We are back again in another episode of what’s famous in the baking world, again with fillings and frostings series This list of commonly used filling and frosting is guaranteed to make your baking game step up a few notches!
1. American Buttercream: popular choice for frosting and decorating
How is made?
Butter and milk are beaten together. Then confectioners’ sugar added. Flavored with extracts & chocolate. Can be made thin to stiff consistency and fluffy or smooth.
Used for:
Frosting and filling. Can be piped for smooth, borders, writing.
Storage
Icing – refrigerated in an airtight container ( 2 weeks or frozen) , Iced cake – room temperature 2-3 days
Notes
Does not hold up well in warm weather, unless shortening is used.
Example
Perfect Buttercream Recipe
2. Cream Cheese: slightly tangy, but can be sweet, thick & creamy
How is made ?
Cream cheese + butter = beaten together, liquid is added and beaten in, then confectioners’ sugar is added with flavoring at end, such as vanilla extract.
Used for:
Filling and frosting.
Storage
Iced cake must be refrigerated.
Notes
To not mar the frosted cake’s surface when refrigerating, let it harden first in the refrigerator, then cover with plastic wrap.
Example
Cream Cheese Buttercream Frosting Recipe
3. French Buttercream: silky-smooth frosting with a mellow sweetness and rich
How is made ?
Uses egg yolks (or whole eggs) and is made the same way as Italian meringue.
Used for
Filling and frosting.
Storage
Needs refrigeration.
Notes
Due to the egg yolks, this buttercream is very perishable and should be kept refrigerated.
Example
Neoclassic French Buttercream.
4. French Buttercream: silky-smooth frosting with a mellow sweetness and rich
How is made ?
Use only egg whites. The whites and sugar are mixed together over heat and whipped. Then, cooled before the butter and flavoring are added.
Used for
Frosting and filling on cake.
Storage
Needs refrigeration.
Notes
Swiss tends to deflate a little quicker and doesn’t hold up as well in warm environments.
Example
Swiss Meringue Buttercream Recipe
5. Whipped Cream
How is made ?
Whipping cream beaten with sugar. Stabilized for longe life with gelatin. Can be
flavored.
Used for
Filling and frosting. Can be piped to form soft decorations.
Storage
Must remain refrigerated.
Notes
Use immediately because deflates readily. Texture remains soft on decorated cake.
Example
Whipped Cream and Stabilized Whipped Cream
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