This is another version of my Strawberry Butter Cream Filling that has been increasing in popularity on Cake Central. This Blackberry Butter Cream is an absolutely beautiful icing and lovely filling. It sets your cakes above anyone else’s…Hope you enjoy it as much as my clients have!


  • * 3 cups butter, room temperature
  • 1 cup vegetable shortening
  • 2 – 32 oz. bags 10X sugar (powdered sugar)
  • 1/2 cup heavy whipping cream
  • 1 over-flowing Tablespoon Creme Bouquet
  • Dash Salt
  • 24 oz jar of Blackberry Preserves


    Beat for 3 to 4 minutes: 3 cups butter, room temperature and
    1 cup Crisco
    Add (slowly): 2 – 32 oz. bags 10X sugar (powdered sugar)
    1/2 cup heavy whipping cream
    1 over-flowing Tablespoon Creme Bouquet
    Dash salt
    Beat for 5 minutes and slowly add the rest of the heavy whipping cream, (It is your preference how much more you put into this).
    On the highest speed, “beat the dickens” out it for another 5 minutes.
    Out of this icing, take what you think will be enough for your cake filling and put it into a separate bowl.
    With a large spoon, add:
    1/2 of a 24 oz. jar of Blackberry Preserves
    Fold into the butter cream and place between the layers of your cake.
    Use the rest of the butter cream to crumb coat your cake


Ellyane Says... 17 Nov 2010 , 9:15pm

What is Creme Bouquet?

insaneusmcwife Says... 27 Nov 2010 , 11:04pm

Its a flavor enhancer that you can get at Its a blend of lemon, vanilla and other complementary flavors.

Lionlove Says... 6 Dec 2010 , 11:20pm

Can u use this Filling under MMF??

CathyW Says... 8 Dec 2010 , 2:45pm

With that much heavy cream, must this cake be kept refrigerated. For instance, if I use it on a wedding cake, which will be displayed for many hours (unrefrigerated) will it spoil? I know sugar is a preservative, but is that asking too much of the cream? Thanks, Cathy

lchristi27 Says... 9 Jan 2011 , 12:09pm

I use this recipe all the time, for everything. It is by far the BEST frosting recipe ever. Cathy-I have left a frosted cake out for at least 3 days and the frosting is still good. It doesnt melt either under hot weather. I thought for sure it would, but it holds up like a dream. You cannot go wrong with this recipe!

schasis Says... 20 Jan 2011 , 8:52am

can't wait to try this...

schasis Says... 20 Jan 2011 , 8:53am

can you get creme bouquet in a grocery store or only online?

KDKirk Says... 1 Feb 2011 , 10:49pm

if you cannot find creme bouquet is there something that can be used as a substitue?

glesgagal Says... 10 Feb 2011 , 9:03pm

Does anyone know if it Is possible to get/buy creme bouquet in Canada?....Thanks

missibakes Says... 15 Feb 2011 , 5:35pm

creme bouquet comes from CK products and is sold by many online stores. i bought it from a local cake decorating shop, but have only seen it online besides that. www(.)shopbakersnook(.)com is the website. i use creme bouquet in all my icings. people will rave over your cakes!

missibakes Says... 15 Feb 2011 , 5:37pm

i use 1 teaspoon each vanilla (clear or regular) and creme bouquet in a batch of buttercream.

Lydia2u Says... 17 Feb 2011 , 9:40am

You might also want to look at the "Wedding Bouquet" offered by Sandra ... it is a very smooth & tasty concoction & quite reasonable in cost ... she'll mail it to you directly ... I have become a convert & it isn't too citris'y which I felt the creme bouquet was ... more like the traditional european tastes of flavorings! Also - remember that sugar is a preservative! That small amt of milk will not spoil being preserved with all of that sugar within a reasonable amt of time of course! Can't wait to try that recipe - thinking that I might replace the blackberry with raspberry and it would be just as fabulous! Thank you for the great recipe!

Pacific Says... 17 Feb 2011 , 7:04pm

Not sure where in Canada you are but...but Goldas Kitchen might carry it. You would have to goggle it. They carry Lorans Oil, as does Bulk Barn. Cream Bouquet substitute: I use the following: 1 Part Pure Vanilla 1 Part Pure Almond 1 Part Pure Lemon Hope this helps.

Linjenner Says... 6 Mar 2011 , 4:09am

Lydia, Where do you get the Wedding Bouquet? I have also found the Creme Bouquet to have too much of a citrusy taste. Thanks!

Empstercakes Says... 7 Mar 2011 , 3:16pm

Pacific, thanks for your post on sharing of the Cream Bouquet substitute. It works for me. .

Izzy1 Says... 13 Mar 2011 , 8:47am

When you say to take out what you need for your filling and add preserves are you not covering the whole cake in the blackberry butter cream?

Bcake3 Says... 25 Mar 2011 , 2:17pm

About how much does this make? Thanks bcake3.

carmijok Says... 27 Mar 2011 , 11:35pm

I use cream bouquet in my cake batter. It is particularly good with a French Vanilla cake. It is however, very strong and a little goes a really long way. If you've found it too citrusy, then cut back the amount you're using. I only use a little over a 1/4 tsp for my cake. this frosting sounds delicious. I can't wait to try it!

Ashjac02 Says... 13 Apr 2011 , 8:07am

What kind of cake do you typically make with this frosting? Thank you!

mzunique Says... 22 Apr 2011 , 11:05am

This recipe looks amazing! I really want to use it for an easter cake, but I just want to make enough for a filling. I don't want to use fondant, so I plan on using white buttercream to ice the cake with, as I need a white cake base for decorating. Is there any way you can give me the amount of ingredients to make enough for filling only? It would be much appreciated! Thank you so much for sharing!

Cute_lil_bean Says... 15 May 2011 , 5:15am

How long will this recipe keep in the refrigerator? Is 4-5 days realistic?

blue329 Says... 23 May 2011 , 7:06am

Some have said they don't care for the creme bouquet. I am wondering how the recipe would taste by just omitting it. Also, has anyone tried fondant on this icing? Did it work okay for a cake made a day in advance of event? Refrigerate or not?

Anira72 Says... 24 May 2011 , 11:02am

I use this with raspberry preserves and it's to die for. Thanks for sharing the recipe!!!

blue329 Says... 28 May 2011 , 4:56pm

I tried this & I definitely think leave the creme bouquet out. The recipe itself was wonderful but I did not care for creme bouquet. Next time I'll just omit that ingredient & I am sure it will be heavenly.

sugarpinkicing Says... 23 Jun 2011 , 4:18am

can I omit the vegetable shortening and replace it with butter?

sugarpiecakes Says... 3 Jul 2011 , 1:22pm

I just made a quickie version of this to test it, and I had trouble with the seeds...I make quick "preserves" by cooking the blackberries with sugar and a little bit of water, it tasted great but every mouthful was full of seeds???? Any suggestions??

Tasnim Says... 26 Jul 2011 , 12:59pm

Hi, I am from South Africa and our measurements are different from your country So to clearify the measurement please advise what do you mean my 2 X 32 oz bags 10x powder suga? I have converted 32 oz. And it work's out to 900grams is this correct? Also I am not sure if we get creme bouquet so I was wondering if I can make a mixture of Venilla and lemon essence?

I would really appreciate your feedback as I want to try it out for a special occasion Thank you

dawnybird Says... 13 Aug 2011 , 4:07pm

Sugarpiecakes, To eliminate the seeds, just strain your preserves through a sieve first. I hate seeds too! Or, if you use store-bought preserves, you can get seedless.

MommaDukes Says... 16 Aug 2011 , 6:57am

I can't wait to try this, I have been looking for a filling. SOUNDS YUMMY, I may try it with raspberry on chocoalte.

grammy1963 Says... 11 Sep 2011 , 2:16pm

According to your recipe it sounds like you only use the blackberry for the filling. Do you you use it for the whole cake? With this much butter in it can it be used in piping the shell edges and stay out of the refrigerator for 2 days for a wedding? Do you use this with a white cake or yellow and have you ever used blackberry liqueur?

grammy1963 Says... 11 Sep 2011 , 2:26pm

It's Grammy1963 again. I just reread your recipe. Aren't there bits of fruit in preserves?How does that look on a frosted cake? Also you suggest beating the dickens out of the icing - doesn't it turn the whipping cream into butter and get chunky?? So sorry to be pesty. Thankyou

Baker_1 Says... 1 Oct 2011 , 3:19pm

LOVED it! i made it for a birthday cake and got requests to make it for a wedding cake and a aneversary cake!:) yummy!!! and grammu1963, no, since the cream is in the other ingredients it does not turn to butter! :) but i just put the preserves in the filling and had a white icing for frosting. it depends on how you want your cake to look!

Beasia Says... 26 Sep 2012 , 9:51am

Hi and thank you for sharing ;-) I would like to ask if you can freeze this buttercream? and how long can you keep it in the fridge? Please can you let me know ;-) Thank you, Beata

Beasia Says... 28 Sep 2012 , 12:05am

Hi and thank you for sharing I would like to ask if you can freeze this buttercream? and how long can you keep it in the fridge? Please can you let me know Thank you, Beata Read more at

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