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Blackberry Butter Cream Icing/Filling


Posted by lutie

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



  1. Beat everything together 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).
  2. 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.
  3. 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


Comments (42)

What is Creme Bouquet?
Its a flavor enhancer that you can get at Its a blend of lemon, vanilla and other complementary flavors.
Can u use this Filling under MMF??
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
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!
can't wait to try this...
can you get creme bouquet in a grocery store or only online?
if you cannot find creme bouquet is there something that can be used as a substitue?
Does anyone know if it Is possible to get/buy creme bouquet in Canada?....Thanks
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!
i use 1 teaspoon each vanilla (clear or regular) and creme bouquet in a batch of buttercream.
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!
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.
Lydia, Where do you get the Wedding Bouquet? I have also found the Creme Bouquet to have too much of a citrusy taste. Thanks!
Pacific, thanks for your post on sharing of the Cream Bouquet substitute. It works for me. .
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?
About how much does this make? Thanks bcake3.
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!
What kind of cake do you typically make with this frosting? Thank you!
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!
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