Best 7 Whipped Cream Filling Recipes

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Indulge in a delightful culinary journey with our comprehensive guide to whipped cream fillings, a versatile and delectable treat that elevates desserts to new heights. Discover the secrets of creating smooth, fluffy, and flavorful fillings that will transform your cakes, pies, pastries, and more into irresistible masterpieces. From the classic whipped cream to variations infused with chocolate, fruit, and other tantalizing ingredients, this article presents a collection of recipes that cater to every palate and occasion. Whether you're a seasoned baker or just starting your culinary adventure, our detailed instructions and expert tips will guide you through the process, ensuring success in your dessert creations. Explore the possibilities and elevate your baking skills with our curated selection of whipped cream fillings, designed to bring joy and satisfaction to every bite.

Let's cook with our recipes!

CHOCOLATE-HAZELNUT FILLING AND WHIPPED-CREAM FROSTING



Chocolate-Hazelnut Filling and Whipped-Cream Frosting image

This filling and frosting are perfect with our Chocolate and Yule Nut Log.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 4

1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
1/4 cup chocolate-hazelnut spread
2 1/4 cups heavy cream
1/4 cup sugar

Steps:

  • Place 2 tablespoons cold water in a small saucepan; sprinkle with gelatin, and set aside to soften, about 5 minutes.
  • Meanwhile, in a medium bowl, whisk chocolate-hazelnut spread with 1/4 cup cream; set aside.
  • Heat gelatin mixture very gently over low, stirring just until dissolved; set aside.
  • In a large bowl, using an electric mixer, beat remaining 2 cups cream with sugar until soft peaks form. While still beating, pour dissolved gelatin mixture over cream all at once (gently reheat gelatin mixture if it has stiffened).
  • Fold half of whipped cream into chocolate-hazelnut spread mixture to finish the Chocolate-Hazelnut Filling; the remaining whipped cream is the Whipped-Cream Frosting.

GINGERBREAD CUPCAKES WITH LEMON CURD FILLING AND WHIPPED CREAM FROSTING RECIPE - (4.4/5)



Gingerbread Cupcakes with Lemon Curd Filling and Whipped Cream Frosting Recipe - (4.4/5) image

Provided by DeBruynC1

Number Of Ingredients 27

For the lemon curd filling:
3tablespoons3 tablespoons unsalted butter, softened
1/2cup1/2 cup granulated sugar
1large1 large egg
1large1 large egg yolk
1/3cup1/3 cup fresh lemon juice
zestzest of one lemon
For the gingerbread cupcakes:
3/4cup3/4 cup all purpose flour
3/4cup3/4 cup cake flour
1/2cup1/2 cup light brown sugar, loosely packed
2teaspoons2 teaspoons ground cinnamon
1 1/2teaspoons1 1/2 teaspoons baking soda
1/2teaspoon1/2 teaspoon kosher salt
1/8teaspoon1/8 teaspoon ground cloves
pinchpinch freshly grated nutmeg
1/2cup1/2 cup cold unsalted butter, cut into small cubes
2large2 large eggs
3/4cup3/4 cup nonfat Greek yogurt
1/3cup1/3 cup unsulphured molasses (not blackstrap)
2teaspoons2 teaspoons freshly grated ginger
For the whipped cream:
1cup1 cup + 2 tablespoons heavy cream, divided
1teaspoon1 teaspoon gelatin powder
1/3cup1/3 cup powdered sugar
Garnish
Approx. 3 tablespoons chopped candied ginger

Steps:

  • Make the lemon curd filling: 1. Cream the butter and sugar in the smaller bowl of the stand mixer (with the whip attachment). 2. Mix in the eggs and then the lemon juice. (Mixture will look curdled.) 3. Transfer to a small pot and cook over medium-low heat, stirring constantly, until thickened (about 15 minutes.) The curd should coat the back of a spoon and register 170 degrees F on a thermometer. Do not allow it to boil. 4. Remove from the heat and stir in the lemon zest. Transfer to a heat safe vessel, cover the surface with plastic wrap, and refrigerate until cooled. Make the gingerbread cupcakes: 5. Preheat the oven to 350 degrees F. 6. Place the flours, sugar, spices, baking soda, and salt in the larger bowl of the stand mixer, and mix on low speed (with the paddle attachment) to combine. 7. Add the cold, cubed butter, and continue to mix on low speed for 2-3 minutes, or until the mixture resembles bread crumbs. 8. Stir in the eggs until incorporated. Mixture will resemble cookie dough. 9. Add the Greek yogurt, molasses, and fresh ginger, and continue to mix until combined. Scrape the bottom and sides of the bowl, and beat for about 90 seconds to aerate the batter and develop the cake's structure. 10. Fill each well of a paper-lined cupcake pan with 1/4 cup of batter, and bake for 20 minutes, or until a cake tester inserted in the center of a cupcake comes out clean. 11. Cool completely, fill with lemon curd, and top with whipped cream. Make the whipped cream: 12. Place 2 tablespoons heavy cream in a small bowl, and sprinkle the powdered gelatin over the surface. Allow to stand for 5 minutes. Stir gently and warm slightly in the microwave (about 15 seconds). Stir again to ensure that the gelatin has dissolved. Allow to cool slightly. 13. Place the remaining cream in the smaller bowl of the stand mixer, and whip on high speed (with the whip attachment), until slightly thickened. 14. Add the sugar, and continue to whip until the soft peak stage. 15. Add the cooled gelatin mixture and whip until the stiff peak stage. 16. Pipe onto Gingerbread Cupcakes, and sprinkle on chopped candied ginger for garnish.

PINEAPPLE CAKE WITH WHIPPED CREAM FILLING/FROSTING



Pineapple Cake With Whipped Cream Filling/Frosting image

Make and share this Pineapple Cake With Whipped Cream Filling/Frosting recipe from Food.com.

Provided by Kathy

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

1 small fresh pineapple
1 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 cup granulated sugar
2 tablespoons butter
1 cup whipping cream
2 tablespoons powdered sugar
1/4 cup pineapple-orange marmalade
1 tablespoon water

Steps:

  • Heat oven to 350. Grease and flour an 8" springform pan.
  • Peel, core, and cut pineapple into 1/2" pieces. You need 2 cups.
  • In a blender or food processor, puree a third of the pineapple to make 1/2 cup puree, then add water to measure 2/3 cup. The remaining pineapple pieces will be used when assembling the cake.
  • In a small bowl, stir together flour, baking soda, and salt. Using an electric mixer on high speed, beat eggs for 4 minutes. Gradually add granulated sugar, beating 4 minutes on medium speed (or until sugar almost dissolves). Gradually add flour mixture, beating on low speed until combined.
  • Heat pineapple puree and butter until butter melts; Add to batter. Pour batter into prepared pan.
  • Bake 30 minutes or until toothpick comes out clean.
  • Cool 10 minutes on wire rack. Remove from pan, cool completely on wire rack.
  • Prepare topping/filling when cake is cool. Cut cake horizontally into two layers.
  • Beat whipping cream with powdered sugar until soft peaks form.
  • Place one layer on a serving platter. Spread with half of the whipped cream. Cover with half of the pineapple pieces. Top with second cake layer. Repeat whipped cream and pineapple pieces.
  • Heat marmalade with 1 tablespoon water. Cool slightly, then drizzle over cake.
  • Chill until ready to serve.

ALMOND CAKE WITH MERINGUE AND WHIPPED CREAM FILLING



Almond Cake With Meringue and Whipped Cream Filling image

Crisp layers of almond-filled meringue baked on top of cake layers, then sandwiched with whipped cream and drizzled with melted chocolate!

Provided by Elly in Canada

Categories     Dessert

Time 1h5m

Yield 1 3 layer cake, 8-10 serving(s)

Number Of Ingredients 12

1 (510 g) packaged vanilla cake mix or 1 (510 g) white cake mix
1/2 cup toasted ground almonds
4 eggs, separate yolks and reserve whites
1/3 cup vegetable oil
1 1/4 cups milk
1 cup sugar
1 cup sliced almonds
2 cups whipping cream
1/2 cup sugar
1 tablespoon pure vanilla extract
3 ounces semisweet chocolate
2 tablespoons butter

Steps:

  • Grease and flour three 9" round cake pans.
  • Preheat oven to 350 degrees.
  • Cake:.
  • Pour cake mix and ground almonds into a large bowl, add milk, oil and egg yolks. Beat on low speed until blended, then beat on medium speed for 2 minutes.
  • Divide batter between the three prepared pans. Set aside.
  • In a bowl, whisk egg whites until foamy, continue whisking gradually adding 1 cup of sugar until stiff peaks form.
  • Gently fold in sliced almonds.
  • Spread mixture evenly over the cake batter in pans.
  • Bake as directed on package, approximately 25 - 30 minutes or until toothpick inserted in centre comes out clean.
  • Cool 20 minutes, remove from pans.
  • Cool completely before you put the filling between the layers.
  • Filling and decoration:.
  • Whip cream, sugar and vanilla until soft peaks form. Place one cake layer on serving plate; spread one half of the cream on cake layer. Put second layer on top, repeat the process and place third layer on top.
  • Melt chocolate over low heat and stir in butter.
  • Drizzle cake with chocolate mixture.
  • Chill before serving.
  • Enjoy!

Nutrition Facts : Calories 951.4, Fat 59.6, SaturatedFat 23.6, Cholesterol 201.5, Sodium 518.5, Carbohydrate 97.7, Fiber 4.5, Sugar 66.5, Protein 13.5

SUFGANIYOT WITH DULCE DE LECHE WHIPPED CREAM FILLING AND CHOCOLATE DRIZZLE



Sufganiyot with Dulce de Leche Whipped Cream Filling and Chocolate Drizzle image

Traditionally served in Israel in the weeks leading up to Hanukkah, these sufganiyot get a modern update with creamy dulce de leche filling.

Provided by Deborah Harroun

Categories     Dessert

Time 2h45m

Yield 30

Number Of Ingredients 16

1/2 cup warm water (105°F to 115°F)
2 packages regular active dry yeast
1/3 cup granulated sugar
4 1/2 to 5 cups Gold Medal™ all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup warm milk (105°F to 115°F)
1/3 cup vegetable oil
2 eggs
Vegetable oil for frying
1 pint (2 cups) heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla
1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
1/2 cup milk chocolate chips
3 teaspoons shortening

Steps:

  • Make Sufganiyot. In large bowl, stir warm water, yeast and a pinch of the granulated sugar until yeast dissolves; let stand a few minutes until yeast bubbles. (If yeast doesn't bubble, throw out mixture and start over.) Stir in remaining granulated sugar, 2 1/2 cups of the flour, the salt, cinnamon, warm milk, oil and eggs until well mixed. Gradually stir in more flour until dough is firm and smooth.
  • Lightly grease large bowl with oil or cooking spray; place dough in bowl, turning to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until dough has doubled in size.
  • Gently punch down dough; divide in half. Roll out each half to 1/4-inch thickness. Using 2 1/2-inch round cookie cutter or drinking glass, cut out 30 circles, pressing together and rerolling dough scraps as necessary. Place circles on greased cookie sheet to rest, covering circles with a kitchen towel while oil for frying is heating up, 15 to 30 minutes.
  • In Dutch oven, heat 3 to 4 inches oil to 375°F. Fry sufganiyot, 4 or 5 at a time, in hot oil about 2 to 3 minutes on each side or until browned and cooked through to the center. Drain on a plate covered with paper towels. Cool at least 10 minutes before filling.
  • Meanwhile, make Dulce de Leche Whipped Cream. In chilled large bowl, beat whipping cream with electric mixer on high speed until starting to thicken. Gradually add powdered sugar, then vanilla, beating until thick. Beat in dulce de leche, 1 tablespoon at a time, until completely incorporated, then until stiff peaks form. Refrigerate until ready to use.
  • On sheet of waxed paper, arrange cooled sufganiyot in single layer. Using the end of a wooden spoon, poke a hole through the side of each to within 1/2 inch of opposite edge (be careful not to break through completely). In decorating bag fitted with round tip (1/4- to 3/4-inch wide), place whipped cream mixture; pipe 1 to 2 tablespoons into each sufganiyot.
  • In small resealable food-storage plastic bag, place chocolate chips and shortening; reseal bag. Microwave on High, stopping to squeeze bag every 30 seconds, until chips are melted and smooth. Cut very small opening in bottom corner of bag; pipe melted chocolate mixture over sufganiyot. Let stand until set, about 15 minutes. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

SUFGANIYOT WITH DULCE DE LECHE WHIPPED CREAM FILLING & CHOCOLATE DRIZZLE RECIPE - (4.4/5)



Sufganiyot with Dulce de Leche Whipped Cream Filling & Chocolate Drizzle Recipe - (4.4/5) image

Provided by á-174535

Number Of Ingredients 19

SUFGANIYOT:
1/2 cup warm water brought to about 105°F to 115°F
2 (0.25-ounce) packages regular active dry yeast
1/3 cup granulated sugar, plus 1 pinch, divided
5 cups Gold Medal™ all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup warm milk brought to about 105°F to 115°F
1/3 cup vegetable oil
2 eggs
vegetable oil for frying
DULCE DE LECHE WHIPPED CREAM:
1 (1-pint) package heavy whipping cream, about 2 cups
1/4 cup powdered sugar
1 teaspoon vanilla
1 (13.4 oz) can dulce de leche (caramelized sweetened condensed milk)
CHOCOLATE DRIZZLE:
1/2 cup milk chocolate chips
3 teaspoons shortening

Steps:

  • SUFGANIYOT: In large bowl, stir warm water, yeast, and a pinch of the granulated sugar until yeast dissolves; let stand a few minutes until yeast bubbles. If yeast doesn't bubble, throw out mixture and start over. Stir in remaining 1/3 cup of granulated sugar, 2 1/2 cups of the flour, the salt, cinnamon, warm milk, oil, and eggs until well mixed. Gradually stir in more flour until dough is firm and smooth. Lightly grease large bowl with oil or cooking spray; place dough in bowl, turning to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until dough has doubled in size. Gently punch down dough; divide in half. Roll out each half to 1/4-inch thickness. Using 2 1/2-inch round cookie cutter or drinking glass, cut out 30 circles, pressing together and rerolling dough scraps as necessary. Place circles on greased cookie sheet to rest, covering circles with a kitchen towel while oil for frying is heating up, 15 to 30 minutes. In Dutch oven, heat 3 to 4 inches oil to 375°F. Fry sufganiyot, 4 or 5 at a time, in hot oil about 2 to 3 minutes on each side or until browned and cooked through to the center. Drain on a plate covered with paper towels. Cool at least 10 minutes before filling. Meanwhile, make Dulce de Leche Whipped Cream. In chilled large bowl, beat whipping cream with electric mixer on high speed until starting to thicken. Gradually add powdered sugar, then vanilla, beating until thick. Beat in dulce de leche, 1 tablespoon at a time, until completely incorporated, then until stiff peaks form. Refrigerate until ready to use. On sheet of waxed paper, arrange cooled sufganiyot in single layer. Using the end of a wooden spoon, poke a hole through the side of each to within 1/2 inch of opposite edge, be careful not to break through completely. In decorating bag fitted with round tip (1/4- to 3/4-inch wide), place whipped cream mixture; pipe 1 to 2 tablespoons into each sufganiyot. In small resealable food-storage plastic bag, place chocolate chips and shortening; reseal bag. Microwave on high, stopping to squeeze bag every 30 seconds, until chips are melted and smooth. Cut very small opening in bottom corner of bag; pipe melted chocolate mixture over sufganiyot. Let stand until set, about 15 minutes. Serve immediately.

WHIPPED CREAM FILLING



Whipped Cream Filling image

Sweetened whipped cream filling. Use to fill cakes, pastries, and pies. Also can use extracts to flavor whipping cream. Gelatin must be warm when added to whipping cream. Recipe can be doubled.

Provided by Cathy

Categories     Desserts     Fillings     Cream Fillings

Time 11m

Yield 16

Number Of Ingredients 4

1 pint heavy cream
1 ½ tablespoons confectioners' sugar
1 tablespoon cold water
1 teaspoon unflavored gelatin

Steps:

  • Whip cream with confectioners' sugar until soft peaks form. Dissolve gelatin in water over low heat. Remove from heat, allow to cool slightly, then whip into cream until stiff peaks form.

Nutrition Facts : Calories 105.8 calories, Carbohydrate 1.5 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.7 g, SaturatedFat 6.9 g, Sodium 11.6 mg, Sugar 0.7 g

Tips:

  • Use cold ingredients: Cold cream, milk, and beaters will help the whipped cream thicken faster and hold its shape better.
  • Whip gradually: Start at a low speed and gradually increase the speed as the cream thickens. This will help prevent the cream from over-whipping and becoming grainy.
  • Don't over-whip: Once the cream has reached stiff peaks, stop whipping. Over-whipping can cause the cream to become grainy and lose its volume.
  • Add flavorings gradually: If you're adding flavorings, such as vanilla extract, sugar, or cocoa powder, do so gradually. This will help prevent the cream from curdling.
  • Chill before using: If you're not using the whipped cream immediately, chill it for at least 30 minutes before using. This will help it hold its shape and prevent it from melting.

Conclusion:

Whipped cream is a versatile ingredient that can be used in a variety of desserts, from cakes and pies to mousses and parfaits. By following these tips, you can make perfect whipped cream every time. Whether you're a beginner or an experienced baker, these tips will help you create light, fluffy, and delicious whipped cream that will take your desserts to the next level.

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