Strawberry White Chocolate Buttercream Recipes

STRAWBERRY WHITE CHOCOLATE BUTTERCREAM

Steps:

• Melt chocolate in microwave for 1 minute or according to directions. Stir vigorously, they hold their shape until stirred. Heat as needed in 30-second intervals until totally melted. Set aside.
• Using a mixer, cream together butter and vanilla. On a slow speed, add sugar one cup at a time until combined. Beat in strawberry preserves.
• Add cooled melted chocolate slowly, you can add as much or as little as you'd like depending on your taste.
• Continue mixing until light and fluffy. You may need to add more sugar or a little of the milk until you find the right consistency, this varies each time I make this recipe.
• Frost cupcakes as you'd like, with a piping bag or by hand. If you are not going to frost right away, keep the bowl covered until ready to frost. Enjoy!

WHITE CHOCOLATE STRAWBERRY BUTTERCREAM

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.

STRAWBERRY-WHITE CHOCOLATE BUTTERCREAM

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.

STRAWBERRY CUPCAKE RECIPE

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.

WHITE CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Cover cookie sheet with waxed paper. Heat white baking chips and 1 tablespoon shortening in 2-quart saucepan over low heat, stirring constantly, until chips are melted.
• For each strawberry, poke fork or toothpick into stem end, and dip three-fourths of the way into melted chips, leaving top of strawberry and leaves uncoated. Place on waxed paper-covered cookie sheet.
• Heat semisweet chocolate chips and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until chocolate chips are melted. (Or place chocolate chips and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 1 minute; stir. Microwave 2 to 3 minutes longer, until mixture can be stirred smooth.)
• Drizzle melted semisweet chocolate over dipped strawberries, using small spoon. Refrigerate uncovered about 30 minutes or until coating is set.

STRAWBERRY BUTTERCREAM FROSTING

Steps:

• Beat butter at medium speed until fluffy. Add confectioners' sugar and strawberries and beat until smooth.

WHITE CHOCOLATE STRAWBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease two 9-inch round cake pans and line with waxed paper.
• Mix flour and baking powder in a bowl.
• Beat white sugar, butter, and gelatin together in a separate bowl until fluffy; add eggs, one at a time, beating well with each addition.
• Stir alternately flour mixture then milk, into sugar mixture to form a smooth batter. Stir vanilla extract and strawberries into batter until combined.
• Divide batter between prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center of both cakes comes out clean, 25 to 30 minutes; cool completely.
• Stir cream cheese, white chocolate, and heavy whipping cream in a saucepan over medium heat until combined and white chocolate is melted, about 5 minutes.
• Stir confectioners' sugar into cream cheese mixture until a smooth frosting forms. Allow to cool and set.
• Spread a layer of frosting over the top of one cake. Place the second cake on top of frosting layer. Frost the top of second cake and sides of both cakes with remaining frosting.

FRESH STRAWBERRY CUPCAKES WITH WHITE CHOCOLATE BUTTERCREAM FROST

Steps:

• Heat oven to 350 degrees F. Line 18 standard-size muffin cups with paper liners.
• Cupcakes: Mix chopped strawberries, 1/4 cup granulated sugar and lemon rind in medium-size saucepan. Cook over medium heat, stirring occasionally, 8 to 10 minutes or until sugar is dissolved. Add in corn starch mixed with a little water. Stir and cook a minute more until mixture is thickened. Spoon into a bowl; let cool completely.
• Mix flour, baking powder, baking soda and salt in large bowl.
• Beat together butter and remaining 1 cup turbinado sugar in medium-size bowl until fluffy, about 2 minutes. Add the eggs, one at a time, beating after each. Beat in vanilla.
• On low speed, beat flour mixture into butter mixture, alternating with cream, and ending with flour. Swirl in cooled strawberry mixture to create a marble pattern. Divide batter equally among prepared muffin cups.
• Bake in 350 degree F. oven for 20 to 25 minutes or until cupcakes are golden brown and they spring back when gently touched. Let cool completely before frosting them.
• Frosting: Melt white chocolate in a bowl over a pot of boiling water. Remove from heat. Stir in cream, butter, and sugar. Beat on high until light, fluffy, and well mixed (until little lumps are gone and the frosting holds it shape). You may need to add more confectioners' sugar to get the right consistency--not too loose, not too firm. Cover bowl with plastic wrap and store in the refrigerator until needed.
• Frost tops of cupcakes. Top each with glazed strawberry piece(s). Makes 18 cupcakes.

STRAWBERRY AND WHITE CHOCOLATE BUTTERCREAM CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray bottom and side of 8- or 9-inch round cake pan with baking spray with flour.
• In large bowl, beat cake mix, water, 3 tablespoons butter, the almond extract and egg with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake as directed on box for 8- or 9-inch rounds. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
• Meanwhile, place white chocolate and 2 tablespoons butter in medium metal bowl. In 1-quart saucepan, heat whipping cream over medium heat just to boiling. Immediately pour hot cream over white chocolate and butter. Let stand about 5 minutes or until mixture is melted and smooth when stirred. Let stand until room temperature, about 1 hour.
• Beat cooled white chocolate mixture on high speed until fluffy.
• Cut cake horizontally in half, using long, sharp knife. On serving plate, place 1 layer, cut side up. Spread with 1/2 of the filling; top with 1/2 of the strawberries. Add remaining cake layer, cut side down. Spread remaining filling over top of cake; top with remaining strawberries. Store covered in refrigerator.