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We just finished picking berries at our favorite local farm — both Miss Sarah and Miss Diana filled out baskets! It’s the perfect time for whipping up a batch of my Strawberry Buttercream Recipe, cupcakes, and a few batches of Strawberry Rhubarb Jam!
You can always start with a box of strawberry cake mix to whip up a quick batch of these, but I use a fresh strawberry puree and make them from scratch. You can get my Strawberry Vanilla Cupcakes Recipe in the basic recipes section and it will tell you all about whipping them up with fresh berries and what it means to “macerate” them.
Strawberry Buttercream Recipe
Strawberry Buttercream Frosting is easier to make than you think it might be. It only takes four ingredients and a little bit of time, but it is SO much better than grabbing a can of frosting from the grocery store shelf. The difference in taste is astounding!
You will need:
- 3 sticks unsalted butter ( at room temp )
- 4-5 cups confectioners (powdered) sugar
- 1/4 cup fresh strawberries – washed, hulled, and diced
- 1 1/2 tsp vanilla extract
Strawberry Buttercream Recipe Directions:
Puree the strawberries with 1 tbsp of sugar in a food processor set to the side.
Cream the butter in the bowl of a stand mixer fitted with a paddle attachment. Add the confectioners sugar, about a cup at a time, and beat just until blended.
Creaming simply means mixing your butter and sugar(s) together until well blended, leaving you with a fluffy light yellow mix. Just do not over mix! Butter and sugars are over-mixed when the butter begins to separate. The butter should feel soft, but not warm or melty.
What is the purpose of the creaming method?
The creaming method is usually the initial and most important step in the recipe and involves beating fat/s and sugar together until the mixture is light in color and his increased in volume. It is important for creating air, needed for leavening and thus helps to produce light and fluffy cakes. In this case? It makes for a light and creamy frosting.
Add the strawberry puree and vanilla, scraping the sides of the bowl as needed so you don’t miss any of the yummy goodness. Beat until the buttercream is light and fluffy, approximately 3-5 minutes (mine was perfect at about a minute).
Frost cupcakes and decorate as your heart desires. I just like a simple star tip and quick squirt on top. If you want to dress the cupcakes up a bit more, pop them into a second, more fancy cupcake liner for presentation.