I want to make a strawberry cream type filling using a sleeve filling, which type of BC would be best and when is it added in? I use SMBC as well as PS based BC, or would a cream cheese icing work?

I tried mixing raspberry filling with SMBC but it gave it a strange consistency, but it was leftover week old SMBC so maybe it was the time or way in which I blended it.

I know it can be mixed with regular buttercream, but not sure about the IMBC - that isn't one I regularly use. _Jamie_ or snarkybaker both use that kind of icing, if one of them doesn't chime in, you could pm them.

Thanks for the tip. What proportion of sleeve filling to BC would you use?

You can do it to taste pretty much with regular buttercream - just start out with a smaller amount and add to it, I don't measure, so I am not much help there.

I just made a cake (choc) with raspberry/buttercream filling it came out perfect. I used Colette Peters SMBC, and seedless raspberry jam. She wanted a strong raspberry flavor so I used about 7-8oz of jam to...I don't know about 3- 4 cups of SMBC. It was strong, but the consistency was great.

I have done it with buttercream and everybody like it.

i have used raspberry filling from a sleeve and from the grocery store...with imbc.. and american buttercream. it does great..

So if I mix it with SMBC should I fold it in after the icing is done whipping, or should I add it right after incorporating the butter into the meringue?

Martha Stewart has a recipe using strawberry preserves but adds it right after the butter. Makes me nervous to do this before the "curdled" stage, just because I have only made SMBC a few times.

So if I mix it with SMBC should I fold it in after the icing is done whipping, or should I add it right after incorporating the butter into the meringue?

Martha Stewart has a recipe using strawberry preserves but adds it right after the butter. Makes me nervous to do this before the "curdled" stage, just because I have only made SMBC a few times.