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Raspberry Chambord Buttercream??

post #1 of 11
Thread Starter 
I am going to try the recipe posted today for Pink Velvet Raspberry Cake and it suggests filling with Raspberry Chambord Buttercream. I have searched the site and can't find this recipe.

Does anyone have a recipe for this filling?
post #2 of 11
BC+Chambord
post #3 of 11
post #4 of 11
 
I like this one better. Pink Velvet buttermilk WASC version cake with a touch of cocoa. I mixed a few things around. The filling is amazing (sweet) Raspberry Chambord filling. Don't forget the raspberry sauce!  I made this recipe just to test and my husband and kids loved it. Give it a try! By MyChefWorld.com
 
CAKE MIX:
2 boxes white cake mix
1-1/2 c Sugar
1/4 cocoa powder
1 tsp salt
1 cup buttermilk
1-2/3 c water
1-1/2 c sour cream
8 egg whites
5 tbls v. oil
2 tsp vanilla extract
2 tsp raspberry extract
1 Tbsp vinager
1/2 oz wiltons color of ROSE
 

Chambord Cream Cheese Raspberry filling: (I would make half of the recipe)
8 oz Cream Cheese (soften)
8 oz unsalted butter (soften)
1 tsp vanilla
1tsp salt
2 Tbls Chambord liquer
10 cups powder sugar
8 oz pkg fresh raspberries

Raspberry Puree to soak cake layers
 
For the cake:
Grese pans with parchment Paper (must)
Combine all dry ingredients
Add all wet ingredients in a mixing bowl and mix on med. then add dry ingredients slowly until well mixed. Mix on high speed just for 5 seconds. Bake 350 for 40 min. cool
 
Filling:
Cream creamcheese & butter, then add vanilla, salt, chambord. ad powder sugar 2 cups at a time until blended well. Then on high speed whip for a few min until fluffy. Last add fresh raspberries NOTE: Mix just for a few seconds. Refridgerate for 30 min.
 
 
 
Stressed spelled backwards is desserts!
Reply
Stressed spelled backwards is desserts!
Reply
post #5 of 11
Quote:
Originally Posted by stresseddessert

 
I like this one better. Pink Velvet buttermilk WASC version cake with a touch of cocoa. I mixed a few things around. The filling is amazing (sweet) Raspberry Chambord filling. Don't forget the raspberry sauce!  I made this recipe just to test and my husband and kids loved it. Give it a try! By MyChefWorld.com 



Oh, my, that sounds so good! And just in time for me to try a new flavor on the family. Thanks!

Theresa icon_smile.gif
post #6 of 11
Quote:
Originally Posted by stresseddessert

 
I like this one better. Pink Velvet buttermilk WASC version cake with a touch of cocoa. I mixed a few things around. The filling is amazing (sweet) Raspberry Chambord filling. Don't forget the raspberry sauce!  I made this recipe just to test and my husband and kids loved it. Give it a try! By MyChefWorld.com
 

Thanks for sharing this recipe sounds yummy. What size cake pans would this be for. And it says to grease pans with parchment paper, or are you supposed to grease pans and then place the parchment paper in pans?

 
 
 
post #7 of 11
Does this Chambord filling need to stay refridgerated after filling?
post #8 of 11
OMG! I forgot to add 2cups of flour to my recipe!!
PLEASE NOTE: Above recipe fir the rhe pink velvet please add 2 cups flour!!

Quote:
Originally Posted by stresseddessert

 
I like this one better. Pink Velvet buttermilk WASC version cake with a touch of cocoa. I mixed a few things around. The filling is amazing (sweet) Raspberry Chambord filling. Don't forget the raspberry sauce!  I made this recipe just to test and my husband and kids loved it. Give it a try! By MyChefWorld.com
 
CAKE MIX:
2 boxes white cake mix
2 cup flour
1-1/2 c Sugar
1/4 cocoa powder
1 tsp salt
1 cup buttermilk
1-2/3 c water
1-1/2 c sour cream
8 egg whites
5 tbls v. oil
2 tsp vanilla extract
2 tsp raspberry extract
1 Tbsp vinager
1/2 oz wiltons color of ROSE
 

Chambord Cream Cheese Raspberry filling: (I would make half of the recipe)
8 oz Cream Cheese (soften)
8 oz unsalted butter (soften)
1 tsp vanilla
1tsp salt
2 Tbls Chambord liquer
10 cups powder sugar
8 oz pkg fresh raspberries

Raspberry Puree to soak cake layers
 
For the cake:
Grese pans with parchment Paper (must)
Combine all dry ingredients
Add all wet ingredients in a mixing bowl and mix on med. then add dry ingredients slowly until well mixed. Mix on high speed just for 5 seconds. Bake 350 for 40 min. cool
 
Filling:
Cream creamcheese & butter, then add vanilla, salt, chambord. ad powder sugar 2 cups at a time until blended well. Then on high speed whip for a few min until fluffy. Last add fresh raspberries NOTE: Mix just for a few seconds. Refridgerate for 30 min.
 
 
 
Stressed spelled backwards is desserts!
Reply
Stressed spelled backwards is desserts!
Reply
post #9 of 11
I let it stay out for a couple hours and it was fine (it got a little soft). I would refridgerate until I'm ready to deliver the cake.
Btw, I just made a 14" pink velvet cake. I have to frost them tomorrow and add raspberry fondant.

Quote:
Originally Posted by GottaLuvCake

Does this Chambord filling need to stay refridgerated after filling?
Stressed spelled backwards is desserts!
Reply
Stressed spelled backwards is desserts!
Reply
post #10 of 11
Quote:
Originally Posted by stresseddessert

OMG! I forgot to add 2cups of flour to my recipe!!
PLEASE NOTE: Above recipe fir the rhe pink velvet please add 2 cups flour!!

Quote:
Originally Posted by stresseddessert

 
I like this one better. Pink Velvet buttermilk WASC version cake with a touch of cocoa. I mixed a few things around. The filling is amazing (sweet) Raspberry Chambord filling. Don't forget the raspberry sauce!  I made this recipe just to test and my husband and kids loved it. Give it a try! By MyChefWorld.com
 
CAKE MIX:
2 boxes white cake mix
2 cup flour
1-1/2 c Sugar
1/4 cocoa powder
1 tsp salt
1 cup buttermilk
1-2/3 c water
1-1/2 c sour cream
8 egg whites
5 tbls v. oil
2 tsp vanilla extract
2 tsp raspberry extract
1 Tbsp vinager
1/2 oz wiltons color of ROSE
 

Chambord Cream Cheese Raspberry filling: (I would make half of the recipe)
8 oz Cream Cheese (soften)
8 oz unsalted butter (soften)
1 tsp vanilla
1tsp salt
2 Tbls Chambord liquer
10 cups powder sugar
8 oz pkg fresh raspberries

Raspberry Puree to soak cake layers
 
For the cake:
Grese pans with parchment Paper (must)
Combine all dry ingredients
Add all wet ingredients in a mixing bowl and mix on med. then add dry ingredients slowly until well mixed. Mix on high speed just for 5 seconds. Bake 350 for 40 min. cool
 
Filling:
Cream creamcheese & butter, then add vanilla, salt, chambord. ad powder sugar 2 cups at a time until blended well. Then on high speed whip for a few min until fluffy. Last add fresh raspberries NOTE: Mix just for a few seconds. Refridgerate for 30 min.
 
 
 




Sorry, I am not understanding icon_sad.gif TO fill the cake you add rasberry puree FIRST then you add the rasberry cream cheese filling?? Can I just use the frozen rasberries and blend them to make the "puree"? Sorry if its a dumb question, but I really dont understand
post #11 of 11
[quote="Normita"]
Quote:
Originally Posted by stresseddessert

OMG! I forgot to add 2cups of flour to my recipe!!
PLEASE NOTE: Above recipe fir the rhe pink velvet please add 2 cups flour!!

Quote:
Originally Posted by stresseddessert

 
I like this one better. Pink Velvet buttermilk WASC version cake with a touch of cocoa. I mixed a few things around. The filling is amazing (sweet) Raspberry Chambord filling. Don't forget the raspberry sauce!  I made this recipe just to test and my husband and kids loved it. Give it a try! By MyChefWorld.com
 
CAKE MIX:
2 boxes white cake mix
2 cup flour
1-1/2 c Sugar
1/4 cocoa powder
1 tsp salt
1 cup buttermilk
1-2/3 c water
1-1/2 c sour cream
8 egg whites
5 tbls v. oil
2 tsp vanilla extract
2 tsp raspberry extract
1 Tbsp vinager
1/2 oz wiltons color of ROSE
 

Chambord Cream Cheese Raspberry filling: (I would make half of the recipe)
8 oz Cream Cheese (soften)
8 oz unsalted butter (soften)
1 tsp vanilla
1tsp salt
2 Tbls Chambord liquer
10 cups powder sugar
8 oz pkg fresh raspberries

Raspberry Puree to soak cake layers
 
For the cake:
Grese pans with parchment Paper (must)
Combine all dry ingredients
Add all wet ingredients in a mixing bowl and mix on med. then add dry ingredients slowly until well mixed. Mix on high speed just for 5 seconds. Bake 350 for 40 min. cool
 
Filling:
Cream creamcheese & butter, then add vanilla, salt, chambord. ad powder sugar 2 cups at a time until blended well. Then on high speed whip for a few min until fluffy. Last add fresh raspberries NOTE: Mix just for a few seconds. Refridgerate for 30 min.
 
 
 




This recipe sounds much better.... the first Pink Velvet recipe I looked at called for 1 1/2 cups of oil?? I was really confused!!
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