I prefer to use fillings that do not have to be kept in the fridge, so I steer away from homemade fillings as alot of them need to be kept in the fridge. I can't just head to the cake store and buy the sleeved stuff as no where around here sales them. So I use preserves alot.

Anyway, I know recently there was a post about adding crushed oreos to buttercream and that you can add preserves to it. So I was wondering, what else do you guys add to your buttercream to make different and interesting fillings?

I posted filling ideas a little while back with the oreos and preserves. One other thing that goes over great is the Andes choc. mint bits. You can find them next to the choc. chips. Also a filling that is so good in a lemon cake is equal parts vanilla and lemon puddings. I use the snack packs as you don't have to worry too much with those needing refrigerating. This cake and filling is light and super good cold. Especially nice in the Texas summer heat. I have a basket of roses in my photos which is lemon with the pudding filling.

I made a homemade Almond Joy filling, but it had be kept cold because of the evap. milk. So, i've decided to just buy any candy bar, chill it, pulse it a few times in the food processor, then add it to the BC as a filling. Butterfinger and MilkyWay have been very goodl I haven' tried any others yet. Kids might like Nerds. For adults, flavored liquers are good. I worry that cookies will turn soggy, so I haven't tried any yet.

I just finished making the Mousseline BC adding white chocolate and Bouchant liquor for the white whisper cake from Rose Birenbaums book . Next time I might cut down just a little on the Napoleon. This is my favorite buttercream recipe. It can be frozen up to 8 months. I am going to make a few plain batches and then when needed just add the appropriate flavor.

Thank you! Sometimes I feel like I do the same things over and over, so it's always nice to have something new to try.

Can ya'll give me a rough amount of how much to add of the andies candies and the chopped candy bars?

I love adding lemon curd to buttercream. I've also used raspberry and strawberry preserves. They taste great! I think peanut butter or nutella might be interesting to try for a chocolate cake.

WOW this is a great post I love all the excellent ideas to add to bc for fillings.I always use preserves or pudding,now I'm thinking HOW BORING!!!!!!!!! I only have a blender not a food proccesor/chopper,would the candy bar chop in that ya think?

Nutella is great. I've used it a couple of times. And I have a peanut butter filling that works good too.

Nicksmon, don't feel boring! Sometimes the 'classics' are the best way to go. Other times you just want to kick it up a little bit.

Texastwinkie, Have you ever added the curd to BCs other than the Crisco kind? If so, can the BC then be frozen? Thanks

A local cake store sells Flavor Right, which whips up like whip cream and doesn't need to be refrigerated. You can mix anything with it. It comes frozen, but once it's thawed you can leave it out. It works great, but comes out thicker than real whip. It's great, but I've caught myself putting it in the fridge many times because I can't believe I can actually leave it out.

Sarah

Texastwinkie, I am making a white choc. lemon cake right now. I have enough left for 12 mini cupcakes and I will freeze a few along with some left over curd. You are so right about curds. I experiment with them as much as cakes. Some are good for mousses, some for lemon bars. and then the ones for cakes. and some of those that are supposed to be for cakes can lead to disaster of they are too thin. Wouldn't you agree with that? Thanks for the info.