If there is any frosting that I cannot stop licking my fingers, it’s this strawberry buttercream frosting. It’s soft, creamy, luxurious, and feels like velvet on the tongue. My kids have to be told ‘don’t touch’ because they will lick their fingers. Oh my. This is a variation on my basic vanilla buttercream frosting, which is an eggless version of my other very popular recipe velvet American buttercream. While you can make a flavored buttercream by adding strawberry puree and extract to basic vanilla buttercream, making a flavored buttercream from scratch has the advantage that you can control the amount of liquid, which means you can control the consistency of the buttercream. So, the next time you want to make a delicious strawberry buttercream from scratch with fresh strawberries. Use this recipe, and you will be blown away. You think it’s just four ingredients, but Nah Aaah, it’s the process, my friends. Follow this method I give you, and you will be in strawberry buttercream frosting heaven. This one has the perfect consistency you need to pipe swirls or borders around a cake.
Step-by-step instructions
Place strawberries in a blender until smooth. (you can sieve this if you want a smooth buttercream) Cream the butter for two minutes until light and pale in color. Add powdered sugar a little at a time Once all the powdered sugar is in – continue to whip for a minute more. Lastly, add the strawberry puree, strawberry and vanilla extract, and food color. Continue to mix this for three minutes on medium until it’s all well incorporated. This should be a good consistency to pipe swirls on cupcakes or frost around a cake. If necessary, add one or two tablespoons of milk to the buttercream to get a medium-peak consistency.
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