i'm interested in making a honey filling for my birthday cake. I did find one on Food Network but it won't let me copy and paste. Has anyone tried this or another one? A few thoughts wondered around too, would any of these work... Graham crackers crushed with extra honey and maybe butter, to soggy? Doing a whip cream base with honey, still be fluffy? I was hoping for something creamy, but??? I was doing a chocolate cake and marshmallow buttercream.

Havent tried this yet but it sounded yummy to me so I saved it...I have a thing for honey...

Honey buttercream filling:

Ingredients:

2 egg yolks
1/4 c. granulated sugar
3-1/2 tbsp. milk
7 tbsp. butter, at room temperature
3 tbsp. honey


Directions:

1.In a small heat-proof bowl, beat the egg yolks. Add sugar, and whisk until light in color, creamy, and sugar granules no longer show. Add the milk, and whisk until well incorporated.
2.Pour mixture into a small saucepan, and heat over low heat until the mixture becomes thick and custard-like. Remove from heat, pour back into original bowl, and whisk until it cools to room temperature.
3.In a separate bowl, mash up the butter until it resembles mayonnaise. Add half of the butter to the egg mixture and stir well to incorporate. Repeat with the other half of the butter, and then stir in the honey. Refrigerate for about 30 minutes until firm (but not hard) before piping between layers.

PS...Happy Birthday!

For mine, I make the pudding-powder-mousse and add honey at the end to taste. It's DIVINE - tastes like honey butter. It would also fit your description of something creamy and light.

KoryAK Where did you get your pudding powder mousse? Is it hard to make? It sounds yummy

It's just whipping cream and instant pudding powder plus whatever other flavorings you would like to add. The powder just serves as an instant thickener and also imparts some sugar and vanilla. Whip the cream to soft peaks, add the powder (very hard to overwhip once this is in), add your flavorings, add more powder if needed because you put in something too liquidy like champagne.

Some people say to use the quantities (just sub cream for milk) on the box, but I feel like that's too heavy. I guess guess. After about 10 minutes, it won't get much firmer.

Thanks for the response. My boss called after I posted and said she was making one for me. She did a buttercream version. It was good, but a little to sweet with buttercream on the outside too. I'll have to try your version KoryAK, sounds pretty good.