By Ninna on September 29, 2006
Photo by Ninna
Photo by Ninna
"This is a really nice filling sandwiched between tiny meringues for serving with coffee or for piping onto cakes. It should be completely smooth with all grains of sugar completely dissolved. To make chocolate filling add 1-2 tablespoons cocoa with the icing sugar."
Serving Size: 1 (643 g)
Servings Per Recipe: 1
"This is very LIGHT, delicious and easy to make. The entire cup of water called for is a little too much (as stated in the recipe). Aim for a total of 2/3 cup or maybe a little more. The whipped butter will only hold so much water (so, a total of 1/3 C boiling 1/3 C cold). I added the (watered) sugar all at once, instead in of increments, to the whipped butter. I added the water in batches far larger than a tablespoon, as I am impatient - and it whipped up fine. The amount of sugar in the recipe was good for me. Next time I will just add the whole 1/3 C boiling water to the sugar and alternate that w/ the cold water. It's simpler.I added a tsp vanilla and about 1/3 C cocoa powder to the creme and it was out of this world for a filling on a rolled chocolate cake w/ walnuts in the batter. This is far better than the fillings that use flour cooked in milk for a thickener. I made one of them yesterday and gave it to the dog - couldn't get over it tasting like cooked flour! THANKS for this one, there are few 'creme' filling recipes out there that don't call for cooked flour or marshmallow fluff or heavy cream cheese. This was excellent and I will make it again and again."
"I wish I could give this 10 stars! This is out of this world good. So light and fluffy. I made 2 batches of this yesterday for the Mother's Day cake I made for myself and my mother, and filled a 4 layer chocolate cake that I frosted with chocolate fudge frosting. I was a little worried about trying a new recipe for a special cake, but I am so glad that I did!! I will be using this recipe forever now. Thank you soo soo much Ninna!!"
"I used this to fill a pound cake. I've never made or tasted anything like this. It's like whipped heavy cream, but is far more stable. I used 1 3/4 c. of powdered sugar and it was still only lightly sweet. It came together quite easily and turned a gorgeous snow white overnight. (I didn't refrigerate the filled cake.) I was tempted to add a little vanilla but I didn't want to mask the flavor of the butter. I'm honestly surprised this isn't more commonly made in the US. It's a gorgeous cream cake filling. Thank you very much for sharing the recipe."
"Excellent Ninna!! My mom and her mom used to use this recipe, and I have misplaced it. It is excellent on a Spice Cake!! Thanks for posting!"