A smooth buttercream with seedless jam lightly stirred through. This is sweet, delicious, fun and the perfect finishing tough to any classic bake. Made with only 3 simple ingredients, it’s quick and make and takes less than 5 minutes.
This buttercream was originally made for my Jammy Dodger Cupcakes. A simple vanilla cupcake filled with jam and topped with this buttercream and a mini jammy dodger on top. But since making that cake, I have made this buttercream recipe again and again, adding it on top of different bakes and flavours.
Jam
The jam is very lightly stirred through with a little extra running through the icing. This helps to add the flavour without making the recipe too sweet. It’s important that you use a seedless jam here. This allows for a smoother texture and also helps to prevent big blobs of jammy fruit in the icing, which can be a little too sweet. It’s also important if you decide to pipe the icing as a jam with seeds would be too big to pass through the piping nozzle. You can use either strawberry or raspberry jam here, depending on your preference.
The base of this is my classic buttercream recipe. To make this, start to make a basic buttercream frosting. Mix the unsalted butter in an electric mixer until creamy. Next, add the icing sugar in two batches. I always recommend stirring the icing sugar with a spoon before using an electric mixer. This helps to prevent an icing sugar cloud explosion! After everything is fully mixed together, lightly stir through the jam. Do not overmix here as you wish to keep the swirl effect.
I like to pipe this on. The icing in this recipe is thick enough to hold its own shape which makes it perfect for piping. Once ready and iced place a mini jammy dodger on top of each cake for the perfect finishing touch.
Ingredients
- 3 oz / 85 g Unsalted Butter
- 6 oz / 170 g Icing Sugar
- 1 teaspoon Seedless Raspberry Jam
Instructions
- Add the butter to a mixing bowl and using an electric mixer, blend until creamy.
- Add half of the sieved icing sugar to the bowl and using a spoon, gently stir together until just combined (this helps to prevent an icing sugar explosion!), before mixing with the electric mixer.
- Add the remaining icing sugar and follow the steps above, do not be afraid to overmix, you want this to be nice and smooth.
- Lightly stir through the raspberry jam. Do not overmix here as you wish to keep the swirl effect.
- This icing is thick enough to pipe if desired or can be placed on top of the cake in your chosen design.
Notes
I like to make smaller batches of these as they are best eaten fresh.. However if you would like a larger batch you can double or triple the recipe. These are best eaten fresh on the same day, but any leftovers can be stored in an airtight container in the fridge for up to 1 week.
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