*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Very good! It's a keeper. My children (ages 3 & 4) ate in straight from the mixing bowl. I'm not sure if white sugar refers to confectioners or granulated sugar. I've used this recipe 3 times. The first time I used it in a german chocolate layered cake with chocolate frosting for 60 children. I used the granulated sugar & it recieved many compliments. The next 2 times I used confectioners sugar in a layered chocolate cake with buttercream frosting (for a birthday party & a cake for home). They were well recieved as well. What sugar do you (the reviewers) use & what does white sugar refer to?
This is the best filling I have ever had and so easy! Just beat the hell out of it and it will be smooth and light. I made the traditional chocolate cake from Hershey's website split the layers and filled the cake with this filling. I then iced with fudge icing. What a hit! And so beautiful! I will use this filling lots of ways I am sure.
I this recipe as is is pretty bland.I doubled the recipe to use a whole can of evap milk. I added about 2 cups of powder sugur to get a some what of a sweet taste and then it was ok. I decided to try this recipe because i am doing a wedding cake soon and i needed a fluffy whipped chocolate moose filling but i didnt want cream in it i was worried about it going sour while the wedding cake set out all day. after i added the additional powder sugar I added about 1/4 cup cocoa powder and it made it awesome!!!! so thats why i gave this 5 stars only if its chocolate.
I didn't want to rate this seeing as a changed it too much but wanted to share my experience. Since so many complained of the shortening taste I chose increase the butter and decrease the shortening to about a 65/35 ratio as opposed to 50/50. I also used regular sugar which I turned into powder in my mini processor because I wanted the sweetness but not the grainyness. Excellent vanilla is important and I used the white kind which gave me pure white filling. I had some open evaporated milk in the fridge which I think was to old so I used vanilla flavored coffee cream because I didn't want to use milk and that's all I had. The end result was quite nice and I used it to pipe into the center of my blond two bite brownies which sank in the center while cooling. So thanks for the starter recipe. Update:I made this again and used the evaporated milk called for and I hated it. The flavor from t he evap. milk was overpowering and it made the whole thing very smooth a creamy but not in a good way. I seemed to bring out the greasy shortening taste. I have since lowered my rating from a 4 to a 2 star recipe. Stick to sweetened cream and maybe that will work like the coffee cream did for me the first time.
OMG this is the best cake filling ever!!! Hello... I have to admit that I must have read the 1/2 cup sugar about four times before actually trusting it (because I thought it was calling for confectioner's sugar) but I went ahead with the white sugar we use daily and hoped for the best BUT the key here to remember is To cream your butter for five (5) minutes then when you add the sugar and shortening and evaporated milk FOR ANOTHER FIVE MINUTES LADIES AND GENTS THIS HERE IS THE KEY TO THIS MOST PHENOMENAL cake filling. This is not explained in the short recipe but the key to your success in making this frosting that people will indeed rave about! Hope this helps.
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