I had a request for a true buttercream with fresh pureed strawberries in it. Has anyone done anything like this? I am doubtful it will be a decent consistency. I will need to pipe with it as well. Thanks!

I've never done it, but I would make sure they were REALLY pureed and don't use a very small tip for piping? or have a separate batch of regular bc tinted to match the strawberry for your piping work? You could use the juice from the strawberries to replace some of the milk so the consistency should be fine, other than making sure you don't have any strawberry lumps.

Thanks for the response! I am still uncertain about it, especially the seeds. I think I will make a test batch.

Maybe you can make the buttercream with the strawberry juice, as Renaejrk suggested. Then, set some aside to be used for the piping (that way you won't have to worry about lumps). Then you can puree the strawberries and run them through a sieve/strainer, to get rid of the seeds and lumps, then mix it into the remaining buttercream.

You may have to make up a small batch of freezer jam though, or it might be too runny, without much flavor. It is really easy to make, just get the pectin in the grocery store and follow the directions. That will make it thicker.

For the cake filling, can you also layer the berries & buttercream, or hand mix chunks of berries to the buttercream, to add more flavor?

You can also try using some lorianne flavoring in strawberry

I have made it. It makes a really delicious soft and non-crusting icing. I did not try to pipe with it as there are pieces of strawberry that would make that impossible. The suggestions to make some with the juice to use for piping sounds like the thing to do. Good luck, I am sure it will turn out great!

Thanks for the help! You guys are the best!