strawberry buttercream

Do I realize I just did a buttercream recipe several weeks ago? Mmhmm. Big whoop, right? It’s icing. Plus, my brother’s birthday was yesterday. Sniff, sniff, he’s no longer a teenager. The big two oh. It’s weird, you know? I totally remember the Power Ranger phase, the skateboarding phase, the long hair phase, the Barney phase. And now he’s an adult. Phew. Movin’ on up.

Remember those big ol’ South Carolina strawberries I was telling you about a little bit ago? They are coming back into play for this recipe. I used some berries from Lowrys, SC and they are it. This buttercream is sweet, happy, and I’m gonna say addicting, just because I love strawberries and I couldn’t stop eating it from the tip of the piping bag. Oh, please don’t tell my family. I don’t have germs, hehh.

My sister told me this cake looked too girly. Sorry, brother. We’re cool, though, right?

strawberry buttercream
yield: enough for a 3 layer cake or 24 cupcakes time: 10 minutes
ingredients
2 sticks unsalted butter, room temperature
1 cup strawberries, puréed
4 cups unrefined powdered sugar

create
In the bowl of a stand mixer using the paddle attachment, cream the butter until smooth. Add the strawberry purée and mix until thoroughly combined. While the mixer is running on low, gradually add the powdered sugar until it’s incorporated. Turn the mixer to medium-high speed and beat for 2 minutes, until fluffy. Adjust the powdered sugar to create the right consistency, if needed. The buttercream should be pliable, but firm enough to hold a peak.

Happy Birthday, Joey! Here’s to lots more years of siblinghood!

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12 thoughts on “strawberry buttercream

  1. hey oh my days that loks so delicious! Oh my days your an amazing baker! Could you please tell me how you made the strawberry puree( sorry im an amateur in baking :s) Thank you :)

    • This is the best comment I have ever seen. Thank you for the kind words! :)
      And for the purée, just de-stem one cup of strawberries, throw ‘em in a blender and mix until smooth and no large chunks are left. That’s it!

      • Awwww I’m glad. thank you so much for telling me how to make it. I forgot to tell you out of the rush of asking the question that I love your presentation of the cake n the pics, your literary expressions are a joy to read( your talented in many ways, seems like your family’s blessed ) :) <3

  2. Looks delish but i am wondering if the hardens like butter cream when placed in the fridge as i would like to use this under fondant?

    • You could try it! After the cake sat out for a few days, I was actually able to use the paper towel method on it (I tried it just to see what would happen). It probably has a different consistency from straight up buttercream, but you could try adding more sugar to firm it up a bit if you notice that it doesn’t crust. I’ve actually never used fondant, so I’m no expert!
      Hope this helps!

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