How do you make Strawberry Buttercream?

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

STEP 1
Place whites and sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
STEP 2
Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition.
STEP 3
Switch to a paddle attachment. With mixer on low, add strawberry puree, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate.

Strawberry Butter-cream Frosting
3 sticks unsalted butter at room temp
4 1/2 cups confectioners sugar, sifted
1/4 cup fresh strawberry puree reserved earlier
1 1/2 tsp vanilla

Cream butter in the bowl of a stand mixer fitted with a paddle attachment. Add the confectioners sugar about a cup at a time and beat just until blended.

Add the puree and vanilla, scrape bowl as needed and beat until the buttercream is light and fluffy, approximately 3-5 minutes

Here’s a non-Martha Stewart recipe for you to try. It’s a lot more simple and less time-consuming than hers.

1/2 cup of frozen strawberries (the whole ones, not chopped, and don’t use fresh because they won’t get watery the way you want them to)
1 cup of unsalted butter (cold and firm)
A pinch of salt
3 1/2 cups powdered sugar (sift it first)
1/2 teaspoon vanilla extract

Use a food processor to puree the strawberries, or grind them down in a blender. When they’re pureed (mostly free of chunks, liquidy, you know), beat together the salt and butter in a large bowl. You’ll want a mixer for this job. Eventually, it will get fluffy. That’s when you start to add little scoops of the sifted powdered sugar, a little at a time. Beat it in really well after each addition. When you don’t see anymore butter chunks in the mixture, and you’ve used up all your sugar, put in the vanilla and about 3 tablespoons of the strawberry puree. You can add more or less, I like to add a bit more because not only does it make the frosting pinker, it’s also strawberry-er. Just don’t over-beat after you’ve mixed in the strawberry puree: the frosting will get too much air in it and get too light. It should look and feel a bit like stirring strawberry ice cream. And obviously, don’t get crazy on the puree: you’ll water the frosting down.

Recipe edited from
http://cupcakeheartbreak.wordpress.com/f… The author is anonymous but all credit goes to her.

Source(s):
http://cupcakeheartbreak.wordpress.com/f…

Make cupcakes as directed in Basic Cupcake How-To, using milk and vanilla for wet ingredients. Stir chopped strawberries into batter. Once cupcakes are cool, frost tops with strawberry buttercream. Frosted cupcakes will keep, covered and refrigerated, for up to 2 days. Top with a strawberry just before serving.

Source(s):
http://www.marthastewart.com/338183/stra…

Ingredients

1 cup fresh strawberries
1 cup butter
1 cup confectioners’ sugar, sifted
1 teaspoon vanilla extract
2 1/2 cups confectioners’ sugar, sifted, divided

Directions

Place strawberries in a blender; puree until smooth.
Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.
Beat butter with an electric mixer in a bowl until light and fluffy.
Beat 1 cup confectioners’ sugar into butter until just blended.
Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended.
Repeat with 1 cup confectioners’ sugar, followed by 2 tablespoons strawberry puree two more times.
Beat last 1/2 cup confectioners’ sugar into mixture until just blended.

Thank you…………

You could just mix soft butter and sugar, to make the butter cream, and then add home made strawberry compote or just add strawberry flavoring

Cream your butter and icing sugar, hull and chop strawberries and fold them in.

G o o g l e

Source(s):
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just use a typical butter cream and add fresh strawberries and some extract for color and flavor 🙂