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Strawberry Buttercream Frosting

Recipe photo courtesy of Con Poulos

Use this recipe to decorate our Strawberry Cupcakes.

Source: Martha Stewart Living, February 2009
Yield

Ingredients

Directions

Cook's Notes

Refrigerate for up to 3 days. Bring to room temperature, and beat on low speed until smooth before using.

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Reviews

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332
  • annehsu
    4 AUG, 2017
    This is a classic Swiss buttercream recipe. Those who it did not work for, did not follow instructions. Do not let their reviews stop you from trying this. The result was light, yet rich. Way better than a powdered sugar-based frosting. I did hold back a bit on the strawberry puree and used 1.25 cups. I was able to pipe it into a loose, thick swirl, though I could've let it cool and harden in the fridge a bit (but I impatient). I would make this again.
    Reply
  • lmich
    9 AUG, 2015
    Does anyone know if this recipe is suitable for piping rosettes onto a layer cake? I experimented this week with another strawberry buttercream, and the fruit made it unstable. They wouldn't hold their shape.
    Reply
  • Steph Aguilar
    31 DEC, 2014
    I'm BEYOND DISAPPOINTED! I purchased your book and this recipe if just a disaster. After adding the puree my buttercream curdled and just became a nasty thick soup. After reading the reviews I noticed I wasn't the only one, and this really makes me mad! Now I have to search your recipes ONLINE from your book just to see if they're worth trying out. I also kept beating the buttercream for about 20 mins more and it was still a disappointment, second time throwing it out. Waste of time and money :(
    Reply
  • mduddy
    8 AUG, 2014
    This is the BEST frosting. A stand mixer works best, the butter should be cool, not warm and add it in 2-3 tablespoon blobs. Mix for several minutes after adding all the butter. Keep the strawberry puree cold and be sure to switch to the paddle when adding it. And it is true that after adding the strawberry puree it looks like a mess, but don't give up. Let the mixer run and it will come together beautifully.
    Reply
  • mduddy
    8 AUG, 2014
    This is the BEST frosting. A stand mixer works best, the butter should be cool, not warm and add it in 2-3 tablespoon blobs. Mix for several minutes after adding all the butter. Keep the strawberry puree cold and be sure to switch to the paddle when adding it. And it is true that after adding the strawberry puree it looks like a mess, but don't give up. Let the mixer run and it will come together beautifully.
    Reply
  • newcastlechook
    30 AUG, 2013
    Someone who had great success with this, please tell me what is meant by 1 1/2 cups strawberries pureed? a) is that 1 1/2 cups of strawberries or 1 1/2 cups of puree? b) how do you puree it?
    Reply
  • MObaker
    29 MAR, 2013
    Mine also broke, however having made buttercream before I know that you just need to continue beating it & it will come back together. I turned up the speed & beat for a few minutes, it came back together & turned out delicious. Also I made it with puréed & strained blueberries.
    Reply
  • Colwin
    29 MAR, 2013
    cv
    Reply
  • Colwin
    29 MAR, 2013
    This buttercream is perfect, resilient, and tasty IF you follow these few tips. 1. fresh berries only, when they are frozen the extra h2o will break it, look up phase separation. 2. use a spatula to mix in the puree beating it could over whip everything you worked to create, nice and easy. it will look horrifyingly irreversibly thin and chunky, keep going just nice and easy, itll smooth out. do ahead: to revive it, put the entire batch in to a low double boil to bring back to rm temp & see #2.
    Reply
  • April Billingsley
    14 FEB, 2013
    VERY DISAPPOINTED !!!!!!!!!!! I followed the recipe exactly as listed, once I added the puree the whole thing fell apart. All that work with disappointment. I really think that this recipe needs to be redone so this problem doesn't happened to future makers.
    Reply

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