Does anyone have an idea of how much and of what to add to buttercream to make raspberry or strawberry buttercream? Should I add jello or pudding or fresh?
you can use candy oils to add flavor (my cake store sells them or they can be purchased online), or another good one is Torani coffee syrups. I just add until it's the depth of flavor that I want. HTH
I have a strawberry and respberry filling in the recipe section. I just add some tablespoons of that to my buttercream until I get the pretty color and taste I want.
You can most definitely do either thing, I guess it depends on the texture you want in your buttercreme. I love adding fresh strawberries, cut up and patted dry a bit for the flavor and the texture, in a pinch I have added frozen, defrosted and drained ones also. You can do the same thing with raspberries. I have also added flavored jello, but it makes the texture of the icing more grainy, I guess it is whatever you or the client prefers. I have also used preserves in strawberry, blackberry, peach, orange marlalade, raspberry, etc. You can use the extracts and syrups, but I like the texture of the fruit. Hope this helps some.
thanks. I guess I was wondering if I deleted liquid (milk) from the recipe and replaced with liquid of extract or more preferrably the jam or fresh fruits. How much fruit or jam do I add?
ddaigle: didn't find your filling recipe, however saw the liquor syrup which I added to favorites! Concluding from your post, maybe I could just add a couple tablespoons of raspberry preserves to my same bc recipe.
For 4 cups of IMBC, I put in 1 cup of strawberry puree. I've also tried putting raspberry jam ... about 4 tbsp for 2 cups. I don't usually use this measurement, I just add till I like the taste