Strawberry Butter Cream Filling

Strawberry Butter Cream Filling

Ingredients

  • 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 Strawberry Preserves

Instructions

  1. Beat for 3 to 4 minutes:
  2. 3 cups butter, room temperature
  3. 1 cup Crisco
  4. Add (slowly):
  5. 2 – 32 oz. bags 10X sugar (powdered sugar)
  6. 1/2 cup heavy whipping cream
  7. 1 over-flowing Tablespoon Creme Bouquet
  8. Dash salt
  9. Beat for 5 minutes and slowly add the rest of
  10. the heavy whipping cream, (It is your preference how
  11. much more you put into this).
  12. On the highest speed, “beat the dickens” out it for
  13. another 5 minutes.
  14. Out of this icing, take what you think will be enough for your cake filling and put it into a separate bowl.
  15. With a large spoon, add:
  16. 1/2 of a 24 oz. jar of Strawberry Preserves
  17. Fold into the butter cream and place between the layers of your cake.
  18. Use the rest of the butter cream to crumb coat your cake.

Comments (37)

on

I was wondering the same thing... Googled it and this is what I came up with. "Creme Bouquet Flavoring is a hit among cake decorators. Use as a flavor enhancer in your cakes for a hint of citrus. .." Hmm... makes me wonder why I've never heard of it before.

on

Anyone needing "creme bouquet" can find it in a specialty store that sells cake and decorating supplies. If you still have trouble I can arrange to send it to you.

on

I found this creme bouquet substitute recipe from the forums...

Creme Bouquet substitute: 1 T. lemon extract or lemon juice 1 t. vanilla extract 1 t. almond extract 1 t. butter extract

on

I just made regular vanilla buttercream and just added the strawberry jelly and mixed well. I also added a tsp of lemon juice. It was delicious. It complemented the strawberry-banana cake I made.

on

How many cups of icing/filling does this make? Anyone who has already made this do you need 1/2 cup heavy cream plus more?

on

This, am in love with.tried it and loves it.is the only frosting i use now,too.thanks for sharing.my question is can it be frozen?

on

can you convert your measurements to normal uk measurements please? Also is your powdered sugar icing sugar and which strawberry preserves do you use? Thank you

on

The buttercream part of this recipe was out of this world. The Creme Bouquet really put a punch in the icing I've not had before. I didn't like the strawberry preserves at all - I will leave those out in the future. Thanks for a new buttercream recipe!

on

Powdered sugar usually has added wheat or corn starch added. Please check your labels, if you're making gluten-free sweets. (This was posted under gluten-free.)

on

This is a great buttercream frosting recipe! I couldn't find the creme bouquet, so I used vanilla and almond extracts. I hope that I can find the creme bouquet so I can try the original recipe though. Also I noticed that nobody has commented on how much this recipe actually makes. I cut this recipe in half and frosted, filled and decorated a 9" round, two layer cake. There was just enough left for me to give my husband a spoonful! ;) I will definitely be using this recipe again! Yummy!

on

Creme bouquet is a flavor enhancer made by CK Products. I got mine from Global Sugar Art but on the bottle it has it's website address which is www.ckproducts.com. Hope that helps!

on

How long does this filling last in the refrigerator or the freezer? I have made it twice and I Love it but not sure how long I can keep it and reuse or just make fresh everytime due to the heavy whipping creme.

on

The Creme Bouquet sounds similar to a flavoring King Arthur Flour sells called Fiori di Sicilia. I purchased some from them online. It has a vanilla/citrus essence to it. Sort of reminds me of orange creamsicle.

on

I purchased the Creme Bouquet from a lady that was mentioned in the Forums. Now my local party supply store orders it for me.

This stays well in the refrigerator for a week or so...yes, I have frozen it and it came out perfect...just make sure that you bring it to room temperature and then beat it up again to get it back together. I would not leave it in the freezer too long, but it usually is eaten faster than anything...so, it has not stayed in the freezer longer than 3 weeks.

This recipe is one I concocted from other recipes...Not only do I add Strawberry Preserves/Jam to it (by the way, I purchase the cheapest preserves I can find...the Smucker's brand is too thick if I use it (I usually have to thin the icing when I use that brand). My powdered sugar (also known as: confectioner's sugar or 10X) comes in 32 oz packages.

946.36 milliliters in UK is equal to 32 ounces in USA. I use whatever brand is on sale for my powdered sugar and make sure that I sift it.

Here is a hint: change your preserves to whatever you like. See my latest recipe post for Blackberry Butter Cream... it is my new favorite!

on

Hi, I still haven't seen a response if this recipe is stable.....how long it can be left without refrigeration? Any help would be great! Can't wait to try it!

on

It depends upon the season and where you are located. I live in Kentucky and the summers are quite humid, so I do not leave it out long. When it cools down a bit, I can leave the filling/frosting out for a day, but since it does have fruit in it I prefer to keep it refrigerated. It is brought back to room temperature and remixed before using. If it is on a cake, I will leave the cake out for a day or two, but prefer it in the refrigerator. Hope that helps!

on

I have left this out for almost a full day and had no problems at all. We are in MN so not as humid as elsewhere. It freezes fine too. Since I tried this recipe a few years ago, I have made nothing else for my frostings.

My only problem is I cant seem to get this to be chocolaty? Any suggestions?

on

My frosting "melted." It was oozing out the middle once it was room temperature. Any suggestions? I love the taste but it did not work under a two-tier with fondant for me.

on

I think I've found my filling for the vanilla bean cake I just found on this site for my son's birthday. Now for the trial test....

on

Lutie, I just made your recipe and it has soared to the top of my favorites! While I usually make a fresh strawberry filling, this time I wanted a buttercream-based one for a pink princess castle cake. I used my homemade freezer strawberry jam, but I was so loving the flavor with the creme bouquet that I almost didn't want to make it strawberry! I am diabetic and I can usually exert enough will power to work with cakes and other sweets. However, tonight I don't think I want to check my sugar. That little tasting spoon somehow just kept dipping and dipping....! My obituary will give you thanks! lol

on

I always add some fresh strawberries in the mix when they are in season or frozen when not...it just gives FRESHER FLAVOR ALONG WITH THE PRESERVES!

on

Does this butter cream hold up under fondant? I'm making a 2 tier Princess Cake this weekend and I will have to leave the cake out all day. I live in TN and the temp outside will be in the 70s.

on

This sounds delicious and many have raved about it, but does it hold up under fondant?  I'm making a shower cake and don't want it running all over.

Thanks!

on

Make a dam with white buttercream...then fill inside the dam with the strawberry buttercream...absolutely no problem at all...

Sorry for the delay...I got off of Cake Central until they got their act together on their technical end...hope they got it right now ... I really missed it. 

Hope this helps you.


Lutie


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