Cream Fillings for Cake Roll Chocolate Coconut Butterscotch
Indulge your sweet tooth with this versatile recipe for Cream Fillings for Cake Rolls, featuring chocolate, coconut, and butterscotch variations that elevate any dessert. Crafted with velvety whipped cream, these fillings are light yet decadent, offering the perfect balance of flavor and texture. The chocolate filling boasts a rich cocoa infusion, the coconut version delivers a tropical, chewy sweetness, and the butterscotch blend melts in creamy, caramel-like goodness. Quick to prepare and easily customizable, these fillings add a luxurious touch to your favorite cake rolls. Whether you're creating a dessert for a special occasion or a treat to enjoy at home, these irresistible variations promise to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Heavy cream
- 6 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 3 tablespoons Unsweetened cocoa powder (for chocolate filling)
- 1 cup Sweetened shredded coconut (for coconut filling)
- 3 ounces Butterscotch chips (for butterscotch filling)
- 2 tablespoons Milk (for butterscotch filling)
Instructions
Start by chilling a mixing bowl and whisk attachment in the refrigerator for 15 minutes to ensure that the cream whips up properly.
In the chilled bowl, add the heavy cream, powdered sugar, and vanilla extract. Whip on medium-high speed until soft peaks form.
Divide the whipped cream into three equal portions in separate bowls to create the three different fillings.
For the chocolate filling: Gently fold the cocoa powder into one of the portions of whipped cream until well blended and airy. Taste and adjust sweetness if needed by adding a teaspoon of powdered sugar.
For the coconut filling: Carefully mix the shredded coconut into the second portion of whipped cream. Let the mixture rest for 5 minutes so the coconut can soften and incorporate into the cream.
For the butterscotch filling: Melt the butterscotch chips with the milk in a heatproof bowl over a saucepan of simmering water (double boiler method) or in the microwave in 10-second intervals, stirring after each interval, until smooth. Cool the mixture slightly before folding it into the third portion of the whipped cream. Mix until fully combined.
Use the fillings immediately to spread over your cake roll as desired, or refrigerate them for up to 4 hours if you're assembling later. Stir gently before using if chilled.
Roll up the cake gently with your chosen fillings and refrigerate until set. Serve slices with an optional dusting of powdered sugar or a sprinkle of shredded coconut for garnish.
Nutrition Facts
Calories |
3262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.7 g | 300% | |
| Saturated Fat | 156.1 g | 780% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 481 mg | 160% | |
| Sodium | 761 mg | 33% | |
| Total Carbohydrate | 239.0 g | 87% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 188.9 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 144 mg | 11% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 846 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
