Favorite Frostings & Fillings

Favorite Frosting- has a bit of cream cheese, but you don't really notice it

1/2 c. butter
3 oz cream cheese
1/2 tsp vanilla
3 c. or so powdered sugar
heavy cream to make it spreadable

Ganache Frosting
8 ounces bittersweet chocolate, chopped fine
8 ounces (1 cup) heavy cream 

Corn syrup if desired, to make it shine

Heat cream in microwavable bowl slowly and being careful not to burn it. Pour over the chopped chocolate and let stand for 2 minutes, then stir/whisk until all melted together. Add corn syrup if using. 

Use for glazing donuts, cakes, berries, cookies, date balls, etc. If you wish to make it lighter, you can wait until it is room temperature then whisk on high for 2-3 minutes.

To top my Boston Cream Pie cake I do a smaller amount that works better:

1/2 cup warm cream, 4oz semisweet or bittersweet chocolate, and 2 Tbsp corn syrup 

Best Pudding Filling for Cake
1 large package instant chocolate pudding
1 cup milk
1 cup heavy cream
1/2 tsp cream of tartar

Beat ingredients together until it forms a thick pudding.  Use between cake layers.  This (and therefore the cake) needs to remain refrigerated until serving.

Cream Cheese Frosting for pumpkin cake, carrot cake, etc.
1 1/2 packages cream cheese at room temperature (I like extra cheesy so use 2 pkgs)
2 sticks butter at room temperature
1 tsp pure vanilla extract
1 pound powdered sugar 

Another Cream Cheese Frosting

½ c. butter
6 oz cream cheese
½ tsp vanilla
1 ½ -3 c. powdered sugar (to taste)
cream or milk if needed to make spreadable

Cream all these in a mixer until spreadable.  Great on chocolate cakes, pumpkin cakes, carrot cakes, pineapple cakes, white cakes, harvest cranberry cakes, etc. 

Whip Cream Frosting(unstabilized)
cold heavy cream
powdered sugar
vanilla

Chocolate Buttercream Frosting-Sally's Baking Addiction
1 c. unsalted butter, room temp
3 1/2 c. powdered sugar
1/2 c. unsweetened natural or dutch process cocoa powder
3 Tbsp heavy cream or milk
1/4 tsp salt
1 tsp pure vanilla extract

Cream the butter and sugar and cocoa together until its thoroughly mixed into a paste or crumbs. Thin with cream to make it spreadable. When just right, add the salt and vanilla. This easily frosts a 9x13, or will go around the sides of a German Chocolate Cake, or frost 12-16 cupcakes. 

Same chocolate buttercream frosting from Sally's but with larger ratios for two layer 9" cake:
2 1/2 sticks unsalted butter, room temp
4 c. powdered sugar
3/4 c. unsweetened natural or dutch process cocoa powder
3-5 Tbsp heavy cream, or milk
1/4 tsp salt
1 tsp pure vanilla extract

Chocolate Buttercream Frosting for a 4 layer 9" yellow cake

• 1 cup (230g) unsalted butter, softened to room temperature
• 4 and 1/2 cups (540g) confectioners’ sugar
• 3/4 cup (65g) natural unsweetened or dutch-process cocoa powder
• 1/2 cup (120ml) whole milk
• 1 Tablespoon light corn syrup*
• 1 and 1/2 teaspoons pure vanilla extract
• 1/8 teaspoon salt
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until pale, smooth, and creamy, about 2 minutes. Using a fine mesh strainer or sieve, sift the confectioners’ sugar and cocoa together. Add the sugar/cocoa mixture to the butter, then beat on low speed for 20 seconds. Stop the mixer, then add the milk, corn syrup, vanilla, and salt. Beat on medium-high speed for 2 minutes. If the frosting is too thick, beat in an extra splash of milk.

Chocolate Frosting
1/2 c. soft butter 
3-4 c. powdered sugar
1 tsp vanilla
Whip together, then add:
1/4 cup or a bit more cocoa powder
heavy cream to thin as you whip it into a nice spreadable frosting

Perfect for topping a 9x13 cake.

Stabilized Whip Cream Frosting or Filling
2 tsp Knox unflavored gelatin
8 tsp cold water
2 c. heavy cream
1 1/3 c. powdered sugar
1 tsp vanilla

Place cold water in bowl and sprinkle gelatin over it. Wait 5 minutes. 

In a stand mixer, with a COLD bowl, start whisking the cream, sugar, and vanilla.

Microwave gelatin mixture 8 seconds. Stir and make sure it's thoroughly dissolved. Let cool.

Once whip cream is at soft peaks, drizzle in gelatin mixture while beating. 

Continue beating until medium to stiff peaks. Spread over cakes or pipe as desired.

Marshmellowy Frosting for Pat
1 c. white sugar
1/3 c. water
1/4 tsp cream of tartar
dash of salt
2 egg whites
1 tsp vanilla extract

Makes enough for one layer cake. In a saucepan, stir together the sugar, water, and cream of tartar. Cook over med-high heat until the sugar is dissolved and the mixture is bubbly. 

In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7-10 minutes. Frost cake with fluffy white frosting. 

Hot Texas Sheetcake Frosting for Pouring over a hot Texas Sheet Cake

In a medium saucepan combine 1/4 c. butter, 3 Tbsp unsweetened cocoa powder, and 3 Tbsp buttermilk. Bring to boiling. Remove from heat. Stir in 2 1/4 cups of powdered sugar and 1/2 tsp vanilla. Beat until smooth with your hand and immediately spread over cake. 

buttercream from Mel's Kitchen Cafe:

The Best Vanilla Buttercream (dye it any color)
1 c. butter, softened
1 tsp pure vanilla extract
4 c. powdered sugar
2-4+ Tbsp of heavy cream

Whip butter and vanilla together. Add powdered sugar and whip, then slowly the heavy cream. Frost cake and decorate with whipped cream borders and sprinkles or whatever theme.

Coconut Pecan Frosting:
1 12 oz can evaporated milk
1/2 c. white sugar
1 c. brown sugar
5 egg yolks (whisked)
3/4 c. butter
Add these to a saucepan and cook slowly over low heat until thickened. Stir frequently. Remove from heat. Add:
1-2 tsp vanilla
2 c. sweetened shredded coconut
1 1/2 c. chopped pecans
Now let cool to room temperature completely. This frosting will go between layers and on the top of the cake. The chocolate frosting will go around the edges of the cake. 

Papi's Chocolate Buttercream Frosting
1/2 c. soft butter 
3-4 c. powdered sugar
1 tsp vanilla
Whip together, then add:
1/4 cup or a bit more cocoa powder
heavy cream to thin as you whip it into a nice spreadable frosting