Need A Crusting Strawberry Buttercream Recipe

Baking By sarascakecreations Updated 14 Jul 2011 , 2:16am by sarascakecreations

 sarascakecreations  Cake Central Cake Decorator Profile
sarascakecreations Posted 12 Jul 2011 , 11:59pm
post #1 of 8

Hello,

So I need to make a strawberry buttercream for the first time and my current buttercream recipe I use is the wilton one with an addition of milk and a some butter extract.

So do I just go ahead and add some straberry jam? Or should I use a box of strawberry jell-o?

Any tips would be greatly appreciated! I've seen recipe's on here but how to choose? Maybe someone could post a good recipe they've used before?

It doesn't need to be super crusting but it's to go on vanilla cupcakes so I'd like the buttercream to hold up obviously.
Thanks!

7 replies
 Aunt_Goose  Cake Central Cake Decorator Profile
Aunt_Goose Posted 13 Jul 2011 , 12:28am
post #2 of 8

One time I was making a cake (the strawberry shaped one in my photos) and was suddenly all out of red gel color and my buttercream still wasn't the red red i wanted. I dumped two packets of strawberry koolaid mix into it, beat it in and let it sit for a little while for the color to deepen. It turned out colored wonderfully and had a nice strawberry taste to it (tho it was it bit tart!) end everyone really seemed to like it. I don't see why a box of strawberry jello wouldn't work just as well.

 Elcee  Cake Central Cake Decorator Profile
Elcee Posted 13 Jul 2011 , 1:30am
post #3 of 8

I just replace the liquid in my regular buttercream with pureed, strained strawberries. I just made some today, as a matter of fact for my DH's birthday tomorrow; it's his favorite with chocolate cake icon_smile.gif. I use a modified version of Wilton's buttercream.

1/2 cup shortening
1/2 cup unsalted butter
1 lb. confectioners' sugar
1/4 cup lukewarm milk (in this case, replace with the strawberries)
1 tbs. meringue powder
1/2 tsp. salt
1 tsp. vanilla

If you want, add a drop or 2 of pink food color to intensify the color a it.

 sarascakecreations  Cake Central Cake Decorator Profile
sarascakecreations Posted 13 Jul 2011 , 2:33am
post #4 of 8

elcee... ok so I take 1/4 cups of fresh strawberries, puree them and strain them and add them instead of the milk then?

thanks ladies!

anyone else?

 Elcee  Cake Central Cake Decorator Profile
Elcee Posted 13 Jul 2011 , 3:53am
post #5 of 8
Quote:
Originally Posted by sarascakecreations

elcee... ok so I take 1/4 cups of fresh strawberries, puree them and strain them and add them instead of the milk then?

thanks ladies!

anyone else?




Sorry, I should have been a little clearer. Today, I used frozen strawberries just because it's what I had on hand. I think it took about 1/2 a cup; I ran them in my blender and strained them into a measuring cup until I had enough liquid. And yes, add it instead of the milk.

 sarascakecreations  Cake Central Cake Decorator Profile
sarascakecreations Posted 13 Jul 2011 , 7:23pm
post #6 of 8

Ok thanks, 1 more question, how long do you think this type of buttercream will hold in the fridge?

 Elcee  Cake Central Cake Decorator Profile
Elcee Posted 13 Jul 2011 , 10:58pm
post #7 of 8

Several days would be my best guess but I don't know for sure.

 sarascakecreations  Cake Central Cake Decorator Profile
sarascakecreations Posted 14 Jul 2011 , 2:16am
post #8 of 8

Thanks so much gonna try it tomorrow!

Quote by @%username% on %date%

%body%