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Can I mix bagged raspberry filling w/buttercream?

post #1 of 9
Thread Starter 
Or will the buttercream separate? I am still trying to figure out a good raspberry filling for my french vanilla cake. Picked up a 2 lb bag of raspberry filling from the baking supply shop and wondering if it can be mixed with buttercream. My buttercream is 1/2 shortening, 1/2 butter and uses water rather than milk (recipe from this board).

Sorry to ask such a simple question! Thanks,

Jennifer
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post #2 of 9
I don't see why not. Give it a try and see if it works. Just mix up a little and see how it goes. Sounds yummy to me!
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post #3 of 9
you absolutely can! it is great!
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post #4 of 9
I just picked up 2 2lb. red raspberry fillings also. Never thought about mixing my buttercream with that, but it does sound yummy! Going to try it this weekend thumbs_up.gif
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nothing is more relaxing than decorating a cake or reading to your kids
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post #5 of 9
I added generic strawberry preserves to a real buttercream and it made a great filling. too soft to decorate with, but tasted wonderful.
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post #6 of 9
I've actually been wondering the same thing for a wedding cake I have coming up in December.

I think I'll fool around with it this weekend to see how it does.

By the way, could you tell me more about the 1/2 shortening 1/2 butter recipe for buttercream? What else with it and will it hold up for decoration (ie: borders, leaves etc.).

Thanks!

Wandootie
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post #7 of 9
kk
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post #8 of 9
I have also used the raspberry filling with good results, however, the strawberry filling I got was absolutely disgusting. It tasted light red glop!

Fortunately, I had good jam in the pantry and could substitute right away. Be sure to taste all the packaged fillings BEFORE you add it to a double recipe of buttercream. It may have been a particular brand-it wasn't marked that I could tell, but I don't take chances anymore and taste everyone of the few I have used.

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Cake. So many flavors, so little time.
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post #9 of 9
Thread Starter 
Thanks for your responses! We don't have a cake supply store where we live (Northern AZ), and there isn't time to have a couple bags of the raspberry shipped. Don't know why I only ordered one bag when it's for 14" round tier that is going to be torted. So I was thinking if I mixed the raspberry with buttercream it would make the raspberry stretch through the layers (LOL!). I just came back from visiting Phoenix today and could have picked up another bag ... duh!

If any of you try this out over the weekend I would love to know the results!

The buttercream recipe is the one that says "Butter Cream with real butter for decorators". One cup each of butter & shortening, some butter flavoring, vanilla flavoring, 2 lbs of powdered sugar and about 4-6 tablespoons of warm water. It seems to hold up very well for borders and flowers, at least for what I am doing. Haven't mastered buttercream roses yet, but the frosting seemed to hold up well during my pathetic attempts at it, LOL!
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