VANILLA BUTTERCREAM FILLING
Use this sweet, creamy filling in our Coconut Sandwich Cookies. This recipe also appears on the Martha Stewart Makes Cookies app for iPad.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 2 1/2 dozen sandwiches
Number Of Ingredients 3
Steps:
- Beat butter with an electric mixer on medium-high speed until creamy, about 2 minutes. Reduce speed to medium, and beat in confectioners' sugar, 1/2 cup at a time, scraping down side of bowl as necessary, until pale and fluffy, about 5 minutes. Add vanilla, and beat until smooth.
ITALIAN CREAM-FILLED CAKE
This Italian cream dessert is very simple but fancy enough to serve as a birthday cake. It's low on sugar and big on flavor. You can swap the lemon zest for orange or lime to change things up. You can also add a layer of jam on top of the first layer of dough-raspberry jam, marmalade jam or even Nutella work well. -Maria Morelli, West Kelowna, British Columbia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in zest and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap. Refrigerate 1 portion and freeze 1 portion for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll refrigerated portion of dough to fit a greased 15x10x1-in. baking pan. Refrigerate while making filling., Meanwhile, for filling, in a large bowl, combine yogurt, sour cream, flour and vanilla. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into yogurt mixture. Spread evenly over crust., Using a box grater, grate frozen dough portion over filling. Press lightly into filling. Bake until puffed and edges are light brown, 30-35 minutes. Cool completely on a wire rack. Cut into bars; if desired, sprinkle with confectioners' sugar. Refrigerate leftovers.
Nutrition Facts : Calories 198 calories, Fat 11g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 99mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 0 fiber), Protein 4g protein.
CREAM-FILLED BUTTER PECAN BIRTHDAY CAKE
Add extra richness to butter pecan cake mix with the addition of whipping cream. Then sprinkle toffee bits onto the fluffy topping.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. In 1-quart saucepan, heat butter, 1/4 cup whipping cream and the brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into two 9-inch round cake pans (do not use dark or nonstick pans).
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon half of cake batter into each pan, starting at outer edge and continuing toward center so brown sugar mixture does not get moved out to sides of pans.
- Bake 30 to 37 minutes or until toothpick inserted in center comes out clean. Run knife around edge of cakes to loosen from pan. Turn upside down onto cooling racks, placing waxed paper under racks to catch drips. Leave pans over cakes 1 minute before removing. Cool completely, about 1 hour.
- In chilled medium bowl, beat whipping cream, powdered sugar and vanilla on high speed until stiff peaks form.
- On serving tray, place 1 cake layer, brown sugar side up. Spread with half of the whipped cream. Top with second layer, brown sugar side up. Spread with remaining whipped cream. Sprinkle with toffee bits. Store covered in refrigerator.
Nutrition Facts : Calories 530, Carbohydrate 55 g, Cholesterol 130 mg, Fat 6 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 40 g, TransFat 1 g
BUTTERCREAM ICING
Foolproof cake frosting requires just butter and icing sugar - try out different flavourings and use our guide for quantities
Provided by Caroline Hire - Food writer
Categories Afternoon tea, Dessert
Time 10m
Yield Makes enough to ice 12 cupcakes/fill and cover a 20cm cake
Number Of Ingredients 7
Steps:
- Beat 600g sifted icing sugar and 300g butter together with your chosen flavouring and colouring if using, add 2-3 tablespoons of boiling water to loosen and beat until smooth.
- Fill a piping bag with a star nozzle and pipe onto cupcakes or smear in the middle and over the top of a 20cm cake using a palette knife.
Nutrition Facts : Calories 284 calories, Fat 20.6 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 25 grams sugar, Protein 0.1 grams protein, Sodium 0.4 milligram of sodium
BUTTER CREAM-FILLED CAKE WITH CHOCOLATE BUTTER CREAM FILLING
This cake is very good and very rich. You have a choice of three different fillings and two different sponge mixtures ( Recipe#236581 and Recipe#236583 ). The recipe is from Dr Oetkers German Home Baking Added June 29, 2008 NOTE: If you convert the measurements to ounces the amounts are by weight, not volume. I've edited the recipe to add measurements by volume (cups)
Provided by Dreamer in Ontario
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Sponge Mixture.
- Whisk egg yolks with the water until frothy.
- Add 2/3 of the sugar and the vanillin sugar, a bit at a time.
- Continue whisking until the mixture is thick and creamy.
- In a separate bowl, whisk the egg whites until stiff enough to show and retain the cut of a knife.
- Gradually whisk in the rest of the sugar.
- fill the egg white snow onto the whisked egg yolk mixture.
- Mix together the flour, corn starch, cocoa and the baking powder.
- Sieve onto the egg whites.
- Fold all the ingredients gently together (do not stir or beat).
- Line the bottom of a 10" (26 cm) round baking tin with a removable rim with baking paper and fill with the sponge mixture.
- Bake immediately in a moderately hot oven for 20 to 30 minutes.
- Chocolate Butter Cream Filling:.
- Blend the pudding powder and sugar with 6 tbsp of the milk.
- Bring the rest of the milk to a boil.
- remove from heat and slowly stir in the blended pudding powder.
- Stir the pudding occasionally while it is cooling down.
- Cream the butter and beat int the cooled pudding one tbsp at a time (the butter and pudding shouldn't be too cool otherwise the cream may curdle).
- Cut the cake through twice horizontally.
- Spread the bottom layer 1/4 of the butter cream filling.
- Lay the 2nd layer over the filling, spread with a little less than half of the remaining cream and lay the top layer over it.
- Coat the sides and top surface thinly and evenly with a little of the remaining cream and sprinkle the sides with the chocolate vermicelli .
- Pipe the rest of the cream decoratively over the top.
Nutrition Facts : Calories 353.8, Fat 20.1, SaturatedFat 12.3, Cholesterol 114.6, Sodium 226.4, Carbohydrate 39.2, Fiber 0.4, Sugar 21, Protein 5
CHOCOLATE CAKE WITH PEANUT BUTTER FILLING
I'm a chocoholic and my kids love peanut butter, so a sweet slice of this cake is a real treat for all of us. A boxed mix cuts down on preparation time for busy moms like me. -Fran Green, Linden, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Prepare and bake cake mix according to package directions. Pour into a greased and floured 10-in. fluted tube pan. Cool for 10 minutes before removing from pan to a wire rack., In a small bowl, beat cream cheese until fluffy. Beat in peanut butter and confectioners' sugar until smooth. Fold in whipped topping. , Split cake in half horizontally; place bottom layer on a serving plate. Spread with the peanut butter mixture. Top with remaining cake. Refrigerate until chilled., In a small heavy saucepan, bring cream to a boil. Reduce heat to low. Stir in chocolate chips; cook and stir until chocolate is melted. Refrigerate until spreadable. Frost top and sides of cake. Refrigerate until serving.
Nutrition Facts : Calories 345 calories, Fat 19g fat (10g saturated fat), Cholesterol 32mg cholesterol, Sodium 337mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 2g fiber), Protein 4g protein.
CREAM FILLED COFFEE CAKE
I found this recipe on the Taste of Home website. It takes a little longer to prepare than most coffee cakes since you have to allow for rising time, but it is by far the best coffee cake I have ever had and well worth the extra prep time it takes!
Provided by aksingingbreeze
Categories Yeast Breads
Time 4h
Yield 2 cakes, 16-20 serving(s)
Number Of Ingredients 20
Steps:
- Heat milk, butter 1/3 cup sugar and salt; stir until the sugar dissolves. Set aside. Mix yeast, warm water and 1 teaspoon sugar; let stand 10 minutes.
- In a large mixing bowl, combine 3 cups flour, milk mixture, yeast and eggs; beat until smooth. Add enough of the remaining flour to form a soft dough.
- Turn out onto a lightly floured surface and knead until smooth, about 6-8 minutes.
- Place dough in a greased bowl, turning one to grease top.
- Cover and let rise until doubled, about 1 to 1-1/2 hours.
- Meanwhile, prepare topping.
- Combine sugars, flour and cinnamon in a bowl. Cut butter into dry ingredients; set aside.
- Punch dough down; divide in half. Pat or roll each half to fit a greased 9-in. cake pan.
- With a fork, pierce entire cake top.
- Divide topping and sprinkle over each cake.
- Cover and let rise in a warm place until doubled, about 1 hour.
- Bake at 350° for 20-25 minutes.
- Remove from pans and cool on wire racks.
- For filling, combine flour and milk in a saucepan; cook, stirring constantly, until mixture thickens.
- Cool.
- In a mixing bowl, cream remaining ingredients until well-mixed. Add flour mixture and beat until fluffy.
- Cut each cake in half horizontally; spread each with half the filling.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 414.3, Fat 16.9, SaturatedFat 10.2, Cholesterol 82.1, Sodium 568.9, Carbohydrate 58.7, Fiber 1.5, Sugar 21.9, Protein 7.2
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