i added seedless raspberry jam to my wilton buttercream icing for filling and under the fondant for a cake last week. it tasted fantastic and was a great pink color.

i want to use this combination again for a cake this week, but i'm not using the fondant. will the jam breakdown the buttercream? will i need to keep it in the fridge?

anyone have any experience with this?

I have never used raspberry jam. I have used crushed pineapple in my bc and it was still good after 2 weeks. I would keep it in the fridge till you are ready to use it. You may also want to put the cake in the fridge if you are not ready to eat it once you are done with the cake.

HTH
Roger

You'll want to be sure to use a good stiff dam before filling. The preserves will make the buttercream softer. I've added preserves to my fudge buttercream and it was really good!

I do this all the time -- I call it "raspberry cream" and it's my most popular filling. It's really good in IMBC -- nice creamy, almost mousse like texture. Never had a problem with it. I dam my edges just so the color doen't bleed through.

i want to use the jam/buttercream combo for the frosting as well as the filling.