Strawberry Buttercream Filling Idea?

Decorating By cwlsims Updated 7 Aug 2009 , 1:50am by cwlsims

cwlsims Posted 23 Jul 2009 , 3:56pm
post #1 of 28

I have read several made-from-scratch strawberry filling recipes. But I'm curious, if I mix a batch of DH strawberries n cream icing with some strawberry jam/presevers do you think this would be OK?

The filling would be for a four layer wedding cake...

Thank you for your input!

27 replies
hellie0h Posted 23 Jul 2009 , 4:54pm
post #2 of 28

I have never used canned frosting before,( assuming the DH stands for Duncan Hines) but I do buy the bucket of Sams Buttercream and mix sleeved strawberry filling together, turns out great, I also add a little strawberry extract as well.
Edited to say...even better is the Rich's Frozen Bettercreme and sleeved strawberry filling!

txnonnie Posted 23 Jul 2009 , 7:37pm
post #3 of 28

I used the strawberry Smuckers perserves with my buttercream and used that for a filling. Everyone that ate it loved it.

PinkLisa Posted 23 Jul 2009 , 7:41pm
post #4 of 28

I mixed my homemade strawberry puree with homemade buttercream and it was great.

groovymonkeydesigns Posted 23 Jul 2009 , 8:14pm
post #5 of 28

I used fresh strawberries, blended in a magic bullet to make buttercream frosting. It was heavenly.

groovymonkeydesigns Posted 23 Jul 2009 , 8:16pm
post #6 of 28

I used fresh strawberries, blended in a magic bullet to make buttercream frosting. It was heavenly.

sweetneice Posted 23 Jul 2009 , 8:31pm
post #7 of 28

I mix my homemade buttercream with fresh strawberrys mixed in the gel with sugar

Carson Posted 23 Jul 2009 , 8:51pm
post #8 of 28
Quote:
Originally Posted by sweetneice

I mix my homemade buttercream with fresh strawberrys mixed in the gel with sugar




Would this have to be refridgerated? I've only used preserves because most of my cakes sit out...I've always wanted to try fresh though!

Carson Posted 23 Jul 2009 , 8:55pm
post #9 of 28
Quote:
Originally Posted by sweetneice

I mix my homemade buttercream with fresh strawberrys mixed in the gel with sugar




Would this have to be refridgerated? I've only used preserves because most of my cakes sit out...I've always wanted to try fresh though!

sweetneice Posted 23 Jul 2009 , 9:20pm
post #10 of 28

The cake can sit out, but just put it in the fridge for when you're finished serving it. Turns out great everytime! Fresh all the way for me! Try it out and see the difference it makes. Good luck!

traci Posted 24 Jul 2009 , 2:42am
post #11 of 28

I have mixed the canned frosting with preserves and it works great as a filling. I have also mixed it with my regular buttercream as well.

Skirt Posted 24 Jul 2009 , 2:51am
post #12 of 28

Last week I made a batch of SMBC with sweetened berry purée (frozen berries, thawed and blended with sugar syrup). Ooh la laaaaaa.
I used it to top some cupcakes for my mom's group ( I am quite popular with them icon_wink.gif ) but I would love to find that as a filling in a regular cake, white or chocolate...

madgeowens Posted 24 Jul 2009 , 5:56am
post #13 of 28

I use strawberry pie filling icon_smile.gif

Crissy_Cakes Posted 24 Jul 2009 , 9:08am
post #14 of 28

I make a batch of homemade white chocolate mousse and fold in CK strawberry filling....very yummy and surprisingly not too sweet.
icon_biggrin.gif

grama_j Posted 24 Jul 2009 , 10:16am
post #15 of 28

I use my butter cream, a couple spoons of strawberry jam, and about a half a package of strawberry jelly......... I do the same with raspberry, etc..... works great, adds a pretty color too.......

susanscakecreations Posted 24 Jul 2009 , 12:18pm
post #16 of 28

I use buttercream and mix with some stawberry jelly and strawberry preserves........sometimes I mix in a little strawberry jello, too........everyone LOVES it!!!!

KODYSMOM Posted 24 Jul 2009 , 4:14pm
post #17 of 28

I have mixed strawberry preserves with my buttercream and it was wonderful.

Carlymoon Posted 24 Jul 2009 , 5:14pm
post #18 of 28

I use the SMBC recipes from Martha Stewarts Cupcakes book then puree 1 1/2 cups of fresh strawberries and mix it in at the end. It is too die for.

Carlymoon Posted 24 Jul 2009 , 5:14pm
post #19 of 28

I use the SMBC recipes from Martha Stewarts Cupcakes book then puree 1 1/2 cups of fresh strawberries and mix it in at the end. It is too die for.

Carlymoon Posted 24 Jul 2009 , 5:15pm
post #20 of 28

I use the SMBC recipes from Martha Stewarts Cupcakes book then puree 1 1/2 cups of fresh strawberries and mix it in at the end. It is too die for.

AuntieE Posted 24 Jul 2009 , 5:17pm
post #21 of 28

Has anyone added orange marmalade to their buttercream? I am considering doing this for the filling of an orance creamsicle cake, but wondering if its a good idea, or not.

sweet-thing Posted 24 Jul 2009 , 6:02pm
post #22 of 28

These all sound yummy! Those of you who use fresh berries, does the juice from the berries cause any problems with the buttercream?

sweet-thing Posted 24 Jul 2009 , 6:04pm
post #23 of 28
Quote:
Originally Posted by madgeowens

I use strawberry pie filling icon_smile.gif




This sounds good! Do you mix it with your BC or do you just use it alone as a filling?

erinalicia Posted 24 Jul 2009 , 11:22pm
post #24 of 28

you mentioned using DH canned icing... I wouldn't use any canned icing personally. I tried it not long ago trying to take a short cut since it was just for kids, but the stuff tasted nasty! I guess I've gotten used to homemade icing, plus it's way too soft.

I've just taken some of my buttercream that is stiff and added strawberry or raspberry preserves to it.

maudabom Posted 25 Jul 2009 , 3:10am
post #25 of 28

I used a jar of strawberry ice cream topping added some homemade buttercream, YUM! I put way too much between my layers and it leaked out of the sides, but once it crusted it was fine and I put fondant over it, no problem!

Carlymoon Posted 28 Jul 2009 , 11:42pm
post #26 of 28

I use the fresh berries and I was worried about it getting too wet but the puree mixes in great, no problems at all icon_smile.gif

Carlymoon Posted 28 Jul 2009 , 11:42pm
post #27 of 28

I use the fresh berries and I was worried about it getting too wet but the puree mixes in great, no problems at all icon_smile.gif

cwlsims Posted 7 Aug 2009 , 1:50am
post #28 of 28

thank you so much for all the great posts. I ended up just using the preserve for my test cake but I think for the real deal I will use it with buttercream for an added oomph!

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