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Fresh Strawberries and buttercream....

post #1 of 20
Thread Starter 

Okay so I plan to bake a cake for my daughter's 5th birthday party. Up until now I have been using a stablized whipped cream recipe for my cake frosting and filling (BTW.....I am nowhere near a professional cake baker). I wantedt to use buttercream this time because I plan on covering the cake with fondant. I also wanted to use fresh strawberries as part of the filling. Here's the question...should I stick with regular vanilla BC and fresh strawberries or do you think it would be strawberry overload if I use strawberry BC and fresh strawberries? Has anyone done either or? If so which taste better? Thanks for your help!

post #2 of 20
Personally, I always add strawberries to my strawberry buttercream. Puree it and add it in to the mix. It gives it a freshness that you just can't get from jam. I don't think it would be overload at all. Can I ask what recipe you use for your whipped cream? I gave up on it because I couldn't find one that didn't end up in a puddle by the time it was all said and done. Forget about any kind of piping detail! haha
post #3 of 20
Bct, maybe a higher fat content of the cream will help you out.
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post #4 of 20
Quote:
Originally Posted by kaylawaylalayla View Post

Bct, maybe a higher fat content of the cream will help you out.

Is there something with a higher fat content than heavy cream?
post #5 of 20

My strawberry buttercream is always a hit!  I cook down my strawberries in sugar for about an hour, puree and  let it cool and add it to my buttercream.  It's sooooo good!  The fact that you cook them down in sugar doesn't make the buttercream any sweeter either.

post #6 of 20
Heavy cream is sold in 32%, 36% and 40% fat to my knowledge. There are probably different percentages as well. But the higher the percentage the more stable.
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post #7 of 20
I will have to look next time then. I never saw any percentages on the ones I bought. I have seen heavy and regular whipping cream but not percents. Not to say they don't have them, just never seen it.
post #8 of 20
Hmmm. I'm not sure if they sre marked at grocery stores. Just looked it up the brand organic valley has 40% fat
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post #9 of 20
Thread Starter 
Quote:
Originally Posted by bct806 View Post

Personally, I always add strawberries to my strawberry buttercream. Puree it and add it in to the mix. It gives it a freshness that you just can't get from jam. I don't think it would be overload at all. Can I ask what recipe you use for your whipped cream? I gave up on it because I couldn't find one that didn't end up in a puddle by the time it was all said and done. Forget about any kind of piping detail! haha


I found the whipped cream frosting recipe here.... http://thebakerybox.blogspot.com/2011/07/stiff-whipped-cream-frosting.html?m=1
I only used it as a frosting and/or filling. Ive never tried to pipe designs with it. Although it maybe thick enough.
post #10 of 20
Thread Starter 
Thabks for the help!
post #11 of 20
Quote:
Originally Posted by anishaaw View Post

I found the whipped cream frosting recipe here.... http://thebakerybox.blogspot.com/2011/07/stiff-whipped-cream-frosting.html?m=1
I only used it as a frosting and/or filling. Ive never tried to pipe designs with it. Although it maybe thick enough.

Thank you!
post #12 of 20
I used fresh strawberry puree in my buttercream, but my biggest problem is that it's way too soft to pipe. I tried adding more powdered sugar but it wouldn't thicken , just made it sweeter!!! I added a couple of tsps of meringue powder ( read somewhere this would work as a thickener). This hasn't worked either!!! icon_sad.gif

Someone Please HELP me figure this out!!! This has been driving me Crazy!!! icon_mad.gif
post #13 of 20
Quote:
Originally Posted by madewithloveYG View Post

I used fresh strawberry puree in my buttercream, but my biggest problem is that it's way too soft to pipe. I tried adding more powdered sugar but it wouldn't thicken , just made it sweeter!!! I added a couple of tsps of meringue powder ( read somewhere this would work as a thickener). This hasn't worked either!!! icon_sad.gif

Someone Please HELP me figure this out!!! This has been driving me Crazy!

As Aem1029 said, I cook down my strawberries too. I add a little bit of sugar and will cook them down and then also puree them when I make strawberry cake or strawberry SMBC. I think the flavor remains concentrated but I don't have all of the liquid from berries that are just chopped or pureed.

post #14 of 20

I use the strawberry puree in place of the cream and it keeps it from being too soft.  For those of you who cook your strawberries first, what is the advantage?

post #15 of 20
Quote:
Originally Posted by klan30 View Post

I use the strawberry puree in place of the cream and it keeps it from being too soft.  For those of you who cook your strawberries first, what is the advantage?


I to used the puree in place of milk or cream, however to get the "full strawberry" extra puree needed to be added. Resulting in a bc way TOO soft to pipe!! icon_sad.gificon_sad.gif

I need to find a solution to thicken this batch as I DO NOT want to throw $$$$$ AWAY!!!+++
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