Working with Buttercream Filling is a dream. Talk about versatile! Add some Lemon Curd and you’ve got whipped Lemon Mousse. Splash in a little Almond Extract and you’ve got a great unexpected twist on a classic filling. Or throw in some cookie crumbs and every kid in the neighborhood will be hanging out at your house on baking day!
You’ll find a list of great flavor additions after the basic recipe to get you started. They are really simple but pack a big punch.
The basic buttercream filling recipe will make enough to fill between three or four 9″ cake layers.
The Basic Buttercream Filling Recipe
buttercream – buttercream filling
- 1 pound bag of powdered sugar
- 1/2 cup milk
- 1/8 to 1/4 teaspoon salt
- 1/2 teaspoon Vanilla
- 2 sticks butter, cut into ½ inch slices
- 1/2 cup shortening
- using the whisk attachment on your electric mixer, mix the powdered sugar, salt, vanilla and milk at low speed until smooth.
- add butter, one slice at a time, until incorporated
- add shortening and whip at highest speed 10-12 minutes, until volume increases by at least 50%.
Flavor Additions
buttercream – buttercream filling
With these great flavor additions you can really make your cakes something they’ll talk about long after the party’s over. Baker’s Note: If I don’t say otherwise, just fold these additions in by hand at the end of the basic recipe.
banana cream pie buttercream filling
To the basic recipe, you add :
- 1 package Banana instant pudding mix added with the powdered sugar
choc chip mocha buttercream filling
To the basic recipe, you add :
- 1 cup chocolate chips, crumbled in food processor
- 2 tablespoons instant coffee, dissolved in 2 tablespoons boiling water
choc chip buttercream
To the basic recipe, you add :
- 1 cup chocolate chips, crumbled in the food processor
chocolate fudge buttercream filling
To the basic recipe, you add :
- 7 ounces (1/2 can) sweetened condensed milk
- pinch of salt
- 3/4 teaspoon pure vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- mix the chocolate chips, condensed milk and salt together in a microwave-safe bowl.
- heat on high for 1 minute intervals, stirring after each, until chocolate is melted.
- cool to room temperature before folding into buttercream then chill until completely cooled before use.
Cook’s Note: when chilled, the fudge may be too thick to spread. Just stir for a minute or two until you reach a spreadable consistency.
chocolate hazelnut buttercream
To the basic recipe, you add :
- 3/4 cup Nutella spread (or other chocolate hazelnut spread)
cinnamon swirl buttercream filling
To the basic recipe, you add :
- 1 tablespoon of ground cinnamon
coconut lime mousse
This is amazing with Banana Cake!
To the basic recipe, you add :
- 1/2 cup coconut milk in place of the milk
- 1/2 cup shredded coconut
- 1/2 cup Lime Curd
to make Lime Curd:
- 1/3 cup granulated sugar
- 1 egg
- 1/3 cup key lime juice (available at good supermarkets)
- zest of 3 limes
- 2 tablespoons plus 2 teaspoons butter, melted
- In a microwave-safe bowl, whisk together the sugar and eggs until smooth.
- Stir in lime juice, zest and butter.
- Cook for one minute intervals on high, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon.
- Cover the curd with cling film placed directly on the surface of the curd and refrigerate until set.
Cookies & Cream Filling
To the basic recipe, you add:
- 1 cup Oreo cookie crumbs, or more to taste
Eggnog Crème
To the basic recipe, you add:
- 1/2 cup Eggnog in place of the milk.
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
Espresso Buttercream
To the basic recipe, you add :
- 2 tablespoons instant espresso powder dissolved in 2 tablespoons boiling water.
Gingernut Crunch filling
To the basic recipe, you add :
- 1 tablespoon freshly grated Ginger
- 1 1/2 teaspoons ground Ginger
- 1 cup Ginger Snap cookie crumbs, or more to taste
Key Lime Pie Filling
To the basic recipe, you add :
- 3/4 to 1 cup Lime Curd (to taste)
to make Lime Curd:
- 1/3 cup granulated sugar
- 1 egg
- 1/3 cup key lime juice (available at good supermarkets)
- zest of 3 limes
- 2 tablespoons plus 2 teaspoons butter, melted
- In a microwave-safe bowl, whisk together the sugar and eggs until smooth.
- Stir in lime juice, zest and butter.
- Cook for one minute intervals on high, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon.
- Cover the curd with cling film placed directly on the surface of the curd and refrigerate until set.
Lemon Mint Buttercream
To the basic recipe, you add :
- Zest of 2 lemons
- Juice of 1 lemon
- 1/8 to 1/4 teaspoon pure mint extract
- a few drops lemon oil or pure lemon extract
- Add all ingredients right after butter in basic recipe.
Orange Dream Buttercream
To the basic recipe, you add :
- 3/4 to 1 cup Orange curd (to taste)
to make Orange Curd:
- 1/3 cup granulated sugar
- 1 egg
- 1/3 cup fresh orange juice
- zest of 1 orange
- 2 tablespoons plus 2 teaspoons butter, melted
- In a microwave-safe bowl, whisk together the sugar and eggs until smooth.
- Stir in orange juice, zest and butter.
- Cook for one minute intervals on high, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon.
- Cover the curd with cling film placed directly on the surface of the curd and refrigerate until set.
Mint choc chip
To the basic recipe, you add :
- 1/8 to 1/4 teaspoon pure Mint extract, added with the mixer running
- 3/4 cup chocolate chips, crumbled in food processor
Vanilla Choc Chip
To the basic recipe, you add :
- One package vanilla instant pudding mix
Whipped Lemon Mousse
To the basic recipe, you add :
- 3/4 cup Lemon Curd
to make Lemon Curd:
- 1/3 cup granulated sugar
- 1 egg
- 1/3 cup fresh lemon juice
- zest of 1 lemon
- 2 tablespoons plus 2 teaspoons butter, melted
- In a microwave-safe bowl, whisk together the sugar and eggs until smooth.
- Stir in lemon juice, zest and butter.
- Cook for one minute intervals on high, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon.
- Cover the curd with cling film placed directly on the surface of the curd and refrigerate until set.