Has anyone ever tried mixing a seedless jam with buttercream to make a filling? How did it turn out? Anyone have any other suggestions for interesting, easy fillings?
Are you supposed to mix the fruit fillings with the buttercream? Or just put it in there by itself? I have not done a fruit filling, but I'm supposed to do a cake with strawberry filling next week.
It is a lot better if you add fresh fruit puree instead of jam or preserves. It's less sweet and fresher tasting.
I've been wondering about fillings, too. Everyone talks about fillings inside cakes and I haven't been really sure what exactly to add, but I'd love to have a new taste inside my cakes!!
Sorry to interrogate, but
How much jam do you add? And how do you add fresh fruit to filling without making it all squishy and runny?
I used a strawberry mousse filling in my chocolate cake and decreased the milk to make it stiffer. It was really good and a nice twist with the chocolate.
Kathy R
If you add fresh fruit to your filling, you really can't avoid the extra moisture because it's in the fruit. You can cut down on it some, though...just wash your fruit and then let it dry thouroughly. I usually will wash my fruit and let it sit in a colander over a bowl for a day or so. Then I dump it out onto a paper towel and let it sit as along as I can. Lastly, I use another paper towel to hand dry the fruit, if needed. Lots of extra steps, but it helps some. But you will have moisture/juice that comes out of the fruit anyway when you slice it, and as you mix it with your filling, even. I just usually use a very stiff buttercream to mix fresh fruit into...by the time the fruit has released its juices it's usually the right consistency and not too mushy.
Another filling I tried a while back was caramel buttercream. I had some leftover caramel that I just mixed right into a medium buttercream....very yummy!!
goodcakefairy, I did a filling of buttercream mixed with seedless raspberry jam and fresh whole raspberries just this weekend. Tastes wondeful! I hate the thought of my layers slipping and sliding. I also mix my lemon curd with buttercream to avoid sliding issues.
bikegal
I have always mixed my fresh fruit with some kind of glaze. usually cornstarch, water, sugar, flavoring and color. I make a rather thick paste with it. then I will mix in my fruit all cut up and spread that on the cake.
Hi
Someone once posted this site and it had lots and lots of different fillings.
http://www.ladycakes.com/Recipes/Fillings/
Hope it helps.
How far in advance can you fill a cake w/ fresh fruit? I'm not the quickest decorator...
LOL...I was just thinking the same thing...I'm not too fast. I need something that won't go bad before I'm done!
Angie
I have added jams to my buttercream lots of times for fillings. Rasberry, Strawberry, but the best is Walmart storebrand Apricot/Pineapple..... it goes so good with carrot cake! I just bought a fancy carmel spread that I am going to try mixing w/ buttercream. I can't wait!
Quote by @%username% on %date%
%body%