WHITE CHOCOLATE STRAWBERRY BUTTERCREAM
This winter styled buttercream is so delicious!
Provided by The Bewitchin Kitchen
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- You're going to want to melt the chocolate first. Toss it in a bowl and microwave it 30 seconds at a time.
- Place softened butter in a bowl and sift the powdered sugar over top. Starting slow, mix until incorporated and then beat until fluffy, it takes a few minutes.
- Scrape the bowl and add the cream and vanilla.
- Check your white chocolate, if it's cooled down add it now. If not, toss it in the freezer, take it out every few minutes and stir it.
- Mix it on medium and 1/4 cup at a time, add your pureed strawberries.
- Turn your mixer to medium-high and beat for 3-4 minutes.
Nutrition Facts : TransFat 2 g, Calories 1059 kcal, Carbohydrate 120 g, Protein 4 g, Fat 65 g, SaturatedFat 41 g, Cholesterol 151 mg, Sodium 452 mg, Fiber 1 g, Sugar 116 g, UnsaturatedFat 19 g, ServingSize 1 serving
STRAWBERRY CUPCAKE RECIPE
This recipe for all-natural strawberry cupcakes is topped with a strawberry white chocolate buttercream. These pretty pink cupcakes are perfect for special occasions or summer celebrations!
Provided by Natalie
Categories Cupcakes
Time 1h
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees. Line a standard size cupcake pan with liners, set aside.
- In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat the butter and sugar until light and fluffy, about 2-3 minutes. Add the egg whites one at a time, mixing after each addition. Add the vanilla extract, mix to combine.
- In a medium mixing bowl, whisk together the cake flour, powdered strawberries, baking powder, baking soda, and salt. With mixing speed on low, gradually alternate adding the dry ingredients along with the sour cream and milk. After all of the ingredients have been added, beat on medium for 15 seconds. Gently fold in diced strawberries.
- Using a large cookie scoop (#20 or 3.5 tablespoons), fill each of the liners with the batter. Place in the oven and bake for 18-22 minutes or until the centers are set. You can use a toothpick or cake tester to ensure that they are done. Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Meanwhile, to make the frosting, in the bowl of a stand mixer fitted with the whisk attachment (or a large mixing bowl using a hand mixer and the whisk attachment), beat the butter until smooth and creamy, about 1 minute. Add the powdered strawberries and turn the mixing speed on low. Gradually add the powdered sugar along with the strawberry puree, white chocolate, whole milk, vanilla extract, and salt. Turn mixing speed up to high and beat for 3 minutes until fluffy. Chill in refrigerator for 15 minutes before using.
- Using a pastry bag fitted with a large piping tip, pipe the frosting onto the cooled cupcakes. Top with a fresh strawberry, if desired.
Nutrition Facts : Calories 753 kcal, Sugar 98 g, Sodium 142 mg, Fat 25 g, SaturatedFat 15 g, Carbohydrate 127 g, Fiber 4 g, Protein 5 g, Cholesterol 62 mg, ServingSize 1 serving
STRAWBERRY-WHITE CHOCOLATE BUTTERCREAM
The flavors of white chocolate and strawberry marry to create a sensational strawberry buttercream. This frosting pairs well with white or strawberry cake.
Provided by mister_quasar
Categories Dessert
Time 45m
Yield 2 cups, 12 serving(s)
Number Of Ingredients 3
Steps:
- Thaw the strawberries, either by setting them out for several hours or microwaving on the defrost setting until no longer cool to the touch.
- Puree the strawberries in a food processor or blender. If the mixture is still cold, defrost in the microwave until no longer cool to the touch.
- Break the chocolate into squares and place in a microwave-safe bowl. Add the oil and microwave, stopping and stirring every 15 seconds, until the chocolate is completely melted. Do not allow the mixture to exceed 160°F A double boiler may be used to melt the chocolate mixture if you prefer.
- Add 1/2 cup strawberry puree to the melted chocolate mixture and stir until smooth. Microwave briefly if necessary until mixture is smooth.
- Fill a large bowl with ice cubes and water. Set the bowl with the melted mixture directly in the ice water. Be careful not to get any water into the bowl. Stir constantly with a spoon or whisk until the mixture becomes thick and holds stiff peaks. Immediately remove from the ice water.
- Allow the buttercream to sit for several minutes. If it has become solid, it is too cold and will need to rest until it has returned to room temperature.
- Beat the buttercream until thick and airy.
Nutrition Facts : Calories 297.1, Fat 21.2, SaturatedFat 8.5, Cholesterol 7.9, Sodium 34.8, Carbohydrate 25.8, Fiber 0.9, Sugar 24, Protein 2.4
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