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Mrs. Ruth's Jam Whipped Buttercream in a bowl with a jar of jam and iced cupcakes

Mrs. Ruth's Jam Whipped Buttercream

No food coloring, no artificial flavoring, no fuss. Just softened butter, powdered sugar, and a generous spoonful of Mrs. Ruth's Simply Strawberry Jam beaten together until light, fluffy, and naturally tinted a beautiful blush pink. The jam does double duty — it colors the frosting and flavors it with real fruit. Pipe it onto cupcakes, spread it on a layer cake, or eat it straight from the bowl. We won't judge.

Prep Time: 10 minutes | Cook Time: None | Total Time: 10 minutes | Yield: About 2 cups (enough to frost 12 cupcakes or one 8-inch layer cake)

Ingredients

  • 1 cup (2 sticks / 226g) unsalted butter, softened to room temperature
  • 2½–3 cups (300–360g) powdered sugar, sifted
  • 3–4 tablespoons Mrs. Ruth's Simply Strawberry Jam
  • 1–2 tablespoons heavy cream or whole milk
  • Pinch of kosher salt

Directions

  1. Beat softened butter in a stand mixer or with a hand mixer on medium-high speed until pale and fluffy, about 3–4 minutes. Don't rush this step — it's what makes the buttercream light.
  2. Reduce speed to low and add the sifted powdered sugar one cup at a time, mixing until incorporated after each addition.
  3. Add the jam, a pinch of salt, and 1 tablespoon of heavy cream. Increase speed to medium-high and beat for another 2–3 minutes until the buttercream is light, fluffy, and evenly tinted.
  4. Adjust consistency: add more cream, one teaspoon at a time, if the buttercream is too stiff. Add more powdered sugar if it's too loose.
  5. Taste and adjust — add more jam for a stronger fruit flavor and deeper color, or more powdered sugar to balance sweetness.
  6. Use immediately or store in an airtight container in the refrigerator for up to 5 days. Re-whip before using.

Tips & Notes

  • Butter temperature is everything: Too cold and the buttercream will be lumpy; too warm and it will be greasy. It should be soft enough to leave an indent when pressed but still hold its shape.
  • Sift the powdered sugar: This prevents lumps and gives you a smoother, more professional finish.
  • Strain the jam first: For the smoothest buttercream, press the jam through a fine mesh sieve to remove any seeds or fruit pieces before adding. Leave them in for a more rustic, textured result.
  • Color intensity: The color deepens as you add more jam. Start with 3 tablespoons for a soft blush, add a fourth for a deeper berry pink.

Flavor Pairings We Love

  • Mrs. Ruth's Simply Strawberry Jam → vanilla cake, lemon cake, chocolate cupcakes, shortbread cookies
  • Mrs. Ruth's Simply Blackberry Jam → chocolate layer cake, lemon cupcakes, almond cake
  • Mrs. Ruth's Special Reserve Raspberry Jam → vanilla cupcakes, white cake, coconut cake, macarons
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