Fresh strawberries blended and added to a buttercream frosting. This naturally coloured, sweet and delicious buttercream is perfect piled high on top of your favourite cake. I first made this recipe for my Neapolitan cupcakes, with it perfectly complimenting both the chocolate and vanilla sponge.
The first thing that you need to do is blend fresh strawberries until you have a smooth paste. I used a Nutri bullet, but you could also use a hand blender or small food processor. Cream these along with the butter until you have a thick pink butter mixture. If it looks like they’re separating or are struggling to mix, then you may need to add a little bit more butter to help them combine together. If you do this, just remember that you’ll also need to increase the amount of icing sugar that you add later. Add the icing sugar next, I normally add it in two batches.
I would recommend stirring it through lightly with a spoon before blending it together, just to stop an icing sugar explosion! Remembering to add any extra icing sugar as necessary. This is a slightly wet mixture, so I often place it in the fridge for roughly 30 minutes before adding to the cake.
The icing is still quite runny after this time, I have tried to pipe it, but it often loses its shape quite quickly, so it might be best to smooth on to your cake using a butter knife or palette knife for a ‘smeared’ effect.
Ingredients
- 115 g / 4 oz Fresh Strawberries, blended
- 115 g / 4 oz Unsalted Butter
- 200 g / 7 oz Icing Sugar
Instructions
- Add the fresh blended strawberries to a bowl with the unsalted butter.
- Using your electric mixer, blend everything together until fully combined and you have a thick pink mixture.
- Add half of the icing sugar. Stir lightly with a spoon (this is to prevent a sugar explosion), then use your electric mixture to thoroughly combine. Repeating with the rest of the icing sugar.
- Place the icing in the fridge for roughly 30 minutes, to allow it to harden slightly.
- After this time remove from the fridge and add to the top of your cake. I have found that this is still quite a runny icing, which can be difficult to pipe. It may be easier to use a butter or pallet knife to 'smear' a tablespoon of icing on your cake.
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