Wednesday, September 7, 2011

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.


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.

Yield: About 4 cups (enough to fill and frost an 8-9" layer cake or 24 cupcakes)

  • 1/2 cup (1 stick/4oz) unsalted butter, softened 
  • 1/2 cup vegetable shortening (may use butter if all butter is preferred) (I prefer hi-ratio shortening for a creamy consistency and superior flavor and texture)
  • 1 tablespoon pure vanilla extract or vanilla bean paste
  • 1/4 teaspoon salt, I use extra fine popcorn salt
    • 4 cups (1lb) powdered sugar, sifted
    • 2-6 tablespoons heavy whipping cream (sub half and half or milk if necessary)
    Flavor Variations
    • Flavor extracts: Add 1/4 t.- 1/2 t. flavor extract of your choice (coconut, almond, mint, etc.) 
    • 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: Add 3/4 cup creamy peanut butter
    • Berry/Fruity: Add 1/3 cup seedless fruit puree or preserves of your choice (raspberry, strawberry, etc.)
    • Lemon (or any citrus fruit): Add zest and juice from 1/2-1 whole lemon, lime, orange, etc.
    • Cinnamon: Add 1/2 teaspoon ground cinnamon
    • Peppermint: 1 tablespoon finely crushed peppermint candies
    With an electric mixer, beat butter and shortening on medium speed until smooth. Add vanilla, salt and any flavor variations. Alternately beat in powdered sugar and cream, on low speed until smooth. Increase speed to medium-high and beat for about 3-5 minutes until light and creamy.

    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.


    Classic Chocolate Buttercream Frosting
    Light, fluffy and creamy chocolate frosting. A little less sweet than the vanilla buttercream, and oh so rich. 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

    Yield: About 4 cups (enough to fill and frost an 8-9" layer cake or 24 cupcakes)

    • 1 cup (2 sticks/8oz) unsalted butter, softened
    • 2 teaspoons pure vanilla extract
    • 1/4 teaspoon salt, I use extra fine popcorn salt 
    • 3/4 cup unsweetened cocoa powder OR 3oz. unsweetened chocolate, melted
    • 4 cups (1lb) powdered sugar
    • 4-8 tablespoons heavy whipping cream (sub half and half or milk if necessary)
    Flavor Variations
    • Mocha: Add 2 tablespoons espresso powder
    • Chocolate Mint: Add 2-3 teaspoons finely crushed peppermint candies
    • Chocolate Orange: Add zest and juice from 1/2-1 whole orange
    • Chocolate Cinnamon: Add 1/2 teaspoon ground cinnamon
    • Chocolate Peanut Butter: 3/4 cup creamy peanut butter
    • Flavor extracts: Add 1/2-1 teaspoon flavor extract of your choice

    With an electric mixer, beat butter on medium speed until smooth. Add vanilla, salt, cocoa powder (or melted chocolate) and any flavor variations. Alternately beat in powdered sugar and cream until smooth. Beat on medium speed for about 3-5 minutes until light and creamy.

    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.


    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.

    Yield: About 3 cups

    • 8oz cream cheese, room temperature
    • 1/2 cup (1 stick) unsalted butter, room temperature
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt (I use extra fine, popcorn salt)
    • 3-4 cups (12oz-1lb) 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 any citrus fruit): Add zest and juice from 1/2-1 whole lemon, lime, orange, etc.
    • Peppermint: 1 tablespoon finely crushed peppermint candies
    • Flavor extracts: Add 1/4t.-1/2t. flavor extract of your choice (coconut, almond, mint, etc.)

    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 and salt. Gradually beat in powdered sugar until incorporated. Beat on medium speed for about 3 minutes, until smooth and creamy.


    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.  

    • 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

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

    Pastry Cream Filling
    This rich, thick, creamy custard makes the perfect filling for cakes, pies, tarts, cream puffs and pastries. It pairs perfectly with fresh juicy fruit, crisp buttery pastry shells or layers of fluffy tender cake. Used in my Homemade Fresh Fruit Tart.

    • 2 cups half & half
    • 1/3 cup + 1/4 cup granulated white sugar, divided
    • pinch salt
    • 5 large egg yolks
    • 3 tablespoons cornstarch
    • 4 tablespoons unsalted butter
    • 2 teaspoons vanilla extract
    Flavor Variations
      • Flavored: Add 1/4 t.- 1/2 t. flavor extract of your choice: coconut, almond, mint, etc. (add in with vanilla extract)
      • Adult: 1 tablespoon flavored liqueur (add in with vanilla extract)
      • Chocolate: 1/4 cup unsweetened cocoa powder (add in with cornstarch)
      • Cinnamon: 1/2 teaspoon ground cinnamon (add in with vanilla extract)
      • Cappuccino/Mocha: 1 tablespoon espresso powder/instant coffee granules, may combine with cocoa (add in with the half & half)
      • Citrus: zest and juice from 1/2-1 whole lemon, lime, orange, etc. (add in with vanilla extract)
      • Berry/Fruity: 1/3 cup seedless fruit puree or preserves of your choice: raspberry, strawberry, etc. (add in with vanilla extract)
      • Extra Light & Fluffy: 1/2-1 cup whipped cream (fold into cooled pastry cream)

    Bring the half-and-half, 1/3 cup of sugar and salt to a simmer over medium/high heat, in a saucepan, stirring occasionally. In a medium bowl, whisk together the egg yolks cornstarch and remaining 1/4 cup sugar for about 45 seconds.

    Once the half-and-half mixture has reached a simmer, slowly whisk half of it in to the egg yolk mixture to temper the yolks so they don't "cook" when you put them in the hot pot. Then, slowly whisk the tempered yolk mixture back into the saucepan. Reduce the heat to medium and cook, whisking vigorously, until nice and thick, and a few bubbles burst on the surface, about 30 seconds. 

    Remove from heat and let cool a minute. Whisk in butter and vanilla. If there are any lumps, remove them with a spoon, or strain the pastry cream into a bowl through a fine mesh sieve or strainer. Press a layer of plastic wrap directly on to the surface of your pastry cream (this will prevent a layer of skin from forming on top) and refrigerate until cold and set, at least 3 hours or up to 2 days.


    Chocolate Ganache
    Rich, deep, silk combo of cream and chocolate that can be poured on top of desserts as a glaze, spread as filling, chilled and whipped into a pipeable consistency or rolled into truffles. Flavorings can be added. So simple and pure decadence! Used in my Mint Oreo Fudge Brownies, Giant Ganache Cookie and Triple Chocolate Truffle Cupcakes

    Yield: About 2-2 1/2 cups

    • Thinner, pourable/spreadable glaze/fondue consistency ganache has a chocolate:cream weight ratio of 1:1 
      • (ex: 8oz semisweet/bittersweet chocolate:1cup/8oz heavy whipping cream). 
    • Slightly thicker, rich, creamy frosting consistency ganache that can be spread, piped or chilled and whipped has a chocolate:cream weight ratio of 1.5:1 
      • (ex: 12oz semisweet/bittersweet chocolate:1cup/8oz heavy whipping cream). 
    • Thick consistency ganache good for piping sturdy decorations onto a cake or rolling into truffles has a chocolate:cream weight ratio of 2:1 
      • (ex: 16oz/1lb semisweet/bittersweet chocolate:1 cup/8oz heavy whipping cream). 

    Flavor Additions
      • 2 tablespoons unsalted butter for rich flavor and shine, optional
      • 1 tablespoon corny syrup for a pretty shine, optional
      • 1-2 tablespoons liqueur of choice, optional 
      • 1/2-1 teaspoon vanilla extract or flavoring of your choice, optional

    In saucepan (or microwave), heat cream just until it starts to boil. Place chocolate (chopped or chocolate chips) in a small bowl and immediately pour just boiled cream on top. Let sit for a minute and then gently stir until smooth (add in butter, liquor and/or extracts after slightly cooled if desired).

    Pour thinner ganache over cake/brownies/desserts, or let it cool in the refrigerator and then whip it up into a whipped pipeable/spreadable consistency. Thick ganache can be refrigerated until firm, rolled into balls to form truffles and then rolled in cocoa powder, powdered sugar or chopped nuts for a simple gourmet treat.

    • 1 cup chocolate chips = about 6oz
    • may try using half & half in place of heavy cream

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

    • 3 large egg whites, room temperature
    • 1 1/2 cups granulated white sugar
    • 1/4 cup water
    • 1/2 teaspoon cream of tartar
    • 1/8 teaspoon salt
    • 2 teaspoons vanilla extract

    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, cream of tartar and salt in a stainless steel or glass bowl placed over a pot with 1" of simmering water. With a wisk or hand mixer, constantly beat for 5 more minutes, until frosting is glossy and stiff peaks form. (mixture should reach 160 degrees.) Remove bowl from heat. Add vanilla and beat another 2 minutes, until frosting has slightly cooled. Use immediately. Serve within 24 hours.


    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.

    • 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).

    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.

    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.

    • 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) 

    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.)

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

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

    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 has reached a boil. Boil for 1 minute. Remove from heat, and cool completely. Stir fruit (and liquor if desired) into cooled mixture. Refrigerate a few hours to thicken.

    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. Used in my lemon meringue pie dip (shown) and my mini lemon meringue pies

    Yield: 1 1/4 cup

    • 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

    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.


    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

    • 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

    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.
      Give it a try and be sure to share a picture of your creation with me on Facebook, Instagram, Twitter, or email a photo to MyCreation@dollhousebakeshoppe.com to have your recreation featured in the Fan Photo album!

    PS: Have you heard the news? Drumroll please...




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    1. Hi Lindsay! I just read these in my mail and wanted to drop by with a huge THANK YOU! I am just now really building up a good file of recipes and buying my first kitchen things (slowly but surely!) so i can bake. It is so generous of you to share your recipes, I appreciate it so much! I just caught your episode of CW this week too, so that was really fun to see! Thanks again for your generosity and all of the ideas and things you have for sale here! Amy Lynn, OKC, OK :)

    2. Hi Lindsay! I'm writing from Italy and I knew you watching my tv (cupcakes war). You were wonderfoul and I appreciate very much your receipes. Thanks a lot!
      Maria Cristina

    3. You are very welcome ladies! So glad you are enjoying the recipes. Be sure to find Dollhouse Bake Shoppe on facebook and share photos of anything you create, I would love to see how they turn out!
      Happy baking :)

    4. yumira henriquezJuly 10, 2013 at 9:53 AM

      hola soy de valencia venezuela y te felicito por tu blog esta super completo tus receta me han ayudado mucho y aqui eh logrado tener un gran exito en mi negocio dios te bendiga por tu gran trabajo



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