Cake Frostings and Fillings

By brenie_shydee

Vanilla - 4.5 cups
Coffee - 4.5 cups
Caramel - 4.5 cups
Lemon - 4.5 cups
Chocolate Sour Cream - 5 cups
Chocolate Ganache - 4.5 cups

Lemon Curd - 1 2/3 cups
Fresh Strawberry - 1 1/3 cups
Pastry Cream - 2 cups

Ingredients

• Vanilla Frosting:
• 2 cups (4 sticks) unsalted butter, at room temperature
• 1 pound confectioners’ sugar (about 3 3/4 cups), sifted
• 1 teaspoon pure vanilla extract
• pinch kosher salt
• Coffee Frosting:
• vanilla frosting recipe above
• 1 tablespoon instant espresso powder
• 2 cups (4 sticks) unsalted butter, at room temperature
• 1 pound confectioners’ sugar (about 3 3/4 cups), sifted
• 1 teaspoon pure vanilla extract
• pinch kosher salt
• Caramel Frosting:
• vanilla frosting recipe above
• 2 cups (4 sticks) unsalted butter, at room temperature
• 1 pound confectioners’ sugar (about 3 3/4 cups), sifted
• 1/2 cup prepared dulce de leche
• 1 teaspoon pure vanilla extract
• pinch kosher salt
• Lemon Frosting:
• vanilla frosting recipe above
• 2 cups (4 sticks) unsalted butter, at room temperature
• 2 tablespoons finely grated lemon zest
• 1 pound confectioners’ sugar (about 3 3/4 cups), sifted
• pinch kosher salt
• Chocolate Sour Cream Frosting:
• 12 ounces semisweet chocolate, chopped
• 1 1/2 cups (3 sticks) unsalted butter, at room temperature
• 3 cups confectioners’ sugar
• 3/4 cup sour cream
• pinch kosher salt
• Chocolate Ganache Frosting:
• 1 pound semisweet chocolate, chopped
• 2 cups heavy cream
• pinch kosher salt
• Lemon Curd Filling:
• 4 large eggs
• 1 cup sugar
• 1 tablespoon finely grated lemon zest
• 1/2 cup fresh lemon juice
• pinch kosher salt
• 1/2 cup (1 stick) unsalted butter, cut into pieces
• Fresh Strawberry Filling:
• 1 pound strawberries, hulled and halved (about 2 3/4 cups)
• 1/4 cup seedless raspberry jam
• pinch kosher salt
• Pastry Cream Filling:
• 4 large egg yolks
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon kosher salt
• 1 1/2 cups whole milk
• 1 teaspoon pure vanilla extract
• 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces

Preparation

Step 1

Vanilla Frosting:
1.Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the vanilla and salt, and beat until smooth, scraping down the sides of the bowl as necessary.

Coffee Frosting:
1.In a small bowl, stir together the espresso powder with 1 tablespoon hot water until the powder is dissolved. Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the espresso mixture, vanilla, and salt, and beat until smooth, scraping down the sides of the bowl as necessary.

Caramel Frosting:
1.Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the dulce de leche, vanilla, and salt, and beat until smooth, scraping down the sides of the bowl as necessary.

Lemon Frosting:
1.Using an electric mixer, beat the butter and lemon zest on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the salt, and beat until smooth, scraping down the sides of the bowl as necessary.

Chocolate Sour Cream Frosting:
1.Heat the chocolate in a double boiler or medium heatproof bowl set over (not in) a saucepan of simmering water, stirring often, until melted and smooth. Remove from heat and let cool, 10 to 15 minutes.

2.Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar and beat until smooth, scraping down the sides of the bowl as necessary. Add the chocolate, sour cream, and salt and beat to combine.

Chocolate Ganache Frosting:
1.Place the chocolate in a large heatproof bowl. In a medium saucepan, bring the cream to a bare simmer. Pour the hot cream over the chocolate, add the salt, and let stand for 2 minutes. Whisk until melted and smooth. Let cool, stirring occasionally, until thick and spreadable, 4 to 5 hours. (Note: Don’t try to speed the cooling process by putting the frosting in the refrigerator; it will become lumpy.)

Lemon Curd Filling:
1.In a heatproof bowl, whisk together the eggs, sugar, lemon zest and juice, and salt. Add the butter. Set the bowl over (not in) a saucepan of simmering water and cook, whisking constantly, until the mixture has thickened to the consistency of mayonnaise, 12 to 15 minutes.

2.Pour the mixture through a fine-mesh sieve into a medium bowl. Place a piece of parchment or wax paper directly on the surface of the lemon curd and refrigerate until completely cool, at least 2 hours and up to 2 days.

Fresh Strawberry Filling:
1.In a food processor, combine the strawberries, jam, and salt. Pulse 10 to 12 times, just until the strawberries are coarsely chopped (about the consistency of relish). Refrigerate until ready to use, up to 6 hours.

Pastry Cream Filling:
1.In a medium saucepan, whisk together the egg yolks, sugar, cornstarch, and salt. Whisk in the milk. Cook over medium-high heat, whisking constantly, until the mixture has thickened to the consistency of creamy salad dressing, 2 to 4 minutes.

2.Remove from heat and whisk in the vanilla, then the butter, a few pieces at a time, until melted and smooth. Pour into a bowl. Place a piece of parchment or wax paper directly on the surface of the pastry cream and refrigerate until completely cool, at least 2 hours and up to 2 days.