I need something that will not make cake soggy, something that can sit out for a while and with definite rasperry flavor. Considering frozen berries mixed in buttercream but not sure it would work. Please advise and please make it easy. Thanks
Frozen fruit tends to leak water as it melts, so it might make the cake sponge quite soggy? I'm not sure, I've never tried it. However, I've tried using whipped cream with freshly chopped strawberries as a filling and that worked fine as the few drops of juice it emitted just mixed in with the cream and gave it flavour rather than seeping into the cake. Hope this helps.
I purchased Icing Fruits from Global sugar art. It's basically raspberry jam with less sugar that you mix in with your buttercream. It got rave reviews! Also, I've just used raspberry jam mixed in my bc, although it is a bit sweeter, it still tasted great!
I have a recipe I use for any fruit mousse:
3 cups fruit
1/4 c. water
1/2 c. cugar
2 3/4 teaspoon gelatin
2 tbs cold water
1 1/2 c heavy cream
Puree fruit and water then strain out any seeds. Mix 1 1/2 cups fruit with the sugar and heat until boiling. Sprinkle gelatin over cold water and wait 1 min. Mix gelatin and fruit. Put in fridge until almost set. Whip cream until stiff peak and then gently fold in fruit.
I think (and have gotten rave reviews) this is tastes great and holds well. I like to fill my layers in the state above and then let it firm up all together.
I made a raspberry mousse to fill my cake with for my birthday. I could not find my fruit filling I had bought so I used some seedless Raspberry preserves( I just guessed on the amount and could have added more) maybe 1/2c. 1 pkg of cheesecake pudding and 1 carton(I believe 8 oz.) of whipped topping. Mix these all together and it really was yummy!! Then I added the same Raspberry preserves to my buttercream to ice the cake in . It was really yummy. I made a chocolate cake.
Using whipping cream for a mousse filling is tricky since it's not shelf stable. Try making a SMBC and adding fruit puree. It has the texture of mousse, tastes divine, and works much better in cake without you worrying about refrigeration (whipping cream is supposed to be refrigerated at all times).
have you used this as a filling for cakes? if so, how long have you left the cakes at room temp before serving?
sorry - not the SMBC, but the raspberry mousse recipe with heavy cream above.