Help! I pureed frozen strawberries (after they had thawed) then added them to my buttercream and whipped it.....and now it keeps separating! Any way i can salvage this? i have cupcakes to cover tonight after work so any advice would be welcome!!! Thanks :D
AWhat kind of buttercream? American, Swiss, Italian?
I use whole fruit no sugar added strawberry preserves to add to my BC because I have had the problem of too much juice with the fresh fruit. You may have to start over :-(
AI'm not sure what type lol. All new to this whole scene!! It's butter, shortening and icing sugar if that helps. So far I have added more icing sugar to make it a bit stiffer and I added half I a block f softened cream cheese. Then I whipped it really well and it seems to be holding up and it tastes good so I'll see how it is after it sits on the fridge for a bit. Don't really want to start over but I know what not to do next time lol
though if it's regular American BC, sometimes a little more powdered sugar can help take up some moisture. If it's SMBC, you may can try this: take out about 1 cup of your buttercream and microwave it until it melts a little and becomes liquid. then whip it back with the rest of the BC. This works for SMBC that has separated but I don't know if it will work with the fruit in it. I have done this a bunch with the SMBC when using a partial batch that I have refrigerated and need to use then it separates when I try to re-whip it. Good luck!
thanks so much for the advice!!! I re-whipped after adding the cream cheese and another cup or so of icing sugar, then chilled it and i was able to pipe it and it looked great :D
AThis won't help for this time, but I always simmer my strawberry puree to get rid of some of the moisture. I then let it cool and add it to whatever type of frosting I'm making.
This won't help for this time, but I always simmer my strawberry puree to get rid of some of the moisture. I then let it cool and add it to whatever type of frosting I'm making.
That's a great idea. I've done this before with other recipes and will try it with icing. Thanx for the tip.
i made another batch today and strained the juice out of the pureed strawberries that i was using to make the filling and then used the juice to think out the buttercream instead of milk and it worked like a charm and added a nice pink tint to it as well :D
Try Martha Stewarts' Strawberry Meringue Buttercream...It is creamy and delicious, and pretty easy to make.....Clients love it....