Think of the sauces, glazes, and garnishes in this chapter as the bow on a beautiful present—the final touches that complete your baking creations. After all the effort you’ve put into making delicious desserts, why not take that last step to ensure that they are nothing short of perfect? A homemade pie garnished with store-bought whipped cream is great. A homemade pie garnished with homemade whipped cream is an event! You’ll be amazed at what a difference the addition of the homemade toppings in this chapter make to your baking repertoire. Your guests will immediately notice that there is something very, very special about your pies and sweet treats.

Not only will the finishing touches in this chapter complement the desserts included throughout this cookbook but, more generally, many of them are also great to have on hand in the kitchen. Hot Fudge Sauce and Caramel Sauce, for example, will keep in the refrigerator for weeks. With these simple garnishes, you can add a delicious homemade touch to even a simple bowl of vanilla ice cream after dinner.

You’ll also find several variations of whipped creams in this chapter. I can’t stress how simple whipped cream is to make and how very much worth the few extra minutes it is. Whipped cream is also very versatile. The addition of just a little bit of flavoring will create a completely unique taste. If you feel like experimenting, just add some flavoring to the basic recipe for Whipped Cream and see what wonderful tastes you can create.

Caramel Sauce

Caramel Sauce must be refrigerated for at least five hours prior to use, so be sure to prepare it ahead of time. Try this with Apple Caramel Crunch Pie and Turtle Pecan Pie.

Makes 1½ cups

⅓ cup water

1½ cups sugar

1 tablespoon salted butter

1½ cups heavy cream

1 teaspoon pure vanilla extract

In a medium, heavy-bottomed saucepan, combine the water and sugar over low heat. Continue heating until the sugar dissolves, 6 to 8 minutes. Once the sugar has dissolved, increase the heat and bring the mixture to a boil, letting it boil until it turns brown. (Do not stir or whisk the mixture while it is boiling. You may, however, brush down the sides of the saucepan with a pastry brush that has been dipped in water.) When the mixture has browned, add the butter and then gradually add the heavy cream and then the vanilla. Stir the ingredients occasionally until the caramel dissolves and the sauce is thick and smooth. Pour the caramel sauce into a covered bowl. Once cooled, refrigerate for at least 5 hours.

Caramel Sauce can be kept refrigerated in an airtight container for several weeks.

Hot Fudge Sauce

Hot Fudge Sauce will need to cool and thicken for at least five hours prior to serving, so be sure to leave plenty of lead time. Try this with Graham Cracker Cream Fluff Pie, Chocolate Silk Pie, or Thin Mint Chocolate Cookie Pie.

Makes 4 cups

1 cup sugar

3 cups heavy cream

¼ cup light corn syrup (such as Karo)

4 ounces unsweetened chocolate, chopped

4 tablespoons (½ stick) salted butter

1 tablespoon pure vanilla extract

In a medium saucepan, combine the sugar, heavy cream, corn syrup, chocolate, and butter over medium-high heat until the mixture begins to bubble. Keep the pan over the heat and cook, whisking constantly, for about 5 minutes, or until the sauce looks as though it’s separating. Remove the sauce from the heat and add the vanilla. Transfer the fudge sauce to a heat-proof dish or container and allow it to cool a bit before placing it in the refrigerator. Chill the sauce until it thickens, for at least 5 hours.

Hot Fudge Sauce can be kept refrigerated in an airtight container for about 2 weeks.

Chocolate Ganache

Try this with Almond Joy Pie, Double Chocolate Bundt Cake, Chocolate-Strawberry Napoleon Pie, and Strawberry Napoleon Layer Pie.

Makes 2 cups

1 cups semisweet chocolate chips

1 cup heavy cream

Place the chocolate chips in a medium, heat-proof glass bowl and set it aside. In a small saucepan over high heat, bring the heavy cream to a boil. Remove from the heat. Pour the heavy cream over the chocolate chips and mix vigorously, until the chocolate chips are melted into the cream. Allow the ganache to cool to room temperature before refrigerating.

Chocolate Ganache will keep for up to 2 weeks when stored in the refrigerator. To reheat, place the ganache in a microwave-safe container and microwave for about 1 minute, stirring every 30 seconds until warmed.

Glacé

Try Blackberry Glacé with Key Lime–Blackberry Chiffon Pie and Lemon Chess Pie; Raspberry Glacé with Lemon-Raspberry Twist Pie; and Strawberry Glacé with Chocolate-Strawberry Napoleon Pie or as a layer of filling between the cake and vanilla filling layers of Birthday Cake Surprise “Pie”.

Makes 2 cups

1 cup fresh blackberries, raspberries, or strawberries, mashed

1 cup sugar

3 tablespoons cornstarch

½ cup water

In a medium saucepan over high heat, combine the fruit of your choice, sugar, cornstarch, and water. Stir as the ingredients heat to a rapid boil. Boil for about 10 minutes, or until the mixture attains a thick consistency. If you prefer a sauce with no seeds, strain the glacé through a small strainer to eliminate them.

Let the glacé cool to room temperature and then place it in an airtight container and refrigerate for at least 6 hours prior to use.

Glacé can be kept refrigerated in an airtight container for up to a week.

Classic Meringue

Classic Meringue

Try this with Pumpkin Meringue Pie and Lemon-Raspberry Twist Pie.

Makes approximately 4 cups

4 large egg whites, at room temperature

¼ teaspoon cream of tartar

Pinch of salt

½ cup sugar

1 teaspoon pure vanilla extract

Using an electric mixer set on high speed, beat the egg whites until they become foamy. Add the cream of tartar and salt and continue mixing until soft peaks form. Slowly add the sugar, 1 tablespoon at a time. Once all of the sugar has been added, add the vanilla and beat for 30 more seconds. The meringue should be light and fluffy. Test the meringue to see if it will hold by inserting a spatula into the meringue mixture and quickly pulling it out. If the meringue forms little peaks but does not fall, you have achieved the desired consistency.

Whipped Cream

The following classic recipe for whipped cream can be easily converted into myriad variations with the infusion of accent flavors. Try this basic version with Mixed Berry Crumb Pie, Lemon Chess Pie, Turtle Pecan Pie, and Strawberry Shortcake, or use to garnish any treat!

Makes 4 cups

2 cups heavy cream

¼ cup confectioners’ sugar

1 teaspoon pure vanilla extract

In a medium bowl, using an electric mixer on high speed, combine the heavy cream, confectioners’ sugar, and vanilla. Mix for 1 to 2 minutes, or until a creamy consistency is achieved. You’ll know it’s ready when you can form stiff peaks using a spatula.

For best results, whipped cream should be used immediately.

Chocolate Whipped Cream

Try this with Pastry Cutout Cookies with Raspberry-Almond Cream Cheese Filling.

Prior to preparation, place a metal bowl in the freezer to chill for at least 15 minutes. Once the bowl is chilled, add to it ¼ cup Chocolate Ganache and the ingredients for basic whipped cream. Prepare as directed.

Coconut Whipped Cream

Try this with Lime Pie with Coconut Macadamia Crust.

½ cup heavy cream

1 teaspoon pure vanilla extract

½ cup cream of coconut (preferably Coco López, found in the mixed-drink section of most grocery stores)

Using an electric mixer on high speed, combine the heavy cream, vanilla, and cream of coconut. Mix for about 1 minute, or until a creamy consistency is achieved. You’ll know it is ready when you can form stiff peaks using a spatula.

Maple Whipped Cream

Try this with Maple Custard Pie, Maple Pecan Pie, and Maple Pecan Cake.

Prior to preparation, place a metal bowl in the freezer to chill for at least 15 minutes. Once the bowl is chilled, add to it ½ cup Grade B pure Vermont maple syrup (or more to taste) and the ingredients for basic whipped cream. Prepare as directed.

Marshmallow Fluff Cream

Try this with Graham Cracker Cream Fluff Pie.

Prior to preparation, place a metal bowl in the freezer to chill for no less than 15 minutes. Once the bowl is chilled, add to it ½ cup marshmallow Fluff and the ingredients for basic whipped cream. Prepare as directed.

Buttercream

Try this with Birthday Cake Surprise “Pie”.

Makes 2 cups

6 tablespoons (¾ stick) salted butter, softened

2½ cups sifted confectioners’ sugar

3 tablespoons whole milk

¾ teaspoon pure vanilla extract

Using an electric mixer on high speed, beat the butter until it becomes fluffy. On low speed, add the confectioners’ sugar, milk, and vanilla. Beat the buttercream for at least 2 minutes, or until it achieves a light, fluffy consistency.

Royal Icing

Try this with Sugar Cookies.

Makes 3½ cups

3 egg whites

2 teaspoons fresh lemon juice

4 cups confectioners’ sugar, sifted

Food coloring in color(s) of your choice

Using an electric mixer set on medium speed, beat together the egg whites and lemon juice until they are frothy and well combined. Turn the mixer down to low speed and gradually add the sifted confectioners’ sugar, beating it in until the icing becomes smooth.

Test the icing’s thickness by dipping a whisk into the icing, removing it, and hanging it upside down over the bowl of icing. You will know the icing is done when it falls off of the whisk into the bowl and remains on top of the surface of the icing for a few seconds before disappearing into the bowl of icing. If the drop of icing disappears right away, you know it is too thin and will run off of the cookies once you begin icing.

As soon as the icing is finished, divide it into small bowls and use food coloring to create your favorite colors.

How Do I Adjust the Icing’s Consistency?

If the icing is falling off the edge of the cookies, you know it’s too thin. To thicken icing, simply add more confectioners’ sugar as necessary. You will know the icing has achieved the perfect thickness when you can use a knife to spread the icing right out to the edge of the cookie without any dripping over.