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Strawberry buttercream?

post #1 of 8
Thread Starter 
Hi icon_smile.gif I'm new. Tried to post before but think it got deleted? Anyway, I've been looking for a good strawberry buttercream recipe. I have a birthday cake next week for a 2 year old and don't really have the time or money to test a bunch of recipes. I've used strawberry preserves before in buttercream and it was not so good :/. I just want something light and with a definite strawberry taste. So if anyone has a recipe they've used that they could suggest? Thanks in advance.
post #2 of 8
Did you use American buttercream or one of the European buttercreams, with meringue? That makes a big difference! The European buttercream with preserves or jam is wonderful.
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #3 of 8
Thread Starter 
I used American. But I would much rather use fresh or frozen strawberries.
post #4 of 8

there's an old old recipe for strawberry cake & icing

 

using frozen strawberries

 

drain the fluid from the berries as they thaw and use it to make the icing

 

the strawberries went into the cake in place of the liquid (the milk or water)

 

just a thought for you

 

but it was the combination that rocked the strawberry flavor

 

but it's definitely the strawberry flavor in each one

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #5 of 8
Thread Starter 
Thanks icon_smile.gif I may try that. I thought of maybe doing a strawberry syrup or sauce kinda how you would for cheesecake but I worry that it may be too sweet or too much liquid. I don't know. Thoughts?
post #6 of 8
Quote:
Originally Posted by cristalscakes12 View Post

Thanks icon_smile.gif I may try that. I thought of maybe doing a strawberry syrup or sauce kinda how you would for cheesecake but I worry that it may be too sweet or too much liquid. I don't know. Thoughts?

 

you mean like a strawberry sauce/coulis to squirt on the individual plates at serving time--good idea

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #7 of 8

I make my strawberry frosting (SMB) by cooking the strawberries and then using the liquid. I add a tiny bit of sugar to my strawberries, and then I mash them once they are really soft in the pot, and then I drain it and I either continue cooking down the juice to thicken it up so it doesn't make my frosting runny.

 

I didn't strain my berries once and added that to my frosting. It was great on flavor, but the chunks of berries kept clogging my piping tips.

post #8 of 8
Thread Starter 
Thanks for the replies icon_smile.gif.
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