Are you someone who bakes often and loves making desserts? Well, toppings are one of the most essential parts of baked items and desserts.
From hot chocolate fudge, to ganache, whipping cream, to edible glitter, sprinkles, icing and more, I have all the recipes penned down for you to try!
These recipes are easy and most importantly, are tried and tested!
Here are 8 easy tried and tested dessert spread and topping recipes:
1. Whipped Cream
Whipped cream can be used on cupcakes, cakes, cheesecakes, puddings and even to top pancakes and waffles.
- heavy cream – 1 cup
(Or heavy whipping cream)
- Powdered sugar/icing sugar – 12.5 grams
- vanilla extract – ½ tsp
Keep the bowl in a fridge so that is is cold before you start to whip the cream. Into a chilled bowl, add in the heavy cream (or heavy whipping cream), along with the granulated sugar and vanilla extract and beat on high-speed using an electric beater. Continue to beat for a few minutes until medium (stiff) peaks for. Do not over beat. You can use the whipped cream on cupcakes, cakes, pancakes or pies.
2. Buttercream frosting:
- unsalted butter, room temperature – 1 cup
- powdered sugar – 2 cups
- pure vanilla extract – 1 tablespoon
- heavy cream or whole milk – 3 Tablespoons
- salt – 1/2 tsp
Recipe – Beat the butter and salt over medium speed in an electric mixer until the butter tuns creamy. Gradually start adding in the sugar. Once the cream and sugar are mixed well, add in the vanilla extract and 1 tbsp of heavy cream at a time until you get the desired consistency.
3. Cookie Icing
Cookie icing is perfect to decorate cookies with designs of your choice, while also giving the cookie a perfect tinge of that little extra sweetness.
- icing sugar – 1 cups
- milk – 1 tbsp or more if needed
- vanilla extract – 1/4 tsp
- food coloring
Into a mixing bowl, add in the icing sugar along with the vanilla extract and some milk (add in little by little, looking at the consistency). Give it a good mix using a small whisk or a fork and let the batter be smooth in texture and its then ready to use. If icing is too thick, add more milk. Add in food coloring of your choice. Use a spoon or pipping bag to decorate your cookies and dry the cookies at room temperature for few hours, until the icing is set.
Note: This icing recipe will give you icing enough for around 12 cookies.
4. Edible Glitter
Edible glitter is the perfect decorative topping for cakes, cupcakes or even cookies! They can add that extra touch of sparkle to your baked goodies.
- corn flour – 1 tbsp
- water – 1 cup
- Different colours food colouring
Into a pan, add in the corn flour and the water and give it a good mix until al the corn flour has dissolved.
Then, place it on medium heat and keep stirring well until the cornflour thickens a little and it hardens like plastic and begins to leave the sides.
Then, let it cool a little and it is ready to dye. You can divide this corn flour mixture into 3 or 4 bowls and add in a drop of food coloring into each bowl (the colours you wish to have your edible glitter with).
Then, take a sheet of thick plastic and using a brush spread/brush this colored corn flour mixture (one colour on each sheet of plastic), all over the plastic in a very thin layer. Then, place these sheets under the fan and let the mixture completely dry for a few hours. The cornflour sheet will become stiff. That’s when it is ready for the next step.
Thereafter, peel off the plastic sheet and (cut up) grind each sheet of colour separately in a grinder until the sheet becomes into powder.
Then use a sieve and you will be able to obtain the edible glitter. Store in a container for use.
Feel like your baked goodies like cakes, cupcakes, cookies etc., are lacking some colour? Well, some coloured sprinkles will be the perfect decoration to top your goodies with for the best touch of colour.
- icing sugar – 1 cup of
- water – 1¼ tbsp
- corn syrup – 1 tbsp
- vanilla extract – ½ tsp
- Food colouring of different colours
Into a bowl, add in the icing sugar, water, corn syrup and vanilla extract and beat or whisk on medium speed for a few minutes until the mixture reaches a pipeable consistency. If the mixture if too thick, add in a little water and if the mixture is too runny, add in a little icing sugar.
Once the desired consistency has been obtained, divide into 3 to 4 bowls (to obtain 3 to 4 coloured sprinkles) and add in a drop of colour in each bowl and give it a mix.
Then, pour each colour into separate piping bags and make a very small hole at the top, to get thin sprinkles.
Next, line 3 to 4 trays with parchment paper and pipe this coloured sprinkle mixture onto the parchment paper in lines. Let it dry completely under the fan for a few hours.
Once the lines have completely become dry, take a knife and cut into small pieces/sprinkles and they are ready to use.
You could mix them and store for multi-coloured sprinkles or store them separately for single-coloured sprinkles.
6. Hot Fudge
Hot chocolate fudge is a delicious and decadent topping for desserts, waffles and also pancakes.
140 grams dark chocolate (chopped into pieces)
20 grams cocoa powder (sifted)
¼ cup granulated sugar
40 grams heavy whipping cream
A pinch of salt
40 ml water
½ tsp vanilla extract
1.5 tbsp butter (softened)
125 grams corn syrup
Into a bowl, add in the chocolate pieces along with the butter and let it melt on a double boiler in the microwave.
Then, into a saucepan on medium heat, add in the sifted cocoa powder, sugar, corn syrup, heavy whipping cream, water and a pinch of salt and keep stirring and let it simmer for 4 to 5 minutes. Then, remove from the heat and add in the vanilla extract and the melted chocolate mixture and mix until smooth and creamy. It is then ready to use.
7. Chocolate Ganache
Chocolate ganache is a very versatile ingredient and can be used to decorate cakes, cupcakes, to make drips for cakes, to fill doughnuts, to have as a cheerio side, to fill eclairs and much more.
Here are the recipes to make chocolate ganache of 3 types:
Type 1: Cream and chocolate in the ratio 1:1 cup. This can be used for drips and fillings for doughnuts, eclairs etc.
Type 2: Cream and chocolate in the ratio 1:2 cups, 1 cup cream, 2 cups chocolate. This can be used to decorate cupcakes and cakes. It is pipable in consistency.
Type 3: Cream and chocolate in the ratio 1:3, 1 cup cream and 3 cups chocolate. This can be used to make truffle balls, as the ganache is very thick and holds shape.
To make all 3 types of ganache, you will need to chop the chocolate into tiny pieces. Then, in a bowl, add in the cream and heat it up well in the microwave. Then, add in the chocolate pieces and mix well until smooth and creamy.
8. Sugar Cookie frosting
- unsalted butter, room temperature – 1/2 cup
- powdered sugar – 1.5 cups
- pure vanilla extract – 1 teaspoon
- water or milk – 1 tbsp or more if needed
- Pinch of salt
Beat the butter and salt over medium speed in an electric mixer until the butter tuns creamy. Gradually start adding in the sugar. Once the cream and sugar are mixed well, add in the vanilla extract and 1 tbsp of milk at a time until you get the desired consistency.
Use a piping bag or small knife/ spatula to add the frosting to baked and cooled sugar cookies. Immediately top with sprinkles, if using. and allow it to set.