Recipe
Servings: 7 cups
Calories: 1484kcal
Ingredients
Ingredients
- 1 cup pasterized egg whites
- 2 lbs powdered sugar
- 2 lbs unsalted butter room temperature
- 1 teaspoon sea salt
- 1 lb marionberries can use black berries instead, use frozen berries for a sweeter taste
- 1 tube bavarian cream can use shelf-stable vanilla pudding or pastry cream instead
- 1 lemon
Instructions
Instructions
- Add egg whites and powdered sugar to a stand mixer bowl. Turn mixer on medium (setting 5 on Kitchenaid mixer).
- As egg whites and powdered sugar is mixing, start adding butter, one chunk at a time. Add ½ of the butter.
- After adding ½ the butter, turn mixer up to high setting and continue adding the rest of the butter.
- Add the sea salt. Let the mixer run on high for 10 minutes to let the buttercream whip and mix accordingly.Stop mixing buttercream when it has turned white, if you stop too soon it will taste like butter and not frosting.
- While buttercream is mixing, place marionberries in a strainer over a large bowl and push out excess juice with a spatula.
- If your buttercream starts to creep up the edges of the side of the bowl, use a creme brulee torch to heat the sides of the bowl just enough so that the buttercream starts to slide back down. Don't overheat with the torch.
- After straining, put marionberries into a bowl. Roll lemon on a hard surface to get it ready for squeezing. Add a squeeze of lemon juice onto the marionberries.
- Squeeze bavarian creme into berries until there are equal parts creme and berries. Mix together with a spatula.
- When buttercream has finished and is white, remove ½ of the batch and set aside. Add the berries to the mixer bowl and make sure there's equal parts buttercream to berry mixture.
- Mix on high for about 1 minute until combined. Use the rest of the buttercream to ice the outside of the cake
Video
Notes
Adding buttercream to the berry filling will give it body and make it harden after putting the cake in the fridge to cool. This will ensure that the filling will not run out of the cake.
Nutrition
Calories: 1484kcal | Carbohydrates: 137g | Protein: 5g | Fat: 105g | Saturated Fat: 66g | Cholesterol: 278mg | Sodium: 408mg | Potassium: 213mg | Fiber: 3g | Sugar: 130g | Vitamin A: 3375IU | Vitamin C: 21.8mg | Calcium: 56mg | Iron: 0.6mg
Tried this recipe?Let us know how it was!
Skill level: Newb
Learn how to make this delicious Marionberry cake filling.
Evelyn Keplinger says
Definitely gonna try it. Awesome!!
Dani says
Looks yummy. Just one question... what do I do with the other 1/2 buttercream from step 9?
The Sugar Geek Show says
I use the rest of the buttercream to ice the outside of the cake 🙂
Nicol says
Can you decorate with this type of iceing? I’m not sure if I should put it in the cooler?
The Sugar Geek Show says
This has fresh berries in it so it must be refrigerated but can be left outside for 2 hours before eating. Decorating is tricky since there are chunks of berries and seeds in the buttercream.
Gina Wellner says
Hi! How many oz or grams in a tube of Bavarian creme? I’m going to use pudding , but need to know the amount.
Thanks!
The Sugar Geek Show says
I don't know for sure, it's quite a bit. You could probably look it up. The brand is Henry & Henry
Kelsey says
I have always loved marionberry anything but I never thought about making it into buttercream until now, SO DELICOUS!
Carla says
Hello,I was just wondering if I could freeze the cake after I filled and frosted it? Then thaw it and cover with fondant for my daughter's wedding.Thank-you
Elizabeth Marek says
You could but be careful, you will need to defrost for several days in the fridge and that could effect the fruit filling.