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Fresh Strawberry Buttercream Recipe

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4.3 from 7 reviews

This Fresh Strawberry Buttercream recipe transforms ripe strawberries into a luscious, richly flavored frosting perfect for cakes, cupcakes, and more. The fresh strawberries are cooked down into a reduced purée to intensify their flavor, then blended smoothly into a creamy buttercream made with unsalted butter and powdered sugar. The result is a vibrant, natural strawberry buttercream that’s both fresh-tasting and indulgently fluffy.

Ingredients

Strawberry Purée

  • 5 oz (1 cup) fresh strawberries, chopped

Buttercream

  • 1 cup (226g) unsalted butter, room temperature
  • 3 1/2 cups (420g) powdered sugar
  • Pinch of salt

Instructions

  1. Make the Reduced Strawberry Purée: Using a food processor, purée the chopped strawberries until smooth. You should have about ½ cup of purée. Pour this purée into a small saucepan set over medium heat. Bring it to a boil, then reduce the heat to low and let it simmer gently for 10-15 minutes until it thickens to a jam-like consistency and reduces by half, resulting in about ¼ cup of reduced purée. Remove from heat and let it cool completely to room temperature, either on the counter or in the refrigerator.
  2. Beat the Butter: Using a hand mixer or the paddle attachment on a stand mixer, beat the room temperature unsalted butter on medium-high speed until creamy and fluffy, about 5 minutes. This step is essential to create a smooth buttercream base.
  3. Add Powdered Sugar: Gradually add the powdered sugar, about one cup at a time, mixing on low speed. Ensure each addition is fully incorporated before adding more. Scrape down the sides of the bowl and the paddle attachment as needed to keep the mixture even and smooth.
  4. Incorporate Strawberry Purée and Salt: Add the cooled reduced strawberry purée along with a pinch of salt to the buttercream mixture. Continue mixing on low speed for 1-2 minutes until the purée is fully incorporated and the frosting is smooth and uniform in color. Scrape down the bowl and paddle as necessary to ensure everything is well combined.

Notes

  • If using frozen strawberries, thaw and drain excess liquid before processing to avoid wateriness.
  • The key to a vibrant flavor is allowing the strawberry purée to reduce properly to concentrate the taste and avoid excess moisture in the buttercream.
  • Ensure the strawberry purée is at room temperature before adding to the buttercream to prevent melting the butter excessively.
  • This buttercream is best used to frost cakes or cupcakes immediately but can be refrigerated for up to 3 days; re-whip before using if chilled.

Find it online: https://cookedbysarah.com/fresh-strawberry-buttercream-recipe/