I've used cherry pie filling on it's own as a filling for my chocolate cake. I was wondering if anyone has ever combined it with either a SMBC or an american buttercream. I want a cherry filling for a cake, but I'm not sure I want it to be straight pie filling. Anyone have any other suggestions?
I haven't done so but it sounds yummy!
Get a jar of maraschino cherries, drain them.
set the cherry juice aside.
blend the cherries in a food prossesor or dice them up very tiny.
make buttercream using the cherry juice you set aside in stead of water, add diced cherries, and put in mixer. mix it all up and you are done. ready to use cherry bc.
for intense cherry flavor (and dont mind your buttercream tinted dark pink, you can add a packet or two of cherry kool-aid as well. Just mix the kool-aid in the cherry juice before adding to the BC ingredients, kool-aid works best if it is dissolved first.
I promise you will like.
You can always mix your pie filling with Bettercreme. I have done this with lemon pie filling and it was great!!!
Unfortunately, I can't get Bettercreme in Canada. Is there something similar?
You can use the BC's you normally use (AMBC/SMBC) although Cherry pie filling has a lot of liquid in it, that may make SMBC too runny at least with AMBC you can add more PS to thicken it up.
Thanks everyone. I picked up some cherry jam today to see how that tasted and mix it with the BC. If it doesn't work, I'll venture back to the pie filling.