How do I make Strawberry buttercream? Can I just use frozen strawberries and mix them with buttercream? Do I need to add anything else? I need to know ASAP; this cake has to be finished tonight!!

I just add strawberry flavoring to my buttercream

Debbie

I tried making raspberry buttercream using the sleeves of raspberry filling and buttercream.

By the time I could really taste the raspberry, the mixture was way too sweet. (Just my experience.)

If I were to do it again, I think I would put down a layer of buttercream and drop the raspberry filling on top of it.

For your situation, if you have strawberry preserves you could dot them over the buttercream.

Of if you have strawberry extract, you could just flavor your usual buttercream.

I have one that I haven't tried yet, for a berry meringue buttercream; it looks a little "involved". Are you rushed for time, or should I send it along?

I say use strawberry extract. I've used both lemon extract and raspberry extract.

I use strawberry Jam and mix it into the bc. It's delicious!

Really? Strawberry jam? I tried strawberry preserves as a filling once (by themselves) and it totally tasted wrong. I've stuck to Solo brand fillings since.

Smuckers makes a really good SEEDLESS jam that mixes very well with BC. If you don't want the strawberry pieces, try using strawberry gelatin (about 1 Tbsp.). A 1/4 tsp. of almond extract really enhances the flavor of strawberry, cherry, and chocolate.

HTH

Michele

ok, I'm posting because this recipe looks pretty and sounds good, although involved.

berry meringue buttercream

10 oz frozen strawberries or raspberries, thawed
1 1/4 C sugar
2 Tbsp lemon juice
2 Tbsp water
5 large egg whites at room temp
1/2 tsp vanilla extract
1 1/2 C unsalted butter at room temp

Puree strawberries with syrup. Strain into a small non-aluminum lined saucepan to remove seeds. Heat puree to boiling; reduce heat to simmer and cook 10 minutes or until reduced to 1/2 cup. Cool. In another small saucepan, combine 1 cup sugar, lemon juice and water. Heat to boiling, stirring to dissolve sugar. Boil without stirring 5 minutes or until syrup reaches 240 F on a candy thermometer (soft ball stage). Meanwhile, in a large bowl, with mixer at medium speed, beat egg whites until soft peaks form. Beat in remaining sugar, 1 Tbsp at a time. With mixer running, gradually pour in boiling syrup. At high speed, beat 8 minutes or until meringue is thick, glossy, and cool.
Beat in vanilla. In another bowl, beat butter until smooth. Beat in meringue, 1/4 cup at a time, beating well after each addition. Gradually beat strawberry puree into mixture, and beat 2 minutes or until light.

I use strawberry jello powder to flavor my icing if its a strawberry filling I want I chop up some fresh strawberries and add that. All my fillings are made with IMBC with stuff added to it. For raspberry I buy the raspberry pouches and add it to IMBC. Hazelnut just add hazelnut spread, Mocca chocolate pudding and strong instant coffee, for Bavarian BC I add the Bavarian to the IMBC. I just made some butter pecan I used the cooked vanilla pudding instead of milk I used buttter pecan coffee creamer to make the pudding then added it to the bc.

You all have got me wanting to make a cake so I can try strawberry buttercream!

Thanks everyone! I had hubby run to the store for me and buy some strawberry polaner all fruit and added some to the buttercream; not too strawberry; but you can still taste it; and not too sweet. So thanks. I am still curious though if frozen strawberries in the sugar and syrupy stuff would work too.

Thanks again!!

I use fresh or frozen strawberries (unsweetened) and drain them, then puree them to add to buttercream and that works really well and has that fresh strawberry taste (even when you use frozen ones). You really do need to drain them though or it will be too much liquid.

Great Strawberry Ideas

I've never tried any fillings but these all sound soooo good! I can't wait to try them!