how do i make a butter filling for cake?

Question

I want to put jam and butter filling in my cake, but how do I make the butter filling?
Thank you

Answer 1

Butter Cream Frosting

INGREDIENTS
1 cup butter, softened (2 sticks room temp.)
1 tablespoon vanilla extract
4 cups confectioners' sugar
2 tablespoons milk

DIRECTIONS

In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.

Answer 2

Here are some different ways to go about it.

1 stick of soft butter at room temp
1 teaspoon sherry
1/2 jar of jam at room temp
Beat butter, jam and sherry until smooth. You can omit sherry if have none.

Use as a filling and/or frosting for any layer cake. Sprinkle chopped fruit on top, and spread around the sides of the frosted cake.

Cream filling
¾ cup whipping cream
3 tablespoons sugar
½ teaspoon vanilla
¼ teaspoon cinnamon
Whip the cream until very stiff. Fold in the sugar, vanilla and cinnamon.

Raisin filling
1 cup seedless raisins
¼ cup sugar
½ cup water
½ teaspoon lemon rind -- grated
¼ cup almonds -- ground
Put raisins through a food chopper. Add sugar, water and grated lemon rind. Cook 5 minutes, or until thick and smooth, stirring constantly. Cool. Fold in the almonds.

Rum filling
1½ cups light cream
½ cup sugar
2½ tablespoons flour
½ teaspoon salt
3 egg yolks
2 tablespoons rum
1 tablespoon butter
Scald 1 cup of cream.

Sift together the sugar, flour and salt. Blend in the reserved ½ cup of cream. Bring to a boil quickly and let boil 2 or 3 minutes, stirring gently. Remove from flame.

Pour this mixture over the scalded cream and cook over hot water in the top of a double boiler 5 to 7 minutes, stirring steadily.

Beat the 3 egg yolks slightly. Blend the yolk mixture into the mix in the double-boiler top. Remove from flame and add the rum and the butter.

Answer 3

Basic buttercream.
100g (4 oz) unsalted butter, softened
225g (8 oz) icing sugar
1 tbsp milk
1/2 tsp vanilla essence

Beat the butter until soft and creamy
Sift about one third of icing sugar over the butter & stir it in. Sift the remaining icing sugar over the mixture
Add the milk and the vanilla essence. Then, beat all the ingredients until the buttercream is really pale and fluffy.

For CHOCOLATE buttercream, replace the milk with one tablespoon of cocoa mixed with one tablespoon of warm water.

For COFFEE buttercream, replace the milk with two teaspoons of instant coffee granules mixed with one tablespoon of water.

For ORANGE buttercream, replace the vanilla and milk with two teaspoons of orange juice and the grated rind of an orange.

Answer 4

You mix equal parts jam + room temp. butter in a mixer until fluffy and well mixed. Spread between your completely-cooled cake layers.