Tag Archives: American buttercream frosting

Strawberry Buttercream

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Strawberry Buttercream This truly is a party in your mouth.  A full pound of strawberries are added to a simple buttercream and the result is just short of amazing.

The recipe calls for freeze dried strawberries which can most easily be found in camping departments or stores such as REI.  One 1.5 ounce package equals a full pound of strawberries without the juice making them ideal to introduce into a frosting.  They need to be powdered in a blender or food processor with about half the powdered sugar.

This buttercream can be used to fill a cake or for cupcakes as I have.

Strawberry Buttercream
1.5 package freeze dried strawberries
1 3/4 cup powdered sugar (200 grams or 7 ounces)
1 stick butter, softened
1/2 teaspoon almond extract
3 to 4 tablespoons milk
Red Food Coloring

Place half the strawberries and about half the powdered sugar in a blender or food processor.  Blend or process until all the strawberries are powdered.  You will have to stop the machine and stir the mixture several times.  Repeat with the second half.

Place the strawberries, powdered sugar, butter and almond extract in a mixing bowl.  Add 3 tablespoons of the milk.  Mix on low until blended; turn the mixer on medium high and beat several minutes, scraping often, to increase the volume and lighten the buttercream.

Add the additional milk, a bit at a time if needed to facilitate the mixing.  Add the red food coloring as needed to get a pleasing color.

I used a # 6 open tip in a pastry bag to finish 10 cupcakes with a generous amount of buttercream since in my opinion people eat cupcakes for the frosting not the cake or maybe it’s just me.

It is important to frost the cake or cupcakes several hours before serving as the strawberry buttercream needs time to develop its flavor.  But when it does it is beyond wonderful!

Traditional Carrot Cake – An American Classic

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished wholeCarrot Cake is truly an American Classic cake. With both fruit and nuts, it can have a bevy of add ins including coconut and pineapple. This is the carrot cake that we made at the bakery.

When I opened my bakery I was making more European cakes than American ones. I preferred Italian buttercream to finish my cakes and most of the American cakes used powdered sugar as the base.   It didn’t take me too long to figure out my clients were going to my competition to get the carrot cake as well as a good old American chocolate cake.

So I went into the carrot cake testing phase.  Some were too sweet, some too dry, some didn’t hold up five days in the refrigerator – a must for selling wholesale.  As much as you want to believe all of your desserts are flying out of the restaurant, they’ll usually be around for a few days.  So it is really important they have a shelf life so they won’t dry out. Continue reading

All Manner of Buttercreams

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.
Buttercream blog photo

Key ingredients for European butter creams

Italian, Swiss and French buttercreams have long been the finish that defined upscale cakes and wedding cakes. The Italian and Swiss buttercreams get their name from the type of meringue on which they are mounted.  They have also been one of the most feared techniques in pastry making.  But I don’t know why!  They mainly consist of eggs of some kind, sugar and butter.  Although they do require more steps than the traditional American powdered sugar based frosting, the result is a smooth emulsion that literally melts on your tongue.  In the next few blogs, we are going to look at, not only the Italian, Swiss and French buttercreams, but also one based on creme anglaise and the American frosting, while sometimes a buttercream and sometimes not. I reserve the word buttercream for finishes using actual butter, not margarine or a plastic shortening like crisco.  Those are frostings to me. Continue reading