How to Make Cake Filling

Three Methods:Buttercream FrostingChocolate GanacheCream Cheese Frosting

Choosing a cake filling can be hard because of the many variations there are, but it's not too hard if you have imagination and an idea of what you want. Below are the three most commonly used fillings (and frostings!) when it comes to making cakes. Remember - experimenting is key!

Method 1
Buttercream Frosting

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    Buttercream is practically the mother of all frostings. Firstly, gather your ingredients. You will need:
    • 1/2 cup of white vegetable shortening, softened
    • 1 cup of butter, softened
    • 1 tsp of vanilla extract
    • 2 - 4 cups of powdered sugar (if you like it sweet, use 4 cups, and if you prefer it less sweet, use less sugar)
    • ~ 2 tbsp milk
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    In a large bowl, cream the butter and shortening until they are both mixed in thoroughly or until the mixture is very pale. Then, add in vanilla and beat well to combine.
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    Gradually mix in your sugar a cup at a time, remembering to scrape the sides often. When you finish incorporating all of the sugar, you should use a spatula to give the buttercream a stir.
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    Add the milk. Add as much or as little milk until the desired consistency is reached. Also, if you want your frosting to be a certain color or flavor, you should put it in now.
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    When not using, keep away from heat and direct sunlight. It may be best to cover the bowl with a damp cloth.

Method 2
Chocolate Ganache

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    For this decadent icing, you will need:
    • 1 cup of chocolate, roughly chopped
    • 1 cup of heavy cream
    • 2 tbsp of butter
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    Place your chocolate in a heat-proof bowl and set it aside. Meanwhile, pour your heavy cream into another heat-proof bowl. In a pot, heat some water to just under boiling point. When the water is hot enough, place the bowl of cream on top. Make sure that the bowl is not touching the water.
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    Bring the cream to a simmer. Let it simmer there for a few minutes before bringing off the heat. Set it down and pour the chocolate into the cream. The cream will melt the chocolate due to the heat. Leave the cream-chocolate mixture for about 5 minutes.
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    After 5 minutes, use either a wooden spoon or spatula to mix the ganache. Try to stir it together as best as you can.
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    The ganache should still be a little warm, so stir in the butter.
    • The butter is optional, therefore you do not need to use it. You should add the butter if you are planning to whip the ganache to make it a thicker, more spreadable frosting-like consistency. Of course it will thicken up in the fridge (if you choose to put it in), but this entirely up to you.
    • If you want to put your ganache in the fridge, do this now. Let it chill for about 4 hours. Then, let it come to room temperature and use for whatever you need it for.
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    If you want to use your ganache as it is now, feel free to do it. If you want to go that extra step to make your ganache silky smooth and a perfect frosting consistency, follow through! You will need to use either a hand mixer or some kind of mixer to do this step. Whip it for a few minutes, and you're good to go!

Method 3
Cream Cheese Frosting

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    You will need:
    • 1/3 of a cup of butter
    • 1 package of Philadelphia cream cheese
    • ~ 3 cups of powdered sugar
    • ~ 2 tbsp of milk
    • 1 tsp of vanilla extract
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    Put the cream cheese and the butter in a mixing bowl. Then, using an electric mixer, beat them together for a few minutes. The mixture should be pale in color and the two ingredients should be thoroughly combined.
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    Gradually add in the sugar. If you find the icing is too dry, add milk. If it is too wet, add more sugar. It is entirely up to you when deciding the consistency of the icing.
    • Remember all throughout the process of making this icing to scrape down the sides of the bowl!
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    Stir in the vanilla extract and stir the frosting around a couple of times with a spatula. If you want your frosting to be a certain color, go ahead and tint the frosting now. Enjoy!

Article Info

Categories: Frosting Icing and Fondant