While looking for some new filling ideas for a chocolate and caramel cake for my FIL, I came accross all these filling ideas so I thought I would share!
Butter cream filling
1 pound bag of powdered sugar
1/2 cup milk
1/8 to 1/4 teaspoon salt
1/2 teaspoon Vanilla
2 sticks butter, cut into ½ inch slices
1/2 cup shortening
Using the whisk attachment on your electric mixer, mix the powdered sugar, salt, vanilla and milk at low speed until smooth.
add butter, one slice at a time, until incorporated
Add shortening and whip at highest speed 10-12 minutes, until volume increases by at least 50%.
Banana Cream Pie Butter cream Filling
To the basic recipe, you add:
1 package Banana instant pudding mix added with the powdered sugar
Choc Chip Mocha Butter cream Filling
To the basic recipe, you add:
1 cup chocolate chips, crumbled in food processor
2 tablespoons instant coffee, dissolved in 2 tablespoons boiling water
Choc Chip Butter cream
To the basic recipe, you add:
1 cup chocolate chips, crumbled in the food processor
Chocolate Fudge Butter cream Filling
To the basic recipe, you add:
7 ounces (1/2 can) sweetened condensed milk
pinch of salt
3/4 teaspoon pure vanilla extract
1 1/2 cups semi-sweet chocolate chips
Mix the chocolate chips, condensed milk and salt together in a microwave-safe bowl.
Heat on high for 1 minute intervals, stirring after each, until chocolate is melted.
Cool to room temperature before folding into butter cream then chill until completely cooled before use.
Cooks Note: when chilled, the fudge may be too thick to spread. Just stir for a minute or two until you reach a spreadable consistency.
Chocolate Hazelnut Butter cream
To the basic recipe, you add :
3/4 cup Nutella spread (or other chocolate hazelnut spread)
Cinnamon Swirl Butter cream Filling
To the basic recipe, you add:
1 tablespoon of ground cinnamon
Coconut Lime Mousse
This is amazing with Banana Cake!
To the basic recipe, you add:
1/2 cup coconut milk in place of the milk
1/2 cup shredded coconut
1/2 cup Lime Curd
To make Lime Curd:
1/3 cup granulated sugar
1 egg
1/3 cup key lime juice (available at good supermarkets)
zest of 3 limes
2 tablespoons plus 2 teaspoons butter, melted
In a microwave-safe bowl, whisk together the sugar and eggs until smooth.
Stir in lime juice, zest and butter.
Cook for one minute intervals on high, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon.
Cover the curd with cling film placed directly on the surface of the curd and refrigerate until set.
Cookies & Cream Filling
To the basic recipe, you add:
1 cup Oreo cookie crumbs, or more to taste
Eggnog Crème
This filling is fabulous with White Chai Tea Cake
To the basic recipe, you add:
1/2 cup Eggnog in place of the milk.
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
Espresso Butter cream
To the basic recipe, you add:
2 tablespoons instant espresso powder dissolved in 2 tablespoons boiling water
Extra Rich Chocolate Butter cream
To basic recipe, you add:
Half a recipe of Whipped Chocolate Ganache
Gingernut Crunch Filling
To the basic recipe, you add:
1 tablespoon freshly grated Ginger
1 1/2 teaspoons ground Ginger
1 cup Ginger Snap cookie crumbs, or more to taste
Key Lime Pie Filling
To the basic recipe, you add:
3/4 to 1 cup Lime Curd (to taste)
Lemon Mint Butter cream
To the basic recipe, you add:
Zest of 2 lemons
Juice of 1 lemon
1/8 to 1/4 teaspoon pure mint extract
a few drops lemon oil or pure lemon extract
Add all ingredients right after butter in basic recipe.
Orange Dream Butter cream
To the basic recipe, you add:
3/4 to 1 cup Orange curd (to taste)
To make Orange Curd:
1/3 cup granulated sugar
1 egg
1/3 cup fresh orange juice
zest of 1 orange
2 tablespoons plus 2 teaspoons butter, melted
In a microwave-safe bowl, whisk together the sugar and eggs until smooth.
Stir in orange juice, zest and butter.
Cook for one minute intervals on high, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon.
Cover the curd with cling film placed directly on the surface of the curd and refrigerate until set.
Mint Choc Chip
To the basic recipe, you add:
1/8 to 1/4 teaspoon pure Mint extract, added with the mixer running
3/4 cup chocolate chips, crumbled in food processor
Vanilla Choc Chip
To the basic recipe, you add:
One package vanilla instant pudding mix
3/4 cup chocolate chips, crumbled in food processor
Whipped Lemon Mousse
To the basic recipe, you add:
3/4 cup Lemon Curd
To make Lemon Curd:
1/3 cup granulated sugar
1 egg
1/3 cup fresh lemon juice
zest of 1 lemon
2 tablespoons plus 2 teaspoons butter, melted
In a microwave-safe bowl, whisk together the sugar and eggs until smooth.
Stir in lemon juice, zest and butter.
Cook for one minute intervals on high, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon.
Cover the curd with cling film placed directly on the surface of the curd and refrigerate until set.
The nutella one is a definate must! Ive both mixed it into a filling and I've just spread it on the cakes alone (heated it a little to make smoothing go easier) and it definitely adds an amazing flavor without being too overpowering. Thanks for posting all the info in 1 post. Already printed it and added it to my recipes!
your welcome i have 2 more pages i am going to post as soon as i get into my other computer... you can never have enough filling options!
Ingredients for the perfect Cream Cheese Filling Recipe:
¾ pound powdered sugar
1 pound cream cheese
1 tablespoon fresh lemon juice
1 teaspoon Vanilla
3 sticks butter
Put all the ingredients into the bowl of your electric mixer.
Using the paddle attachment, start beating on low speed until all ingredients are incorporated.
Increase speed to medium and beat for a few minutes until smooth and fluffy..
Caramel Cheesecake Filling
Add to the basic recipe:
½ cup thick Caramel ice-cream topping (use your favorite brand) or make your own
Chai Spice Cheesecake Filling
Add to the basic recipe:
¼ cup Chai Tea concentrate
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon freshly grated nutmeg
½ teaspoon ground cardamom
¼ teaspoon ground cloves
Omit the lemon juice from the basic recipe
Chocolate Cheesecake Filling
Add to the basic recipe:
half a recipe of Chocolate Ganache
Coconut Cream Cheese Filling
Add to the basic recipe:
¼ tsp of coconut extract
1 cup unsweetened shredded coconut
Coconut Lime Cream Cheese Filling
Add to the basic recipe:
1/8 to 1/4 teaspoon coconut extract
½ to ¾ cup unsweetened shredded coconut
½ cup Lime Curd
To make Lime Curd:
1/3 cup granulated sugar
1 egg
1/3 cup key lime juice (available at good supermarkets)
zest of 3 limes
2 tablespoons plus 2 teaspoons butter, melted
In a microwave-safe bowl, whisk together the sugar and eggs until smooth.
Stir in lime juice, zest and butter. Cook for one minute intervals on high, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon.
Cover the curd with cling film placed directly on the surface of the curd and refrigerate until set.
Daiquiri Cheesecake Filling
Add to the basic recipe:
zest of 2 lemons
1 tablespoon lime juice
zest of 3 limes
2 tablespoons dark rum
Lemon Mint Cheesecake Filling
Add to the basic recipe:
1 tablespoon lemon juice (for a total of 2)
zest of 2 large lemons
1/8 to 1/4 teaspoon pure mint extract
Mango Cream Cheese Filling
Add to the basic recipe:
¼ cup mango puree
Omit the lemon juice from the basic recipe
Mojito Mojo Cheesecake Filling
Add to the basic recipe:
2 tablespoons dark rum
zest 3 limes
2 tablespoons lime juice
¼ teaspoon mint extract
Omit the lemon juice from the basic recipe
Orange Mango Cheesecake Filling
Add to the basic recipe:
¼ cup orange mango frozen 100% juice concentrate
Omit the lemon juice from the basic recipe
Raspberry White Chocolate Cheesecake Filling
Add to the basic recipe:
¼ cup raspberry puree (seedless)
1 cup white chocolate chips
Ingredients
Chocolate ganache
Yields 3 1/2 cups ganache
2 cups heavy cream
16 ounces chocolate, finely chopped
Heres how you do it:
1. Put cream in a microwave safe glass bowl and heat on high for 2-3 minutes, until just about to boil.
2. Put chocolate in a medium sized glass bowl and pour hot cream over.
3. Let sit for a minute or two then stir with a wooden spoon until completely smooth.
4. Chill the ganache to a thick spreading consistency. This takes several hours. I actually prefer to chill it overnight, then stir a little right before using.
Flavoring with Liqueurs
Add ¼ cup of any liqueur or liquor to the basic recipe and reduce the cream to 1 ¾ cups. The possibilities are endless.
Franjelico hazelnut
Cointreau orange
Baileys Irish Cream
Tia Maria Coffee
Crème de Menthe mint
Crème de Framboise Raspberry
Cherry brandy cherry
Honey schnapps honey
Midori melon
any of the berry liqueurs blueberry, strawberry
Champagne, dark rum, brandy, or whisky would all work well
Non-Alcoholic Gourmet Flavoring Oils
If you want to add flavor without the alcohol for any reason, there are tons of ways to do that. Here are just a few:
Add a few drops of any of these gourmet flavoring oils for an exotic touch.
Note: These are not supermarket flavors. They are four times stronger than extracts.
Amaretto
Almond
Apple
Blueberry
Blackberry
Clove
Champagne
Cherry
Cinnamon
Honey
Key lime
Mint
Pomegranate
Strawberry
Watermelon
Fresh or Canned Fruit Purees
Add ½ cup of any of these purees and reduce the cream to 1 ½ cups:
mango
strawberry
raspberry
passion fruit
Frozen Juice Concentrates
Add ¼ cup of any of these flavors and reduce the cream to 1 ¾ cups:
orange
orange mango
Flavoring With Nut Butters
Add 1/2 cup of any of the following nut butters for a really decadent take on the classic chocolate/peanut butter combination:
Hazelnut butter
Peanut butter
Almond butter
Whipped Chocolate Ganache Filling
Just freeze the ganache for a few hours until very firm, and then whip in your electric mixer, about 5 minutes, until fluffy. Be careful not to over-whip the ganache, however, or you'll end up with chocolate butter!
Spread between cake layers right away.
Now For Some Truly Adventurous Departures from The Ordinary
Not that theres anything ordinary about Ganache, but for a truly extraordinary experience try these variations!
Chai Spice Chocolate Ganache
Add to the basic recipe:
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground cardamom
mix the spices into the hot cream before you pour it over the chopped chocolate
Spicy Chili Chocolate Ganache
Add to the basic recipe:
2 tablespoons ancho chili powder
¼ teaspoon cayenne pepper
mix the spices into the hot cream before you pour it over the chopped chocolate
you are very welcome! ps the caramel cream cheese is my fave! i use a homemade caramal sauce...It soooo yummy
Thank you!!!!! I'm excited to try that hazelnut filling especially!
Your simply the best 
Thank you! Thank you! These sound so divine. I'll def. be trying some of these. Also it just hit me when reading these on the Raspberry White Chocolate Cheesecake Filling, why not melt white chocolate or make a white chocolate ganache and then add the raspberry filling on top. Strawberry filling could also be used and these would be perfect for fillings for wedding cakes. They could be called Strawberry Cheesecake Filling or Raspberry Cheesecake Filling. Just a thought! 
Wow! Awesome! Thnx for sharing I was looking for some creative fillings!
THANK YOU THANK YOU THANK YOU!
Can't wait to try some of these out 
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