I found seedless Raspberry preserves made by Polaner All Fruit and mixed it with heavy whipping cream.  I think I over did it.  Its tart.  Could it have curdled?
There is citric acid in the preserves.

I need to practice decorating.

Hi Vera, did you add any sugar at all?  Just a couple of teaspoons probably would have been about right—the Polaner doesn’t have much added sugar, if I remember correctly…

No the recipe didn’t call for added sugar.  I didn’t even consider it because of the chemical effects of sugar.

Cute cake!

The Polaner all-fruit uses concentrated fruit juice to sweeten it, which probably has a more acidic pH than sugar.  I think that for this application, it’s better to use a preserve made with fruit and sugar, so the acidity is balanced/neutralized.

It might taste a little tart, but should not have curdled from the all-fruit, as you can add some acid to heavy cream without curdling it, unless maybe you’re heating it.

The cream might have curdled a little (gotten a tad lumpy) either from adding warm preserves or from overwhipping.

Vera,  Nice work, I sometimes use Wilkin & Son’s Ltd. seedless raspberry jam. It does, however contain sugar. Keep up the good work!

Hmm It may have been overwhipped…I have alot to learn.  thanks for all your suggestions.  Thats the first time I used a Wilton decorating “gun”.
I have to get accustomed to it, but I think in the long run I will have more control.  Itend to squeeze the piping bag in the middle and eject icing from both ends
Now I have to go back and try all the things I learned in Wildon 1 and 2 with the Decorator “Pro” ,