Versatile Frostings and Fillings for Cakes, Cupcakes, Brownies, and Desserts
When it comes to finishing desserts, the right topping can completely transform flavor, texture, and presentation. This page includes three essential bakery recipes every baker should have in their collection: Dark Chocolate Ganache, Biscoff Buttercream, and Chantilly Cream. Each recipe is simple, reliable, and suitable for both home bakers and small bakery businesses.
These frostings and fillings are perfect for piping, spreading, glazing, or layering and can be used across a wide range of desserts. Whether you're decorating cakes, topping cupcakes, filling pastries, or enhancing brownies, these recipes provide professional results with minimal ingredients.
Dark Chocolate Ganache: Rich, Smooth, and Elegant
What Is Dark Chocolate Ganache?
Dark chocolate ganache is a rich, smooth mixture made from chocolate and cream. Depending on the ratio used, ganache can be poured as a glaze, whipped into a frosting, or thickened for truffles and fillings. Its deep chocolate flavor makes it ideal for elegant desserts and chocolate-forward recipes.
Ganache is especially popular for brownies, cakes, drip cakes, tarts, and layered desserts.
Ganache Texture Options & Uses
- Warm Ganache: Pourable glaze for cakes, brownies, and drip cakes
- Room Temperature Ganache: Spreadable frosting or cake filling
- Chilled & Whipped Ganache: Pipeable frosting for cupcakes and cakes
Piping Instructions for Ganache
For piping, allow ganache to cool until thick but still soft. Transfer to a piping bag fitted with:
- Round tip for lettering or dots
- Star tip for rosettes or borders
Ganache works best for simple, clean designs rather than intricate piping.
Best Desserts to Pair With Ganache
- Fudgy brownies (perfect for drizzling or spreading)
- Chocolate layer cakes
- Cupcakes with minimal sweetness
- Tarts and pastry shells
Pro Tip: Ganache pairs exceptionally well with brownies and can be linked directly from your brownie recipe page as a topping or finishing option.
Biscoff Buttercream: Warm Spice Meets Creamy Sweetness
What Is Biscoff Buttercream?
Biscoff buttercream is a smooth, creamy frosting made with cookie butter. It has warm caramelized spice notes and a rich, indulgent flavor that pairs beautifully with chocolate, vanilla, and spiced desserts. This buttercream is excellent for piping detailed designs and holding its shape.
Consistency Tips
- For piping, keep the buttercream slightly firm
- For spreading, add a bit more cream
- If too soft, chill for 10–15 minutes before use
Piping Instructions for Biscoff Buttercream
This buttercream is ideal for piping and holds detail well. Recommended piping tips:
- 1M or 2D for rosettes
- Star tips for borders
- Round tips for lettering
Use even pressure and keep the piping bag slightly warm from your hands for smoother flow.
Best Desserts to Pair With Biscoff Buttercream
- Chocolate or vanilla cupcakes
- Layer cakes
- Brownies topped with piped swirls
- Cookie sandwiches
Pro Tip: Biscoff buttercream adds a unique flavor that elevates classic desserts and works beautifully as a premium option for customers.
Chantilly Cream: Light, Airy, and Elegant
What Is Chantilly Cream?
Chantilly cream is a lightly sweetened whipped cream flavored with vanilla. It's airy, smooth, and less sweet than traditional buttercream, making it perfect for lighter desserts or as a balance to rich baked goods. This cream is best used fresh and stored chilled.
Piping Instructions for Chantilly Cream
Chantilly cream can be piped but is softer than buttercream. Best tips:
- Large round tip for dollops
- Open star tip for soft swirls
Keep the cream cold and work quickly. Refrigerate desserts after decorating.
Best Desserts to Pair With Chantilly Cream
- Fresh fruit desserts
- Cakes and cupcakes meant to be light
- Brownies served chilled or plated
- Cream-filled pastries
Pro Tip: Chantilly cream pairs beautifully with brownies when used as a topping instead of frosting, offering contrast to rich chocolate flavors.
Storage & Shelf Life
- Ganache: Store covered in the refrigerator up to 5 days
- Biscoff Buttercream: Refrigerate up to 5 days; rewhip before use
- Chantilly Cream: Best used within 24–48 hours
Always allow refrigerated frostings to come to room temperature before piping or spreading.
Professional Baking Tips
- Use high-quality chocolate for ganache
- Sift powdered sugar for smoother buttercream
- Always test piping consistency before decorating
- Match frosting sweetness to dessert richness
Favorite Combination: All Three on a Rich Brownie
One of my favorite ways to use these three toppings is together on a rich, fudgy brownie. Each frosting brings something different to the dessert, creating layers of flavor and texture that feel indulgent without being overwhelming.
- Dark chocolate ganache adds deep, rich chocolate flavor
- Biscoff buttercream brings warmth, sweetness, and structure
- Chantilly cream lightens everything and balances the richness
When used together, these toppings turn a simple brownie into a bakery-style dessert that feels elevated and intentional. I love piping small swirls of each topping across the surface of a brownie or serving them layered for visual contrast.
This combination works especially well for dessert boxes, special occasion brownies, plated desserts, and premium bakery offerings.
Final Baking Notes
Mixing and matching toppings allows you to customize desserts based on preference, occasion, and presentation. These three recipes can be used individually or together, offering flexibility for both home bakers and small bakery businesses.
Practicing piping techniques with different consistencies helps improve control, speed, and confidence. Whether you're decorating cakes, cupcakes, or brownies, these toppings provide reliable results and professional finishes.
The Recipes
Dark Chocolate Ganache
Ingredients
- 8 oz dark chocolate (60–70% cocoa), finely chopped
- 1 cup heavy whipping cream
- 1 tablespoon unsalted butter (optional, for extra shine)
- 1 teaspoon vanilla extract (optional)
Instructions
- Place the chopped dark chocolate in a heat-safe bowl.
- Heat the heavy cream in a saucepan over medium heat until it just begins to steam. Do not boil.
- Pour the hot cream over the chocolate. Let sit for 2–3 minutes without stirring.
- Gently stir from the center outward until smooth and glossy.
- Stir in butter and vanilla if using.
- Let ganache cool at room temperature until it reaches a thick, pipeable consistency.
- Use immediately for pouring or chill slightly for piping and frosting.
Biscoff Buttercream
Ingredients
- 1 cup unsalted butter, softened
- ½ cup Biscoff cookie butter spread
- 3½–4 cups powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a large bowl, beat the softened butter on medium speed until creamy.
- Add the Biscoff spread and mix until fully combined.
- Gradually add powdered sugar, one cup at a time, mixing on low speed.
- Add heavy cream, vanilla extract, and salt.
- Beat on medium-high speed for 2–3 minutes until light and fluffy.
- Adjust consistency by adding more cream (softer) or powdered sugar (stiffer).
- Best for piping swirls, borders, and decorative designs.
Chantilly Cream
Ingredients
- 1½ cups heavy whipping cream, cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons mascarpone cheese or cream cheese (optional, for stability)
Instructions
- Place heavy cream in a chilled mixing bowl.
- Beat on medium speed until soft peaks begin to form.
- Add powdered sugar and vanilla extract.
- Continue mixing until medium peaks form.
- If using mascarpone or cream cheese, add and mix briefly until smooth.
- Use immediately or refrigerate until ready to pipe.
- Best used the same day and kept refrigerated.
