Name: Strawberry Buttercream Frosting
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 200 g (¾ cup) unsalted butter, softened; 350 g (2 ¾ cups) powdered sugar, sifted; 2 tsp pure vanilla extract; 80 ml (⅓ cup) heavy cream; 100 g strawberries (fresh or frozen); 1 tbsp sugar; 1 tsp lemon juice.

Description

This whipped American fresh strawberry buttercream is a quick and simple frosting made with real strawberry purée. Perfect to frost 12 cupcakes or to fill and decorate a 2-tier 6-inch (15 cm) cake.

Ingredients

200 g (¾ cup) unsalted butter, softened
350 g (2 ¾ cups) powdered sugar, sifted
2 tsp pure vanilla extract
80 ml (⅓ cup) heavy cream

Strawberry Purée (for the frosting)

100 g strawberries (fresh or frozen)
1 tbsp sugar
1 tsp lemon juice.

Instructions

Make the strawberry purée

Cook the strawberries with sugar and lemon for about 5–7 minutes until soft.
Blend until smooth, then strain through a fine mesh sieve to remove the seeds.
Let the purée cool completely before adding it to the frosting.

Strawberry buttercream

Place the softened butter in the bowl of your stand mixer fitted with the whisk attachment and beat on high speed for 5 minutes, scraping the bowl halfway, until the texture is smooth, creamy, and pale.
Add the sifted powdered sugar in batches, keeping the mixer on medium speed, and mix until fully incorporated.
Pour in the heavy cream and vanilla extract, then whip again on high speed for 5 minutes to lighten the buttercream.
Add the cooled strawberry purée and mix for about 2 minutes until the frosting is pink, smooth, and creamy.
Use the frosting immediately, or refrigerate it covered. Bring it back to room temperature and re-whip before piping.