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Want a little cheesy, garlicky goodness? This Cheesy Garlic Herb Pull Apart Bread will be a hit at your next dinner or brunch.

cheesy garlic herb pull apart bread

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Cheesy Garlic Herb Pull Apart Bread

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Get ready to meet your new favorite dessert or delicious addition to breakfast! A delicious mashup of tender, moist cake with an irresistibly gooey cinnamon and brown sugar center, Betty’s honey bun cake takes a classically sweet recipe to a whole new level. Topped with a vanilla glaze that soaks into every bite, it’s the kind of treat that feels cozy, homemade, and undeniably indulgent. And because it’s made with Betty’s Super Moist™ Yellow Cake Mix, it’s a cinch to bake.Whether you’re looking for a treat to bring to a family gathering, a bake sale, or just something special for a holiday brunch, this honey bun cake delivers. It’s quick and easy to make, thanks to a few simple pantry ingredients and Betty’s expert twist. Plus, you don’t need to be a baking pro to pull it off—this recipe is perfect for bakers of all levels. Enjoy with your morning coffee, as an afternoon snack, or serve it as a sweet finish to a savory dinner. With flavors that everyone loves, Betty’s honey bun cake is bound to become a go-to recipe in your kitchen.

honey bun cake

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Honey Bun Cake

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Our classic banana bread, a longtime favorite from Betty Crocker, first appeared as a variation of a fruit loaf recipe in the 1950 Betty Crocker’s Picture Cook Book. It wasn’t until 1986 that it earned its own title in the 6th edition of the Betty Crocker Cookbook. Over the years, we’ve fine-tuned this quick bread by experimenting with different types and amounts of fats, sugars, liquids, bananas, and even a microwave method, until we perfected the recipe in 1991. Since then, it has been featured in every Big Red Cookbook.We believe this is the best banana bread recipe, which is why we continue to use it today. With simple ingredients like ripe bananas, flour, sugar, eggs, and butter, it’s ideal for both beginners and seasoned bakers. This timeless recipe is known for being both delicious and easy to follow, making it a hit with family and friends.

banana bread

banana-bread

Banana Bread

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The four layers of rich and velvety lemon cake in this spring dessert are impressive, but the real star of this citrusy stunner is the silky-smooth homemade frosting.  Tucked between each tier and wrapped along the outside of the cake, one lick of the frosting taste and you’ll quickly understand why this lemon velvet cake is so popular. The satiny spread is made from a combination of cream cheese and whipping cream, sweetened with powdered sugar and grated lemon peel. The tangy flavor of the luxurious frosting paired with the moist lemon velvet cake base is what makes this showstopper a popular fan-favorite.


lemon velvet cream cake

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Lemon Velvet Cream Cake

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Next time you need a party dessert or just want to pamper someone special (you’re special, by the way), this is your recipe. Betty’s perfect brownies get topped with a glossy ganache and pretty sprinkle of toasted hazelnut for an impressive look that also hints at the secret ingredient: Nutella™! This delectable chocolate-hazelnut spread gets added to the ganache—a fudgy frosting made of chocolate and heavy cream—giving it extra chocolaty flavor, hint of nuttiness, and a lot of ooey-gooey texture. This simple ganache is made in the microwave, so it’s extra quick, and Betty’s brownies start with a mix, which means this spectacular dessert is actually super easy—only 15 minutes of hands-on time required!

nutella ganache brownies

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Nutella® Ganache Brownies

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Cornbread is a beloved American classic and a longtime Betty Crocker favorite, first featured in the 1917 Gold Medal Flour Cook Book. By 1950, Betty Crocker’s Picture Cook Book included three regional versions, each with different ingredients and pans. It wasn’t until our 1969 edition that we nearly perfected the recipe, and after more testing, we arrived at the version that continues to be a cherished, traditional go-to favorite today.This quick bread, like biscuits, muffins, and scones, is made with baking powder instead of yeast and a batter instead of dough. Homemade cornbread is a versatile dish that shines during holidays like Thanksgiving or Christmas but is also great for weeknight meals. Whether as a side or a snack, the comforting texture and delicious taste make it a true staple in American cuisine.

homemade cornbread

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Homemade Cornbread

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Each bite of our Easy Key Lime Pie is more refreshing than the last. With a graham cracker crust, tangy filling and sweet whipped topping, it's hard to pass up seconds. Our Easy Key Lime Pie is so delicious and so easy. You've got what it takes to make this whipped topping Key lime pie unforgettable. Psst, don't sweat it if Key limes aren't available in your local store. Check out our Expert Tips for a swap that works just as well!

easy key lime pie

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Easy Key Lime Pie

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We’ve been baking this iconic snickerdoodle cookie since 1950 and we love it just as much today as we did 75 years ago. After decades of baking and testing our classic snickerdoodle cookie recipe, we think we’ve made it even better over time. While our snickerdoodle cookie recipe has largely remained the same, we did make one change that has made a big difference. Our original recipe calls for shortening, and that makes sense. Shortening helps create a thicker, softer, and more pillowy texture, but we love the flavor and crispiness butter brings to the party, so we changed the recipe to include both. Now, our users tell us this is the best snickerdoodle recipe they’ve ever made, and we agree!

classic snickerdoodle cookies

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Classic Snickerdoodle Cookies

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This is a coconut-lover’s dream! Our rich scratch chocolate cake is layered not once, but three times, with our delicious homemade German Chocolate cake frosting. The signature coconut-pecan recipe is both the filling and frosting for this classic cake.
 Whether you’re brand-new to baking or you’ve been around the kitchen once or twice, trust Betty’s easy fool-proof recipe and helpful tips to create a cake that may look like it came from a bakery, but you know better…and we’ll be high-fiving you with our red oven mitt for your success!
 The irresistible, indulgent flavors of this cake have made it a holiday tradition with many families, particularly for Christmas or Easter. But it’s not hard to make—why enjoy it only for a holiday meal? Bring it out as the end to any special dinner, whether it’s celebrating a new job or an anniversary, to commemorate the event with style!

german chocolate cake

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German Chocolate Cake

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Treat your family with these citrusy scones that are made with blueberries.

lemon blueberry scones

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Lemon-Blueberry Scones

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Shortcake to feed a crowd! With no individual assembly required, this genius recipe couldn't be more perfect for all of your spring and summer gatherings. The from-scratch biscuit base is scone-like in its buttery texture and tastes great on its own, but when topped with sweetened whipped cream and sugared strawberries, it's simply divine. If you have other fresh berries on hand, you can use your favorite combination to top the shortcake base. This dessert will be your new party favorite.


slab strawberry shortcake

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Slab Strawberry Shortcake

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Can't decide whether to serve chocolate cake or flan for dessert? Enter homemade Chocoflan! Have your cake and eat your flan, too, with a recipe that combines two distinctive flavors in one crowd-pleasing dessert.

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Chocoflan

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A classic and easy Tres Leches Cake goes far beyond your average cake recipe. Our Tres Leches Cake recipe with Betty Crocker™ Super Moist™ Yellow Cake Mix makes a moist, flavorful and deeply rich dessert. You'll mix and pour sweetened condensed milk, whole milk and whipping cream (the traditional “three milks") into "poke" holes in the cake to create the iconic flavor. Tap into your inner Betty with a cake that goes from mix to masterpiece, and make a tres leches birthday cake, holiday dessert or weekend delight!

tres leches cake

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Tres Leches Cake

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Whether you crave the old-fashioned flavor of a homemade lemon meringue pie, or you’re trying it for the first time, this top-rated recipe promises to be a sweet-tart delight! It’s a trio of layers that blend perfectly for irresistible taste and texture. You start with a tender, flaky baked pie shell, fill it with smooth, tangy-sweet lemony custard-like filling, and top it all off with a cloud-like, billowy meringue. 
This light, airy pie is always a hit on hot summer days and adds a refreshing finish to your Easter or Mother’s Day celebrations. It’s the perfect pie to make as we embrace the warm, sunny days of spring and summer. 
Our step-by-step directions will help you master lemon meringue pie, even if it’s your first time making it. We’ve perfected this classic recipe over the years with the best tips and tricks, so it’s always a baking success in your kitchen. Our recipe makes just right amount of filling and meringue for perfect layers. This is a show-stopping dessert that will earn you rave reviews and plenty of requests to make it again!

lemon meringue pie

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Lemon Meringue Pie 

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Can’t decide between baking a big pan of chocolate-packed brownies or a batch of soft and chewy chocolate chip cookies with a perfectly crispy crunch? Take a page from both of these classics and try this recipe for the best double chocolate chip cookies from Betty Crocker's Heart Healthy Cookbook. These chocolate-packed cookies are not only delicious and full of decadent chocolate, but they have only 70 calories in each cookie and can be made from scratch in just about 30 minutes. So, the next time you need a little extra chocolate to sweeten your day, whip up a batch of these delightful cookies!

double chocolate chip cookies

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Double Chocolate Chip Cookies

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Savor a classic!  A brown sugar, nut and spice filling is layered and baked in a rich sour cream coffee cake.

classic sour cream coffee cake

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Classic Sour Cream Coffee Cake

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Looking for the ultimate fudgy brownie? Look no further. These brownies are a chocolate lover’s dream—dense, rich, and incredibly moist, with a smooth, melt-in-your-mouth texture that only comes from the right balance of ingredients. The center is thick and gooey, packed with deep chocolate flavor in every bite.What makes these brownies fudgy? It’s all about the texture. Unlike cakey brownies, which are lighter and fluffier (more like cake than brownie), fudgy brownies are dense, moist, and almost gooey inside. The high butter-to-flour ratio, along with the use of unsweetened baking chocolate, creates a dense, melt-in-your-mouth consistency that’s both decadent and satisfying.These brownies offer both sweetness and rich chocolate flavor, with a richness that comes from the combination of butter, chocolate, and eggs. The result is a brownie that stays wonderfully moist and fudgy, without being too sweet. It’s a treat you can savor, with every bite offering that indulgent texture you crave.

fudgy brownies

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Fudgy Brownies

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Our best apple pie recipe marries sliced tart apples dusted with sugar and spice, all tucked inside cozy, tender, flaky crust. When baked, the juices from the apples turn into a sweet, syrupy-like glaze over the tender apples, for an outstanding dessert with flavor and texture, your mouth just can’t get enough of. 
“American as apple pie,” is really a misnomer. Apple pies get their roots in Europe, centuries before America was on the map. They became popular in the US because they were affordable to make and were a terrific way to preserve food, especially during the winter. In World War II, apple pies became associated with home and coziness; as soldiers claimed they were fighting for “mom and apple pie.”
What makes this our best recipe? We show you, step-by-easy-step, and all the tips and tricks to make an apple pie you’ll be proud to serve. How to perfect the flaky, tender crust. How to thinly slice the apples and mix in just the right amounts of sugar, flour, cinnamon, and nutmeg, so that when the apples bake to their tender perfection, they’ll be covered with just the right amount of sweet, spicy, syrupy goodness. All this flavor and the variety of textures will make your mouth water and your tongue swoon.
Apple pie is a natural choice to make for Thanksgiving or Christmas, but it’s also perfectly patriotic for a summer holiday or the ending to about any meal. Make one for Sunday dinner, to celebrate an anniversary, or to bring to a potluck, and instantly, the meal becomes more special.

apple pie recipe

Betty’s scrumptious apple pie recipe shows you step-by-step, how to make a flaky crust with a perfectly spiced fresh apple filling, you’ll be proud to serve.

Lay a sheet of foil on a cookie sheet on lower oven rack below pie pan in case of boil overs.

For a nice defined crimped crust, lay the top pastry over the apple filling and press it firmly against the overhang of the bottom crust. Fold the pastry together and over to build up an even ridge of dough. Use the handle of a wooden spoon to mark evenly spaced sections to twist with your fingers into a decorative edge.

The strip of foil around the edge of the pie as it goes in the oven ensures that the top crust won't over bake before the bottom crust gets done. Be sure to remove it after 25 minutes, though, so the edge can brown.

For a glazy top crust, brush with milk or cream and sprinkle on some sparkly sugar before sliding it into the oven. Use small cookie cutters to cut out shapes from top crust before placing it on filling or use a small paring knife to cut slits to create vents to release steam.

Recipe meets Kitchen Tested criteria.  Reviewed as part of project  MSO-5941 BC Audit 200 recipes

Here are the general directions for how to make apple pie. But be sure to follow the recipe and refer to the recipe tips and FAQ sections for even more helpful information. Here’s how to make the best homemade apple pie, even if it’s your first time:
<h3>Mix the Pastry Ingredients</h3>
Cut the shortening into the flour and salt, using a pastry blender or fork until the particles are small. This distributes the fat from the shortening so that the pastry will be flaky throughout. For the flakiest crust, you’ll want to use ice-cold water when making the pastry. Add a few ice cubes to a cup of water, measuring one tablespoon of the water at a time, so that no part of the dough gets overly wet before the entire pastry dough is moist. 
<h3>Shape, Chill, and Roll the Dough</h3>
Gather the dough into a ball and divide it to form two hamburger patty-shaped rounds, handling it as little as possible, so it won’t become tough. This makes it easier to roll the dough later when it’s cold. Chill the dough to help it become flakier when baked. Roll one pastry round (keep the other in the fridge until you roll it later) with a rolling pin on a floured counter, for the bottom crust. Ease it into the pie plate. Let the excess dough hang over the edge, it will be used later to seal to the top crust.
<h3>Mix the Apples and Spices</h3>
Mix the flour, sugar, and spices in a large bowl and then toss with the apple slices. Add the apple slices into the pastry-lined pie plate. Dot with butter to add a rich dairy flavor to the spiced apple filling.
<h3>Roll and Seal the Crusts</h3> 
Roll the remaining pastry round like the one for the bottom crust. Cut slits into the pastry using the tip of a paring knife to allow steam to escape from the apples during baking, so the crust won’t get soggy. Roll and fold the edges of the top and bottom crust to seal in the filling. Cover the edge of the pie with foil to prevent it from getting overdone while baking. 
<h3>Bake the Pie</h3> 
Bake 25 minutes. Remove the foil and continue baking 15 to 25 minutes longer or until the crust is golden brown and juice begins to bubble through the slits in the crust.

How To Make Apple Pie

The best apples to use for pies are those that are tart in flavor and hold up to baking, so that as they soften, they don’t get mushy or mealy in texture. With the sugar that’s added to the pie filling, tart apples provide the perfect balance in flavor for the best-tasting apple pie. Our top apple choices for apple pies are Granny Smith or Braeburn apples. They are the right texture, flavor, and the most economical. You can use either variety or a combination of the two, to get to 8 cups of apple slices. Or for the freshest pie you can make head to your local apple orchard for freshly picked apples. Choose varieties of tart apples with a firm flesh. Check out our <a href=" https://www.bettycrocker.com/how-to/best-apples-to-bake-with">baking with apples</a> article for even more information for choosing the perfect apples for baking.

The Best Apples for this Apple Pie Recipe

Here are our favorite ways to top an apple pie recipe with crust:
A Little Dairy Does It: Either whipped cream or ice cream is the perfect accompaniment to the spicy, sweet-tart flavor of homemade apple pie. You can make your own <a href="https://www.bettycrocker.com/recipes/homemade-whipped-cream/6f80a75b-7a7d-43d6-a6ef-eae48ddb0f30">sweetened whipped cream</a>, use thawed frozen whipped topping, or whipped cream from a pressurized can. For ice cream, you can’t go wrong with vanilla, but you could use vanilla bean, butter pecan, or caramel. Nothing beats a warm piece of pie with ice cream!
Steal the Toppings: Why should ice cream get all the love? Drizzle your favorite ice cream toppings such as caramel, salted caramel, or butterscotch over pieces of warm pie. Or use caramel apple dip to top your pie. Toffee bits or chopped nuts would also be terrific sprinkled over a dollop of whipped cream or a scoop of ice cream.
Or you can change up the pie altogether! For a delicious variation on classic apple pie, try one of these fan favorites: 
<a href="https://www.bettycrocker.com/recipes/dutch-apple-pie/815d821f-058d-4177-93be-e157390e947b">Dutch Apple Pie</a> has one traditional bottom crust, but a brown sugar streusel instead of the top crust. 
<a href="https://www.bettycrocker.com/recipes/salted-caramel-apple-slab-pie/8dd47cd1-369d-4b7a-9108-8d0bfa0d6a5c">Salted Caramel Slab Pie</a> is Dutch apple pie with a salted caramel topping in a pie made in a sheet pan, so it serves a crowd. 
<a href="https://www.bettycrocker.com/recipes/easy-apple-pie-cups/73dfa3eb-0d4d-4fd1-9001-e9788af258c2">Easy Apple Cups</a> are individual apple pies, using ready-to-bake pie crust and apple pie filling with cinnamon and sugar to get to dessert even faster.

Apple Pie Variations and Toppings

Apple pie is delicious either served warm or at room temperature. Here’s how to store apple pies so you can enjoy them as much as freshly made pies:
Storing Leftover Apple Pie: Wrap any remaining apple pie either in the pie plate or on a serving plate with plastic wrap and store at room temperature up to 2 days or refrigerate up to 7 days.
Reheating Leftover Apple Pie: Place a slice of pie on a microwavable plate. Cover loosely and microwave on medium-high (70%) 30 seconds to 1 1/2 minutes, until warm (time will depend on if the pie was at room temperature or cold from the fridge).
Freezing Apple Pie: Apple pie can be frozen unbaked or baked. To freeze an unbaked apple pie, prepare as directed through step 5—except do not cut slits in top crust and do not cover edge with strip of aluminum foil. Wrap pie and pie plate completely in aluminum foil. Freeze up to 4 months. For baked apple pie, bake and cool pie as directed. Wrap pie and pie plate completely with aluminum foil. Freeze up to 4 months.
Thawing Frozen Baked Apple Pie: Thaw unwrapped pie at room temperature or unwrap and thaw at room temperature 1 hour, then heat in 375°F oven 35 to 45 minutes or until warm.
Baking Frozen Unbaked Apple Pie: Unwrap pie and cut slits in top crust. Bake at 425°F for 15 minutes. Reduce oven to 375°F; bake 30 to 45 minutes longer or until juices begin to bubble through slits.

Storing and Reheating Apple Pie

Whether you find making pie pasty a little intimidating or want to get a jump on getting this pie in the oven, this delicious recipe will be even quicker to the oven if you start with a pre-made crust. Substitute one package refrigerated ready-to-bake pie crust (2-crusts) for the double-crust pastry ingredients. Soften and roll one pie crust into the pie plate as directed on the package. Pick up the recipe directions, starting with step 4. In step 5, roll the second pie crust and place over filling. Cut slits in top crust. Fold and roll pie crusts, and cover with foil strip as directed.

Making This Apple Pie with a Premade Crust

Shortening is a solid fat made from vegetable oils. You will find it in the baking aisle. Store in the refrigerator, as it needs to be cold to work the best without being sticky. It’s our top choice for making pies, as its flavorless so it doesn’t add any unwanted tastes to your pie crusts so that the filling flavors can shine.

What is Shortening?

For a tender and flaky pie crust, start with the right pan. Heat resistant glass pie plates are our top choice for baking pies. If you don’t have one of these, use a dull aluminum pan. We don’t recommend shiny or disposable pie pans as they reflect the heat and prevent crusts from browning which could lead to a soggy crust.

How To Make Apple Pie Not Soggy?

Use the visual cues as well as time to determine if the pie is done or not. By keeping the edge of the pie covered with foil until the last 15 minutes or so of baking will ensure the top crust won’t get over baked. Once the foil has been removed and the pie has baked 15 additional minutes, check for both visual doneness cues. Is the edge of the crust golden brown and are juices beginning to bubble through the crust? If one of these cues hasn’t happened yet, add a minute or two of bake time and check again. If possible, avoid opening the oven door and look for these cues through the oven window. Each time the oven door is opened, the temperature of the oven can drop, causing it to take longer to bake the pie.

How To Tell When Apple Pie is Done?

Pie that is room temperature or warm will be easier to cut than hot pie and will make the nicest-shaped pieces. Use a sharp, serrated knife to cut through the crusts and filling without making it crumbly. Lift the piece of pie from the pie plate with a pie or cake server (a triangular-shaped spatula).

What is the Best Way to Cut Apple Pie?

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Apple Pie Recipe

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Crème brûlée isn’t exclusive to fancy restaurants—not when you have this recipe in your kitchen. Using a simple list of ingredients—we’re talking, eggs, vanilla, sugar and cream—you can make your own version. The only difference is that this one comes in a crowd-friendly format. Encasing what is essentially a rich vanilla custard inside a tart crust was our way of streamlining the recipe (so long, custard cups!) and making it perhaps even more delicious. And don’t worry, in no way does this detract from the classic characteristics of crème brûlée. This version still features the signature brittle-and-sweet, golden-brown top of a perfectly caramelized crème brûlée. All you need to do is set your oven to broil! Don’t wait for a special dinner out to indulge in crème brûlée; you’re perfectly capable of making this dessert even on a whim, and we’ll walk you through every step of the process.

creme brulee tart

For a pretty presentation, serve each piece with seasonal berries as a garnish. 

While broiling the top of tart, keep a close eye as the sugar caramelizes so the sugar doesn't burn. 

Crème brûlée is a French dessert whose name translates literally to “burnt cream.” It’s a rich custard that’s traditional vanilla flavored. Its most distinguishing feature is the caramelized sugar top with a delightfully brittle texture, which is created using either a kitchen torch or the broil function on your oven. Give it a try with our classic <a href="https://www.bettycrocker.com/recipes/creme-brulee/67864cdb-de54-48b0-adca-02b9839ba033" target="_blank">Crème Brûlée</a> recipe.

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Crème Brûlée Tart

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Simple, savory and warming, this slow-cooker brisket is a traditional take on pot roast that's as easy as it is comforting. Make it the centerpiece of a family feast, or slice and shred it for a sandwich stuffer. Either way, this brisket is true to tradition (or maybe it's superstition), in that it tastes better the next day. So next time you're hosting the family gathering, save some stress and get this done ahead of time.

slow cooker beef brisket

Maybe the extra time gives the flavors more time to meld, or maybe we've just taken Grandma's advice to heart, but we do recommend cooking this brisket the day before serving.

If you decide to make your brisket ahead and reheat it, slice or shred the meat once it's cooled. Then, cover the meat in the cooking juices and store the vegetables in a separate container to keep them from getting waterlogged. For best results, remove any solidified fat from the meat before reheating.

Brisket is a tough cut of beef that turns out best when cooked low and slow, as in this recipe. It comes from the breast section of the animal and is sold boneless. There are two distinct sections; the flat cut has less fat and is usually more expensive than the point cut, which has more fat (and therefore more flavor). 

Brisket is a part of many delicious culinary traditions. This Slow-Cooker Beef Brisket is braised and similar to a pot roast. It was inspired by the holiday meal associated with Jewish-American cooking traditions. Corned beef is brisket that's been cured with a brine. In the U.S., corned beef is closely associated with both Irish and Jewish cooking traditions. Get a taste of these different styles of corned beef with our <a href="https://www.bettycrocker.com/recipes/slow-cooker-corned-beef-and-cabbage/d78c294a-6367-45a5-8eec-f2cebf29de7c" target="_blank">Slow-Cooker Corned Beef and Cabbage</a> recipe and our <a href="https://www.bettycrocker.com/recipes/slow-cooker-reuben-sandwiches/14337755-a0e3-4a8b-80cc-09ab84ea14a0" target="_blank">Slow-Cooker Reuben Sandwiches</a>. In Texas, brisket is cooked with barbecue sauce, just as you'd expect—try it for yourself with our recipe for <a href="https://www.bettycrocker.com/recipes/slow-cooker-barbecue-beef-brisket/955abb20-6b58-4a5c-9c78-b02c1f493b96" target="_blank">Slow-Cooker Barbecue Beef Brisket</a>. Of course, this is far from a comprehensive list; because of the popularity of beef around the world, you'll find delicious ways to prepare brisket in many other cuisines as well.

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Slow-Cooker Beef Brisket

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This wonderfully delicious light and silky buttercream frosting is the spectacular finish your cakes and cupcakes deserve. It’s truly bakery-quality. And as such, it does require more time than a traditional <a href="https://www.bettycrocker.com/recipes/vanilla-buttercream-frosting/39107a19-be94-4571-9031-f1fc5bd1d606">buttercream frosting</a>, but like many good things—we think you’ll find it’s worth the wait. Besides, the Betty Crocker Kitchens pastry chef who created this recipe has written step-by-step instructions and tips to help you through every stage of the process. Here’s what you should know before you dive in: First, you do actually need to cook your eggs and sugar over a pan of simmering water in a double boiler (to avoid burning) to a temperature of 160°F for food safety reasons—eggs are considered fully cooked at this temperature. Second, adding the softened butter one piece at a time, allows the egg whites-sugar mixture to combine properly, and this is what creates the silky texture that makes this recipe so irresistible. Third, it won’t look like frosting until nearly the end. Seriously, it will look like soft, white meringue until the butter is fully incorporated—this might not happen until the very last piece of butter has been incorporated. Then, all of a sudden, it’ll turn into frosting. So, the final thing to keep in mind, the most important thing, is: Don’t panic. Just follow the recipe, and if you run into any trouble, check out the Expert Tips section below.

swiss meringue buttercream

Our Betty Crocker Kitchens expert used an electric stand mixer when developing this recipe. You can still make this recipe with an electric hand mixer, but it might take a bit longer. When using an electric hand mixer, start on a lower speed and gradually increase speed to ensure the mixer’s motor can handle it—this is a thick frosting!

It’s essential to use softened or room temperature butter in this recipe. If the butter is too cold, it will not integrate into the meringue. To soften butter, cut it into small pieces, and leave at room temperature for about 30 minutes. If you’ve forgotten to soften your butter, here’s a shortcut: Microwave butter in 5-second increments on Medium (50%), turning the butter frequently, so it softens but doesn’t melt. Remember, only add one piece of softened butter at a time. Wait until butter has incorporated before adding the next piece.

If your frosting won’t come together or seems runny or soupy—don’t panic. Place the bowl in the refrigerator, and leave it there for 15 to 20 minutes or until frosting is slightly thickened. Then, begin beating again on high speed. It should smooth out and become thick and spreadable.

Cool layer cakes in their pans on a cooling rack for 10 minutes. If you try to remove them from their pans sooner, they’ll be too warm and tender and might break apart. Then, flip cakes out of pans and on to cooling rack. Allow cakes to cool completely before frosting.

This recipe makes enough frosting to fill and frost 1 (8-inch) three-layer cake or 20 cupcakes.

Try using a turntable when decorating your cake. These nifty rotating cake stands are available at large craft stores and allow you to assemble your cake on a flat surface and turn the cake as you frost.

When frosting your cake directly on the serving plate, place strips of waxed paper around the edge of the plate, putting the cake on top. The waxed paper will catch drips, and you can slide them out from under the cake afterward for a neat and clean presentation.

There’s more than one way to make buttercream. American buttercream, sometimes called “simple buttercream,” is made with butter and powdered sugar. Decorator’s buttercream is similar, except it's made with shortening instead of butter. The shortening makes the frosting stiffer, which allows for piped decorations, like the buttercream roses you might find on a bakery cake. French buttercream includes egg yolks, sugar syrup and butter. Italian is nearly the same, except egg whites are used in place of egg yolks. Swiss meringue, as you now know, includes cooked egg whites, sugar and lots of butter! No matter which type of buttercream you choose, we think you'll be pleased with the results.

To pipe on cupcakes: spoon frosting into a decorating bag fitted with a large star tip. Pipe frosting in a decorative swirl on top of each cupcake.

For easy clean up, use the stand mixer metal mixing bowl to heat the egg whites and sugar over the pan of simmering water. When egg white mixture has reached 160°F, just transfer bowl to the stand mixer and beat.

swiss-meringue-buttercream

Swiss Meringue Buttercream

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A refreshing nonalcoholic beverage for everyone to enjoy, a mocktail captures the spirit of celebration—without the spirits! Mocktails are a uniquely delicious spin on traditional cocktails that people of all ages can sip and savor. From backyard barbeques with your friends and family, to leisurely summer days spent lounging in the sun, mocktail drinks are perfect for any occasion.Featuring a vibrant mix of fresh fruits, juices, herbs, and other innovative ingredients, mocktails tantalize the taste buds with their ingenious blend of flavors. With so many fabulously fresh ingredients, mocktails offer a visual wow factor to go along with the flavor. Each glass brims with its own kaleidoscope of colors. And mocktails are as fun to make as they are to drink! Simple enough to prepare, everyone from the novice mixologist to the seasoned pro can craft something extra special.Summer mocktails feature a perfectly balanced blend of fresh ingredients to pack a major punch of flavor. These fun, festive mocktail recipes all use the same lemony simple syrup base that provides a mouth-watering backdrop for three distinctly different nonalcoholic drinks. The Mixed Berry Mocktail is positively bursting with juicy blackberries, raspberries, and blueberries. The Cucumber Mint Mocktail has an herbaceous kick, thanks to plenty of fresh mint. And the Mango-Lime mocktail has a tantalizing tropical taste that feels like a mini-vacation with every sip. With so many different flavor variations starting from one simple recipe, the only hard part will be choosing your favorite! Once you’ve mastered these three simple summer mocktails, feel free to experiment by adding your own ingredients to personalize your mocktail. And make sure to check out our other amazing party-ready <a href="https://www.bettycrocker.com/menus-holidays-parties/mhplibrary/parties-and-get-togethers/cocktails-and-mocktails">cocktail and mocktail recipes</a> to add to your repertoire.Beyond their incredible flavor, mocktails are an amazing way to connect with others. They are surefire conversation starters at any social event. Whether you’re sipping mocktails poolside on a balmy afternoon, or clinking your glasses in celebration of life’s major milestones, mocktails are fun and inclusive. When these fruity nonalcoholic drinks are offered, guests of all ages can share in the experience.

mocktail recipes

Unlock the essence of summer with our top 3 mocktails! Alcohol-free recipes that burst with flavor and refreshing ingredients for sunny day sipping.

Don’t be afraid to customize your mocktail. These refreshing drinks can be personalized in any way—add more sparkling water to reduce the sweetness, or mix and match your favorite fruits.

Mocktails come in many different varieties, but a few key ingredients make an appearance in many recipes.Juice: Whether it's fresh squeezed from tangy citrus fruits like lemon and lime or from sweet berries and tropical fruits, using juice to create your mocktail brings a burst of freshness and acidity, balancing the drink's flavor profile.Herbs: Herbs and botanicals are featured in many mocktails because they add layers of complexity and an amazing aroma. From the fresh bite of mint to the earthy warmth of basil or thyme, fresh herbs take your mocktail to the next level.Syrups: Sweeteners, such as simple syrup, agave nectar, or honey, provide the sweetness needed to balance out the acidity of the fruits and any bitterness from the fresh herbs. They create depth and harmony to the overall flavor profile, giving you a perfectly well-rounded drinking experience.Sodas: A splash of sparkling water or soda water adds a bit of fizz, making your mocktail bubbly and bright. It helps to lighten the drink when the other ingredients have the potential to make it a bit too heavy.

Common Components in Mocktail Recipes

Crafting the perfect mocktail is an art. But just like any art form, learning a few basic techniques will give you the right foundation so you can let your creativity flow.<h3>Muddling</h3>This common technique involves gently crushing fresh fruits, herbs, or spices in the bottom of a glass with a muddler to release their essential oils and flavors. This method is ideal for ingredients like mint leaves, berries, or citrus wedges, giving a big burst of freshness and fragrance to the drink.<h3>Stirring</h3>A gentle yet precise technique, stirring is used to blend ingredients seamlessly without diluting them. Typically performed in a mixing glass with a long bar spoon, stirring is preferred for delicate mocktails composed of clear liquids, syrups, and bitters.<h3>Shaking</h3>This more vigorous technique is used for mocktails with a greater variety of ingredients or those that require a frothy consistency. By shaking the ingredients with ice in a cocktail shaker, you can achieve rapid chilling and thorough mixing, resulting in a refreshing beverage.<h3>Garnishing</h3>This step adds the final flourish to your mocktail, elevating its visual appeal and enhancing the overall drinking experience. Whether it's a simple citrus twist, a fragrant sprig of herbs, or an elaborate fruit skewer, garnishes provide a feast for the eyes before you even take your first sip.

Techniques for Crafting Mocktail Drinks

Selecting the right glassware and serving style for your mocktails can elevate the drinking experience. Matching the presentation to the mocktail's characteristics, flavors, and style ensures that every sip is a delicious delight.For light, refreshing mocktails like citrus spritzers or fruit punches, try a tall glass like a highball or Collins glass. Their elongated shape allows for ample ice and garnishes, while their slender profile showcases the drink's vibrant colors.Mocktails with delicate flavors and aromas, such as herb-infused or tea-based concoctions, shine in stemmed glassware like coupes or flutes. These elegant vessels not only highlight the drink's clarity but also elevate its presentation, making it positively perfect for upscale occasions or intimate gatherings.Creative presentation adds an extra layer of allure to mocktails, transforming them from mere beverages into memorable experiences. Experiment with garnishes like edible flowers, citrus twists, or herb sprigs to add visual interest and aromatic complexity to the drink.For a playful twist, consider serving mocktails in unconventional vessels like hollowed-out fruits, mason jars, or decorative teacups. These whimsical presentations add an extra unique touch to the drinking experience, sparking curiosity and conversation among your guests.

Mocktail Serving Suggestions

Whether you call it a mocktail, a virgin drink, zero proof, or a temperance drink, they all mean the same thing: a refreshing alcohol-free beverage! Abstaining from booze doesn’t mean you sacrifice the taste, and that’s precisely what this category of beverage is all about. 
A mocktail is a nonalcoholic beverage crafted to mimic the flavor, complexity, and presentation of traditional cocktails without the inclusion of any alcoholic ingredients. Combining a variety of juices, syrups, herbs, fruits, and other flavorings, mocktails offer a refreshing alternative to alcoholic drinks, catering to individuals who can’t or choose not to consume alcohol.

What Is a Mocktail?

When it comes to mocktails versus cocktails, there are some key differences to note. Unlike traditional cocktails, which often rely on alcohol to provide depth and complexity, mocktails achieve that same complexity through the careful balance of ingredients, textures, and garnishes. Mocktails are characterized by their vibrant colors, bold flavors, and creative combinations of ingredients, where cocktails are often identified more readily by the type of spirits they contain.
Whether enjoyed at social gatherings, celebrations, or simply as a refreshing treat on a hot day, mocktails offer a versatile and inclusive drinking experience that caters to a wide range of tastes and preferences. 
Have a gathering coming up that you want to make extra special? Try these <a href="https://www.bettycrocker.com/menus-holidays-parties/mhplibrary/parties-and-get-togethers/mocktails-to-add-sparkle-to-your-fireworks-party-this-4th-of-July">fun holiday mocktails</a> that are sure to dial up the fun-factor.

What’s the Difference Between Cocktails and Mocktails?

Muddling is a fundamental technique in mocktail making, it is absolutely essential for releasing the aromatic oils and flavors of some fresh ingredients.
A classic muddler is a great tool to have when crafting mocktails, but if you don’t have one on hand there are plenty of other ways to get the job done.
A spoon, with its flat bottom, can easily crush ingredients against the side of a glass or mixing vessel. With this method, it’s easy to ensure the ingredients are properly bruised without causing damage to the glassware.
The tip of a wooden spoon can also serve as a makeshift muddler in a pinch. Its narrow surface area allows for precise muddling, making it a good option for muddling delicate herbs.
A pestle (usually used with a mortar) is another option for muddling ingredients. Consider using the handle instead of the base for mashing to get all those amazing flavors from your fresh fruits and herbs.
A tamper, found in bartending kits and used for pressing down ingredients in cocktail shakers, can also do double-duty as a muddler. Its sturdy construction and flat base make it well-suited for crushing ingredients in a glass.
As you can see, you don’t need specialized tools to craft the perfect mocktail. Go ahead and get creative! Nearly anything can be a muddler, if it fits in the glass and squashes your ingredients, that’s all you need!

What Can I Use to Muddle?

mocktail-recipes

Mocktail Recipes

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Ah, chocolate mousse. The distinctly decadent dessert with a thick and creamy texture and rich, chocolate flavor. It’s the kind of dessert you probably associate with fancy, fine, French dining, but with Betty by your side, it’s achievable right in your own kitchen! The ingredients are simple—eggs, cream, sugar and semisweet baking chocolate. But the secret to the best chocolate mousse recipe is in the technique. Lucky you, the Betty Crocker Test Kitchens have made that part easy.
<h3>Where Does Chocolate Mousse Come From?</h3>
Chocolate mousse was first made in France. Surprisingly enough, it was originally invented by the French artist Henri Toulouse-Lautrec, a famously experimental cook who saw the savory mousses popular at the time, such as foie gras, and had the brilliant idea that they might be a lot tastier with a whole lot of chocolate instead!

best chocolate mousse recipe

The best Chocolate Mousse recipe: Simple, easy-to-follow and sure to produce the thick, creamy results you and your guests will love.

The word mousse is a French term meaning “foam” or “froth,” which does a pretty good job getting the point across. It’s a fluffy yet creamy chocolate dessert that, when prepared just right, has a lightly whipped texture that melts in your mouth and adds a touch of class to the end of your meal.<h3>How Should I Serve Chocolate Mousse?</h3>The ideal way to serve mousse is in individual cups or serving bowls. Not only will you add a flair of fine dining to your kitchen, but the relatively steep sides will give your mousse some verticality. And a simple garnish makes the perfect finishing touch. A dollop of whipped cream or a sprinkle of freshly grated chocolate on top will make each cup a little work of art for every person at your table.<h3>What Is Chocolate Mousse Made of?</h3>The best chocolate mousse recipe has simply egg yolks, sugar, whipping cream, and semisweet baking chocolate. Plus a little patience. It’s important to take your time and add the ingredients gradually to achieve an unforgettably smooth texture.In fact, that unique texture can be found in all of our <a href="https://www.bettycrocker.com/recipes/dishes/mousse-recipes
">mousse recipes</a>. It’s not just chocolate that makes a supremely delicious dessert—though it certainly does help!

What Is Chocolate Mousse?

When it comes to preparing Chocolate Mousse, its gourmet reputation can seem intimidating, but our recipe keeps it simple. The complete directions are below, but here’s everything you need to make a dessert your family will love. You’ve got this!<h3>Start with the Egg Yolks</h3>Separate out the yolks and beat with an electric mixer for about 3 minutes, or until the mixture takes on a thick, almost fluffy texture.<h3>Heat One Cup of the Cream</h3>Once it’s hot, reduce the heat and temper the eggs by gradually adding at least half of the cream to the eggs. If the cream is added too quickly, it could start to cook the eggs. So be patient, and take your time. Once the eggs are tempered, stir them back into the saucepan.<h3>Add the Chocolate</h3>Now comes the fun part. Once the egg-cream mixture is thickened, stir in the chocolate and let it melt. Refrigerate the result for a few hours to let it set.<h3>Whip up Some Cream</h3>It’s back to the electric mixer to beat the remainder of the cream into a stiff foam. Here’s how to check if the cream is ready: When you take the whisk out, you’ll notice small peaks form and stand up on their own.<h3>Combine and Enjoy</h3>This is when the magic happens. Gradually fold in the whipped cream into your rich chocolate mixture, and when you’re done, you’ll have the best of both worlds: A fluffy, creamy dessert with smooth chocolate flavor. Spoon into cups and refrigerate until you’re ready to serve!

How to Make Chocolate Mousse

Mousse should be served refrigerated, so the cold can help the mousse set into that signature fluff. If you end up with leftovers, the finished mousse will last for about 3-5 days in the fridge. Cover to prevent drying, and when you’re ready to serve again—or just ready for a snack—you can take it straight from fridge to table.
<h3>Can You Freeze Chocolate Mousse?</h3>
Chocolate mousse does very well in the freezer, and once frozen, it will keep for up to 2 months. To bring it back to life, transfer the mousse into the refrigerator and let it thaw for about 2 hours until it’s soft enough to spoon and serve. Allowing it to come back to a cool temperature slowly—instead of heating it up at all—helps the mousse keep its structure, so it’s just as thick and fluffy as the day it was made.

How to Store Chocolate Mousse in the Fridge and Freezer

Chocolate mousse is one of our favorite desserts, but the flavor possibilities are endless. Try one of our other recipes while still enjoying that signature thick and fluffy mousse texture.
For a smooth, sweet spin on the classic, start with <a href="https://www.bettycrocker.com/recipes/white-chocolate-mousse/1c430f2b-2dd2-4394-9133-4fb918133b43">White Chocolate Mousse</a>. The whipped texture and rich taste adds a touch of elegance.
Feeling a little fresh? This <a href="https://www.bettycrocker.com/recipes/cranberry-mousse/3b2f6be7-13c2-4d46-968c-044f40167ddc">Cranberry Mousse</a> recipe adds a refreshingly tangy sweetness to the experience—as well as a splash of vibrant color.
And for a hearty, seasonal dessert, check out <a href="https://www.bettycrocker.com/recipes/pumpkin-mousse/173f2ff1-1fe2-4ef4-9650-e9ab5b2f4248">Pumpkin Mousse</a>. Indulge in that fall-favorite pumpkin taste, and bring it to the next level with a pecan granola crunch.

Other Mousse Recipes We Love

Mousse is delicate work. If you stick to the recipe, and work with patience, you’ll get the results you’re after. Here are some common pitfalls and how to avoid them.
Overbeating the Eggs Beating the egg yolks blends them together into a smooth consistency and introduces tiny air bubbles that give them their structure. But it’s possible to over-beat, which will make your eggs dry out and result in a grainy mixture. Watch your eggs as you beat them, and when they’re adequately thickened, you’re ready to move on to the next step.
Adding a Thickening Agent Adding something like cornstarch and cold milk can be a shortcut to getting the thick, luscious feel of mousse everybody loves, but the result is a mousse that’s not as easy to work with. If the cornstarch breaks down, the mousse could become runny.

What Are Common Mistakes When Making Mousse?

The difference is in how each dessert is thickened. Chocolate mousse uses beaten eggs and whipped cream to form its base structure, and does not need to be cooked. Chocolate pudding uses cornstarch as a thickening agent, and the resulting mixture is cooked, which activates the cornstarch and forms a more dense, wobbly texture. The result is that chocolate mousse has a much more delicate consistency, as opposed to chocolate pudding which is quite dense.

What's the Difference Between Chocolate Pudding and Chocolate Mousse?

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Best Chocolate Mousse Recipe

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