I really need to quite trying wing it on stuff. I'm just not the type...I need a recipe!!
Anyhow, I wanted a raspberry filling for some lemon cupcakes. I had a batch of buttercream, so I mixed about 2 cups of buttercream with a half of a jar of seedless raspberry jam.
It seems really soft. I'm worried that if I fill my cupcakes they'll ooze out somehow. Should I add more buttercream for a stiffer consistency?
This buttercream has been a disaster anyhow (storebrand shortening) That's why I'm using it for filling...
I think the filling can be a bit soft. I would put a small amount on a plate and refrigerate it for a bit. If it sets up a little, then go ahead and use the mixture you have.
Same thing happened to my daughter couple of weeks ago. I told her to whip some heavy cream and fold it into the mix and it worked... plus it tasted really good!