This is a recipe I came up with by mixing several recipes for a filling that does not have to be refrigerated. You can use any flavor of jam.


  • 2/3 cup softened butter
  • 1/2 cups 10x sugar
  • 3 tbl. jam (Smuckers seedless Red Raspberry is my favorite)
  • 1/2 tsp vanilla


Tangerine1765 Says... 25 Feb 2010 , 8:10pm

The recipe didn't upload correctly. It's actually 1 1/2 cups of 10x sugar. Instructions: Cream butter. Then add 10x sugar 1/2 a cup at a time till well mixed. Then add the jam and vanilla.

SweetStuff30 Says... 25 Feb 2010 , 8:15pm

What is 10x sugar mean?

Caralovescake Says... 25 Feb 2010 , 9:32pm

10x sugar is powdered sugar or icing sugar

cylstrial Says... 26 Feb 2010 , 8:51pm

10x specifically means that the powdered sugar has been sifted 10 times.

Charmaine49 Says... 27 Feb 2010 , 4:45pm

SO...the recipe should read...

2/3cup softened butter 1 1/2 cups icing sugar 3Tbsp jam 1/2tsp vanilla essence

For what reason does the sugar have to be sifted 10 times???

Tangerine1765 Says... 28 Feb 2010 , 3:37pm

You can just use powdered sugar.

newbaker55 Says... 28 Feb 2010 , 6:56pm

10X sugar is pre-sifted 10 times before it's bagged for purchase.

sillywabbitz Says... 28 Feb 2010 , 7:44pm

How many cups does this make?

Tangerine1765 Says... 2 Mar 2010 , 5:02pm

I sorry I have not measured it. But it is enough filling for an 8" round cake with some left. I will measure it next time I make it.

bonnster Says... 3 Mar 2010 , 10:26am

I used this recipe for my first 3 tiered cake and it was a hit! Everyone complimented me on the cake and especially the filling!! I used seedless blackberry jam with chocolate cake. It was to DIE for! I made a double batch of this and it was enough to do a 3 tier with 10" 8" & 6" rounds.

Tangerine1765 Says... 5 Mar 2010 , 8:08pm

I'm glad you liked it :)

bonnster Says... 6 Mar 2010 , 1:29am

You know, if you add just a tad more powdered sugar it makes a great icing for cupcakes too!

Tangerine1765 Says... 6 Mar 2010 , 7:36am

I will try that! Thanks for the good idea!

msulli10 Says... 6 Mar 2010 , 9:38pm

What do you do with the ingredients? Just mix them all together? In a blender?

lis73 Says... 7 Mar 2010 , 12:21pm

It really doesn't need to be refrigerated? Even with the butter in it? Just curious.

Tangerine1765 Says... 7 Mar 2010 , 3:32pm

You cream the butter, then add sugar 1/2 a cup at a time till well mixed. Then add the jam and vanilla. Sorry I wrote the instructions when I posted it but for some reason they did not show up.

Tangerine1765 Says... 7 Mar 2010 , 5:15pm

If I have the filling on a cake I do not refrigerate it and it's always fine.

windemire Says... 9 Mar 2010 , 4:47am

It doesn't need to be refrigerated brcause the sugar preserves the butter...just like buttercream icing. ;)

CakeSoley Says... 9 Mar 2010 , 4:54pm

does the butter need to be salted or unsalted?

bonnster Says... 9 Mar 2010 , 5:15pm

I always use salted butter for icing. I've never tried unsalted, I think it would be too sweet if you didn't use it.

Tangerine1765 Says... 10 Mar 2010 , 9:37am

I use Land O Lakes salted butter.

pattynatty Says... 11 Mar 2010 , 12:16pm

This sounds delicious I can't wait to try it!

cakesbyanita Says... 13 Mar 2010 , 1:44pm

I am making a chocolate cake as we speak, and I will try this for a filling!

GinaFalopez Says... 16 Mar 2010 , 4:39pm

I used this on a cake this weekend and it was fabulous! It's sturdy, doesn't need to be refridgerated and it's tasty. Just what I've been looking for!

Tangerine1765 Says... 21 Mar 2010 , 1:00pm

I'm glad you like it!

Lyns082608 Says... 26 Mar 2010 , 11:14pm

delicious!! just made this tonight. thank you!

Tangerine1765 Says... 27 Mar 2010 , 3:16pm

You are welcome! I'm glad you liked it!

jjaj Says... 30 Mar 2010 , 10:34am

This has become a favorite! Thank you so much!!!

luckylibra Says... 30 Mar 2010 , 4:38pm

I am going to try this with my sister's homemade black raspberry jam... out to be awesome.. thanks for sharing the recipe.

KarenOR Says... 15 Apr 2010 , 11:32am

I should have read all the way to the bottom before I made it. I did the butter then added the jam. Bad move. It caused the butter to freeze up again, since the jam had been in the fridge. I used trader Joe's low sugar strawberry. It's a bit tart, but I added a little extra sugar. I put the whole batch in the fridge and will see how it works tomorrow. It was pretty tasty though.

Tangerine1765 Says... 20 Apr 2010 , 5:29pm

I'm so glad everyone likes it!

horskkj Says... 12 May 2010 , 9:57am

I was just getting ready to add strawberry jam to some buttercream for a filling. I will try this instead. Thanks!

horskkj Says... 13 May 2010 , 11:36am

Just made this and it is great! Instead 0f vanilla I used a little cheesecake flavored flavoring and used strawberry jam. Put this between (2) 14 inch layers of WASC cake. YUMMY!

Tangerine1765 Says... 15 May 2010 , 5:37pm

Sounds good with the cheesecake flavoring, I will have to try that. I'm glad you liked it!

Frost-It-4-Me Says... 29 May 2010 , 6:17pm

I used this last weekend with Strawberry Jam in a Chocolate cake. It was a hit, and super easy to make.

shirleart Says... 4 Aug 2010 , 3:48am

Was looking for a good reap filling recipe...looks like I found it! Wedding not until September but will def use this one! Thanks for sharing

Tangerine1765 Says... 3 Sep 2010 , 6:34pm

You're welcome!

sugars3036 Says... 4 Dec 2010 , 6:57am

how much butter is that in sticks. I made it and thought it was right but it tatsted to buttery and didnt not taste good. then I made it with a 1/2 cup and tasted the powder sugar....

aubreyisgreen Says... 16 Jan 2011 , 12:47am

Note to self: make sure its UNSALTED butter. BLEHH!!!

sebrina Says... 25 Jan 2011 , 1:24pm

Any idea if this freezes alright?

jewordsoflife Says... 30 Apr 2011 , 12:21pm

I came up with something like this one day when just playing around. I took some leftover buttercream that I had and mixed in some seedless raspberry jam to taste and I thought it was AMAZING!! Now I'll have the measurements :-) THANKS!!

Tangerine1765 Says... 27 May 2011 , 7:35am

sugar3036- it's a little less then 11 tablespoons of butter (10 2/3 tablespoons) sebrina- I have not tried freezing it, if you try it let me know how it works out. jewordsoflife- I'm glad it helped you!

dufferisme Says... 8 Jun 2012 , 6:16pm

quick question: How well do you think this will turn out with Margarine instead of butter? Is there an option to substitute? Let me know if you have any suggestions! Thanks!

addiejane03 Says... 15 Jun 2012 , 12:53pm

I have used this filling a couple times now. Blackberry on Chocolate is amazing. I did one today with apricot. It's pretty good. Would like to have some finely chopped dried apricots to add to it but it's still pretty good. Not quite the intense flavor of the blackberry.

jlkallred Says... 13 Sep 2012 , 1:29pm

Has anyone noticed if this seeps into the cake? Not sure if I need to put a layer of buttercream on the cake before filling....

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