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Strawberry Butter Cream Filling

Ingredients

  • 3 cups butter, room temperature
    1 cup vegetable shortening
    2 – 32 oz. bags 10X sugar (powdered sugar)
    1/2 cup heavy whipping cream
    1 over-flowing Tablespoon Creme Bouquet
    Dash Salt
    24 oz jar of Strawberry Preserves

Instructions

    Beat for 3 to 4 minutes:

  2. 3 cups butter, room temperature
  3. 1 cup Crisco
  5. Add (slowly):
  6. 2 – 32 oz. bags 10X sugar (powdered sugar)
  7. 1/2 cup heavy whipping cream
  8. 1 over-flowing Tablespoon Creme Bouquet
  9. Dash salt
  11. Beat for 5 minutes and slowly add the rest of
  12. the heavy whipping cream, (It is your preference how
  13. much more you put into this).
  15. On the highest speed, “beat the dickens” out it for
  16. another 5 minutes.
  18. Out of this icing, take what you think will be enough for your cake filling and put it into a separate bowl.
  20. With a large spoon, add:
  21. 1/2 of a 24 oz. jar of Strawberry Preserves
  23. Fold into the butter cream and place between the layers of your cake.
  24. Use the rest of the butter cream to crumb coat your cake.