11 Rose Flavored Dessert Ideas

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Rose flavored desserts are made using rosewater, rose essence, rose syrup, and dried roses.

Rose desserts have a sweet floral aroma to them.

You can make white chocolate rose macarons, rose mousse, rose and raspberry cream puffs, rose ice cream, rose shortbread cookies, peach rose cupcakes, and more!

Rose Flavored Dessert ideas

White Chocolate Rose Macarons

White chocolate rose macarons are made by adding vanilla bean paste to the macaron shell batter.

For a bit of added decoration, you can add dried rose petals to the top of the macaron shells, right after piping them. They will make your macarons looked eye catching with it’s textured look.

The filling is made by adding rose water, and melted white chocolate to a buttercream base frosting.

To decorate the macarons, you can add a little more melted white chocolate and streak it on the top of the macaron shells. You can add a few more dried rose petals or sprinkles that will stick onto the melted white chocolate.

Rose Flavored cookie Desserts

Raspberry Rose Lychee Croissants

Raspberry rose lychee croissants are filled with a burst of fruit flavored.

The croissants are cut in half horizontally, and then spread with a thick layer of raspberry compote.

The croissant is sandwiched together, then a thin layer of lychee syrup is lathered on the top of the croissant.

To finish it off, the croissants are garnished with a few pieces of dried rose petals and freeze dried raspberries that will stick to the lychee syrup.

Raspberry rose lychee croissants have a beautiful pink coloring to them.

Rose Ice Cream

Rose ice cream is an invigorating, creamy ice cream with a hint of rose flavor.

Rose water is added to a simple vanilla ice cream base to infuse rose flavor into the cream base.

Rose water has a concentrated flavor, therefore it’s added slowly, 1 tablespoon at a time, until the flavoring is just right for your liking.

Rose ice cream has a few drops of pink food coloring added to a light pink coloring to the ice cream.

Rose Flavored ice cream Desserts

Rose Milk Mousse

Rose milk mousse is a creamy, floral flavored mousse with a vibrant pink color.

Rose milk mousse is made by whipping heavy cream and vanilla extract for a lovely vanilla aroma undertone to the mousse.

Rose syrup is added to the whipped heavy cream, along with melted white chocolate. Gently the mousse is whipped together, and placed in the fridge until ready to serve.

Rose Flavored mousse Desserts

Garnish rose milk mousse dessert with pistachio flakes and dried rose petals.

Rose Shortbread Cookies

Rose shortbread cookies are buttery cookies, with a few beautiful dried rose petals sprinkled on top.

Rosewater and a few dried rose petals are infused into shortbread dough, and then they are cut into shapes and baked in the oven.

After rose shortbread cookies have cooled, the cookie is dipped into white chocolate.

A few chopped pistachios and dried rose petals are sprinkled onto the white chocolate, and then set in the freezer for a couple of minutes.

Rose Cheesecake Truffles

Rose cheesecake truffles are a rich, chocolatey dessert with hints of coconut.

Digestive cookies are blended in a food processor until they become course cookie crumbs.

Softened cream cheese, icing sugar, almond flour, rose syrup, cardamom, and vanilla extract are added to the food processor and blended together to create the truffle base.

Truffles are rolled into small balls from the truffle batter, and then they are coated in desiccated coconut and dried rose petals.

Rose cheesecake truffles are refrigerated until ready to serve.

Rosewater Cream Puffs

Rosewater cream puffs are a light, airy rose dessert.

Cream puffs are made using choux dough, and they are baked in the oven and let to cool.

Rosewater cream puff filling is made by whipping heavy cream with rosewater and granulated sugar until stiff peaks form.

Each cream puff is cut in half, and then rosewater cream filling is spooned onto the bottom part of the cream puff.

The top of the cream puff is gently placed on the filling like a sandwhich.

Sugared petals are assembled onto the top of the cream puffs as a beautiful, floral garnish.

Rose Blossom Panna Cotta Tart

Rose blossom panna cotta tart is a 3 layer rose dessert.

The bottom of the tart is an almond-maple syrup buttery crust.

The filling of the rose tart is made by heating up white chocolate with coconut cream and rosewater essence.

At the end of the cooking process, agar-agar is added to thicken the filling. Rosewater filling is poured over the almond crust and set to cool.

The top of the tart is a rose jelly made with rose petals. Rose jelly is poured overtop of the coconut filling, and then placed in the fridge to set.

Peach Rose Cupcakes

Peach rose cupcakes are a sweet, fruity cupcake with a hint of rose undertones.

Rosewater is added to a cupcake base to infuse the aroma of roses into fluffy cupcakes.

Each of the cupcakes is cored, and then peach filling is spooned into the center of the cupcakes.

Peach puree is infused into buttercream frosting, and then piped onto the rose cupcakes.

Garnish each peach rose cupcake with a fresh peach slice, and a few rose petals.

Rose Flavored cupcake Desserts

Raspberry and Rose Chouxnuts

Raspberry and rose chouxnuts are donuts made using choux pastry. Choux pastry is a light, airy pastry used in eclairs or cream puffs.

Choux pastry is piped into rings, and then baked in the oven until golden brown.

Raspberry and rose crème patissière filling for chouxnuts is made by heating milk in a saucepan on medium heat with a few freeze dried raspberries.

In a separate bowl, egg yolks, corn flour, and granulated sugar are whisked together.

Hot milk with raspberries is slowly poured and whisked into the egg yolk mixture to temper the eggs.

After all of the milk has been added to the eggs, the entire mixture is returned to the saucepan and heated again on medium until it thickens.

Once it thickens, it is strained and a few cubes of butter are whisked into the crème patissière, along with rosewater extract.

Raspberry and rose crème patissière is piped into the side of the choux pastry to completely fill the chouxnut.

Chouxnuts are dipped into a rose sugar glaze, and then a couple of freeze dried raspberries and dried rose petals are sprinkled on top.

Rose Marshmallows

Rose marshmallows are floral flavored gooey dessert marshmallows.

In a saucepan over medium heat, corn syrup, granulated sugar and water are heated until 240 degrees F (firm ball on the candy thermometer).

Gelatin is whisked together with water, and then the corn syrup mixture is whisked into the gelatin and beat together for about 10 minutes.

Rose water extract is added to the marshmallow base, and then it’s poured into a prepared pan.

Dried rose petals are sprinkled on top of the marshmallows, and then let it sit overnight.

9 Lavender Dessert Ideas

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Lavender desserts have sweet culinary lavender added for an alluring flavor to your favorite desserts.

You can add lavender to vanilla grey ice cream, lemon bars, creme brulee, shortbread cookie, cheesecake, and more!

lemon Lavender Dessert idea

Vanilla Earl Grey Lavender Ice Cream

Vanilla earl grey lavender ice cream

Vanilla earl grey lavender ice cream is a creamy tea flavored ice cream with a hint of vanilla.

The ice cream base is made by tempering eggs to make it have a rich flavoring.

Earl grey is steeped into the milk while making the base of the ice cream to add the tea flavor.

Lavender is added to infuse the ice cream with a earthy lavender taste.

ice cream Lavender Dessert

Lavender Lemon Bars

Lavender lemon bars have a sweet lavender flavor infused into citrus lemon bars.

Lavender sugar is made by pulsing lavender in a food processor, and then adding granulated sugar and blending them together.

Lavender sugar is used to make a buttery shortbread crust for the lemon bars.

After the shortbread crust has baked in the oven, the lemon filling is made.

Lavender lemon filling is made by adding more lavender sugar to eggs, fresh lemon juice, lemon zest, and flour and whisking it together. Lemon filling is poured onto the shortbread crust, and baked in the oven.

Garnish with dusted powdered sugar and a few lavender buds.

Earl Grey Lavender Cupcakes

Earl grey lavender cupcakes are an earthy, tea flavored cupcake.

Earl grey is infused into warm milk to flavor the cupcakes with. The contents of a couple earl grey tea bags are emptied into the batter as well to flavor the cupcakes.

The frosting is a lavender buttercream frosting made by adding culinary lavender to a vanilla buttercream frosting.

A little blue and pink liquid food coloring is added to the buttercream to create a vibrant purple colored frosting for the cupcakes.

Lavender Creme Brulee

Lavender creme brulee has a hint of earthy lavender flavor in sweet vanilla custard.

Heavy cream is heated with culinary lavender in a saucepan over medium heat to steep lavender flavor into cream base for creme brulee.

In a separate bowl, egg yolks and granulated sugar are whisked together.

Hot heavy cream is slowly added to the egg yolk mixture and whisked until fully combined.

Vanilla extract is added to make vanilla lavender creme brulee custard.

Creme brulee is placed into ramekins, and then baked in the oven until the custard sets.

Custard is chilled in the fridge, and then when it’s ready to serve, a couple of tablespoons of sugar is sprinkled on top.

Using a torch, the sugar is melted into a hardened caramel layer.

lavender creme brulee dessert

Lavender Shortbread Cookies

Lavender shortbread cookies have a hint of an earthy lavender flavor.

Lavender cookies are a unique flavor that are more of a specialty cookie.

Lavender shortbread cookies are made by using a mortar and pestle to grind up culinary lavender into a powder.

By grinding up the lavender, this creates the aroma of lavender to be infused into the shortbread cookies

Honey Lavender White Chocolate Truffles

Honey lavender white chocolate truffles are luscious, creamy truffles with a hint of lavender.

Heavy cream is heated with culinary lavender to infuse lavender flavor into the cream.

Lavender is steeped for a couple of minutes, and then removed from the cream.

Heated lavender infused heavy cream is poured over white chocolate and whisked together with a bit of honey.

Vibrant purple food coloring is added to the chocolate mixture to give the center of the truffle a beautiful purple color.

Chocolate mixture is poured into a pan, and then refrigerated until it sets.

A melon baller is used to scoop lavender chocolate truffles, and then its rolled into a ball using powdered sugar coated hands.

Each of the truffles are frozen, and then dipped into melted white chocolate to coat.

Lavender white chocolate truffles are placed on a pan to let the chocolate solidify, and then they can be served.

Lavender Macarons

Lavender macarons are made by adding ground up dried lavender to macaron batter.

The filling is a honey buttercream frosting.

You can add more ground up dried lavender to the honey buttercream if you want even more lavender flavor in your lavender macarons.

lavender macaron dessert cookies

Honey Lavender Cheesecake

Honey lavender cheesecake is a creamy, sweet cheesecake with a lovely lavender flavoring.

Honey lavender cheesecake is made with a graham cracker crust on the bottom.

Lavender extract and honey are added to a vanilla cheesecake base, along with a few drops of purple food coloring.

Lavender cheesecake is baked in the oven in a water bath.

After it has come out of the oven, cheesecake is cooled, and chilled in the fridge.

Sour cream, honey, vanilla extract and powdered sugar are mixed together, and spread on top of the cooled cheesecake for a sweet topping.

Lavender lemon cake with white chocolate buttercream

Lavender cake is made by adding culinary lavender to a vanilla buttermilk cake base.

Lemon curd fills the layers of the cake. The white chocolate buttercream is made by adding melted vanilla chocolate to a buttercream base.

This frosting covers the lavender lemon cake, making it very flavorful and light.

6 Vol au Vent Dessert Ideas

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Vol au vent desserts can be filled with custard, curd, Frangipane, pastry cream or jam.

You can fill vol au vent desserts with vanilla custard, lemon curd, almond cream, rhubarb blackberry jam, passion curd, and more!

Vol au Vent Dessert recipes

Vol au vent desserts are made by rolling out puff pastry dough, and then cutting it using a cookie cutter.

You can stack multiple layers of puff pastry to make the vol au vent taller.

Vol au vent needs to be baked prior to filling it with any dessert fillings.

Almond Cream and Strawberry

Almond cream and strawberry vol au vent is a nutty, creamy filling paired with a burst of fruity strawberries.

Almond cream filling is a Frangipane cream filling that uses almond meal and almond extract to infuse the luscious almond flavor into the cream filling for vol au vent.

Frangipane cream filling is made by beating together butter and sugar. Multiple eggs are added 1 at a time and beaten until smooth.

Add a pinch of vanilla extract, and almond extract, and slowly beat in almond meal.

Pipe almond filling into the baked vol au vent puff pastry, and top with a few sliced strawberries.

Lemon Pastry Cream

Lemon pastry cream is a thick, citrusy, creamy filling for vol au vents.

Lemon pastry cream is made by heating milk and lemon peel in a medium saucepan until just before it begins to boil.

The milk is removed from the heat source, and let to sit and infuse the lemon flavor into the milk.

An egg is whisked together with a couple of egg yolks and sugar, along with cornstarch and salt.

Lemon peel is removed from the warm milk, and then the eggs are tempered with the lemon infused milk.

After the milk has been added to the eggs, the entire mixture is placed back in the saucepan and heated on medium heat.

Lemon pastry cream will thicken, and then then it can be removed from the heat source. Add a couple of cubes of butter, and whisk in until they have completely melted.

Chill lemon pastry cream in the fridge until it firms up.

Pipe lemon pastry cream into vol au vents. You can top with a little whip cream as well if desired.

Vol au Vent lemon filling Dessert

Vanilla Blueberry

Vanilla Blueberry vol au vent is made with creamy vanilla custard, and topped with fresh blueberries.

Vanilla pastry cream has a lovely vanilla aroma, and is thick, creamy custard filling for vol au vents.

Milk is heated in a saucepan over medium heat with vanilla paste or a vanilla pod (sliced in half and seeds placed into the saucepan).

In a separate bowl, egg yolks and granulated sugar are whisked together with cornstarch.

Just before the milk begins to boil, slowly add the hot milk to the egg mixture to temper the eggs.

Whisk milk vigorously so the eggs do not cook!!

After the milk has been completely mixed into the eggs, place the entire mixture back into the saucepan and heat on medium heat.

Whisk vanilla pastry cream as it begins to thicken.

Remove it from the heat source and let it cool. Place it in the fridge to chill for a couple of hours.

Pipe vanilla custard into baked vol au vent puff pastry, and sprinkle with a couple of blueberries on top.

Chocolate Chantilly and Banana

Chocolate Chantilly and banana is a chocolatey filling for vol au vents with a bruleed banana on the side.

Chocolate Chantilly cream is made by heating a bit of heavy cream and sugar. Warm heavy cream is poured over chopped dark chocolate and whisked together until smooth.

More heavy cream is added to the bowl and whisked together. Chocolate Chantilly cream is placed in the fridge overnight.

The following day, chocolate Chantilly cream is whipped until fluffy.

Pipe chocolate Chantilly cream into vol au vent puff pastry. Drizzle with chocolate sauce.

Sliced banana and place on plate with vol au vent. Sprinkle with a dusting of sugar.

Brulee sugar on banana’s, and serve immediately.

Passion Fruit

Passion fruit vol au vent is a fruity dessert, drizzled with mint syrup, with a few diced pineapple pieces on to.

Passion fruit curd is made by heating passion fruit puree with butter and salt in a saucepan over medium heat.

In a separate bowl, and egg is whisked together with egg yolks and sugar.

Heated passion fruit puree is slowly poured into the the eggs and whisked vigorously until the fruit puree is completely mixed in.

Egg passion fruit mixture is placed back into the saucepan and heated on low to medium heat to thicken the custard. Once the custard has thickened, it is removed from the heat source and cooled to room temperature.

Passion fruit curd is chilled for a couple of hours to firm up.

Passion fruit curd is piped into the vol au vent puff pastry, and add a few diced pineapple pieces on top.

Drizzle mint syrup over the dessert and enjoy!

Rhubarb Blackberry

Rhubarb blackberry vol au vent is a freshly made jam that is served inside puff pastry.

Diced rhubarb and sugar is placed in a saucepan over medium heat to create a syrupy base for the jam.

Blackberries are added to the rhubarb and sugar mixture and cooked to let the juices out of the blackberries.

Chia seeds are added to the mixture and cooked until the jam becomes a thick consistency.

Jam is removed from the heat source, and cooled to room temperature.

Jam is placed in the fridge for a couple of hours to firm up.

Spoon rhubarb blackberry jam into baked vol au vent puff pastry and serve.

10 Mint Flavored Desserts

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Mint is a powerful flavor that can enhance a desserts flavor.

You can use mint to make mousse, mojito macarons, peppermint bark, chocolate peppermint donuts, and more!

Mint Flavored Dessert ideas

Mint Chocolate Chip Ice Cream

Mint chocolate chip ice cream is a creamy, mint flavored ice cream, with chunks of dark chocolate or milk chocolate throughout.

Mint chocolate chip ice cream is made by mixing together heavy cream, sugar, vanilla extract, and peppermint extract.

Mint flavored ice cream is churned in an ice cream maker. Just before it’s done churning, add in dark or milk chocolate mini chips, and let them mix into the ice cream.

Freeze mint chocolate chip ice cream for a few hours prior to serving.

Mint Flavored ice cream Desserts

Peppermint Bark

Peppermint bark is a sweet chocolate bark with crushed candy canes sprinkled on top.

White chocolate in melted in the microwave, and then mixed together a dash of peppermint extract.

White chocolate is smoothed into a bar shape on a silicone baking mat, or parchment paper.

Crushed candy canes are sprinkled all over the melted white chocolate.

Peppermint bark is placed into the fridge to solidify, and then is broken up into pieces when it’s ready to serve.

Mint Flavored chocolate bark Desserts

Mint Chocolate Cupcakes

Mint chocolate cupcakes are made by adding cocoa powder to a vanilla buttermilk cupcake base.

Mint buttercream frosting is added to the tops of the chocolate cupcakes.

Mint buttercream frosting is made by adding mint extract and green food coloring to a buttercream base icing.

The buttercream is extra creamy because it is thinned out using whipping cream.

The mint chocolate cupcakes are garnished with mint chocolate chips decorated over the mint buttercream frosting.

Mint Chocolate Mousse Cups

Mint chocolate mousse cups are creamy, rich mint flavored dessert in its own chocolate cup.

Cream cheese is beaten in a metal bowl until it’s fluffy.

Heavy cream is beaten in a separate bowl, along with icing sugar, mint extract, vanilla extract, and green food coloring until soft peaks form.

Cream cheese is folded into the whipped cream to make the base of the mint flavored mousse dessert.

Mint chocolate is chopped up into pieces, and then folded into the mousse.

Chocolate cups are laid out, and then mint chocolate mousse is piped into the cups. Mint chocolate mousse cups are chilled in the fridge until ready to serve.

Top with a few more mint chocolates if desired.

Chocolate Peppermint Donuts

Chocolate peppermint donuts are a chocolatey and creamy donut, with a sweet peppermint glaze.

Chocolate donuts are made by adding cocoa powder to a vanilla donut base.

Peppermint glaze for the chocolate donuts is made by whisking together icing sugar, heavy cream, and a dash of peppermint extract.

After chocolate donuts have been cooked and cooled, they are dipped into peppermint glaze.

Crushed candy canes are sprinkled on top of the peppermint glazed chocolate donuts.

Mint Chocolate Chip Shortbread Cookies

Mint chocolate chip shortbread cookies are full of minty flavor, with a hint of chocolate chips throughout the shortbread cookies.

Mint flavor is added by chopping up fresh mint leaves and adding them into the butter when it’s creaming with the sugar.

By chopping up the mint leaves, the flavor will release from the leaves and infuse the butter with the incredible mint flavor for your shortbread cookies.

Chocolate chips are added to the dough for the perfect combination of chocolate and mint in a shortbread cookie.

Another option would be to dip the shortbread cookies halfway into melted semi-sweet chocolate for a beautiful look to the cookies.

Mint chocolate chip cake

Mint chocolate chip cake is made by adding cocoa powder to a vanilla cake base.

The cake is covered in mint buttercream icing which is made by adding mint extract, and dark chocolate chips to Italian buttercream icing.

The cake is topped with a thin layer of chocolate ganache to finish it off with a rich chocolate and mint flavor for the cake.

Mojito Macarons

Mojito macarons are made using your favorite macaron recipe, and then adding a hint of green food coloring to the macaron batter.

Mojito macarons are filled with 2 different fillings.

The first is a mojito ganache, made by adding rum bakery emulsion flavoring, lime oil, fresh lime juice, chopped up fresh mint leaves to a white chocolate ganache base.

The second filling is a lime center made of sweetened condensed milk, fresh lime juice, and lime zest.

The ganache is piped in a ring around the edge of the macaron shell, while the sweet lime center is piped in the middle of the macaron shell.

Mint Flavored cookie Desserts

Dark Chocolate Peppermint Macarons

Dark chocolate peppermint macarons are made by adding peppermint oil and green gel food coloring to macaron batter.

Dark chocolate peppermint macarons are filled with dark chocolate ganache.

Chocolate ganache is rich, creamy, and goes well with the complimenting flavored peppermint macarons.

Mint Flavored chocolate cookie Desserts

Mint Chocolate Chip Macarons

Mint chocolate chip macarons are made by adding your favorite green food coloring to your macaron batter. You can also add some peppermint extract to the batter if desired (1/4 tsp of peppermint extract).

After you’ve piped your macarons, add tiny chopped up pieces of chocolate chips to the tops of the macaron shells prior to them drying.

Once the macaron shells have baked, you can fill them with mint chocolate chip buttercream icing. To make your mint chocolate buttercream, add dark chocolate chips and peppermint extract to your buttercream icing.

10 Tiramisu Flavored Desserts

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Tiramisu flavored desserts are decadent, rich and creamy with hints of espresso and chocolate.

Tiramisu desserts include mascarpone cheese, giving the dessert its signature flavor.

You can make tiramisu flavored desserts including mousse, truffles, ice cream, cheesecake and brownies!

Tiramisu Flavored Dessert ideas

Tiramisu Croissants

Tiramisu croissants have a mascarpone cheese filling, and a drizzled of chocolate sauce on top.

Croissants are baked in the oven, and then filled with mascarpone cheese mixed with Kahlua and espresso, and a bit of heavy cream.

Mascarpone cheese is piped on top of the croissant, and then is dusted with cocoa powder.

Tiramisu croissants are garnished with a drizzle of chocolate sauce.

Tiramisu Flavored Dessert croissants

Tiramisu Macarons

Tiramisu macarons have a creamy Kahlua and espresso filling inside, with a dusting of cocoa powder on the outer shell.

Tiramisu macaron filling is made by whisking heavy cream until soft peaks form.

Mascarpone cheese and Kahlua are beaten into the heavy cream to infuse the tiramisu flavoring into the macaron filling.

Icing sugar, espresso powder, and cinnamon are added to the filling, and beaten together to finish off the spice mixture for the macarons.

Tiramisu macaron filling is piped onto the macarons, and sandwiched together. A light dusting of cocoa powder is added to the tops of the macarons.

Tiramisu Flavored macaron cookie Desserts

Tiramisu Popsicles

Tiramisu popsicles have a hint of espresso and dark rum infused into a creamy popsicle.

Powdered espresso is infused into boiling water to draw out the espresso flavoring.

Mascarpone cheese is beaten together with granulated sugar to make the base of the popsicle.

Heavy cream is beaten into the cheese until soft peaks form.

Part of the cheese mixture is mixed together with the espresso coffee, and dark rum.

Dark rum cheese mixture is piped into popsicle molds until it reaches 2/3 of the way through the mold.

Plain cheese mixture is piped into the remaining 1/3 of the popsicle mold, and then the popsicles are frozen.

After they have hardened, they are removed from the molds, and melted bittersweet chocolate is drizzled over the popsicles, and they are frozen again.

Tiramisu popsicles are specialty dessert you can enjoy right from the freezer.

Tiramisu Cupcakes

Tiramisu cupcakes are a vanilla cupcake, with a tiramisu filling in the center, and a tiramisu buttercream frosting.

Tiramisu cupcake filling is made by cooking egg yolks and granulated sugar over a double boiler. The eggs are whisked constantly until the sugar is absorbed by the eggs.

The eggs are removed from the heat source, and then whisked with a mixer.

Mascarpone cheese is folded into the eggs to make the base of the tiramisu filling.

Heavy cream is whipped in another bowl until stiff peaks form, and then folded into the tiramisu filling.

In another bowl, espresso powder is dissolved into warm water, with a bit of Kahlua.

After vanilla cupcakes have been cooked and cooled, they have their centers removed to make way for the filling.

Espresso and Kahlua is drizzled over the hole made in the cupcake, and then tiramisu filling is spooned in the center of the cupcake.

Tiramisu frosting is made by adding Kahlua and mascarpone cheese to buttercream frosting.

Tiramisu buttercream is piped onto the cupcakes, and then a dusting of cocoa powder is sprinkled on top of the frosting.

Garnish is a chocolate covered espresso bean.

Tiramisu Brownies

Tiramisu brownies are a chocolatey dessert, with a hint of espresso flavor.

Chocolate is melted, and beaten together with softened butter and sugar.

Eggs and egg whites are beaten into the butter chocolate mixture, along with flour to make the base of the brownies.

Brownie batter is poured into a lined baking sheet, leaving back about 1 cup of batter.

Lady fingers are placed upside down on top of the brownie batter, and are brushed with freshly brewed coffee to infuse the espresso flavor.

Mascarpone cheese is beaten together with softened cream cheese, sugar, egg whites and vanilla extract.

Mascarpone cheese is poured and spread overtop of the lady fingers.

Reserved brownie batter is spooned on top of the mascarpone cheese layer, and then swirled with a toothpick.

Tiramisu brownies are baked in the oven until they are set, and then cut into squares to enjoy this chocolatery tiramisu flavored brownie.

Tiramisu Flavored brownie Desserts

Tiramisu Ice Cream

Tiramisu ice cream is a velvety, soft ice cream with a luscious tiramisu flavor.

Milk is heated in a saucepan with mascarpone cheese on low heat.

In a separate bowl, egg yolks and granulated sugar is whisked together.

Hot milk is slowly added to the egg mixture to temper the eggs. After the milk is completely added to the eggs, the entire mixture it is placed back into the saucepan and heated again.

Espresso powder is infused into the ice cream base, and the custard will begin to thicken as it cooks.

Custard is removed from the heat source, and marsala wine is added to the mixture.

The custard is cooled, and then churned in the ice cream maker.

While the ice cream is churning, lady finger biscuits are dipped into freshly brewed espresso.

The cookies are chopped up, and then added to the ice cream at the end churning tiramisu ice cream dessert.

Tiramisu ice cream is frozen for a couple of hours prior to serving.

Tiramisu Flavored ice cream Desserts

Tiramisu Truffles

Tiramisu truffles are rich, chocolatey truffles with a hint of espresso.

Lady fingers are pulsed in a food processor until they become dusty crumbs.

Mascarpone cheese is whipped in a mixer, and then the lady fingers are folded into the mascarpone cheese along with espresso powder, and sugar.

Tiramisu Flavored truffle Desserts

Truffles are rolled into a ball form, and placed in the fridge with a toothpick sticking out of each truffle.

Chocolate is melted over a double boiler, and then each of the truffles are dipped into the melted chocolate.

Each of the toothpicks are removed from the truffles.

Tiramisu truffles can be dusted with lady finger crumbs, or espresso grounds.

Place the tiramisu dessert truffles in the fridge to harden the chocolate until you’re ready to serve them.

Tiramisu Cheesecake

Tiramisu cheesecake has a lady finger crust, and marsala wine infused whipped cream topping.

Lady fingers are dipped into a mixture of espresso and marsala wine, and then placed on the bottom of a line springform pan.

Tiramisu cheesecake is made with ricotta cheese, and vanilla extract, and then poured on top of the lady fingers.

After the cheesecake has been cooked and cooled, the whipped topping is made.

Whipped cream is whisked until soft peaks form. Marsala wine is added to the cream, and then whipped again.

Cream is piped on top of the chilled cheesecake, and a dusting of cocoa powder is added on top for a beautiful tiramisu flavored dessert.

Tiramisu Tart

Tiramisu tart has an espresso tart crust, with a creamy tiramisu center filling, and a dusting of cocoa powder on top.

Espresso tart crust is made by adding espresso powder into buttery tart dough, and then baking it in the oven and setting is aside for later.

Chopped dark chocolate and milk chocolate is placed in a metal bowl to make chocolate ganache.

Heavy cream is heated, and then brandy is added to the heavy cream. The mixture is poured over the chocolate, and whisked together to make a brandy chocolate ganache. After it has cooled, it’s poured into the cooled espresso tart and placed in the fridge to set.

Heavy cream is beaten together with powdered sugar until stiff peaks form.

Mascarpone cheese and vanilla bean paste is mixed into the whipped cream to make the tiramisu tart filling.

Tiramisu tart filling is piped onto the brandy chocolate ganache, and then it’s set it in the fridge for a couple of hours.

Cocoa powder is dusted on top of the tiramisu dessert tart, and then it can be served immediately.

Tiramisu Mousse

Tiramisu mousse is a rich, creamy dessert with a hint of chocolate and espresso flavor.

Instant coffee is placed into hot water to diffuse out the coffee flavor.

Heavy cream is beaten until stiff peaks form, and then placed in the fridge to chill.

Icing sugar and mascarpone cheese are whipped together, along with vanilla extract and coffee.

Mascarpone cheese mixture is folded into the chilled whipped cream to make the tiramisu mousse.

Tiramisu mousse is piped into a glass, and then a dusting of cocoa powder is placed on top. Another layer of mousse is piped on top, with dusting of cocoa powder on top.

When the glass is filled up with layers, grated baking chocolate is garnished on top of the tiramisu dessert.

9 White Cake Filling Ideas

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Victoria sponge cakes or angel food cakes are fluffy, airy white cakes that can be filled with pastry cream, compote, curd, or flavored whipped cream.

White cakes are light, with a soft texture which work well to absorb fruit base fillings like strawberry sauce, or blackberry compote.

Strawberry Filling

Strawberry filling is homemade strawberry puree, which has a burst of concentrated strawberry flavor.

Strawberry filling is made by blending strawberries together, and then heating in a saucepan with granulated sugar, fresh lemon juice, and cornstarch.

Cornstarch will thicken the strawberry puree, and then it can be set aside to cool. Place strawberry filling in the fridge until you’re ready to assemble your cake.

White cake pairs well with strawberry filling, and strawberry buttercream.

You can pipe a ring around the edge of the cake of strawberry buttercream.

Then spoon strawberry filling and spread it evenly over the cake layer.

Strawberry buttercream helps keep the strawberry filling inside the cake, and prevents it from leaking out of the cake.

White Chocolate Buttercream

White chocolate buttercream is a sweet, buttery frosting you can use to fill the inside of white cake, and ice the sides of the cake.

White chocolate has a light chocolate flavor, it’s not heavy at all, making it the perfect addition for white cake.

White chocolate is melted, and then added to softened butter. Butter and white chocolate are beat together to infuse the chocolatey flavor into the buttercream.

Powdered sugar, vanilla extract, and salt are added to the buttercream.

Heavy cream is added at the end to thin out the frosting.

White Cake Fillings with white chocolate

Raspberry Buttercream

Raspberry buttercream is a fruity, luscious frosting you can ice in between your white cake layers.

Softened butter is beaten until fluffy. Vanilla extract, salt, and raspberry jam are beaten into the butter for the base of the buttercream.

Powdered sugar is slowly added to the buttercream to sweeten the frosting.

Raspberry buttercream is a vibrant pink color frosting that gives a pop of color in between layers of cake.

White cake pairs well with raspberry buttercream, giving it a burst of fruity flavor with each bite.

White Cake Fillings with raspberries

Orange Whipped Cream

Orange cream is a refreshing, citrusy cream filling for white cake.

Softened cream cheese and heavy cream are beaten together to form the base of the cake filling.

Freshly squeezed orange juice, and orange zest are added to the whipped cream to infuse the invigorating orange flavor for the cake filling.

Orange whipped cream is a thick, creamy, citrusy filling for cakes.

White Cake Fillings with orange flavor

Lemon Curd

Lemon curd is a concentrated, thick filling for white cake.

Fresh lemon juice, lemon zest, granulated sugar, egg yolks, and butter are whisked together over a double boiler until the mixture begins to thicken, taking care not to cook the eggs!!

After the mixture has thickened, it is let to cool and then placed in the fridge to chill until you’re ready to assemble your cake.

White Cake Filling with lemon

Blackberry Compote

Blackberry compote is a sweet berry sauce you can use in between layers of white cake. You can use it in combination with whipped cream, or by itself.

Blackberry compote is made by placing blackberries, granulated sugar, and water in a saucepan on low heat. The heat will thicken the mixture into becoming a delicious fruit sauce.

After the compote has thickened, it’s blended together to release all of the juices of the blackberries.

Blackberry compote is put through a sieve to remove all of the seeds, prior to using it in between cake layers.

Mascarpone Filling

Mascarpone filling is a thick, tangy filling for white cake.

Mascarpone filling pairs well with lemon curd, compote, strawberry puree for a double cake filling in between layers of white cake.

Heavy cream is whipped together with icing sugar and vanilla extract until soft peaks form.

Mascarpone cheese is added into the cake filling, and whipped until stiff peaks form.

Mascarpone filling is ready to use to assemble your cake, or you can chill it until you’re ready to use it.

White Cake Filling Ideas with mascarpone

Whipped Cream

Whipped cream is a thick, creamy filling for white cake.

Typically whipped cream is one of cake fillings, and is paired with a compote or fruity filling as well.

Vanilla Pastry Cream

Vanilla pastry cream has a lovely vanilla aroma, and is thick, creamy custard for cakes.

Milk is heated in a saucepan over medium heat with vanilla paste or a vanilla pod (sliced in half and seeds placed into the saucepan).

In a separate bowl, egg yolks and granulated sugar are whisked together with cornstarch.

Just before the milk begins to boil, slowly add the hot milk to the egg mixture to temper the eggs.

Whisk milk vigorously so the eggs do not cook!!

After the milk has been completely mixed into the eggs, place the entire mixture back into the saucepan and heat on medium heat.

Whisk vanilla pastry cream as it begins to thicken.

Remove it from the heat source and let it cool. Place it in the fridge to chill for a couple of hours prior to using it in between your cake layers.

White Cake Fillings with vanilla custard

11 Chocolate Cake Filling Ideas

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Chocolate cake is a sweet, rich cake that you can fill with coffee pastry cream, banana custard, orange or mint infused whipped cream that will tantalize your taste buds!

Chocolate cake can be an overpowering flavor, therefore it’s best if you choose a strong flavored filling to balance out the flavors.

Chocolate Cake Filling recipe Ideas

Mint Whipped Cream

Mint whipped cream pairs well in between layers of chocolate cake.

Heavy cream is whipped until soft peaks form. Powdered sugar is added and whipped together until stiff peaks form.

Peppermint extract and green food coloring is added at the end to flavor this minty, creamy cake filling. You could even added chocolate chips and fold them into the cream if desired.

Chocolate Cake Filling Ideas with mint

Orange Whipped Cream

Orange cream is a refreshing, citrusy cream filling that compliments chocolate cake well.

Softened cream cheese and heavy cream are beaten together to form the base of the cake filling.

Freshly squeezed orange juice, and orange zest are added to the whipped cream to infuse the invigorating orange flavor for the cake filling.

Orange whipped cream is a thick, creamy, citrusy filling for cakes.

Whipped Cream

Whipped cream is a thick, creamy filling for cakes. Typically whipped cream is one of cake fillings, and is paired with a syrup or fruity filling as well.

For example, black forest cake has a whipped cream filling, and a cherry filling in between the cake layers.

Coffee Pastry Cream

Coffee pastry cream is a delicious espresso flavored cake filling that you can use in between layers of rich chocolate cake.

Half and half is heated in a saucepan with espresso powder to infuse the coffee flavor.

In a separate bowl, egg yolks, sugar, salt and cornstarch are whisked together.

Temper the eggs by added the hot half and half to the eggs slowly, and whisking vigorously.

Once all of the half and half is added to the eggs, place the entire mixture back in the saucepan and heat on medium heat.

Thicken the mixture until it becomes custard consistency. You’ll feel the resistance when the cornstarch becomes activated.

After the custard has thickened, it is removed from the heat source. Cubes of butter and vanilla bean paste are whisked in to finish off the coffee pastry cream cake filling.

Chill the pastry cream, and then it’ll be ready for you to assemble your cake.

Chocolate Cake Filling Ideas with coffee

Irish Cream Filling

Irish cream cake filling has a hint of whiskey flavor infused into whipped cream.

Whipped cream is beaten until soft peaks form. Powdered sugar is added and beaten into the whipped cream for a sweetened cake filling.

Irish cream is slowly added to the whipped cream. Taste test to see how you like the flavor before adding more.

When the Irish cream filling becomes a frosting consistency, you can use it to fill in between cake layers, and frost the outside of your cake.

Mascarpone Filling

Mascarpone filling is a thick, tangy filling for cakes.

Mascarpone filling pairs well with compote or raspberry puree for a double cake filling in between layers of chocolate cake.

Heavy cream is whipped together with icing sugar and vanilla extract until soft peaks form.

Mascarpone cheese is added into the cake filling, and whipped until stiff peaks form.

Mascarpone filling is ready to use to assemble your cake, or you can chill it until you’re ready to use it.

Dulce de Leche Cream

Dulce de leche cream is a caramel flavored whipped cream.

Dulce de leche is added to whipped butter to make the base of the cream.

Whipped cream is whipped until soft peaks form, and then is folded into the dulce de leche butter mixture.

Dulce de leche cream is a caramel cream filling you can use on chocolate cake.

Chocolate Cake Filling Ideas with dulce de leche

Banana Custard

Banana pastry cream is a light custard filling you can use in between layers of creamy chocolate cake.

Milk is heated in a saucepan over medium heat until just before it begins to boil. Granulated sugar is added to the saucepan and set to low heat.

In another bowl, granulated sugar is whisked together with cornstarch and egg yolks.

Temper the eggs by slowly adding the hot milk to the egg yolk mixture and whisk vigorously.

Once all of the milk has been added to the eggs, it’s placed back into the saucepan and heated until the custard begins to thicken.

Banana cream is removed from the heat source, and then cubes of butter are melted into the custard.

Vanilla extract and mashed banana are whisked into the banana pastry cream and then it is set to cool.

Chill banana pastry cream in the fridge until you’re ready to assemble you cake.

Caramel Pastry Cream

Caramel pastry cream is a sweet custard with a hint of vanilla aroma.

Caramel is made by cooking sugar in a saucepan until it turns a golden amber color.

Caramel sauce is then infused into pastry cream to create this luscious custard filling for chocolate cake.

Chocolate Cake Filling Ideas with caramel

Chocolate Pastry Cream

Chocolate pastry cream is a luscious, chocolate filling for chocolate cake.

Chocolate pastry cream is made heating milk with vanilla paste in a saucepan on low heat.

In a separate bowl, egg yolks are whisked together with sugar and cornstarch.

Temper the eggs by pouring the hot milk into the eggs slowly, and whisking vigorously. You do not want to cook the eggs!

Once all of the milk has been added to the eggs, place the entire mixture back in the saucepan, and heat on low heat to thicken the custard.

After the custard has thickened, add chopped dark chocolate to the custard.

Whisk until the chocolate completely melts into the pastry cream. Let the custard cool, and then chill in the fridge until you’re ready to assemble your cake.

Chocolate Cake Filling Ideas

Hazelnut Praline Cream

Hazelnut praline cream is a nutty, creamy filling for chocolate cake.

Milk is heated in a saucepan over medium heat.

In a separate bowl, egg yolks, sugar, cornstarch, and flour are whisked together.

Just before the milk begins to boil, temper the eggs by whisking the hot milk vigorously so as to not cook the eggs!!

After all of the milk has been added to the eggs, place the entire mixture back into the saucepan, and whisk until the custard has thickened.

Remove the custard from the heat source, and place a couple of cubes of butter in. Whisk until the butter has completely mixed into the custard. Cool the custard to room temperature.

Using a hand mixture, beat butter in a large bowl. Add hazelnut praline paste and beat together. Add in pastry cream slowly and beat into the butter hazelnut mixture.

Chill hazelnut praline cream prior to using it to assemble your cake.

chocolate cake filling idea with hazelnuts

4 Custard Fillings for Chocolate Cake

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Chocolate cake is a sweet, rich cake that you can fill with sweet custard fillings that will tantalize your taste buds!

You can make a variety of custard flavors for filling chocolate cakes with including caramel, coffee, chocolate, or banana.

Chocolate cake can be an overpowering flavor, therefore it’s best if you choose a strong flavored custard to balance out the flavors.

Coffee custard or banana custard work well with chocolate cake to balance out the intense chocolate flavor.

Chocolate Pastry Cream

Chocolate pastry cream is a luscious, chocolate filling for chocolate cake.

Chocolate pastry cream is made heating milk with vanilla paste in a saucepan on low heat.

In a separate bowl, egg yolks are whisked together with sugar and cornstarch.

Temper the eggs by pouring the hot milk into the eggs slowly, and whisking vigorously. You do not want to cook the eggs!

Once all of the milk has been added to the eggs, place the entire mixture back in the saucepan, and heat on low heat to thicken the custard.

After the custard has thickened, add chopped dark chocolate to the custard.

Whisk until the chocolate completely melts into the pastry cream. Let the custard cool, and then chill in the fridge until you’re ready to assemble your cake.

chocolate Custard Filling for Chocolate Cake

Coffee Pastry Cream

Coffee pastry cream is a delicious espresso flavored cake filling that you can use in between layers of rich chocolate cake.

Half and half is heated in a saucepan with espresso powder to infuse the coffee flavor.

In a separate bowl, egg yolks, sugar, salt and cornstarch are whisked together.

Temper the eggs by added the hot half and half to the eggs slowly, and whisking vigorously.

Once all of the half and half is added to the eggs, place the entire mixture back in the saucepan and heat on medium heat.

Thicken the mixture until it becomes custard consistency. You’ll feel the resistance when the cornstarch becomes activated.

After the custard has thickened, it is removed from the heat source. Cubes of butter and vanilla bean paste are whisked in to finish off the coffee pastry cream cake filling.

Chill the pastry cream, and then it’ll be ready for you to assemble your cake.

coffee Custard Filling for Chocolate Cake

Banana Custard

Banana pastry cream is a light custard filling you can use in between layers of creamy chocolate cake.

Milk is heated in a saucepan over medium heat until just before it begins to boil. Granulated sugar is added to the saucepan and set to low heat.

In another bowl, granulated sugar is whisked together with cornstarch and egg yolks.

Temper the eggs by slowly adding the hot milk to the egg yolk mixture and whisk vigorously.

Once all of the milk has been added to the eggs, it’s placed back into the saucepan and heated until the custard begins to thicken.

Banana cream is removed from the heat source, and then cubes of butter are melted into the custard.

Vanilla extract and mashed banana are whisked into the banana pastry cream and then it is set to cool.

Chill banana pastry cream in the fridge until you’re ready to assemble you cake.

Caramel Pastry Cream

Caramel pastry cream is a sweet custard with a hint of vanilla aroma.

Caramel is made by cooking sugar in a saucepan until it turns a golden amber color.

Caramel sauce is then infused into pastry cream to create this luscious custard filling for chocolate cake.

caramel Custard Filling for Chocolate Cake

6 Custard Fillings for Cakes

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Cakes can be filled with rich, creamy custard in between soft, spongey cake layers.

You can make a variety of custard flavors for filling cakes with including vanilla, caramel, coffee, chocolate, banana, or lemon.

Vanilla Custard

Vanilla pastry cream has a lovely vanilla aroma, and is thick, creamy custard filling for cakes.

Milk is heated in a saucepan over medium heat with vanilla paste or a vanilla pod (sliced in half and seeds placed into the saucepan).

In a separate bowl, egg yolks and granulated sugar are whisked together with cornstarch.

Just before the milk begins to boil, slowly add the hot milk to the egg mixture to temper the eggs.

Whisk milk vigorously so the eggs do not cook!!

After the milk has been completely mixed into the eggs, place the entire mixture back into the saucepan and heat on medium heat.

Whisk vanilla pastry cream as it begins to thicken.

Remove it from the heat source and let it cool. Place it in the fridge to chill for a couple of hours prior to using it in between your cake layers.

vanilla Custard Filling for Cake

Coffee Custard

Coffee pastry cream is a delicious espresso flavored custard filling that you can use in between chocolate cake, vanilla cake, or mocha cake.

Half and half is heated in a saucepan with espresso powder to infuse the coffee flavor.

In a separate bowl, egg yolks, sugar, salt and cornstarch are whisked together.

Temper the eggs by added the hot half and half to the eggs slowly, and whisking vigorously.

Once all of the half and half is added to the eggs, place the entire mixture back in the saucepan and heat on medium heat.

Thicken the mixture until it becomes custard consistency. You’ll feel the resistance when the cornstarch becomes activated.

After the custard has thickened, it is removed from the heat source. Cubes of butter and vanilla bean paste are whisked in to finish off the coffee pastry cream cake filling.

Chill the pastry cream, and then it’ll be ready for you to assemble your cake.

coffee Custard Filling for Cakes

Chocolate Custard

Chocolate pastry cream is a rich, chocolate custard filling for cakes. You can use chocolate pastry cream in between layers of chocolate cake or vanilla cake.

Chocolate pastry cream is made heating milk with vanilla paste in a saucepan on low heat.

In a separate bowl, egg yolks are whisked together with sugar and cornstarch.

Temper the eggs by pouring the hot milk into the eggs slowly, and whisking vigorously. You do not want to cook the eggs!

Once all of the milk has been added to the eggs, place the entire mixture back in the saucepan, and heat on low heat to thicken the custard.

After the custard has thickened, add chopped dark chocolate to the custard.

Whisk until the chocolate completely melts into the pastry cream. Let the custard cool, and then chill in the fridge until you’re ready to assemble your cake.

chocolate Custard Filling for Cake

Lemon Custard

Lemon pastry cream is a thick, citrusy, creamy cake filling you can use with lemon cake or vanilla cake.

Lemon pastry cream is made by heating milk and lemon peel in a medium saucepan until just before it begins to boil.

The milk is removed from the heat source, and let to sit and infuse the lemon flavor into the milk.

An egg is whisked together with a couple of egg yolks and sugar, along with cornstarch and salt.

Lemon peel is removed from the warm milk, and then the eggs are tempered with the lemon infused milk.

After the milk has been added to the eggs, the entire mixture is placed back in the saucepan and heated on medium heat.

Lemon pastry cream will thicken, and then then it can be removed from the heat source. Add a couple of cubes of butter, and whisk in until they have completely melted.

Chill lemon pastry cream in the fridge until you’re ready to assemble your cake.

lemon Custard Filling for Cake

Caramel Custard

Caramel pastry cream is a sweet, creamy cake filling you use for vanilla cake, chocolate cake, or pumpkin cake.

Caramel is made by cooking sugar in a saucepan until it turns a golden amber color.

Caramel sauce is then infused into pastry cream to create this luscious custard filling for cakes.

caramel Custard Filling for Cake

Banana Custard

Banana pastry cream can be used to make banana cream cake, or you can use it in between layers of vanilla cake.

Milk is heated in a saucepan over medium heat until just before it begins to boil. Granulated sugar is added to the saucepan and set to low heat.

In another bowl, granulated sugar is whisked together with cornstarch and egg yolks.

Temper the eggs by slowly adding the hot milk to the egg yolk mixture and whisk vigorously.

Once all of the milk has been added to the eggs, it’s placed back into the saucepan and heated until the custard begins to thicken.

Banana cream is removed from the heat source, and then cubes of butter are melted into the custard.

Vanilla extract and mashed banana are whisked into the banana pastry cream and then it is set to cool.

Chill banana pastry cream in the fridge until you’re ready to assemble you cake.

17 Cream Filling Ideas for Cakes

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Cakes can be filled with pastry cream, custard, curd, buttercream, Diplomat cream, Bavarian cream, and more to add a rich, creamy, soft filling in between layers of cake.

You can make a ton of different pastry cream flavors including vanilla, caramel, coffee, chocolate, or lemon for filling cakes with.

cream filling ideas for cakes

Vanilla Pastry Cream

Vanilla pastry cream has a lovely vanilla aroma, and is thick, creamy custard for cakes.

Milk is heated in a saucepan over medium heat with vanilla paste or a vanilla pod (sliced in half and seeds placed into the saucepan).

In a separate bowl, egg yolks and granulated sugar are whisked together with cornstarch.

Just before the milk begins to boil, slowly add the hot milk to the egg mixture to temper the eggs.

Whisk milk vigorously so the eggs do not cook!!

After the milk has been completely mixed into the eggs, place the entire mixture back into the saucepan and heat on medium heat.

Whisk vanilla pastry cream as it begins to thicken.

Remove it from the heat source and let it cool. Place it in the fridge to chill for a couple of hours prior to using it in between your cake layers.

vanilla pastry cream filling for cakes

Espresso Mousse

Espresso mousse is a rich, coffee flavored cake filling.

Espresso mousse has a base of melted white chocolate infused into heavy cream.

Freshly brewed espresso is whipped into white chocolate mousse, giving it a light coffee flavor.

Espresso mousse is pipeable, and will create delicate designs using the star tip as shown below.

espresso cream filling for cake

Orange Whipped Cream

Orange cream is a refreshing, citrusy cream filling for chocolate cake, orange cake, or vanilla cake.

Softened cream cheese and heavy cream are beaten together to form the base of the cake filling.

Freshly squeezed orange juice, and orange zest are added to the whipped cream to infuse the invigorating orange flavor for the cake filling.

Orange whipped cream is a thick, creamy, citrusy filling for cakes.

orange cream filling for cakes

Irish Cream Filling

Irish cream cake filling has a hint of whiskey flavor infused into whipped cream.

Whipped cream is beaten until soft peaks form. Powdered sugar is added and beaten into the whipped cream for a sweetened cake filling.

Irish cream is slowly added to the whipped cream. Taste test to see how you like the flavor before adding more.

When the Irish cream filling becomes a frosting consistency, you can use it to fill in between cake layers, and frost the outside of your cake.

Dulce de Leche Cream

Dulce de leche cream is a caramel flavored whipped cream.

Dulce de leche is added to whipped butter to make the base of the cream.

Whipped cream is whipped until soft peaks form, and then is folded into the dulce de leche butter mixture.

Dulce de leche cream is a caramel cream filling you can use on chocolate cake, vanilla cake, or cinnamon cake.

dulce de leche cream filling for cakes

Strawberry Cream Filling

Strawberry cream filling is a tangy, and fruity cream filling for cakes.

Softened cream cheese is beaten together with icing sugar, strawberry puree and strawberry extract to infuse a burst of strawberry flavoring into the cake filling.

Heavy cream is beaten into the filling to make it light and fluffy.

Strawberry cream filling goes well with vanilla cake, or lemon cake.

strawberry cream filling for cakes

Coffee Pastry Cream

Coffee pastry cream is a delicious espresso flavored cake filling that you can use in between chocolate cake, vanilla cake, or mocha cake.

Half and half is heated in a saucepan with espresso powder to infuse the coffee flavor.

In a separate bowl, egg yolks, sugar, salt and cornstarch are whisked together.

Temper the eggs by added the hot half and half to the eggs slowly, and whisking vigorously.

Once all of the half and half is added to the eggs, place the entire mixture back in the saucepan and heat on medium heat.

Thicken the mixture until it becomes custard consistency. You’ll feel the resistance when the cornstarch becomes activated.

After the custard has thickened, it is removed from the heat source. Cubes of butter and vanilla bean paste are whisked in to finish off the coffee pastry cream cake filling.

Chill the pastry cream, and then it’ll be ready for you to assemble your cake.

coffee pastry cream for cakes

Chocolate Pastry Cream

Chocolate pastry cream is a rich, chocolate filling for cakes. You can use chocolate pastry cream in between layers of chocolate cake or vanilla cake.

Chocolate pastry cream is made heating milk with vanilla paste in a saucepan on low heat.

In a separate bowl, egg yolks are whisked together with sugar and cornstarch.

Temper the eggs by pouring the hot milk into the eggs slowly, and whisking vigorously. You do not want to cook the eggs!

Once all of the milk has been added to the eggs, place the entire mixture back in the saucepan, and heat on low heat to thicken the custard.

After the custard has thickened, add chopped dark chocolate to the custard.

Whisk until the chocolate completely melts into the pastry cream. Let the custard cool, and then chill in the fridge until you’re ready to assemble your cake.

chocolate pastry cream filling for cakes

Lemon Pastry Cream

Lemon pastry cream is a thick, citrusy, creamy cake filling you can use with lemon cake or vanilla cake.

Lemon pastry cream is made by heating milk and lemon peel in a medium saucepan until just before it begins to boil.

The milk is removed from the heat source, and let to sit and infuse the lemon flavor into the milk.

An egg is whisked together with a couple of egg yolks and sugar, along with cornstarch and salt.

Lemon peel is removed from the warm milk, and then the eggs are tempered with the lemon infused milk.

After the milk has been added to the eggs, the entire mixture is placed back in the saucepan and heated on medium heat.

Lemon pastry cream will thicken, and then then it can be removed from the heat source. Add a couple of cubes of butter, and whisk in until they have completely melted.

Chill lemon pastry cream in the fridge until you’re ready to assemble your cake.

lemon Cream Filling for Cake

Mascarpone Filling

Mascarpone filling is a thick, tangy filling for cakes.

Mascarpone filling pairs well with lemon curd, compote, strawberry puree for a double cake filling in between layers of vanilla cake.

Heavy cream is whipped together with icing sugar and vanilla extract until soft peaks form.

Mascarpone cheese is added into the cake filling, and whipped until stiff peaks form.

Mascarpone filling is ready to use to assemble your cake, or you can chill it until you’re ready to use it.

mascarpone cream filling for cakes

Banana Cream Filling

Banana pastry cream can be used to make banana cream cake, or you can use it in between layers of vanilla cake.

Milk is heated in a saucepan over medium heat until just before it begins to boil. Granulated sugar is added to the saucepan and set to low heat.

In another bowl, granulated sugar is whisked together with cornstarch and egg yolks.

Temper the eggs by slowly adding the hot milk to the egg yolk mixture and whisk vigorously.

Once all of the milk has been added to the eggs, it’s placed back into the saucepan and heated until the custard begins to thicken.

Banana cream is removed from the heat source, and then cubes of butter are melted into the custard.

Vanilla extract and mashed banana are whisked into the banana pastry cream and then it is set to cool.

Chill banana pastry cream in the fridge until you’re ready to assemble you cake.

Vanilla Diplomat Cream

Vanilla diplomat cream is a rich, creamy layer for cakes.

Diplomat cream is custard infused into whipped cream, making it easily spreadable in between layers of vanilla cake.

Gelatin is bloomed with a bit of water, and then microwaved.

Whipped cream is added to the gelatin to cool it down.

Heavy cream is whipped with granulated sugar until soft peaks form. Gelatin is added to the bowl, and then whipped until stiff peaks form.

Vanilla pastry cream is whipped for a couple of minutes, and then the freshly made stabilized whipped cream is added to the pastry cream to create vanilla diplomat cream.

vanilla diplomat cream filling for cakes

Lemon Bavarian Cream

Lemon Bavarian cream is a citrusy and thick creamy custard.

Gelatin is bloomed with fresh lemon juice and set aside for later.

Heavy cream is heated in a saucepan with sugar, vanilla extract and lemon juice.

Heavy cream is slowly added to whisked egg yolks to temper the eggs. Once the heavy cream has been fully added to the eggs, the entire mixture is heated again in the saucepan to thicken the custard.

Gelatin is added at the end of the cooking process, and then the mixture can cool to room temperature.

Additional heavy cream is beaten together with icing sugar until stiff peaks form, and then the whipped cream is added to the custard by gently folding in the cream.

Lemon Bavarian cream is a thick, and creamy filling for vanilla cake, or lemon cake.

lemon Bavarian cream filling for cakes

Mint Whipped Cream

Mint whipped cream pairs well in between layers of chocolate cake.

Heavy cream is whipped until soft peaks form. Powdered sugar is added and whipped together until stiff peaks form.

Peppermint extract and green food coloring is added at the end to flavor this minty, creamy cake filling. You could even added chocolate chips and fold them into the cream if desired.

Caramel Pastry Cream

Caramel pastry cream is a sweet, creamy cake filling you use for vanilla cake, chocolate cake, or pumpkin cake.

Caramel is made by cooking sugar in a saucepan until it turns a golden amber color.

Caramel sauce is then infused into pastry cream to create this luscious custard filling for cakes.

caramel pastry cream for cakes

Whipped Cream

Whipped cream is a thick, creamy filling for cakes. Typically whipped cream is one of cake fillings, and is paired with a syrup or fruity filling as well.

For example, black forest cake has a whipped cream filling, and a cherry filling in between the cake layers.

whipped cream filling for cakes

Hazelnut Praline Cream

Hazelnut praline cream is a nutty, creamy filling for chocolate cake or vanilla cake.

Milk is heated in a saucepan over medium heat.

In a separate bowl, egg yolks, sugar, cornstarch, and flour are whisked together.

Just before the milk begins to boil, temper the eggs by whisking the hot milk vigorously so as to not cook the eggs!!

After all of the milk has been added to the eggs, place the entire mixture back into the saucepan, and whisk until the custard has thickened.

Remove the custard from the heat source, and place a couple of cubes of butter in. Whisk until the butter has completely mixed into the custard. Cool the custard to room temperature.

Using a hand mixture, beat butter in a large bowl. Add hazelnut praline paste and beat together. Add in pastry cream slowly and beat into the butter hazelnut mixture.

Chill hazelnut praline cream prior to using it to assemble your cake.

hazelnut cream filling for cake