Basic Icing and Filling Recipes
Royal Icing Using Egg Whites
2 large (60 grams) egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted
Directions
Royal Icing Using Meringue Powder
3 tablespoons (30 grams) meringue powder
1/2 teaspoon extract (vanilla, lemon, almond)
1/2 - 3/4 cup (120 - 180 ml) warm water
4 cups (440 grams) confectioners' (powdered or icing) sugar
Directions
***Royal icing dries quickly. Always cover when not in use.
Buttercream Icing #1-Swiss Meringue
4 egg whites
8 cups granulated sugar
2 1/2lb unsalted butter cut into chunks
Directions
Buttercream Icing #2-French Buttercream
1lb granulated sugar 4oz water
6 oz egg yolks
1 1/4lb butter
vanilla to taste
Directions
Buttercream Icing #3-Italian Buttercream
¾ cups granulated sugar ¼ cup water
4 large room temperature egg whites ***
½ tsp cream of tartar
1 ½ cups unsalted (sweet) butter cut into small chunks
Directions
*****Important Info*****
Egg whites will not whip if exposed to grease or fat of any kind. This means that you must ensure no egg yolk is present and that the bowl and that mixer you use is grease free.
Bakery Icing/Buttercream Frosting
1/2 cup shortening
pinch salt
1 tsp vanilla extract
1/4 cup water
4 cups icing (confectioners) sugar
Directions
Fudge Frosting
2 cups sugar
½ cup cocoa
½ cup butter
½ cup milk
1 ½ tsp vanilla
Directions
Cream Cheese Frosting
2 pkgs cream cheese
½ cup butter
2 cups icing sugar
1 tsp lemon juice
1 tsp vanilla extract
Directions
Chocolate Glaze (For Eclairs or Long Johns)
2/3 cup confectioner’s sugar
1/3 cup unsweetened cocoa powder
3-4 tbsp milk
Directions
Satiny Chocolate Glaze
3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract
Directions
Long Johns/Eclairs-Vanilla Glaze
1/3 cup icing sugar
1/2 Tbsp boiling water
1/2 tsp vanilla
Directions
Pastry Cream
2 cups milk
1 tsp vanilla
4 egg yolks
1/4 cup sugar
4 Tbsp cornstarch
Directions
Mocha Cream
(for choux pastry or cake filling)
1/4 cup 35% cream
1/2 Tbsp instant coffee
4 ounces dark chocolate couverture
2/3 cup 35 % cream-whipped
Directions
Lemon Cream
(for choux pastry or cake filling)
1/2 cup Lemon filling
2 cups 35% cream whipped
Directions
Lemon Filling
(For Cakes, Cupcakes or Pies)
2 leaves gelatin
1 1/2 cups water
1 1/2 cups sugar
6 Tbsp cornstarch
1/4 tsp salt
juice and rind of three lemons
5 egg yolks
1 Tbsp butter
Directions
2 large (60 grams) egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted
Directions
- Whip eggs on high speed until very frothy. Add lemon juice and half of the icing sugar, whisk to combine.
- Add the remaining icing sugar and whip unitl combined. Use immediately.
Royal Icing Using Meringue Powder
3 tablespoons (30 grams) meringue powder
1/2 teaspoon extract (vanilla, lemon, almond)
1/2 - 3/4 cup (120 - 180 ml) warm water
4 cups (440 grams) confectioners' (powdered or icing) sugar
Directions
- Combine water, extract, meringue powder and half of the icing sugar. Whip until fully combined.
- Scrape down the sides of the bowl.
- Add remaining icing sugar and beat for another 2 minutes until the icing is stiff and glossy.
***Royal icing dries quickly. Always cover when not in use.
Buttercream Icing #1-Swiss Meringue
4 egg whites
8 cups granulated sugar
2 1/2lb unsalted butter cut into chunks
Directions
- In a mixing bowl over a bain marie, combine the sugar and egg whites.
- Heat while stirring until the egg whites reach a temperature of 165F and the sugar has dissolved.
- Remove bowl from heat and place on the mixing stand and begin to beat using the whip attachment until the egg whites are stiff.
- Whip in the butter chunks until incorporated.
Buttercream Icing #2-French Buttercream
1lb granulated sugar 4oz water
6 oz egg yolks
1 1/4lb butter
vanilla to taste
Directions
- In a medium sized pot, bring water and sugar to a boil until it reaches a temperature of 115’c.
- Meanwhile, whip the yolks using the whip attachment until they are thick and light in colour.
- Remove the sugar from the heat and pour into the yolks in a slow stream. Continue to whip until cool.
- Add butter chunks piece by piece until it is all incorporated. Add vanilla.
Buttercream Icing #3-Italian Buttercream
¾ cups granulated sugar ¼ cup water
4 large room temperature egg whites ***
½ tsp cream of tartar
1 ½ cups unsalted (sweet) butter cut into small chunks
Directions
- In saucepan, combine water and ½ cup sugar. Bring to a boil over medium heat (wash the sides of the pan down with water using a pastry brush). Continue to boil until the temperature reaches 248’F
- In the mixing bowl, whip the egg whites until frothy. Add cream of tartar and whip until soft peaks form. Add the remaining ¼ cup sugar and continue mixing until stiff glossy peaks form.
- Reduce the mixer speed and pour the hot syrup into the egg whites in a slow thin stream, making sure to avoid pouring onto the mixing paddle.
- Continue to whip until the mixture cools down (the may take over ten minutes).
- Increase the speed slightly and begin adding the chunks of butter until incorporated.
*****Important Info*****
Egg whites will not whip if exposed to grease or fat of any kind. This means that you must ensure no egg yolk is present and that the bowl and that mixer you use is grease free.
Bakery Icing/Buttercream Frosting
1/2 cup shortening
pinch salt
1 tsp vanilla extract
1/4 cup water
4 cups icing (confectioners) sugar
Directions
- Mix shortening, water, salt, vanilla and 1/2 of the icing sugar in a mixing bowl using the whisk attachment for a minimum of 5 minutes (it is very important to mix this long).
- Scrape down the sides of the bowl. Add the remaining icing sugar and mix until fully combined.
- Add additional water, one drop at a time to change the consistency.
Fudge Frosting
2 cups sugar
½ cup cocoa
½ cup butter
½ cup milk
1 ½ tsp vanilla
Directions
- Place all ingredients in a medium sized sauce pan. Slowly bring contents to a boil, whisking constantly. Remove from heat and stir until cool.
Cream Cheese Frosting
2 pkgs cream cheese
½ cup butter
2 cups icing sugar
1 tsp lemon juice
1 tsp vanilla extract
Directions
- In a large mixing bowl combine the cream cheese and butter. Beat until smooth and lump free, making sure to scrape down the sides and bottom of the bowl.
- Mix in the vanilla and lemon juice. Store in fridge.
Chocolate Glaze (For Eclairs or Long Johns)
2/3 cup confectioner’s sugar
1/3 cup unsweetened cocoa powder
3-4 tbsp milk
Directions
- In a large mixing bowl, whisk together the sugar and cocoa powder.
- Add the milk one tablespoon at a time until you get to the correct consistency (should be just barely pour-able but dry quickly when exposed to air).
Satiny Chocolate Glaze
3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract
Directions
- In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup.
- Stir until chips are melted and mixture is smooth, then add vanilla.
Long Johns/Eclairs-Vanilla Glaze
1/3 cup icing sugar
1/2 Tbsp boiling water
1/2 tsp vanilla
Directions
- Combine icing sugar, vanilla and water in a bowl. Stir over a bain marie until smooth.
- Fill piping bag and use to decorate chocolate dipped éclairs.
Pastry Cream
2 cups milk
1 tsp vanilla
4 egg yolks
1/4 cup sugar
4 Tbsp cornstarch
Directions
- Place the milk in a pan to boil.
- Cream together the yolks, sugar and cornstarch in a bowl and flavor with vanilla. Pour a small amount of hot milk into the egg yolk mixture to “shock” the eggs. Mix well.
- Whisk the remaining hot milk onto the mixture quickly and thoroughly.
- Return to the pan and bring to a boil mixing continuously.
- Cool in a shallow dish covering the top of the pastry cream with saran to avoid skin from forming
Mocha Cream
(for choux pastry or cake filling)
1/4 cup 35% cream
1/2 Tbsp instant coffee
4 ounces dark chocolate couverture
2/3 cup 35 % cream-whipped
Directions
- Measure the 1/4 cup 35% cream into a saucepan. Sprinkle the coffee on top and slowly bring to a boil, stirring constantly. Remove from heat and leave to sit for 5 minutes. Strain and cool. Melt chocolate in a bain marie. (use a small amount of this chocolate in a piping bag to drizzle over the tops of your Paris brest)
- Whip the 2/3 cup whipping cream until thick. Whisk in the coffee flavoured milk and then the chocolate.
Lemon Cream
(for choux pastry or cake filling)
1/2 cup Lemon filling
2 cups 35% cream whipped
Directions
- Whisk Together the lemon filling and whipped cream. Store refrigerated.
Lemon Filling
(For Cakes, Cupcakes or Pies)
2 leaves gelatin
1 1/2 cups water
1 1/2 cups sugar
6 Tbsp cornstarch
1/4 tsp salt
juice and rind of three lemons
5 egg yolks
1 Tbsp butter
Directions
- In a stainless steel bowl, soften gelatin leaves in 1 cup cold water. Set aside for 5 minutes.
- In a heavy saucepan, dissolve 1 cup water, lemon juice with rind and sugar and bring just to a boil.
- In a stainless steel bowl, whisk together the egg yolks and 1/2 cup water. Whisk in the cornstarch and salt and continue whisking until perfectly smooth. Temper the eggs by slowly beating in a portion of the hot mix. Once warm, the egg mix can be whipped into the remaining sugar water.
- Return the mixture to the heat and bring it to a boil stirring constantly until mixture thickens (no more than 1 minute).
- Remove saucepan from heat. Take gelatin sheets from the cold water and squeeze out excess water. Whisk into lemon mixture until completely dissolved. Stir in the butter until it is melted and completely blended in. Pour into the baked, cooled pie shell.