Blackberry Butter Cream Icing/Filling

This is another version of my Strawberry Butter Cream Filling that has been increasing in popularity on Cake Central. This Blackberry Butter Cream is an absolutely beautiful icing and lovely filling. It sets your cakes above anyone else’s…Hope you enjoy it as much as my clients have!


  • * 3 cups butter, room temperature
  • 1 cup vegetable shortening
  • 2 – 32 oz. bags 10X sugar (powdered sugar)
  • 1/2 cup heavy whipping cream
  • 1 over-flowing Tablespoon Creme Bouquet
  • Dash Salt
  • 24 oz jar of Blackberry Preserves


    Beat for 3 to 4 minutes: 3 cups butter, room temperature and
    1 cup Crisco
    Add (slowly): 2 – 32 oz. bags 10X sugar (powdered sugar)
    1/2 cup heavy whipping cream
    1 over-flowing Tablespoon Creme Bouquet
    Dash salt
    Beat for 5 minutes and slowly add the rest of the heavy whipping cream, (It is your preference how much more you put into this).
    On the highest speed, “beat the dickens” out it for another 5 minutes.
    Out of this icing, take what you think will be enough for your cake filling and put it into a separate bowl.
    With a large spoon, add:
    1/2 of a 24 oz. jar of Blackberry Preserves
    Fold into the butter cream and place between the layers of your cake.
    Use the rest of the butter cream to crumb coat your cake

34 Responses to “Blackberry Butter Cream Icing/Filling”

  1. With that much heavy cream, must this cake be kept refrigerated. For instance, if I use it on a wedding cake, which will be displayed for many hours (unrefrigerated) will it spoil? I know sugar is a preservative, but is that asking too much of the cream? Thanks, Cathy

  2. I use this recipe all the time, for everything. It is by far the BEST frosting recipe ever. Cathy-I have left a frosted cake out for at least 3 days and the frosting is still good. It doesnt melt either under hot weather. I thought for sure it would, but it holds up like a dream. You cannot go wrong with this recipe!

  3. creme bouquet comes from CK products and is sold by many online stores. i bought it from a local cake decorating shop, but have only seen it online besides that. www(.)shopbakersnook(.)com is the website. i use creme bouquet in all my icings. people will rave over your cakes!

  4. You might also want to look at the “Wedding Bouquet” offered by Sandra … it is a very smooth & tasty concoction & quite reasonable in cost … she’ll mail it to you directly … I have become a convert & it isn’t too citris’y which I felt the creme bouquet was … more like the traditional european tastes of flavorings!
    Also – remember that sugar is a preservative! That small amt of milk will not spoil being preserved with all of that sugar within a reasonable amt of time of course!
    Can’t wait to try that recipe – thinking that I might replace the blackberry with raspberry and it would be just as fabulous!
    Thank you for the great recipe!

  5. Not sure where in Canada you are but…but Goldas Kitchen might carry it. You would have to goggle it. They carry Lorans Oil, as does Bulk Barn.
    Cream Bouquet substitute: I use the following:
    1 Part Pure Vanilla
    1 Part Pure Almond
    1 Part Pure Lemon
    Hope this helps.

  6. I use cream bouquet in my cake batter. It is particularly good with a French Vanilla cake. It is however, very strong and a little goes a really long way. If you’ve found it too citrusy, then cut back the amount you’re using. I only use a little over a 1/4 tsp for my cake. this frosting sounds delicious. I can’t wait to try it!

  7. This recipe looks amazing! I really want to use it for an easter cake, but I just want to make enough for a filling. I don’t want to use fondant, so I plan on using white buttercream to ice the cake with, as I need a white cake base for decorating. Is there any way you can give me the amount of ingredients to make enough for filling only? It would be much appreciated! Thank you so much for sharing!

  8. Some have said they don’t care for the creme bouquet. I am wondering how the recipe would taste by just omitting it. Also, has anyone tried fondant on this icing? Did it work okay for a cake made a day in advance of event? Refrigerate or not?

  9. I tried this & I definitely think leave the creme bouquet out. The recipe itself was wonderful but I did not care for creme bouquet. Next time I’ll just omit that ingredient & I am sure it will be heavenly.

  10. I just made a quickie version of this to test it, and I had trouble with the seeds…I make quick “preserves” by cooking the blackberries with sugar and a little bit of water, it tasted great but every mouthful was full of seeds???? Any suggestions??

  11. Hi, I am from South Africa and our measurements are different from your country
    So to clearify the measurement please advise what do you mean my 2 X 32 oz bags
    10x powder suga? I have converted 32 oz. And it work’s out to 900grams is this correct?
    Also I am not sure if we get creme bouquet so I was wondering if I can make a mixture of
    Venilla and lemon essence?

    I would really appreciate your feedback as I want to try it out for a special occasion
    Thank you

  12. Sugarpiecakes,
    To eliminate the seeds, just strain your preserves through a sieve first. I hate seeds too! Or, if you use store-bought preserves, you can get seedless.

  13. According to your recipe it sounds like you only use the blackberry for the filling. Do you you use it for the whole cake? With this much butter in it can it be used in piping the shell edges and stay out of the refrigerator for 2 days for a wedding? Do you use this with a white cake or yellow and have you ever used blackberry liqueur?

  14. It’s Grammy1963 again. I just reread your recipe. Aren’t there bits of fruit in preserves?How does that look on a frosted cake? Also you suggest beating the dickens out of the icing – doesn’t it turn the whipping cream into butter and get chunky?? So sorry to be pesty. Thankyou

  15. LOVED it! i made it for a birthday cake and got requests to make it for a wedding cake and a aneversary cake!:) yummy!!!
    and grammu1963, no, since the cream is in the other ingredients it does not turn to butter! :) but i just put the preserves in the filling and had a white icing for frosting. it depends on how you want your cake to look!

Leave a Reply