Fresh Strawberry Buttercream

Decorating By Ottercoon Updated 1 Apr 2008 , 11:56am by sgilmer

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Ottercoon Posted 31 Mar 2008 , 3:52pm
post #1 of 3

My friend wants a fresh-strawberry buttercream for the filling on her cake. Most recipes I've seen just call for folding chopped strawberries into a vanilla buttercream. However, this cake is going to be fondant-covered. Could such a filling survive 24-48 hours of being unrefrigerated? I'm worried about it oozing or browning or weeping or some such disaster. Do I need to stir in strawberry jam instead? Any advice is welcome!

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alanahodgson Posted 31 Mar 2008 , 4:05pm
post #2 of 3

You can refrigerate your fondant with not ill effects. I always refrigerate my cakes for stability in transport, whether they're fondant or not. Condensation will develop, but will also evaporate. Just try not to touch the fondant finish when it's wet or you'll leave marks. I would not leave a cake with strawberries unrefrigerated.

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sgilmer Posted 1 Apr 2008 , 11:56am
post #3 of 3

Strawberry Buttercream:

to every pound of powdered sugar:
1 stick butter
1/2 cup shortening
pureed strawberries
vanilla to taste

Cream butter and shortening. Add powdered sugar, about a cup at a time, alternatively with about 1-2 tablespoons of strawberry purree at a time. Add vanilla.

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