Fresh Strawberry Buttercream
User Reviews
5
Fresh Strawberry Buttercream
Description
This buttercream starts by pureeing whole strawberries, then simmering the puree until it reduces substantially to a thick paste, concentrating the berry flavor and minimizing moisture. After cooling, this strawberry concentrate is mixed into creamed unsalted butter and vanilla extract, seasoning the buttercream with vibrant fruit notes and aroma.
Powdered sugar is incorporated gradually to build sweetness and structure, while heavy whipping cream is added as needed to achieve a smooth and spreadable consistency. The resulting buttercream is fluffy yet dense enough for piping onto cupcakes or cakes.
Using a non-stick pan for reducing the strawberry puree prevents burning and sticking, which is important for flavor and texture. The puree should resemble the thickness of tomato paste before combining with the butter. It's important the cupcakes be fully cooled before applying the frosting to prevent melting.
The buttercream can be stored refrigerated for up to 4 days in an airtight container and should be warmed to room temperature before use. It also freezes well for up to 3 months if sealed in a zippered bag.
Ingredients
- 1 pound strawberries chopped
- 1 cup butter softened, unsalted
- 4 - 4 ½ cups powdered sugar
- 3-4 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- Cut the tops off of the strawberries and place strawberries in a blender or food processor. Puree strawberries until smooth, you should have about 1 ½ cups of puree.
- Place the strawberry puree in a medium non-stick saucepan. Heat over medium heat and let simmer while stirring until reduced to ⅓-½ cup (approx 25-30 minutes) or until the puree is just a bit thinner than tomato paste. Cool completely. (This step can be done 48 hours before making the frosting).
- Cream the butter, vanilla, and a pinch of salt with a hand mixer on medium until fluffy. Add the cooled puree and mix well.
- Add powdered sugar, ½ cup at a time mixing after each addition.
- Continue beating until the frosting is thick and fluffy. If the mixture is too thick, heavy cream can be added 1 tablespoon at a time to reach desired consistency.
- Pipe the frosting onto the cooled cupcakes.
Notes
- Use a non-stick pan for reducing strawberry puree to avoid sticking or burning.
- The strawberry puree should reduce to a thick consistency similar to tomato paste before mixing into buttercream.
- Ensure cupcakes are completely cool before frosting to prevent melting of the buttercream.
- Store the buttercream in an airtight container in the fridge for up to 4 days; bring to room temperature before use.
- Buttercream freezes well for up to 3 months when stored in a sealed zippered bag.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Calories | 492 | 25% |
| Carbohydrates | 88g | 29% |
| Protein | 1g | 2% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 5mg | 0% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 85g | 170% |
| Vitamin A | 532IU | 11% |
| Vitamin C | 22mg | 24% |
| Calcium | 14mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
