Sauces, Fillings, & Frostings

Cream Cheese Frosting


Cream together:

1 package Cream Cheese

2 Tbsp. Honey

Slowly add:

2 Cups Powdered Sugar

Cream Cheese Glaze


Cream together:

1 package Cream Cheese

1 tsp. vanilla

Slowly add:

2 lbs. Powdered Sugar

Add 1 tsp. of milk at a time until glaze is desired consistency.

Chocolate Ganache:  

Slowly melt 1 cup chocolate chips.  Stir in 1/3 to 1/2 milk.  

Do not boil.


Chocolate Fudge Frosting

Mix together in a 2 quart saucepan:

1 Cup Sugar

1/4 Cup Cocoa

1/4 Cup milk

1/2 Cup sweet cream butter


Start cooking when the cake is almost cool.  Cook over medium heat.  Bring to a boil and boil for one minute.  Remove from heat.  Stir in 1 tsp. Vanilla.  Beat until mixture starts to cool and thicken.  This takes time.  If the mixture is under beaten it will be grainy because of crystallization.

Royal Frosting

3 Cups Powdered Sugar

2 Tbsp. Meringue Powder

1/4 Cup Cold Water

Food Coloring Paste


Mix first three ingredients until smooth. Add more water a drop at a time until you reach desired thickness. Tint frosting with desired colors.  Frosting will set up and dry.

Easy Fruit Syrup:  Heat your favorite whole fruit jam in the microwave or in a sauce pan, add just enough water to make a syrup.

Easy Fruit Sauce:  If you are watching your sugar, and we all need to, it is easy to turn you favorite fruit, fresh or frozen into a sauce that is not as sweet as a syrup.  Put one cup of blueberries into a sauce pan.  Add about 1/3 cup of sugar, one cup of water and a sprinkle of lemon or lime juice.  Cook for about 20 minutes to make a medium thick sauce. 

Easy Fudge Sauce:  The crepes make a great platform for a scoop of ice-cream  topped with a rich chocolate fudge sauce.  Put a cup of your favorite chocolate chips in a heavy sauce pan.  Start melting at a very low heat.  Add  1/3 cup of milk or soy milk gradually as you stir. Cook until well heated, but don't let it boil.

Spinach Filling:  Sauté lightly in olive oil some fresh chopped spinach.  Don't cook long enough for a lot of liquid to form.  Sop up any liquid with a paper towel.  Lay the spinach in the middle of a crepe,  salt and pepper if desired. Add a strip of your favorite cheese or soy cheese.  My family likes Swiss cheese.  Fold the crepe over the filling.   On the warm serving plate sprinkle lightly with grated parmesan cheese.  Sautéed mushrooms can also be added.

Chicken Pesto with Sundried Tomato Filling Sauté 1/4 inch thick slices of chicken breast in olive oil and butter until  about two minutes.    Add pesto and chopped sundried tomatoes that were packaged in oil.  Add cream to make more sauce.   Cook at low heat until chicken is done.  Put in the middle of the crepe and fold it over.  Serve with more sauce on the top or sprinkle with grated parmesan cheese.