anishaaw Posted 16 Jul 2013 , 7:28pm
post #1 of

Okay so I plan to bake a cake for my daughter's 5th birthday party. Up until now I have been using a stablized whipped cream recipe for my cake frosting and filling (BTW.....I am nowhere near a professional cake baker). I wantedt to use buttercream this time because I plan on covering the cake with fondant. I also wanted to use fresh strawberries as part of the filling. Here's the question...should I stick with regular vanilla BC and fresh strawberries or do you think it would be strawberry overload if I use strawberry BC and fresh strawberries? Has anyone done either or? If so which taste better? Thanks for your help!

19 replies
bct806 Posted 17 Jul 2013 , 2:01am
post #2 of

APersonally, I always add strawberries to my strawberry buttercream. Puree it and add it in to the mix. It gives it a freshness that you just can't get from jam. I don't think it would be overload at all. Can I ask what recipe you use for your whipped cream? I gave up on it because I couldn't find one that didn't end up in a puddle by the time it was all said and done. Forget about any kind of piping detail! haha

kaylawaylalayla Posted 17 Jul 2013 , 8:06am
post #3 of

ABct, maybe a higher fat content of the cream will help you out.

bct806 Posted 17 Jul 2013 , 5:21pm
post #4 of

A

Original message sent by kaylawaylalayla

Bct, maybe a higher fat content of the cream will help you out.

Is there something with a higher fat content than heavy cream?

aem1029 Posted 17 Jul 2013 , 5:40pm
post #5 of

My strawberry buttercream is always a hit!  I cook down my strawberries in sugar for about an hour, puree and  let it cool and add it to my buttercream.  It's sooooo good!  The fact that you cook them down in sugar doesn't make the buttercream any sweeter either.

kaylawaylalayla Posted 17 Jul 2013 , 6:05pm
post #6 of

AHeavy cream is sold in 32%, 36% and 40% fat to my knowledge. There are probably different percentages as well. But the higher the percentage the more stable.

bct806 Posted 17 Jul 2013 , 6:43pm
post #7 of

AI will have to look next time then. I never saw any percentages on the ones I bought. I have seen heavy and regular whipping cream but not percents. Not to say they don't have them, just never seen it.

kaylawaylalayla Posted 17 Jul 2013 , 6:59pm
post #8 of

AHmmm. I'm not sure if they sre marked at grocery stores. Just looked it up the brand organic valley has 40% fat

anishaaw Posted 18 Jul 2013 , 10:29pm
post #9 of

A

Original message sent by bct806

Personally, I always add strawberries to my strawberry buttercream. Puree it and add it in to the mix. It gives it a freshness that you just can't get from jam. I don't think it would be overload at all. Can I ask what recipe you use for your whipped cream? I gave up on it because I couldn't find one that didn't end up in a puddle by the time it was all said and done. Forget about any kind of piping detail! haha

I found the whipped cream frosting recipe here.... http://thebakerybox.blogspot.com/2011/07/stiff-whipped-cream-frosting.html?m=1 I only used it as a frosting and/or filling. Ive never tried to pipe designs with it. Although it maybe thick enough.

anishaaw Posted 18 Jul 2013 , 10:31pm

AThabks for the help!

bct806 Posted 19 Jul 2013 , 12:50am

A

Original message sent by anishaaw

I found the whipped cream frosting recipe here.... http://thebakerybox.blogspot.com/2011/07/stiff-whipped-cream-frosting.html?m=1 I only used it as a frosting and/or filling. Ive never tried to pipe designs with it. Although it maybe thick enough.

Thank you!

madewithloveYG Posted 7 May 2014 , 10:21pm

AI used fresh strawberry puree in my buttercream, but my biggest problem is that it's way too soft to pipe. I tried adding more powdered sugar but it wouldn't thicken , just made it sweeter!!! I added a couple of tsps of meringue powder ( read somewhere this would work as a thickener). This hasn't worked either!!! :-(

Someone Please HELP me figure this out!!! This has been driving me Crazy!!! :-x

ibeeflower Posted 8 May 2014 , 10:32pm

Quote:

Originally Posted by madewithloveYG 

I used fresh strawberry puree in my buttercream, but my biggest problem is that it's way too soft to pipe. I tried adding more powdered sugar but it wouldn't thicken , just made it sweeter!!! I added a couple of tsps of meringue powder ( read somewhere this would work as a thickener). This hasn't worked either!!! icon_sad.gif

Someone Please HELP me figure this out!!! This has been driving me Crazy!

As Aem1029 said, I cook down my strawberries too. I add a little bit of sugar and will cook them down and then also puree them when I make strawberry cake or strawberry SMBC. I think the flavor remains concentrated but I don't have all of the liquid from berries that are just chopped or pureed.

klan30 Posted 9 May 2014 , 1:05am

I use the strawberry puree in place of the cream and it keeps it from being too soft.  For those of you who cook your strawberries first, what is the advantage?

madewithloveYG Posted 9 May 2014 , 9:27am

A

Original message sent by klan30

I use the strawberry puree in place of the cream and it keeps it from being too soft.  For those of you who cook your strawberries first, what is the advantage?

I to used the puree in place of milk or cream, however to get the "full strawberry" extra puree needed to be added. Resulting in a bc way TOO soft to pipe!! :( :-(

I need to find a solution to thicken this batch as I DO NOT want to throw $$$$$ AWAY!!!+++

bubs1stbirthday Posted 9 May 2014 , 9:50am

Quote:

Originally Posted by madewithloveYG 


I to used the puree in place of milk or cream, however to get the "full strawberry" extra puree needed to be added. Resulting in a bc way TOO soft to pipe!! icon_sad.gificon_sad.gif

I need to find a solution to thicken this batch as I DO NOT want to throw $$$$$ AWAY!!!+++


Depending on how much piping you need to do could you fill and ice with it as it is and then thicken a small amount to pipe with? The flavour wont be as obvious but if you only have a small bit to pipe no one will really notice that the two batches are different strengths in the flavours.

madewithloveYG Posted 10 May 2014 , 1:01am

A[quote name="bubs1stbirthday" url="/t/761083/fresh-strawberries-and-buttercream/15#post_7515056"]

Depending on how much piping you need to do could you fill and ice with it as it is and then thicken a small amount to pipe with? The flavour wont be as obvious but if you only have a small bit to pipe no one will really notice that the two batches are different strengths in the flavours. [/quote

Thank you for the suggestion. It's really appreciated!

By the way, I like the statement at the end of your message. I have the same special ingredient, hence my business name: MadeWithLove. :)

Norasmom Posted 10 May 2014 , 1:05am

I made some strawberry buttercream with cream cheese, that might make it thick enough.  It was delicious, I think strawberry is my favorite!

madewithloveYG Posted 10 May 2014 , 5:09am

A

Original message sent by Norasmom

I made some strawberry buttercream with cream cheese, that might make it thick enough.  It was delicious, I think strawberry is my favorite!

Thank You. I'll have to give that a try.:)

bubs1stbirthday Posted 10 May 2014 , 5:37am

Quote:

Originally Posted by madewithloveYG 
 

Quote:

Originally Posted by bubs1stbirthday 


Depending on how much piping you need to do could you fill and ice with it as it is and then thicken a small amount to pipe with? The flavour wont be as obvious but if you only have a small bit to pipe no one will really notice that the two batches are different strengths in the flavours.
[/quote

Thank you for the suggestion. It's really appreciated!

By the way, I like the statement at the end of your message. I have the same special ingredient, hence my business name: MadeWithLove. icon_smile.gif


Ta ;-) A little bit of love into what you do makes it a little bit more special!

Quote by @%username% on %date%

%body%