If I wanted to use this as a filling would you suggest just plopping it on shells or do I make a plain buttercream and mix some of it in?
by RutabagaAcademic7609
3 Comments
people_skillz
I usually like to do a ring of buttercream on the outside and a little scoop of preserves on the inside. On its own, it might be too runny or cause the shells to slide apart.
BeneficialAardvark2
I would pipe a ring of vanilla or strawberry buttercream around the edge and then spoon some of the preserves in the middle.
aslanfollowr
I also do the ring of buttercream (or ganache or whatever fits the flavor) and this in the center, but if it’s extra runny, I recommend a very thin layer of buttercream across the whole shell to add a buffer from making the shells soggy. Then add the ring, then fill it in.
3 Comments
I usually like to do a ring of buttercream on the outside and a little scoop of preserves on the inside. On its own, it might be too runny or cause the shells to slide apart.
I would pipe a ring of vanilla or strawberry buttercream around the edge and then spoon some of the preserves in the middle.
I also do the ring of buttercream (or ganache or whatever fits the flavor) and this in the center, but if it’s extra runny, I recommend a very thin layer of buttercream across the whole shell to add a buffer from making the shells soggy. Then add the ring, then fill it in.