Description
This Strawberry Purée Buttercream is silky, naturally pink, and bursting with fresh strawberry flavor. Made with real strawberry reduction and creamy butter, this frosting pipes beautifully and tastes fresh, not artificial. Perfect for cakes, cupcakes, and layer desserts.
Ingredients
Scale
- 250 g unsalted butter, softened
- 400 g icing sugar, sifted
- 120 g fresh strawberries
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1–2 tablespoons double cream
- Pinch of salt
Instructions
- Blend strawberries until smooth.
- Simmer purée with lemon juice for 10–15 minutes until reduced by half. Cool completely.
- Beat butter for 3–5 minutes until pale and fluffy.
- Add sifted icing sugar gradually and mix until smooth.
- Add cooled strawberry purée slowly and mix until fully incorporated.
- Add vanilla extract and salt.
- Adjust texture with cream if needed and beat until fluffy.
Notes
Reduce strawberry purée properly to avoid runny buttercream. Always cool the purée before mixing with butter. Store in the refrigerator up to 4 days and rewhip before using. Freeze up to 2 months.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 320
- Sugar: 36g
- Sodium: 20mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 45mg