Frostings and Fillings

From classic buttercream to rich dark chocolate ganache, these frostings, glazes, and fillings add the perfect finishing touch to homemade donuts, cakes, and more.

See the Recipe
See the RecipeGonzalo Galavis
See the RecipeBen Fink
See the RecipeMelanie Acevedo
Lemon Curd

Lemon Curd

This thick, tangy spread is great spooned on toast and as a filling for tarts and cakes.André Baranowski

Sugar Cookies

Sugar Cookies
Cut into Christmas trees, wreaths, snowflakes, snowmen, candy canes, and every other holiday design imaginable, these are classic holiday treats in the U.S. The cookies themselves are pure buttery comfort, but when decorated with royal icing, sprinkles, dragees, and sanding sugar, they're elevated to cultural icons, beloved by children and grown-ups alike. Plus, they're almost as much fun to make as they are to eat.Todd Coleman

Amaretto Cherry Glaze

Distinctively flavored and vibrantly pink thanks to maraschino cherry juice, this icing gives plain yeasted donuts a bright pop of color.Todd Coleman

Dark Chocolate Ganache Glaze

Thick ganache made with dark chocolate and cream makes for a donut topping that's both classic and classy.Todd Coleman

Hazelnut Glaze

Nutella is enhanced with a little hazelnut liqueur in this shiny, rich icing.Todd Coleman

Irish Cream Glaze

A riff on plain chocolate, this milk chocolatey glaze is livened up with a hint of liqueur.Todd Coleman

Mocha Glaze

Coffee and donuts are a natural pair—this rich chocolate icing incorporates instant espresso powder.Todd Coleman

Orange Glaze

Fresh juice, zest, and a tablespoon of orange liqueur add citrusy zing to this glaze.Todd Coleman
Key Lime Curd

Key Lime Curd

Punchy key lime curd is delicious spread on breakfast toast, dolloped onto cake, or slathered between graham crackers.Helen Rosner
Apricot and Almond Sauce

Apricot and Almond Sauce

This fruity purée is great swirled into ice cream or spooned atop pancakes or toast.Yossy Arefi
See the RecipeYossy Arefi
Italian buttercream frosting
See the RecipeFarideh Sadeghin