If I make a strawberry filling by just mixing with buttercream, should I use strawberry jam, or preserves? I have heard both...and I need some insight. I prefer not to put the cake in the frig...Thanks for the help. Kati

I prefer jam as the preserves have larger and often denser (is that a word?) pieces of strawberries. These larger pieces of berries may often make cutting through the cake a problem and create a big clump in the mouth of the customer. However, having said that, you could certainly mash down all the large clumps if you only have preserves. Hope this helps.

I use SEEDLESS jam. Don't think the preserves are seedless. Some don't mind the seeds though.

Ok...Is it ok to mix buttercream and jam, fill a cake and not refrigerate it? And if so how long is it good for? Thanks again!

I mixed jam with buttercream. It sat out at the party for HOURS....as do wedding cakes. Every had a piece of wedding cake that was cold?? The only thing that I worry about sitting in is mayonaise! LOL

I've also made a strawberry filling that sat out and was fine with fresh strawberry puree...It is basically a buttercream recipe with the puree added. It's a little less sweet than buttercream and jam...

I am in the preserve arena. But I must say that I can my own strawberry preserves, so my strawberries are a little more pureed than most preserves. However, I like the preserve flavor more, and you can always put the jar of preserves in a food processor and puree it more. JMO

Also, Preserves can sit out for hours (12) with no problem. But I suggest you make a batch with your buttercream added and do bit of experimenting with a couple of spoonfuls. Everyone's weather is different, so it may not last as long where you live.

there is so much sugar it should not be a problem left out. If you are really worried, use a buttercream of crisco and use a non-dairy liquid. (ie. Indydebi's)