10 Martha Stewart Cake Filling Recipes
1. Chocolate Mousse Filling
This chocolate mousse filling is a vintage Martha Stewart recipe that is sure to become a favorite. It's an easy to make filling that is rich and creamy, and perfect for any type of cake. The ingredients are simple, and the instructions are straightforward, so you'll be able to whip this up in no time.
Ingredients:
- 2/3 cup sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 cups whole milk
- 4 ounces semisweet chocolate, melted and cooled
- 2 tablespoons unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
Instructions:
In a medium-sized saucepan, whisk together the sugar, cornstarch, and egg yolks. Gradually whisk in the milk and cook over medium-low heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute and remove from the heat. Add the melted chocolate and stir until smooth. Add the butter and vanilla and stir until blended.
Pour the filling into a bowl and cover with plastic wrap, making sure that the plastic wrap touches the surface of the filling. Refrigerate the filling for at least 2 hours before using. The filling can be stored in the refrigerator for up to 4 days.
Nutrition:
Serving size: 1/4 cup (60g)
Calories: 130
Total Fat: 6g
Saturated Fat: 3.5g
Cholesterol: 60mg
Sodium: 15mg
Total Carbohydrates: 18g
Dietary Fiber: 0.5g
Sugars: 14g
Protein: 3g
2. Berry Cream Filling
This berry cream filling is a sweet and tart combination that is perfect for any type of cake. It's made with fresh berries and cream cheese, and is sure to be a hit with everyone. The ingredients are simple, and the instructions are straightforward, so you'll be able to whip this up in no time.
Ingredients:
- 3/4 cup fresh or frozen raspberries
- 1/4 cup sugar
- 1/4 cup water
- 1 teaspoon cornstarch
- 4 ounces cream cheese, softened
- 1/4 cup heavy cream
Instructions:
In a medium-sized saucepan, combine the raspberries, sugar, and water. Bring the mixture to a boil over medium-high heat and cook until the berries are soft and the mixture is thickened, about 5 minutes. In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water. Add the cornstarch mixture to the raspberry mixture and cook until thickened, about 1 minute. Remove from the heat and let cool.
In a medium-sized bowl, beat together the cream cheese and cream until light and fluffy. Add the cooled raspberry mixture and beat until blended. Pour the filling into a bowl and cover with plastic wrap, making sure that the plastic wrap touches the surface of the filling. Refrigerate the filling for at least 2 hours before using. The filling can be stored in the refrigerator for up to 4 days.
Nutrition:
Serving size: 1/4 cup (60g)
Calories: 110
Total Fat: 8g
Saturated Fat: 5g
Cholesterol: 25mg
Sodium: 50mg
Total Carbohydrates: 9g
Dietary Fiber: 1g
Sugars: 7g
Protein: 1.5g
3. Bavarian Cream Filling
This Bavarian cream filling is a classic Martha Stewart recipe that is sure to become a favorite. It's a light and creamy filling that is perfect for any type of cake. The ingredients are simple, and the instructions are straightforward, so you'll be able to whip this up in no time.
Ingredients:
- 2 tablespoons unflavored gelatin
- 1/4 cup cold water
- 3/4 cup sugar
- 1/4 cup cornstarch
- 2 cups whole milk
- 2 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream
Instructions:
In a small bowl, sprinkle the gelatin over the cold water and let stand for 5 minutes. In a medium-sized saucepan, whisk together the sugar, cornstarch, and egg yolks. Gradually whisk in the milk and cook over medium-low heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute and remove from the heat. Add the gelatin mixture and stir until smooth. Add the butter and vanilla and stir until blended.
In a medium-sized bowl, beat the cream until stiff peaks form. Fold the cream into the gelatin mixture and whisk until blended. Pour the filling into a bowl and cover with plastic wrap, making sure that the plastic wrap touches the surface of the filling. Refrigerate the filling for at least 2 hours before using. The filling can be stored in the refrigerator for up to 4 days.
Nutrition:
Serving size: 1/4 cup (60g)
Calories: 150
Total Fat: 9g
Saturated Fat: 5g
Cholesterol: 65mg
Sodium: 20mg
Total Carbohydrates: 16g
Dietary Fiber: 0.5g
Sugars: 13g
Protein: 3g
4. Vanilla-Coconut Filling
This vanilla-coconut filling is a tropical twist on a classic Martha Stewart recipe. It's a light and flavorful filling that is perfect for any type of cake. The ingredients are simple, and the instructions are straightforward, so you'll be able to whip this up in no time.
Ingredients:
- 2 tablespoons unflavored gelatin
- 1/4 cup cold water
- 3/4 cup sugar
- 1/4 cup cornstarch
- 2 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1/2 cup sweetened flaked coconut
- 1 cup heavy cream
Instructions:
In a small bowl, sprinkle the gelatin over the cold water and let stand for 5 minutes. In a medium-sized saucepan, whisk together the sugar, cornstarch, and egg yolks. Gradually whisk in the milk and cook over medium-low heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute and remove from the heat. Add the gelatin mixture and stir until smooth. Add the butter, vanilla, and coconut and stir until blended.
In a medium-sized bowl, beat the cream until stiff peaks form. Fold the cream into the gelatin mixture and whisk until blended. Pour the filling into a bowl and cover with plastic wrap, making sure that the plastic wrap touches the surface of the filling. Refrigerate the filling for at least 2 hours before using. The filling can be stored in the refrigerator for up to 4 days.
Nutrition:
Serving size: 1/4 cup (60g)
Calories: 160
Total Fat: 9g
Saturated Fat: 5g
Cholesterol: 65mg
Sodium: 25mg
Total Carbohydrates: 19g
Dietary Fiber: 0.5g
Sugars: 16g
Protein: 3.5g
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