Frostings and Fillings




 

Chocolate Cream Cheese Frosting

 

 
 




Ingredients

  • 2 stick butter, at room temperature
  • 2 – 8 ounce block cream cheese, at room temperature
  • 4 teaspoons vanilla
  • 6 cups powdered sugar
  • 1 cup Dutch-processed cocoa powder

 





Instructions

 
Step 1: Blend the cream cheese and the butter until well blended and smooth.  
 
Step 2: Add the vanilla and mix.  
 
Step 3: Add the powdered sugar and cocoa powder and mix on low speed until smooth.




Chocolate Ganache

 





Ingredients

  • 1 cup heavy cream
  • 1 vanilla bean (optional)
  • 10 ounces chocolate (60% bittersweet)
 




Instructions

 
Step 1: Pour heavy cream into a heavy bottom 1 quart pot. If you choose, add the vanilla bean to the heavy cream.  
 
Step 2: Chop the chocolate into small chunks. Place chocolate into a bowl.
 
Step 2: Begin heating the heavy cream. Bring to a simmer over medium heat. 
 
Step 3: At full simmer pour heated heavy cream over the chocolate. All the heat from the heavy cream will melt the chocolate in 1-2 minutes. 
 
Step 4: Gently whisk chocolate and heavy cream mixture until combined, dark in color, and has a nice shine. Cool slightly before using.




Chocolate Icing





Ingredients

  •     3/4 cup butter
  •     1 cup unsweetened cocoa powder
  •     4 cups confectioners' sugar
  •     1/2 cup hot milk
  •     2 tsp vanilla extract





Instructions

Step 1: In a small saucepan over low heat melt butter, add cocoa, stirring constantly until smooth and slightly thickened. Remove from heat; set aside to cool slightly. 

Step 2: In large mixing bowl combine confectioners' sugar and milk; beat until smooth.

Step 3: Add chocolate mixture and vanilla. Beat on medium speed until smooth and slightly thickened, about 5 to 10 minutes.

Step 4: Cool at room temperature to spreading consistency, about 1/2 hour.
 





Coconut Buttercream






Ingredients

  •     4 large egg whites
  •     1 cup granulated sugar
  •     pinch table salt
  •     1 pound unsalted butter (4 sticks), each stick cut into 6 pieces, softened, but still cool
  •     1/4 cup cream of coconut
  •     1 teaspoon coconut extract
  •     1 teaspoon vanilla extract

 





Instructions

Step 1: Combine whites, sugar, and salt in bowl of standing mixer; set bowl over saucepan containing 1 1/2-inches of barely simmering water. Whisk constantly until mixture is opaque and warm to the touch and registers about 120 degrees on an instant-read thermometer, about 2 minutes.



Step 2: Transfer bowl to mixer and beat whites on high speed with whisk attachment until barely warm (about 80 degrees) and whites are glossy and sticky, about 7 minutes.

 

Step 3: Reduce speed to medium-high and beat in butter 1 piece at a time.

 

Step 4: Beat in cream of coconut and coconut and vanilla extracts. Stop mixer and scrape bottom and sides of bowl. Continue to beat at medium-high speed until well-combined, about 1 minute.





Cream Cheese Frosting





Ingredients

 

  •     1/2 cup butter, room temperature
  •     8 ounces cream cheese, room temperature
  •     1 pound (1 box)  powdered sugar
  •     1 teaspoon vanilla extract




Instructions


Step 1: Cream butter and cream cheese together, about 3 minutes.

Step 2: Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and mix.  Add the powdered sugar, continually taste to get to desired sweetness.





Creamy Peanut Butter Frosting

Adapted from Martha Stewart's Cupcakes
 

Makes about 3 cups





Ingredients

  •     6 ounces cream cheese
  •     1/3 cup confectioners' sugar
  •     1/2 teaspoon salt
  •     1 cup creamy peanut butter (not natural)
  •     1/2 teaspoon pure vanilla extract
  •     1/2 cup heavy cream





Instructions


Step 1: Beat cream cheese and confectioners' sugar with a mixer on medium speed.

Step 2: Add salt, then peanut butter, then vanilla.

Step 3: Whisk cream until soft peaks form, and then fold into peanut butter mixture.

Step 4: Use immediately, or cover and refrigerate for up to 2 days. Bring to room temperature, and beat on low speed until smooth before using.





Dark Rum Buttercream (by Warren Brown)





Ingredients

  •     1-1/4 cups extra-fine granulated sugar
  •     1/4 cup water
  •     5 egg whites
  •     4 sticks unsalted butter, cut into tablespoon pieces, room temperature
  •     2 tablespoons dark rum
  •     1 teaspoon vanilla extract
  •     1/2 teaspoon cinnamon

 





Instructions


Step 1: In a large saucepan over medium heat, combine 1 cup extra-fine granulated sugar with ¼ cup water.  Bring to a boil until temperature reaches 245º F. 

Step 2: While sugar mixture is boiling, whip egg whites in an electric mixer until stiff peaks form. Whip in ¼ cup extra-fine sugar.

Step 3: When syrup reaches correct temperature, slowly pour into meringue in a steady stream with mixer on high. Continue beating until the outside of the bowl reaches room temperature and mixture is thick and glossy, about 10-12 minutes.

Step 4: Beat in butter pieces, one tablespoon at a time. 

Step 5: Mix in rum, vanilla and cinnamon. 

 





Double Chocolate Frosting

Makes about 5 cups
 




Ingredients

  • 1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
  • 1/4 cup plus 2 tablespoons boiling water
  • 1-1/2 cups (3 sticks) unsalted butter, room temperature
  • 1 pound confectioners' sugar, sifted
  • pinch of salt
  • 1 pound best-quality semisweet chocolate, melted and cooled
  • 2 teaspoons vanilla
 




Instructions

 
Step 1: Combine cocoa and the boiling water, stirring until cocoa has dissolved. 
 
Step 2: With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. 
 
Step 3: Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture and vanilla.




Hershey's Cocoa Chocolate Frosting





Makes 2 cups


Ingredients

 

  • 1/2 cup (1 stick) butter or margarine
  • 2/3 cup cocoa
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract





Instructions


Step 1: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.

Step 2: Add small amount additional milk, if needed. Stir in vanilla.





Italian Meringue Buttercream





Ingredients

  •     5 egg whites (large)
  •     1-1/4 cup extra-fine granulated sugar
  •     1/4 cup water
  •     1 pound unsalted butter (room temperature)





Instructions


Step 1: Separate the egg whites and place them in the bowl of the standing mixer fitted with a wire whip attachment.
   
Step 2: Measure 1 cup of sugar and 1/4 cup water into a heavy bottom 1-2 quart sauce pan. Gently stir to combine. 
   
Step 3: Measure 1/4 cup of sugar into a small bowl and set aside. cut the butter into tablespoon size pieces and set aside in a medium bowl. 
   
Step 4: Begin heating the sugar syrup. Place the pot with sugar over medium-high heat. Partially cover with a lid to capture the evaporating water - this will help moisten the sides of the pot to prevent sugar crystals separating from the syrup.
   
Step 5: Begin whipping the egg whites to stiff peaks in a standing mixer fitted with the wire whip attachment on high speed. When the meringue is at stiff peaks, keep the mixer running and pour 1/4 cup sugar into the meringue.

Step 6: Test the temperature of the sugar with a candy thermometer. Raise the heat to bring the syrup to 248 degrees Fahrenheit if it is not there already. When the  syrup is at 248 degrees F, remove the thermometer and slowly pour the syrup into the meringue. 

Step 7: When pouring, keep your eye on the bowl. Aim for the space between the mixer bowl and the revolving whip. To maintain the same rate of pouring, poor slowly and raise the pot from your shoulder.


   
Step 8: After 1-2 minutes, reduce the speed to medium for about 3-4 minutes or until the meringue is cooled.
   
Step 9: Add the butter, one tablespoon at a time. Raise the speed to high to fully combine the butter with the meringue. This may take a little time so be patient and keep beating until your buttercream is light and fluffy.



Step 10: Add a flavoring of your choice and mix well - see examples below:

For Vaniila Buttercream - add 1 to 2 tsp pure vanilla extract or the seeds of 1 vanilla bean

For Raspberry Buttercream - add 1/4 cup of raspberry puree

For Chocolate Buttercream - add 1/2 cup melted cooled chocolate

For Amaretto Buttercream - add 2-4 tablespoons of amaretto depending on your preference

For Strawberry Buttercream - add 1/2 cup fresh strawberries, pureed in a food processor

For Salted Caramel Buttercream - add 1/2 cup of salted caramel sauce

For Dulce de Leche Buttercream - add 1/2 cup of dulce de leche 

For Coconut Buttercream - add 1/4 to 1/2 cup cream of coconut and 1 teaspoon of coconut extract

 For Lemon Buttercream - add 1/2 cup lemon curd and 1 to 2 tablespoons freshly squeezed lemon juice

 

 





Lemon Buttercream (for Dorie's Perfect Party Cake)





Ingredients

  •     1 cup sugar
  •     4 large egg whites
  •     3 sticks (1 1/2 cups) unsalted butter, room temperature
  •     1/4 cup fresh lemon juice
  •     1 teaspoon vanilla extract

 





Instructions

Step 1: Combine the sugar and egg whites in a medium heatproof bowl and place over a pan of simmering water.

Step 2: Whisk the sugar mixture constantly over heat until the sugar is dissolved and the mixture looks smooth and shiny, about 3 minutes. Remove mixture from heat and pour into a stand mixer bowl. Whisk on medium speed for about 5 minutes until the mixture has cooled.

Step 3: Switch to the paddle attachment and with the speed on low, add the butter a few pieces at a time, beating until smooth. When all the butter has been added, beat the buttercream on medium-high speed for about 6-10 minutes until it is very thick and smooth. Add in the lemon juice and beat until combined. Add in the vanilla.

The buttercream is ready to be used. Place a piece of plastic wrap against the surface until you are ready to use it to prevent it from drying out.





Lemon Buttercream Frosting





Ingredients

  •     1/2 cup (1 stick) unsalted butter, room temperature
  •     1 pound powdered sugar
  •     1/2 teaspoon lemon rind
  •     dash salt
  •     3 tablespoons lemon juice
  •     1 tablespoon milk





Instructions


Step 1: Beat butter until soft in a medium-sized bowl.

Step 2: Beat in powdered sugar alternately with lemon rind, salt, lemon juice, and milk.

Step 3: Continue beating until smooth and spreadable.





Limoncello Buttercream





Ingredients

  •     1 cup sugar
  •     4 large egg whites
  •     3 sticks (1 1/2 cups) unsalted butter, room temperature
  •     1/4 cup limoncello
  •     1 to 2 teaspoons lemon extract




Instructions


Step 1: Combine the sugar and egg whites in a medium heatproof bowl and place over a pan of simmering water.

Step 2: Whisk the sugar mixture constantly over heat until the sugar is dissolved and the mixture looks smooth and shiny, about 3 minutes.

Step 3: Remove mixture from heat and pour into a stand mixer bowl. Whisk on medium speed for about 5 minutes until the mixture has cooled and stiff peaks have formed.

Step 4: Switch to the paddle attachment and with the speed on low, add the butter a few pieces at a time, beating until smooth.

Step 5: When all the butter has been added, beat the buttercream on medium-high speed for about 6-10 minutes until it is very thick and smooth. Add in the limoncello and beat until combined. Add in the lemon extract. Place a piece of plastic wrap against the surface until you are ready to use it to prevent it from drying out.





Limoncello Frosting

Makes 2-1/3 cups frosting





Ingredients

  • 1/3 cup butter
  • 1/3 cup shortening
  • 1 teaspoon vanilla
  • 4 cups powdered sugar
  • 2 teaspoon of lemon extract
  • 3 to 4 tablespoons limoncello




Instructions


Step 1: Allow 1/3 cup butter to stand at room temperature for 30 minutes.

Step 2: In a large mixing bowl beat butter, 1/3 cup shortening, and 1 teaspoon vanilla with an electric mixer on medium speed for 30 seconds.

Step 3: Slowly add 2 cups powdered sugar, beating well. Add 2 tablespoons limoncello and 2 teaspoons of lemon extract.

Step 4 Gradually beat in 2 cups additional powdered sugar.

Step 5: Beat in 1 to 2 tablespoons limoncello, 1 teaspoon at a time, until frosting reaches a spreading consistency.





Mascarpone Frosting

Makes about 2 cups

 





Ingredients

  • 1 cup heavy cream
  • 8 ounces mascarpone cheese, room temperature
  • 1/2 cup confectioners' sugar, sifted

 





Instructions

 
Step 1: With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to over beat, or cream will be grainy). 
 
Step 2: In another bowl, whisk together mascarpone and confectioners' sugar until smooth. 
 
Step 3: Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.




Pumpkin or Dark Rum Cream Cheese Frosting






Ingredients

  •     1 package (8 ounces) cream cheese, softened
  •     1/2 cup butter, softenen
  •     4 cups confectioners' sugar





Instructions


Step 1: In a large bowl, beat cream cheese and butter until fluffy.

Step 2: For pumpkin cream cheese frosting: Add1/2 cup pumpkin and then confectioners’ sugar, 1 teaspoon vanilla and 1 teaspoon cinnamon; beat until smooth.  For dark rum cream cheese frosting: Add  confectioners' sugar and then 2 to 3 tablespoons dark rum and 1 teaspoon vanilla; beat until smooth.





Raspberry Buttercream

Adapted from Rose Levy Beranbaum's Rose's Heavenly Cakes


Makes 2 cups






Ingredients

 

  •     3 large egg yolks, or 3-1/2 tablespoons
  •     1/4 cup plus 2 tablespoons superfine sugar
  •     1/4 cup (2 fluid ounces) golden syrup or light corn syrup
  •     1 teaspoon lemon juice, freshly squeezed
  •     16 tablespoons (2 sticks) unsalted butter
  •     1 teaspoon pure vanilla extract
  •     1/3 cup seedless raspberry or strawberry preserves (alternatively, you can use 1/2 cup of fresh raspberries or strawberries, pureed in a food processor)

 





Instructions


Step 1: To beat the egg yolks: Have ready a 1-cup heatproof glass measure, lightly coated with nonstick cooking spray.

Step 2: In a medium bowl, with an electric mixer, beat the yolks until light in color.

Step 3: Meanwhile, in a small saucepan, preferably nonstick, combine the sugar, golden syrup, and lemon juice.

Step 4: Using a silicone spatula, stir until all the sugar is moistened. Heat over medium-high, stirring constantly, until the sugar dissolves and the syrup begins to boil around the edges. Stop stirring and continue cooking for a few minutes, until the syrup comes to a rolling boil. (The entire surface will be covered with large bubbles.) Immediately transfer the syrup to the glass measure to stop the cooking.

Step 5: To complete the buttercream: If using a stand mixer fitted with the whisk beater, with the mixer turned off, pour a small amount of syrup over the yolks. Immediately beat on high speed for 5 seconds. Stop the mixer and add a larger amount of syrup. Beat on high speed for 5 seconds. Continue with the remaining syrup. For the last addition, use a silicone spatula to remove the syrup clinging to the glass measure and scrape it off against the beater. Continue beating for 5 minutes.

Step 6: Allow to cool completely. To speed cooling, place the bowl in an ice water bath or in the refrigerator, stirring occasionally.

Step 7: When cool, beat in the butter 1 tablespoon at a time on medium speed. The buttercream will not thicken until almost all of the butter has been added.

Step 8: Add the vanilla and raspberry preserves, if using, and beat on low speed until incorporated.  Place the buttercream in an airtight bowl. Use it at once (it will have a slight crunch until it stands for several hours) or up to 4 hours later. If you are keeping it longer, refrigerate it and bring it to room temperature before using. To restore its texture, rebeat it, but not until it has reached room temperature, in order to avoid curdling





Royal Icing

Recipe adapted from JoyofBaking.com

 
Makes about 3 cups
 




Ingredients

 

To make royal icing using egg whites:

  • 2 large egg whites
  • 2 teaspoons fresh lemon juice
  • 3 cups powdered sugar, sifted
 

To make royal icing using meringue powder:

  • 4 cups powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 1/2 teaspoon almond extract 
  • 1/2 cup - 3/4 cup warm water
 




Instructions

 

For the royal icing using egg whites:

 
Step 1: In the bowl of your mixer, beat the egg whites with the lemon juice. 
 
Step 2 Add the sifted powdered sugar and beat on low speed until combined and smooth.
 
Step 3: Mix in food coloring, if desired. 
 

For the royal icing using meringue powder:

 
Step 1: In the bowl of your mixer, beat the confectioners' sugar and meringue powder until combined.  
 
Step 2: Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. 
 
Step 3: Mix in food coloring, if desired. 
 

Icing Tips:

 
To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.
 
The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
 




Salted Caramel Buttercream

 





Ingredients

  • 1/4 cup granulated sugar
  • 2 tablespoons water
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 8 tablespoons of salted butter, at room temperature
  • 1/2 teaspoon sea salt
  • 1-1/2 cups powdered sugar
 




Instructions

 
Step 1: In a saucepan, stir together granulated sugar and water. Bring to a boil over medium high heat. Cook without stirring until mixture turns a deep amber color (if you notice that one area of the sugar is cooking faster than the rest, gently swirl the pan by using the handle).
 
Stpe 2: Remove from heat and slowly add in cream and vanilla, stirring until very smooth. Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.
 
Step 3: In a mixer fitted with paddle attachment, beat butters and salt together until lightened and fluffy. Reduce speed to low and add powdered sugar. Mix until thoroughly combined.
 
Step 4: Scrape down the side of the bowl and add the caramel. Beat on medium high speed until light and airy, and completely mixed (about 2 minutes). Mixture should be ready to use without refrigeration. If your caramel was too hot when added, it will cause your icing to be runny. If this happens refrigerate for 15-20 minutes.