CakeItGood Posted 12 Aug 2005 , 2:21am
post #1 of

Or will the buttercream separate? I am still trying to figure out a good raspberry filling for my french vanilla cake. Picked up a 2 lb bag of raspberry filling from the baking supply shop and wondering if it can be mixed with buttercream. My buttercream is 1/2 shortening, 1/2 butter and uses water rather than milk (recipe from this board).

Sorry to ask such a simple question! Thanks,

Jennifer

8 replies
peacockplace Posted 12 Aug 2005 , 2:23am
post #2 of

I don't see why not. Give it a try and see if it works. Just mix up a little and see how it goes. Sounds yummy to me!

leily Posted 12 Aug 2005 , 3:40am
post #3 of

you absolutely can! it is great!

MichelleG Posted 12 Aug 2005 , 3:34pm
post #4 of

I just picked up 2 2lb. red raspberry fillings also. Never thought about mixing my buttercream with that, but it does sound yummy! Going to try it this weekend thumbs_up.gif

bubblezmom Posted 12 Aug 2005 , 4:07pm
post #5 of

I added generic strawberry preserves to a real buttercream and it made a great filling. too soft to decorate with, but tasted wonderful.

Wandootie Posted 12 Aug 2005 , 4:20pm
post #6 of

I've actually been wondering the same thing for a wedding cake I have coming up in December.

I think I'll fool around with it this weekend to see how it does.

By the way, could you tell me more about the 1/2 shortening 1/2 butter recipe for buttercream? What else with it and will it hold up for decoration (ie: borders, leaves etc.).

Thanks!

Wandootie

Wandootie Posted 12 Aug 2005 , 6:06pm
post #7 of

kk

JoAnnB Posted 12 Aug 2005 , 6:25pm
post #8 of

I have also used the raspberry filling with good results, however, the strawberry filling I got was absolutely disgusting. It tasted light red glop!

Fortunately, I had good jam in the pantry and could substitute right away. Be sure to taste all the packaged fillings BEFORE you add it to a double recipe of buttercream. It may have been a particular brand-it wasn't marked that I could tell, but I don't take chances anymore and taste everyone of the few I have used.

JoAnnn icon_biggrin.gif

CakeItGood Posted 12 Aug 2005 , 6:48pm
post #9 of

Thanks for your responses! We don't have a cake supply store where we live (Northern AZ), and there isn't time to have a couple bags of the raspberry shipped. Don't know why I only ordered one bag when it's for 14" round tier that is going to be torted. So I was thinking if I mixed the raspberry with buttercream it would make the raspberry stretch through the layers (LOL!). I just came back from visiting Phoenix today and could have picked up another bag ... duh!

If any of you try this out over the weekend I would love to know the results!

The buttercream recipe is the one that says "Butter Cream with real butter for decorators". One cup each of butter & shortening, some butter flavoring, vanilla flavoring, 2 lbs of powdered sugar and about 4-6 tablespoons of warm water. It seems to hold up very well for borders and flowers, at least for what I am doing. Haven't mastered buttercream roses yet, but the frosting seemed to hold up well during my pathetic attempts at it, LOL!

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