So, Now I Have A Plain Buttercream.....

Baking By KarenOR Updated 3 Mar 2006 , 7:52pm by lemoncurd

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KarenOR Posted 3 Mar 2006 , 3:23pm
post #1 of 8

and I'm thinking I want to make it some flavor to go on the yellow cake.
(appearance doesn't really matter since it's getting covered in fondant)
I was thinking of making it raspberry, but open to other suggestions. The other tier is chocolate with mocha frosting.

So, if I do the raspberry, what do I do?? Add seedless jam? I've never done it before...the icings are in the fridge until tomorrow. Do I just add it and whip? Help?

Also, what about other flavors? Suggestions?

Thanks!!

7 replies
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lemoncurd Posted 3 Mar 2006 , 4:15pm
post #2 of 8

What recipe did you use?

You can always add a layer of jam, and then put buttercream on top. That's another idea.

Oreo cookies may be fun too. You can mix a lot of things into buttercream.

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Muse Posted 3 Mar 2006 , 4:21pm
post #3 of 8

In my opinion, the easiest way to get a flavor in your icing is to use extracts. There's a bunch of different ones. I like using the coconut and strawberry. Just be sure you know whether or not they're clear. It makes a difference in the end.

Cheers,
Darci

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KarenOR Posted 3 Mar 2006 , 5:03pm
post #4 of 8
Quote:
Originally Posted by lemoncurd

What recipe did you use?

You can always add a layer of jam, and then put buttercream on top. That's another idea.

Oreo cookies may be fun too. You can mix a lot of things into buttercream.




I used one that someone posted for me in another thread. Basic buttercream, but with real butter, no crisco.

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KHalstead Posted 3 Mar 2006 , 7:38pm
post #5 of 8

McCormick's makes a clear raspberry extract.........I've used it a ton for luster dusts, raspberry white chocolate cake (yummy) and also mixed in with some white chocolate to cover petit fours........I love the raspberry extract and I think it sounds like it would be wonderful with the chocolate and mocha........yummy yummy

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chaptlps Posted 3 Mar 2006 , 7:40pm
post #6 of 8

you can use the LoRann's oils too. you can get those at the local pharmacy or in the cake/candy section of the store. Just remember, a little goes a LONG way.

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Euphoriabakery Posted 3 Mar 2006 , 7:46pm
post #7 of 8

You could use a really good seddless or strained jam and add a liquer, I have used rasberry liquer, but amaretto is really good also.

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lemoncurd Posted 3 Mar 2006 , 7:52pm
post #8 of 8

That would be fine. The reason I asked about the recipe is that some other buttercream, like IMBC, aren't as easy to add random things to.

I like Euphria's idea of the liqueur and the jam. The jam would be good by itself too. thumbs_up.gif

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