Double Berry Buttercream Filling

I got the idea for this delicious buttercream filling as a result of a complete accident. I was making buttercream frosting for the birthday cakes mentioned in my last post.

I always seem to have trouble with my buttercream, I’m never able to make it thick enough, not to mention it always tastes kind of “gritty”.

So as I was going on 20 minutes, trying to fix my mixer full of gritty, thin, buttercream, when I decided to change my plan. I remembered how yummy the double berry jam filling was that I made for my lemon cupcakes (http://fontgirl.wordpress.com/2010/08/26/lemon-berry-treats), and I thought it would provide a perfect way to thicken the goo that was supposed to be buttercream.

So here’s the recipe for some really yummy Double Berry Buttercream

Ingredients:

• 1 box of strawberries (at least 15 strawberries)
• 1 bog of blueberries (2 ½ cups)
• 3 cups of sugar
• ¼ cup of cornstarch

1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine softened

2 tsp of vanilla extract

5 cups sifted confectioners’ sugar

2 tablespoons milk

2 tbs of lemon juice

Directions

With the first set ingredients, you are going to make the berry jam.

1. Wash the berries
2. Cut the strawberries
3. Place berries in a bowl and mash them together (I used a potato masher)
4. Pour berries into a pan and add 3 cups of sugar and lemon juice.
5. Stir until combined
6. Let boil (stirring occasionally) for 7-10 minutes until it starts to thicken.
7. Turn to low heat and add cornstarch (be sure to add the cornstarch to cold water before adding it to the hot mixture – reference the directions on the side of the cornstarch box)
8. Remove from heat, let cool completely

Using the second set of ingredients, you are going to make the butter-cream

1. In your mixer, cream shortening and butter with electric mixer.
2. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed.
3. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until it appears fluffy.
4. At this point, add in 2 1/2  cups of the cooled berry filling. (You might need more depending on how much of the berry flavor you want to taste)
5. Mix togethert until well combined
6. Refrigerate for 30 minutes before using.

**The left-over berry filling will last in a tupperware in your fridge for up to 10 days. It is great as cupcake filling or even drizzled on top of pancakes!

Enjoy!!

About these ads