question about strawberry buttercream
hi everyone! I've been gone for a while but now I'm back with a fresh batch of questions :)
I've been asked to make a strawberry buttercream. My first instinct was to do standard vanilla bc and add strawberry preserves until the flavor and color are "right." But as I look up recipes online, I see people using fresh strawberries, pureed and added to the bc. Like so many others, I have made the mistake of topping a cake with fresh strawberries, only to come back a few hours later and find reddish syrupy lines seeping out of the cake! I'm afraid that would happen if I added fresh berries to the buttercream - what do you guys suggest?
Replies to This Discussion
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Permalink Reply by Eileen S on
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Jennifer - I make a killer strawberry buttercream:
1 cup Crisco (I use the sticks and it's one stick)
1 cup butter (softened)
2 tsp. vanilla
7 Tbsp. Strawberry Daquiri mix (I use the Master of Mixes brand - you can find it in the liquor store)
2 lbs. powdered sugar
Put Crisco, butter and vanilla in Kitchenaid and mix on medium low until well blended.
Add daquiri mix and mix until incorporated. Slowly add powdered sugar. Allow to go on low for about 5 - 7 minutes or until it's fluffy.It's basically the standard buttercream with the daquiri mix substituted for the milk (I actually use half-and-half).
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Permalink Reply by jeri c on
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I make a freezer jam and add it to the buttercream and it makes a really yummy strawberry buttercream. Have not had any problems with it.
Just recently I have purchased some of the Silver Cloud flavors... I have the white chocolate, irish creme, & cherry and they are all soooo yummy. The cherry is really good and only takes a small amount to get big flavor! I have not tried their strawberry but I would bet it is yummy! I also have the lavendar and used it in a cake a few weeks ago but I am not crazy about it but people who like lavendar love it. I just am not a lavendar fan.
http://www.globalsugarart.com/product.php?id=21606&name=Strawbe...
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Permalink Reply by Sonja Crockford on
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I make an unsweetened strawberry puree which i reduce by simmering for about 20 minutes. Then I substitute this for the milk/cream. It gives a really lovely strawberry flavour and colour and I have never had any problems with the strawberry seeping.
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Permalink Reply by Jennifer Cintron on
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Thanks everyone!
Eileen I love the idea of using the drink mix! I wonder if you could add tequila as well for a strawberry margarita buttercream? Or just skip the strawberry and use tequila + margarita mix ... ok but that would be another cake, this one is for a little girl's ballet cake!
Jeri - what is a freezer jam? Is that anything like the fresh puree that Sonja mentioned?
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