I made a batch of crusting strawberry buttercream using nesquick strawberry syrup. It tastes great but the customer wants the strawberry flavor to be stronger. Does anyone have any tips on what I could add to it to make it stronger?
I always add a bit of Lorann Strawberry extract to strawberry cakes and frosting.
there used to be an old recipe where you defrost frozen strawberries -- strain off the juice and put it in the cake then put the strawberries in the icing -- that might not work with what you've got going -- but if you chop them up first that might make them disappear more but little dots of red strawberriness would probably appear --
and I would charge out the whazoo to recipe test like this -- just my thought on that subject -- I never offered samples to be judged by a client -- if they didn't like it they can pick somebody or something else -- just because they are having a special day doesn't mean they get to tell me my business -- they already got my best -- if they don't like it -- that's their problem --
although to this day -- when I make something -- I pick it apart in a quality control sense -- with family -- i'm always looking to improve -- but there's not a client alive that gets into my pie -- heheheheh
Super strength Flavours. 2-3 drops added to your recipe will do along with your other strawberry syrup. Don't add more then that in one try.
Order strawberry powder from Chef Rubber, melt a small amount of buttercream in the microwave, mix in the powder until smooth, then fold into your buttercream. Their powdered fruits are intense,
in a pinch you could use a little strawberry koolaid powder to your buttercream.
Thanks a lot for the help guys! My next problem now is that my frosting is really grainy!!!:( I’m not sure how this happened. Is there any way of fixing it???
be sure you use cane sugar confectioner's sugar -- like domino's -- if the package doesn't say cane sugar don't buy it