Frostings and Fillings

Cream Cheese Frosting

INGREDIENTS:

• 1/3 cup butter
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 pound (3 1/2 cups) sifted confectioners sugar
• 3 to 4 tablespoons milk

PREPARATION:
Cream butter, salt, and vanilla, beating until light and fluffy. Add sugar gradually, beating after each addition. Add 3 tablespoons milk, beating until smooth. Beat in more milk until desired spreading consistency is reached.

Fluffy White Frosting

INGREDIENTS:

• 1/2 cup water
• 1 1/2 cups granulated sugar
• 2 tablespoons light corn syrup
• 3 egg whites
• 1/2 teaspoon cream of tartar
• 1 1/2 teaspoons vanilla extract

PREPARATION:
Place water, corn syrup, and sugar in a saucepan. Stir, cooking, until sugar is dissolved. Boil to about 232 to 236, or until syrup spins a thread when a little is dripped from a spoon.

Place egg whites in clean, grease-free bowl. Beat with hand-held mixer or wire whisk attachment of stand mixer until egg whites begin to hold their shape. Continuing beating, gradually adding hot syrup in a thin, steady stream, about 1 to 1 1/2 minutes. Add vanilla and continue beating for about 5 minutes or until frosting loses gloss and stands in stiff peaks. Frost cake immediately.

Creamy Butter Frosting

INGREDIENTS:

• 1/3 cup butter
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 pound (3 1/2 cups) sifted confectioners sugar
• 3 to 4 tablespoons milk

PREPARATION:
Cream butter, salt, and vanilla, beating until light and fluffy. Add sugar gradually, beating after each addition. Add 3 tablespoons milk, beating until smooth. Beat in more milk until desired spreading consistency is reached.

Chocolate Buttercream Frosting

INGREDIENTS:

• 2 1/2 cups confectioners' sugar
• 3 tablespoons cocoa
• 1/4 cup butter
• 2 tablespoons heavy cream
• vanilla

PREPARATION:
In a mixing bowl, cream confectioners' sugar, cocoa, and butter. Beat in heavy cream and vanilla. Add small amounts hot water or hot black coffee until desired spreading consistency is reached.

Chocolate Fudge Frosting, 2-Layer

INGREDIENTS:

• 2 cups sugar
• 2 tablespoons light corn syrup
• 2/3 cup evaporated milk
• 3 squares (3 ounces) unsweetened baking chocolate
• 1/4 cup butter or margarine
• 1 teaspoon vanilla extract

PREPARATION:
In a large saucepan over medium heat, combine sugar, corn syrup, milk, and chocolate; stir to blend well. Cook, stirring occasionally, until mixture forms a very soft ball when a small amount is dropped into cold water, or about 232° on a candy thermometer.

Peach Filling

INGREDIENTS:

• 6 lbs. Peaches
• 2 1/4 c. sugar
• 1/2 c. Flour
• 1 tsp. cinnamon
• 1/2 tsp. Nutmeg
• 1/4 c. lemon juice

PREPARATION:
Peel, pit and slice peaches. Place sliced peaches in soaking solution to prevent darkening. Combine sugar, flour and spices. Rinse and drain peaches; stir into sugar mixture. Let stand until juices begin to flow, about 30 minutes. Stir in lemon juice. Cook over medium heat until mixture begins to thicken.

Cherry Filling

INGREDIENTS:

• 2 cups fresh pitted cherries
• 1/2 cup water
• 1/2 cup sugar
• 2 tablespoons cornstarch

PREPARATION:
In a saucepan, cook cherries in water for 10 minutes. Mix together the sugar and cornstarch; add to cherries. Cook cherry mixture until thickened. Cool slightly before using to fill pie shell or other dessert.

Blueberry Filling

INGREDIENTS:

• 4 c. fresh or frozen blueberries
• 1 c. sugar
• 3 tbsp. cornstarch or 6 tbsp. flour
• 1/2 tsp. grated lemon peel
• 1/2 tsp. cinnamon
• 1/2 tsp. grated nutmeg
• 1 c. water
• 2 tbsp. lemon juice

PREPARATION:
Mix dry ingredients in saucepan. Add water gradually. Bring to a boil, add blueberries and cook 3 or 4 minutes until clear and thickened, stirring constantly but gently to prevent berries from crushing. Remove from heat add lemon juice.

Chocolate Filling

INGREDIENTS:

• 1/3 c. cocoa
• 3/4 c. sugar
• 2 tbsp. cornstarch
• 1/4 c. egg substitute or 1 fresh egg slightly beaten
• 1 tsp. vanilla
• 2 c. skim milk

PREPARATION:
Mix cocoa, sugar and cornstarch together. Add egg and stir; add vanilla and mix. Cook in double boiler until thick and smooth. Low fat and cholesterol free.

Lemon Filling

INGREDIENTS:

• 1 1/2 c. sugar
• 3 tbsp. cornstarch
• 3 tbsp. flour
• Dash of salt
• 1 1/2 c. hot water
• 3 slightly beaten egg yolks
• 2 tbsp. butter
• 1/2 tsp. lemon peel
• 1/3 c. lemon juice

PREPARATION:
Mix first 4 ingredients, add hot water slowly, stir and cook on high until boiling. Reduce heat, cook and stir 2 minutes. Stir small amount of hot mixture into egg yolks then add to hot mixture. Boil again and cook 2 minutes longer. Remove from heat and add butter, lemon peel and lemon juice. Mix well, cool and fill pie shell.