/gel mixture back into the pot of gel and gently whisk to combine. Over medium-low heat, gently stir the filling until it begins to boil and the mixture thickens and starts to clump, 2 to 3 minutes. Remove from heat and add the butter, stirring until melted. Gently whisk in the lemon juice and zest. (You can alternatively cook in the microwave, by combining all ingredients in a microwave safe bowl and taking it out to stir in 1 minute intervals, until thickened.)

Cool slightly and place a piece of plastic wrap directly on the surface of the lemon curd so a skin doesn't form. Refrigerate until completely cool and set, at least 2 hours. Store covered in the refrigerator for 2-5 days.

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Royal Icing/Cookie Icing
Sweet flavor. Smooth, hard drying icing, great for cookie decorating and making decorations that last for months. Thin-to-stiff consistency depending on the amount of liquid added. Yield about 3/4-1 cup icing

Ingredients 

• 1 cup powdered sugar, sifted
• 2-5 teaspoons water or milk, depending on desired consistency (use less for a stiff icing for outlines, add more for a thin/runny icing for filling in cookies)
• 2 teaspoons meringue powder OR light corn syrup
• 1/4 teaspoon vanilla extract (or flavor of your choice) 
• gel food coloring/icing color, optional

Directions

Mix all ingredients, except food coloring, together in a small bowl until smooth. Divide icing into separate bowls and add food coloring, using a toothpick, until you have reached your desired color. Pipe, pour, spread or paint onto cookies. Let dry and set completely (a few hours) before stacking, storing or packaging. Store in an airtight container.

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