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Betty’s Fluffy White Filling and Frosting for Cakes and Cupcakes

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By Paul
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Betty demonstrates how to make Fluffy White Filling and Frosting for Cakes and Cupcakes. This filling and frosting may be used for filling between cake layers, filling for cupcakes, or just as a fluffy frosting for the outside of cakes and cupcakes.

Fluffy White Filling and Frosting for Cakes and Cupcakes

1 cup milk
2 ½ tablespoons cornstarch (You may substitute 5 tablespoons flour, if you prefer.)
½ cup shortening (I used Crisco for the best effect, but you may substitute butter, if you prefer.)
½ cup butter, softened to room temperature
1 cup sugar
2 teaspoons vanilla extract

Mix 1 cup milk with 2 ½ tablespoons cornstarch and cook until thickened, stirring constantly. Set aside to cool. Whip shortening, butter, 1 cup sugar, and 2 teaspoons vanilla until fluffy. Add cooled milk and cornstarch mixture, and whip again, until fluffy. Use as a filling or frosting for cakes or cupcakes, as desired. I will be uploading the perfect cake for this filling and frosting recipe later this week. Enjoy! –Betty 🙂

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21 responses to “Betty’s Fluffy White Filling and Frosting for Cakes and Cupcakes”

  1. Renae Winchester

    I made this, and at first it was gritty but later, an hour or so, the grit
    was gone the sugar melts this is a very good recipe if it is gritty at
    first it does go away so do not panic

    Reply
  2. Robin Lamprecht

    Does anyone know if you have extra left over, can you can freeze it and
    then what texture would it be when it thawed out. I actually thought about
    just halving the recipe. I want vanilla and chocolate filling. Halving the
    recipe would give me what I need unless halving the recipe would change
    the texture. Can anyone advise?? Thank you!!

    Reply
  3. mildred felix

    Hello im one of ur followers. I tried some of ur recipes and its was great!
    I live in a tropical country. I want to try this but im worried this might
    melt. How many hours can this hold its shape? Or do you have buttercream
    icing for topical countries? Thanks a lot! More power!

    Reply
  4. Izzy C

    Can you use Splenda instead of granulated sugar? 🙂 Thanks

    Reply
  5. BridgetoSomewhere

    Update. I roughly measured the cornstarch; my cooked mixture wasn’t as
    thick as Betty’s but it was a really nice consistency when it cooled and
    definitely worked in my favor. I put a little plastic wrap in contact with
    the mixture to keep the surface from getting that skin. I can use more
    cornstarch if I want; maybe it was the brand. I decided I didn’t need a
    whole cup of fat so used 1/4 cup butter (1/2 stick) and kept the 1/2 cup of
    Crisco. I read some other blogs and decided to use powdered sugar
    (sifted). I beat the heck out of the fats and sugar, couldn’t believe how
    fluffy and more volume they got with my Kitchen Aid on med high, then added
    the cooled cornstarch mixture and beat it about five minutes more until it
    was the whitest, fluffiest, nicest consistency, finally added vanilla and
    banana flavors. My daughter loved it and she hates frosting, scrapes it
    off. The banana flavor didn’t work for me so I will stick with vanilla (or
    try another flavor) but I love the silky smoothness of the filling (just
    put it in the middle of my cake and sifted powdered sugar over the top).
    All the cupcake fillings I think have some marshmallow in them (they vary;
    I always liked Hostess but was going for what I remembered of Banana
    Flips), didn’t quite get texture I was after. This is not quite that imo
    but would use it again.

    Thank you, Betty. My daughter and I have a nostalgia for banana flips
    (sponge cake-like filled with gooey white fluff with artificial banana
    flavoring and folded like a taco). Well I don’t have enough of right sized
    pans (actually looked all over amazon and can’t find the right edge type,
    never mind the price, to make a batch that will “flip”) so I found a simple
    sponge cake on yt and will make that in a 10-inch springform pan, cut it in
    half horizontally and fill with all your filling to which McCormick’s
    banana flavoring will be added to taste, a little goes a long way.

    Reply
  6. khezia keren

    may I ask… why granulated sugar? doesnt it makes the mixture grainy? or
    somesort lumpy? pls… I want to try this…

    Reply
  7. Sophie Figueroa

    what type of sugar did you use? powdered?

    Reply
  8. Thepa Khatun

    Lol sorry. Because I’m from the uk and never heard of shortening, there’s
    something in the uk called trex, is it the same as what your using?

    Reply
  9. Lain V

    Best icing ever

    Reply
  10. minxy123able

    Thank you!!! I have been searching for years for this recipe with the
    cooked cornstarch/flour sauce! My family loves this frosting for home made
    sweets on special occasions!

    Reply
  11. Thepa Khatun

    Is trex shortening?

    Reply
  12. Gabby E

    Can you change this into chocolate frosting?

    Reply
  13. Robert Rose

    I made this and it’s perfect for filling a chocolate layer cake.
    PERFECTION!

    Reply
  14. Kyra Kang

    It failed for me

    Reply
  15. bernadette pynn

    Hi can you tell me how long this filling will last on the cake? Should the
    cake be
    eaten right away or will the filling hold its shape for a day or two?

    Reply
  16. Cherryfaye Ebalo

    Can I use butter instead of shortening
    And how many cups of butter 

    Reply
  17. Cherryfaye Ebalo

    Thank you betty

    Reply
  18. Gabby E

    How many ounces of frosting will this make?

    Reply
  19. Ashley Newton

    woooo! thanks Betty, I never bake or make things and this was my first
    attempt for frosting a birthday cake I made for a friend, worked
    perfectly!! you rule !

    Reply
  20. Betty’s Kitchen

    It’s fluffy, so I would classify it as more of a whipped cream frosting.
    –Betty 🙂

    Reply
  21. jliscorpio

    I made this with non-hydrogenated lard in place of the Crisco. It is the
    hydrogenation process that makes Crisco and shelf lards so undesirable as
    it can really be a healthy fat to have(in moderation) aside from that it
    came out perfectly and finally have people mentioned what a cute dress you
    have on Betty?

    Reply

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Paul

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Home cook from Europe. Collected and tested recipes from cuisines around the world — in a regular kitchen, no professional gear.

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