Strawberry Buttercream Recipe
Make Strawberry Buttercream Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Strawberry Purée
Buttercream
Method
Strawberry Purée
- 1
Prepare and cook
Place hulled strawberries, 2 tablespoons granulated sugar, and 1 teaspoon lemon juice in a small saucepan. Cook over medium-low heat, stirring occasionally, until the strawberries break down and the mixture becomes saucy, about 6–8 minutes.
- 2
Smooth and chill
Transfer the cooked strawberries to a blender or use an immersion blender and purée until smooth. Taste and add up to 1 additional teaspoon sugar if needed for sweetness. Strain the purée through a fine-mesh sieve into a small bowl to remove seeds. Let cool to room temperature, then refrigerate until fully chilled (about 20–30 minutes). You should end up with about 3 tablespoons purée for the buttercream; reserve any extra for garnish or to swirl into frosting.
Buttercream
- 3
Soften and whip butter
Place 1 cup (2 sticks) unsalted butter, room temperature, in the bowl of a stand mixer fitted with the paddle attachment (or use a large mixing bowl and hand mixer). Beat on medium speed until the butter is smooth and pale, about 2–3 minutes.
- 4
- 5
Incorporate flavorings and cream
Add 1 teaspoon vanilla extract and 1 teaspoon salt. Pour in 2 tablespoons heavy cream (or whole milk) and continue beating on medium-high for 2 minutes until the mixture is light and fluffy.
- 6
Add strawberry purée
With the mixer on low, add 3 tablespoons chilled strawberry purée in two additions, mixing until just incorporated. Increase speed to medium and beat 30–45 seconds more. Taste the buttercream and, if you want a stronger strawberry flavor or a thinner consistency, add up to 1 additional tablespoon purée and beat until combined. If the buttercream becomes too soft, chill it 10–15 minutes and re-whip briefly.
- 7
Adjust consistency and salt
If the buttercream is too stiff, add cream ½ tablespoon at a time until desired spreadable consistency. If it tastes too sweet, add a tiny pinch more salt and mix again.
- 8
Store or use
Use the strawberry buttercream immediately to frost cakes or cupcakes, or store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature and re-whip for smoothness before using. Frozen: freeze up to 2 months; thaw overnight in refrigerator then bring to room temperature and re-whip.