Hi, I'd love to make some strawberry buttercream, but don't know the best way to go about doing it. I want to be able to swirl it on some cupcakes, so it needs to be firm enough for that. Any suggestions or do you have a favorite strawberry? What's better fresh strawberries, frozen, or jarred preserves?
and you can definitely pipe a swirl with it.
I've done it with pureed fresh strawberries (as mentioned above, just replace the liquid in your recipe). But lately I've just been adding a good quality strawberry preserves to my regular buttercream recipe and it comes out soooo yummy. Just add it to taste, but I add maybe 1/4-1/3 C to one batch of buttercream? And yes, you can pipe a swirl with it!
HappyCake, when using the strawberry preserves do you still use it in place of the liquid portion?
Any certain brands you all prefer? I always eat Smuckers, so don't know if there is something better. Also, is this always in place of the liquid? Goingto use Indydebi's buttercream for it I believe. Will that work?
Any certain brands you all prefer? I always eat Smuckers, so don't know if there is something better. Also, is this always in place of the liquid? Goingto use Indydebi's buttercream for it I believe. Will that work?
Sorry, I didn't see your question before!
No, when I add the preserves/jam to my buttercream I don't use it in place of the liquid, I just add it after the buttercream is made (on the thick side), then add my preserves and add a little more liquid if necessary. And Indydebi's buttercream recipe is the one I use when I don't use SMBC.
As far as the brand, Trappist is a good brand, the one I typically use I can't remember the name, but it has a red and white checkerboard lid and looks like you might buy it at a farmers market. I believe it is a french import, but I think it's available at most grocery stores. I like using the preserves because you can see the bits of fruit!
Hope that helps!!
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