I had some buttercream icing that I made with 1/2 crisco and 1/2 margarine (for my daughter who is allergic to dairy).
I wanted to flavor the filling so I took some of the icing and added a couple of teaspoons of seedless strawberry jam to it.
I stirred it up with a spoon and it started to get real creamy, almost foamy. Then it looked like it was starting to separate, getting a little streaky looking. It tasted okay so I used it but now I'm wondering if it's okay to eat this cake?
Anyone ever had this happen? The rest of the icing was fine for the outside of the cake so it was something to do with the jam. I used Pollaner All Fruit Strawberry.
It hasn't gone bad if that's what you're worrying about. I believe the Pollaner has water in it, so it sounds like it separated. Next time, try whipping it with a whisk or KA and you should be OK.
Yes, I was worried that it went bad, but I couldn't figure out why. Never thought about the water making it separate.
If I whipped it up with a whisk and then filled the cake, would it separate again once it was inside?
It shouldn't separate, unless it gets too hot. But then again if it got too hot, your icing would be sliding off the cake! LOL! If you're still concerned about it, refrigerate it, but otherwise, you'll be OK.
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