AHi, I'm looking for a recipe for strawberry BC, that is rich in flavor but firm enough to hold up shape. Am doing a basket weave on a cake with strawberry filling and want to match the BC with the strawberry flavor. The cake will be displayed for some time before eaten and I'm worried the recipe I have won't hold up to that
it's been my experience that pureed strawberries will not incorporate well aka smoothly into buttercream -- so it might not pipe well either -- you might do better with the juice of the strawberries -- i think the strawberry flavor will get lost unless you punch it up with a flavored oil like a lorann strawberry oil --
and blue icing is usually associated with a raspberry flavor but it's not written in stone or anything --
if it's hot there you could toss in some sifted flour or cornstarch into your icing for extra holding power --1/4 cup or so
AI would suggest researcing strawberry syrup recipes. You cook down strawberries and strawberry juice (along with a few other ingredients) to a thick syrup consistancey. Then add the syrup to your buttercream. I would make sure the buttercream is very thick to start out so it doesn't become to watery for a filling. The buttercream dam should be regular buttercream. That will help hold in the filling it that buttercream is watery/soft.
I don't think you will be able to color strawberry icing blue. The icing will pink/red. Once you add blue coloring you will get the color purple.
AK8, I was thinking of straining the strawberry puree to achieve a smoother look... Never heard of adding cornstarch or flour to buttercream. Won't that taste wired? Cai0311, the filling is actually not buttercream, but a classic (German) strawberry filling. And yes, the color is my concern too! I can't get any raspberries or blueberries here at the moment and I'm all set for strawberries. The blue color is just to match all the blue for the " boy theme". It's actually not for the cake (the basket will be brown) but for the cupcakes. Hmm, purple is not what they want! I thought the butter cream might just have a pale pink color and I could get away with adding looots.of blue. No?
I made strawberry/berry buttercream recently. I started with an SMBC base, pureed the fruit, strained and cooked down the juice, added suspended cornstarch until I got a thick curd-like consistency and let it cool. It blended seamlessly into the buttercream and tasted delicious! The buttercream was not thinned and piped like it normally does.
K8, I was thinking of straining the strawberry puree to achieve a smoother look...
Never heard of adding cornstarch or flour to buttercream. Won't that taste wired?
you said it was hot and you did not want it to melt -- that's a prescription for that -- there's no difference in taste but when you sample the icing with flour -- you can feel it in the back of your throat -- but if it's eaten on the cake then it's not noticed -- it's just not as melty down the hatch and on the cake -- the cornstarch one is not as secure as the flour one to protect against humidity but you don't notice it at all in the icing -- symptoms and side effects -- just gotta weigh out the pros and cons --
AYes, that's right, k8! Side effects, lol
AWhat about "whipped cream"? I read that adding a few table spoons of it to your BC helps keep it firm in humid climate. It's this powder. Some call it "dream whip". Any experience with that???
my experience with the dream whip packets is that i put in my cakes not my icings -- but yes some people do put it in icing --
I have used freeze dried strawberries that I have purchased at the Fresh Market and Target with great results. I pulse it in my food processor first. Just be careful, as the freeze dried version is potent and a little goes a long way.
Okay, so this is my "strawberry jelly" so far. Decided to cook it with lime juice and some cornstarch to thicken after I strained the strawberries
Okay, it's done! I used actually not the jelly and was brave using some of the liquid strained strawberries :) I started with butter and food coloring and very slowly added the strawberry liquid (and lime juice) - and there was no change in color at all! So actually now I'm making the cupcakes AND the basket weave on the cake in blue. Then I added (now really brave, lol) some strawberry flavor, 5ml, cause I really want the flavor to come through. And of course icing sugar. For the cake buttercream batch I added my newly purchased dream whip AND cornstarch. Probably a bit of an overkill!? But want that BC to hold up shape... Thank you all so much