I am trying to make a raspberry buttercream that is not made from artificial flavors. At the same time, I do not want the seeds in the buttercream, as it makes it more likely to have 'pulls' when frosting/basing the cake.

Do you think it will be ok, if I make a white buttercream and add a few TBSP of seedless all natural raspberry jam?

I prefer to get my tastes from real ingredients, rather than extracts, whenever possible.

Thanks

I often add seedless jams to my buttercream and they taste good. You can also use juice if you can find it or the coffee flavoring syrups are great too. Good luck,
evelyn

Kuysromeo: That is exactly how I make mine. I use the seedless raspberry preserves to flavor it. I also added the preserves to a white cheesecake pudding mix and whipped topping mousse to get Raspberry-White Chocolate Mousse fillng. I used these two items to fill and ice my own birthday cake this year. First time I ever made my own birthday cake. It was a Chocolate cake by Suebee on CC. Very chocolatey and moist. Everyone loved it.

Thank you for the responses! I will go ahead and try it this weekend.

I also use the seedless raspberry jam mixed into vanilla butter cream. It colors the icing a pretty pink and tastes just like raspberry.

I also use the seedless raspberry preserves and it tastes great!

I buy the canned raspberry pie filling, put it through a strainer to get rid of the seeds, and add some of it to my frostings and fillings. I've also used lemon curd.

I take frozen raspberries, defrost them in the microwave and then mash them through a strainer so there are no seeds. Absolutely fantastic

Unless you are using an imitation extract, extracts are made with "real" ingredients. For example, the raspberry extract we use is made with concentrated raspberry juice.

Agreed that a good quality extract can be decent, and is a natural or real ingredient . . however I have never ever found any extract that delivers the flavor in the way I want. It normally has a taste that a sensitive palette can pick up instantly.

I prefer to use the actual fruit, over the extract . . that is just my preference.

But, certainly I agree there are better extracts out there. And I make my own extracts for some things . . But I just prefer to use the fruit itself, whenever possible (before becoming extract)

KuyaRomeo, do you make SMBC? Or is it regular buttercream you're making? Here's Ron Ben Israel's blackberry Swiss that he makes very frequently. I guess you can make it with raspberry.

http://nyccakegirl.wordpress.com/2011/06/03/today-ron-has-allowed-me-to-share-a-few-recipes/

http://nyccakegirl.wordpress.com/2011/07/15/neatness-counts/

I use Olive Nation premium extracts and there is nothing in it to give an off or artificial taste. The fruit is premium and the ingredients are few and natural.

For raspberry buttercream, I use raspberries, in the processor, then strained, reduced with a tiny bit of sugar and lemon juice. For one layer of filling, I use gourmet jam.

Orange juice from concentrate is fake. Even one that say 100%. Those natural flavors are created in a lab. When you get an extract from a premium company, it is not a created product. They use the same process we would, only with much more experience.

I'm not trying to argue, but premium extracts can be better than we amateurs make at home.

If you want pure fruit, it's simple. A reduction, of just the juice itself, will be the only way to produce a pure concentrate.

Note: Extract is a concentrate.