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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
30 ounce(s) frozen unsweetened whole strawberries |
1 tablespoon(s) lemon juice, freshly squeezed |
Directions:
1. Strawberry Puree recipe from The Cake Bible . It makes a really concentrated strawberry puree, and mixes in really well with the buttercream/doesn't water it down b/c almost all of the water is reduced out.
2. oz. Frozen unsweetened whole strawberries (or use fresh, as I have)
3. tsps lemon juice, freshly sqeezed
4. Place frozen berries in a strainer over a deep bowl to thaw completely. Press if necessary, to force out the juice. You should have close to 1 1/4 Cups. Discard solids. In a sauce pan, boil/simmer and reduce to about a 1/4 to 1/3 cup. Cool throughly, and mix into a basic buttercream.
5. (I used about 2 20 oz bags of frozen strawberries for 5 sticks of butter worth of frosting, so I think 30 oz would work well with 1 lb/4 sticks of butter worth of frosting, but it depends on how deep a strawberry flavor you are going for. I believe I made 3 sticks worth of frosting of the Ultimate Vanilla Buttercream Frosting for 48 cupcakes)
6. I've made both of these and either would work:
7. Vanilla Buttercream (Basic Buttercream)
8. /recipe/vanilla-buttercream-basic-buttercream-10000001955314/
9. Ultimate Vanilla Buttercream Frosting
10. /recipe/ultimate-vanilla-buttercream-frosting-10000001879932
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