First, let me defend myself by saying anything with blackberries will suck me in. I grew up picking those dark beauties in the woods around our home and the largest/sweetest/best were always RIGHT IN THE MIDDLE OF A HUGE SPIDER WEB, PROTECTED BY A HUGE SPIDER. And I would still go after them.
I was sucked in by the B-word and the high rating of comments raving about it. Comments made by people who SELL THIS STUFF TO OTHER PEOPLE! This buttercream uses powdered sugar (I spit on you, faux buttercream), but did I mentioned the blackberry jam???
Anyway, her basic recipe uses FOUR POUNDS (64 oz) of powdered sugar with 12 oz of blackberry jam. Oddly, she calls out a 24 oz jar of jam, but then only uses half? Confusing.
I decided to make half a recipe (requiring 32 oz of powdered sugar and 6 oz of jam). By the time I was done, I had reduced the sugar to 22 oz, but increased the fruit by almost 400% (22 oz of "fruit only" blackberry jam instead of 6 oz). Plus I added a TBL of fresh lemon juice. And used twice the heavy cream. And it still had no taste profile except sweet.
So I cooked/sweetened/thickened a 7 oz package of freshly frozen uber-tart raspberries and added half of that. It was finally at a point where I was okay to ice a ricotta cake with it (split the middle and added the rest of the raspberry sauce there), but I still would not recommend this.
http://cakecentral.com/a/blackberry-butter-cream-icingfilling
I was sucked in by the B-word and the high rating of comments raving about it. Comments made by people who SELL THIS STUFF TO OTHER PEOPLE! This buttercream uses powdered sugar (I spit on you, faux buttercream), but did I mentioned the blackberry jam???
Anyway, her basic recipe uses FOUR POUNDS (64 oz) of powdered sugar with 12 oz of blackberry jam. Oddly, she calls out a 24 oz jar of jam, but then only uses half? Confusing.
I decided to make half a recipe (requiring 32 oz of powdered sugar and 6 oz of jam). By the time I was done, I had reduced the sugar to 22 oz, but increased the fruit by almost 400% (22 oz of "fruit only" blackberry jam instead of 6 oz). Plus I added a TBL of fresh lemon juice. And used twice the heavy cream. And it still had no taste profile except sweet.
So I cooked/sweetened/thickened a 7 oz package of freshly frozen uber-tart raspberries and added half of that. It was finally at a point where I was okay to ice a ricotta cake with it (split the middle and added the rest of the raspberry sauce there), but I still would not recommend this.
http://cakecentral.com/a/blackberry-butter-cream-icingfilling