Ingredients
1 cup strawberry puree
2 tablespoons granulated sugar
1 cup unsalted butter, softened
2 pounds confectioners' sugar, sifted, divided
1 teaspoon pure vanilla extract
1 teaspoon lemon juice
1/2 teaspoon rosewater, optional
Preparation
Gather your ingredients.
Add the strawberry puree into a food processor and pulse to create a thick purée. The purée can be used unstrained but if you prefer a smoother frosting, push the purée through a fine sieve.
Beat the butter and 2 cups of the confectioners' sugar in a stand mixer using the paddle beater on low speed. Add the strawberry purée, vanilla extract, lemon juice, and rosewater if you are using it, and whip until light and fluffy.
With the mixer turning (still on low or you may disappear into a cloud of sugar!) gradually add more confectioners' sugar until the mixture is the thickness you want — buttercream for frosting a cake should be stiffer than for piping onto a cupcake, for example.
The buttercream is now ready to use in your recipes, it will keep tightly covered in the refrigerator for five days. It also freezes well for up to three months.
?
Can I use fresh strawberry buttercream to frost any type of cake?
Yes, fresh strawberry buttercream can be used to frost a variety of cakes, cupcakes, and other baked goods. Its light and fruity flavor pairs well with vanilla, chocolate, and other cake flavors.
PRODUCT IN THIS RECIPE:
Olivivero Strawberry Puree