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
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.
What is 10x sugar mean?
10x sugar is powdered sugar or icing sugar
10x specifically means that the powdered sugar has been sifted 10 times.
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???
You can just use powdered sugar.
10X sugar is pre-sifted 10 times before it's bagged for purchase.
How many cups does this make?
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.
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.
I'm glad you liked it :)
You know, if you add just a tad more powdered sugar it makes a great icing for cupcakes too!
I will try that! Thanks for the good idea!
What do you do with the ingredients? Just mix them all together? In a blender?
It really doesn't need to be refrigerated? Even with the butter in it? Just curious.
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.
If I have the filling on a cake I do not refrigerate it and it's always fine.
It doesn't need to be refrigerated brcause the sugar preserves the butter...just like buttercream icing. ;)
does the butter need to be salted or unsalted?
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.
I use Land O Lakes salted butter.
This sounds delicious I can't wait to try it!
I am making a chocolate cake as we speak, and I will try this for a filling!
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!
I'm glad you like it!
delicious!! just made this tonight. thank you!
You are welcome! I'm glad you liked it!
This has become a favorite! Thank you so much!!!
I am going to try this with my sister's homemade black raspberry jam... out to be awesome.. thanks for sharing the recipe.
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.
I'm so glad everyone likes it!
I was just getting ready to add strawberry jam to some buttercream for a filling. I will try this instead. Thanks!
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!
Sounds good with the cheesecake flavoring, I will have to try that. I'm glad you liked it!
I used this last weekend with Strawberry Jam in a Chocolate cake. It was a hit, and super easy to make.
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
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....
Note to self: make sure its UNSALTED butter. BLEHH!!!
Any idea if this freezes alright?
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!!
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!
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!
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.
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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