This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like.
This is the cheese filling I use for several different sweet breads and it tastes like cheesecake. Everyone loves it. Can be used to fill kolachkes, braids or even dropped in the center of chocolate cupcakes -- yummy but loaded with calories.
Vanilla Bean Pastry Cream
The key to a great pastry cream is using the minimum of starch. You need enough so the cream holds a shape, but not so much it interferes with the flavor. This version uses cornstarch; just be careful not to keep cooking it once it has thickened. This is perfect in Napoleons, pies, tarts, or cakes.
Pudding or Pie Filling
This is an easy recipe for making pudding or pie filling from scratch. For a little variety, try stirring 4 tablespoons of cocoa powder as it cooks, or stir in 1 to 2 cups flaked coconut or 3 sliced bananas to the filling just before refrigerating.
This is a variation on lemon curd, but made with peaches. We love it with scones or spread on toast or pound cake.
Anko (Sweet Red Bean Paste)
The paste is used to hold together pastries, cakes, and other dishes that come from Japan, most commonly desserts.
Quick and Almost-Professional Buttercream Icing
After failing to find the perfect recipe for buttercream icing, I found one that worked for me and then added my own two cents.
Basic Cream Cheese Frosting
This recipe delivers a basic cream cheese frosting using just butter, cream cheese, confectioners' sugar, and vanilla.
How to make basic whipped cream. For best results make sure whisk and bowl are ice cold.