Need a great Buttercream Filling Recipe?

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.
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