Strawberry Buttercream
- Anthology of Crumbs
- Oct 2
- 1 min read
Updated: Oct 3
1
Searing the Beef
Try raspberry or blackberry jam for a deeper berry note.
For a stronger strawberry flavor, add a teaspoon of freeze-dried strawberry powder.
Storage: keep in an airtight container in the refrigerator for up to 1 week. Rewhip before using.
Notes
1
Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on high until very pale and whipped, stopping at least twice to scrape down the bowl.
2
Turn the speed to low and slowly add the icing sugar, mixing until fully combined. Scrape the bowl again to ensure an even texture.
3
Add the strawberry jam, vanilla, and cream. Beat to blend, then increase the speed to high and whip until the buttercream is light and fluffy, 5–7 minutes.
Instructions
1 cup butter (room temperature)
4 cups icing sugar (sifted)
½ cup seedless strawberry jam
1 tablespoon pure vanilla
2 tablespoons heavy cream
Strawberry Buttercream
Anthology of Crumbs
Created to crown a batch of strawberry cupcakes, this buttercream quickly found its way onto chocolate layers, vanilla sponges, and more than a few spoons. Fruity, soft, and just indulgent enough, it feels like dessert and childhood all at once.
Servings :
About 4 cups
Calories:
Prep Time
15 min
Cooking Time
0
Rest Time
0
Total Time
15 min
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