Strawberry Buttercream

by Gretchen Price on May 15, 2013

Post image for Strawberry Buttercream

The possibilities are ENDLESS with the original famous Woodland Bakery Swiss Buttercream Recipe !

So let’s explore one way to do it and make some fresh Strawberry Buttercream! This way you can go on to make the fabulous Strawberry Cream Layer Cake!

Strawberry Swiss Style Meringue Buttercream
Yield 2 1/2 Qts = 5lbs
(enough to ice 36 cupcakes, or fill and ice 1- 8″cake)

Fresh Large Egg Whites 180g (6Lg)
White Sugar 300g (1 1/2 cups)
Confectioners Sugar 240g(2cups)
Shortening 170g (3/4 cup)
Butter 454g (2cups)
Vanilla Extract 1T
Strawberry Puree 1 1/2c (360g)
Add pink food color optional to enhance color

MIX METHOD:
Over a double boiler, in a large metal bowl whisk together the granulated sugar and the egg whites stirring constantly until the mixture reaches approximately 115 degrees F and the sugar grains have dissolved and are not longer gritty to the touch.

Pour this mixture into the metal bowl of your Kitchen Aid Mixer with the WHISK attachment and whip on high speed until it is thick, glossy and white in color. The peaks should be as firm as firm can be.

In the meantime you can sift your confectioners sugar, and once you have achieved STIFF peaks meringue, add the confectioners sugar all at once with the mixer on very low speed to avoid having a snow shower of sugar all over your kitchen!

Once all of the sugar has been incorporated you can turn the mixer speed to med-high until it is all nicely mixed in.

Be sure your butter and shortening are at room temperature and they are the same consistency. Add it in about 2-3 additions, but FAST Additions. 1-2-3 fast fast!

Turn the speed up to high and let it mix smooth. Add the vanilla extract and COLD strawberry puree at the end, and you are DONE! Best Buttercrem EVER!
***THIS RECIPE CAN BE STORED 4 days room temp, 2 weeks fridge, 2 months freezer

**its fine to store it in the fridge/freeze, but just know that you will now have to bring it back to room temperature. Take it out HOURS before you need it, and let it get to room temp, then you will put it back on the mixer and with the PADDLE attachment on low- medium and let it mix, it will look as if it is BROKEN, and curdled, don’t be alarmed this is NATURAL, it will come back together eventually, you can turn the speed up to med-high and it will mix out smooth

inpost_ebooks

{ 112 comments… read them below or add one }

susie AKA KUPKAKE March 26, 2013 at 7:08 am

Gretchen please tell me your still gona show us how to decorate cupcakes and cake we your fans miss it !!!!!!!!!!!!!!!!!!

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Sarah March 26, 2013 at 12:00 pm

Yes, I loved seeing you decorate cakes so quickly and effortlessly :)

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My Geisha March 27, 2013 at 4:00 am

Would love to see you do the shadow cake, cookies and cream cake and ice cream cake again just to name a few
. Dont feel pressured we will wait patiently : )

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kelli March 27, 2013 at 5:35 pm

This looks wonderful! You make peanut butter, strawberry, and chocolate buttercream.

What other possibilities are there using the swiss buttercream recipe?

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Chris March 27, 2013 at 9:31 pm

PLEASE SHARE THE RECIPE FOR CHINESE MARBLE COOKIES! PLEASE!!!!

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Linda March 28, 2013 at 1:02 am

I have tried this and it is the very best strawberry swiss buttercream ever.

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Shirley Gervacio March 28, 2013 at 4:14 pm

Thank you so much for sharing. It’s been a while that I haven’t baked a cake, but you do inspire me so much!!!

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Margaret Garner April 11, 2013 at 1:07 am

I have made American Buttercream adding a high quality Strawberry jamb after everything else including the extract. Do you think this would work with your SMSBC, in lieu of the strawberry puree?

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Gretchen Price April 11, 2013 at 1:30 pm

yes

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pardees April 11, 2013 at 3:53 pm

Everyone calm down crumb boss is gonna be all confused!!!!!!!

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Evelyn April 11, 2013 at 10:35 pm

Hi where do I click to watch the videos ?

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Gretchen Price April 12, 2013 at 4:29 am

Some of the videos have not been filmed yet, I am trying my best to get them all with video tutorials, but in the meantime I am providing written instruction. Once the video get filmed they will get attached here.

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Evelyn April 12, 2013 at 1:40 pm

Thank you Gretchen … I know you work hard and truly appreciate all you do .
Can you give me a tip on how the cakes come moist ??
Thanks again .

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Gretchen Price April 12, 2013 at 2:29 pm

Sure, you make MY recipes with my instructions

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mimi April 17, 2013 at 11:32 pm

could we add the strowberry puree to heavy cream ???

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Gretchen Price April 18, 2013 at 2:00 am

yes for strawberry whipped cream? Yes

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Lindsey Potter May 2, 2013 at 2:27 pm

Hi Gretchen.If I cant find shortening can I replace it with more butter? I live in the Canary Islands (Spain) and all I can seem to find here is manteca de cerdo, or pig shortening? I think this is lard in english maybe?? Can I use that instead?? If you could clear up this confusion for me would be really apreciated!

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Gretchen Price May 2, 2013 at 7:02 pm

I prefer to no use ANIMAL fats, like lard (as it could give an OFF taste) but Menteca Inca? Is good if you can find that.
Or just use all butter.

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Kathleen May 24, 2013 at 6:05 pm

Hi Gretchen,
Love your videos. Thank you for taking the time to make them. I am presently taking a take decorating class, where the icing is made from vegetable shortening. My family doesn’t like this icing and quite frankly find it greasy and unappealing. However, I understand that this icing is suggested for piping etc, because it doesn’t warm up so easily in the hand.

I am going to try making the Swiss Buttercream, but just wondering if it would hold up as well as the one made with vegetable shortening?

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Gretchen Price May 24, 2013 at 10:00 pm

not AS well, but very well

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J June 3, 2013 at 6:41 pm

I’m a beginner and am making a cake for a friend who is pregnant so… I was wondering is your Swiss vanilla buttercream safe for pregnant women? The egg whites make me a little nervous. so if anyone has experience with that I would really appreciate it:)

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Gretchen Price June 3, 2013 at 9:46 pm

read this blog BUTTERCREAM in the section for the egg concerns

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Yani June 5, 2013 at 6:21 am

Hi Gretchen,

I really enjoy watching all of you videos..
It’s awesome..However i have some questions.
Its it ok for me to lessen the amt of sugar?
Will it affect the quality or the outcome of the buttercream?

Hope you will be able to answer to my questions..
Thank you
Yani

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Gretchen Price June 5, 2013 at 2:33 pm

use less confectioners sugar, you can omit it or use half the amount
and of course anything you change will change the outcome

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Remy June 8, 2013 at 1:03 pm

Hi Gretchen! I really love your blog and have tried some of your recipes. Just wonder though, If I can prepare the strawberry buttercream a day ahead so I would not be stressing out to decorate my cake. I’ll be having my birthday party tomorrow and thought of using it. hope to hear from you soonest.
Thanks,
Remy

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Gretchen Price June 8, 2013 at 7:06 pm

Yes, from the blog:
***THIS RECIPE CAN BE STORED 4 days room temp, 2 weeks fridge, 2 months freezer

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mic June 10, 2013 at 2:35 am

Hi Chef, can i just use strawberry jam for the strawberry buttercream?

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mic June 10, 2013 at 3:37 am

instead of making the strawberry puree?

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Gretchen Price June 10, 2013 at 5:00 am

Jam is too sweet, nothing but sugar and dull flavor

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mk June 10, 2013 at 1:19 pm

I was wondering if you pipe this ( because we have added a bit more moisture with the puree) is it more challenging to decorate with it like making swirls etc ( does it hold its shape well)?

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Gretchen Price June 10, 2013 at 1:22 pm

You are correct, I do not have trouble piping this, however when leaving at room temperature on the finished cake it has more tendency to get droopy and soft, so best to keep in fridge until just before serving.

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Eli Bakes June 23, 2013 at 8:05 pm

Can I use sweetened butter for the regular SMBC recipe?

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Gretchen Price June 24, 2013 at 3:10 pm

always, not salted

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chanelle June 30, 2013 at 11:47 am

I made your swiss meringue buttercream today for my very first customer that wanted 6 dozen cupcakes and it all came out amazing! She wanted a mix of flavors, vanilla, lemon, strawberry etc…and for weeks before the cupcakes were to be made I practiced and tried MANY different buttercream recipes out there and they all failed. I didnt want to do the cupcakes anymore but decided to keep looking for recipes and I came across your youtube video on how to make your swiss meringue buttercream and I am sooooo glad I found it. I literally tried your recipe the day I had to make the cupcakes and I prayed to the baking Gods it would work out and it so did. I was so excited making all the different buttercreams using your recipe. All that stress went away and i was excited and couldnt wait for the customer to try it. It is the best buttercream i have ever tasted and loved. I had no problems making it either. Thank you thank you thank you for sharing your recipes!! Aloha from Hawaii!

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Gretchen Price June 30, 2013 at 2:28 pm

YAY!!! So glad you didn’t give up until we met! It was meant to be!

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Josephine July 3, 2013 at 7:11 am

You are A DARLING!

I feel so grateful I found you!

Sorry to put this here: I would like a macaron recipe if possible and the way to have beautiful top height macarons on the way!

Best wishes,
Josephine
:)

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Derek July 4, 2013 at 12:26 am

Hi Gretchen, I tried the Swiss Buttercream and it was great as a base. However, when I attempted to create other flavors such as this one, with the puree, the flavor did not seem intense enough without adding more puree. My buttercream began to breakdown and appeared curdled in texture. I added more confectioners sugar but was afraid of adding too much more in fear of making the icing overly sweet. Any suggestions to help with the breakdown of the icing? I’m thinking maybe I need to add a comparable extract to strengthen the flavor profile. What are your thoughts?

Thanks !
Derek

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Gretchen Price July 4, 2013 at 1:10 am

yes exactly correct with adding extract to enhance the flavor, you will oversaturate if you add to much of another liquid ingredient here

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Kizzie Mathon July 15, 2013 at 7:53 pm

Made this buttercream, awsome!!! I was wondering how would it taste if I added nutella to it to make a chocolate hazelnut icing and also what would it taste like if I added bakers white chocolate to it to make a white chocolate buttercream?

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Gretchen Price July 15, 2013 at 8:00 pm

both ideas sound FAB!

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Dolores July 17, 2013 at 11:15 pm

I am making a half sheet cake. To ice the sides and top should I double your recipe for the Swiss Butter’Cream or would one batch be enough!

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Gretchen Price July 18, 2013 at 1:59 am

I would double it

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Dolores July 18, 2013 at 3:52 pm

Thank you. I made two batches and put them in the frig until ready to use. The came
out good. I was on Pinterest and saw so many recipes for Swiss Buttercream but none of them had confection sugar or Crisco in them. I was just curious why yours does?

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Steffany July 17, 2013 at 11:45 pm

Just made this buttercream and I loved it! Totally worth the time it takes to make.I wanted to use it to fill in a cake I came covering in fondant,for a customer. How do you suggest they store it? Should I tell them to keep it in the fridge till they are ready to serve it? I want to avoid putting the cake in the fridge since its fondant.

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Jane July 26, 2013 at 9:14 pm

Hi Gretchen!

I can’t wait to try this recipe, it looks so yummy! For your base Swiss Meringue recipe, you mentioned in the comment section that it will hold up as a filling in a fondant covered cake for a week…I’m wondering, is that also the case for this strawberry version-will it hold up (and for how long?) as a filling in a fondant covered cake that is not refrigerated?

Thanks for your help!!

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Vanessa August 2, 2013 at 7:59 pm

Hi Im was watching on how to make your strawberry buttercream and it said to do the swiss buttercream and to just add the strawberry puree so I looked at the Recipes and for the Strawberry it’s butter but for the swiss its unsalted butter. What kind of butter should I use the unsalted or the reg. butter? Thanks, Big Fan of ur work

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Gretchen Price August 3, 2013 at 1:17 am

always Unsalted Butter

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Heather August 4, 2013 at 3:29 pm

Hi Gretchen,
I’ve been a fan for a long time. Just tried the Swiiss Buttercream. What the hell took me so long. It’s the best! But I have a question. Can I add flavor too the buttercream after its been stored in the refrigerator? Or do I have to do when I am making the buttercream?

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Gretchen Price August 4, 2013 at 3:55 pm

GREAT! and Yes to adding flavor anytime you wish

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Michelle M. August 8, 2013 at 6:13 pm

Hello. Can I add cream cheese to the buttercream instead of the crisco or do I need the crisco for it to work. Thinking of a strawberry cream cheese buttercream.

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Gretchen Price August 9, 2013 at 12:46 am

yes

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zarah August 28, 2013 at 9:55 am

hi gretchen
would it be wise to add strawberry extract with pink food color instead of strawberry puree to the butter cream recipe?

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Gretchen Price August 28, 2013 at 11:59 am

Yes would be great!

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zarah August 28, 2013 at 1:31 pm

hi gretchen
thanks for responding.
should i add the strawberry X in the end i.e after adding vanilla X or simply leave the vanilla X and just add the strawberry X?

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Gretchen Price August 29, 2013 at 1:27 am

you can use it WITH vanilla X or leave it out and add it at the end, yes correct
(PS- thank you for using X for extract!! I LOVE that!)

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Heather August 28, 2013 at 8:04 pm

Hi Gretchen

I want to try to make roses or flowers. What recipe do you use? I ‘m afraid the Swiss Buttercream maybe too soft for a beginner! Any suggestions?

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Gretchen Price August 29, 2013 at 1:29 am

You can use the Wilton decorators icing which would be PERFECT for this.
OR just practice with straight up shortening! (just don’t EAT them! yuck!)

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shinyphua August 30, 2013 at 2:55 pm

Is it possible to make it with mango puree? is mango puree like blended or we have to do it like the strawberry puree?

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Gretchen Price August 30, 2013 at 3:38 pm

You may use mango, but I would also try to cook out as much liquid as possible or you will have a very soupy possibly broken from too much liquid

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shinyphua August 31, 2013 at 12:40 pm

okay thankyouuu!!

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Jenn September 5, 2013 at 2:05 am

Hi! I’m using your swiss buttercream recipe this weekend. I’m planning to make the cake Friday (and ice it) for Saturday. It will sit out all night. Will it hold up well out of the fridge? I’ve used other icings before and the next day the icing slid off the cake…:(….lol….

Thanks!

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Gretchen Price September 5, 2013 at 5:29 pm

It should be fine in a room temperature that does not get above 73 degrees F

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Gaby September 6, 2013 at 9:42 am

hi Gretchen

question… if I use your method of making Swiss Meringue and then include either Strawberry or other fruit puree or even coulis… would that work for making just Meringues ?
would the Swiss way also be more stable than French .
thanks..

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Gretchen Price September 6, 2013 at 10:06 pm

What are you doing with the meringues??

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Gaby September 9, 2013 at 12:23 pm

use them like a Pavlova with cream and fruit

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kamila September 12, 2013 at 2:47 pm

Will that work if I do without shortening?

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Gretchen Price September 12, 2013 at 4:22 pm

yes

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Margaret garner September 13, 2013 at 2:51 am

Gretchen I have a dumb question, on your SMBC receive you state 1T of vanilla, is that a teaspoon or tablespoon. I am use too seeing Tsp. or TBL. Please clarify

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Gretchen Price September 13, 2013 at 12:40 pm

sorry, LARGE T = tablespoon

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Margaret September 22, 2013 at 3:24 pm

Hi Gretchen love your cook book I purchased. I have a question when making your best ever SMBC can you add Cream of Tarter to make it stiffer and if so how mush do you think.

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Gretchen Price September 22, 2013 at 8:44 pm

I have not ever used cream of tartar in my icing. You can though, I have heard of people doing so, but I have not so I am sorry I cannot give much advice here

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francesca October 1, 2013 at 1:48 pm

Hi gretchen..i just would like to know if i can sustitute the strawberries puree for other fruits like fresh mango that i made into a puree ?

Thank u in advance..

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Gretchen Price October 1, 2013 at 11:50 pm

yes that would be fine, treat them the same way

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francesca October 4, 2013 at 11:53 am

..thank u i love swiss buttercream recipe its not to sweet and very buttery and its no fail recipe i just made this recipe with mango puree and it taste really good..next time ill try using white chocolate for my buttercream..do you think it would work? :).

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Brenda October 6, 2013 at 2:46 am

Hi Gretchen,

I made the strawberry puree for the Strawberry Buttercream but didn’t taste the puree before I
put it into the Buttercream. Not very sweet, can I add more confectioners sugar into the buttercream after the fact?

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Gretchen Price October 6, 2013 at 9:17 pm

yes you can adjust read about Frozen Strawberries

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ann October 7, 2013 at 3:35 pm

Hi I have been looking for a good butter cream and found you so I am going to give it a go it looks fab and I love your video’s so clear let you know how it turns out.Hope to pass it on to my friends here in the UK.

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Rowena October 21, 2013 at 4:18 pm

Hi Chef,

What are your thoughts on using high-ratio shortening in place of Crisco?

Thank you!

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Gretchen Price October 21, 2013 at 8:32 pm

BEST! Use it if you can find it

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Chantel October 22, 2013 at 10:16 pm

Aloha Gretchen,

I stumbled across this you tube video looking for a strawberry frosting recipe for my 4th daughter’s birthday & found this recipe. I was very hesitant to make it at first due to the fear of messing it up however all the video & comments gave me enough courage to try it…I’m so happy I did! It is absolutely the best butter cream recipe I have ever made & eaten!!! No to mention it was easier then I thought, the basic butter cream will be my go to frosting recipe from now on. My entire family loved it, my mother in-law who generally only eats chocolate cake loved it to & said it was the best frosting she has had ever. I just wished I had made the strawberry chiffon cake to go with it instead of the box cake mix, oh well next time I will. I have left over frosting & will be trying it on your lemon chiffon cup cakes w/ the lemon curd filling & strawberry butter cream on top. Hopefully it won’t be to sweet, we will see. Thank you so much posting your AWSOME recipes as it is very informative & with the video it makes it easy to follow. This will be the website I go to first to see what I can bake & I do love to bake!

Mahalo Nui Loa,
Chantel

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Gretchen Price October 22, 2013 at 10:35 pm

Thank you!

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Tracy October 27, 2013 at 10:58 pm

I just want to say a HUGE thank you!!!! I had never heard of Swiss Buttercream, and found your video on a Google search. This has got to be the most AMAZING buttercream, (or any other icing) I have ever tasted. I am by far no chef, but I love to bake and make birthday cakes for family and friends, and a few wedding cakes from time to time. This stuff is amazing!!! Not so sweet that it makes your mouth shudder from SO much sugar!! Wow I felt like I could have eaten the whole first bowl I made, by your video instructions, which were very helpful! Thank you again, this is going to make my granddaughter’s birthday cake even that more special!!! Thanks again!!!
Tracy

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Gretchen Price October 29, 2013 at 1:50 am

Thanks Tracy

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Tay Sultan October 29, 2013 at 10:47 am

I love your swiss meringue buttercream , it never fails. I am sure this one will be as perfect as expected. But, I need to make a chocolate swiss meringue buttercream , can you please give me the right recipe and if it is better to use more crisco with less butter with this recipe, I am afraid
that the melted chocolate would melt the whole frosting ,can you please advice ,thank you.

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Gretchen Price October 29, 2013 at 6:17 pm

Check out this video HERE and also THIS BLOG POST

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Tay Sultan October 30, 2013 at 2:20 pm

thank you for your reply,will make it today,I hope it will stand the hot weather.I have a question
though, does this amount of coffee ( 1T spoon hot water + 2t spoons coffee) plus the melted chocolate wont melt the SMBC, I just want to make sure before adding chocolate and coffee to make mocha frosting.many thanks to you.

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Nicole Robertson November 5, 2013 at 3:41 am

Hello Gretchen! I must say I love your Swiss Buttercream and make it all the time but my question is…Can color be added to this without changing the taste? If so can any food color brand be used? I have a cake and cupcakes that I am doing for this weekend and want to do colors, just scared it is going to change the taste

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Gretchen Price November 5, 2013 at 3:49 am

I add color all the time, GEL PASTE COLORS, I do not find a taste change

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Valerie November 11, 2013 at 8:20 am

Hi Gretchen, I’m new to the blog but have been watching you on YouTube for awhile now…not sure if you have a recipe and or tutorial for old fashion caramel icing for a caramel cake…if not would love to see your take on that…
Love your videos
Thank you

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Gretchen Price November 11, 2013 at 10:53 pm

Hello, and Thanks! I do not have that recipe, Im sorry

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Dyanna November 27, 2013 at 5:30 am

Gretchen
I have been moving into the non gluten- non dairy world due to a little friend who can hardly eat anything without going into painful convulsions. I think I got the cake part now but I was wondering if you have ever made the SMBC with butter flavor crisco instead of butter (dairy). I know I would have to enhance the flavor some….maybe reduce the amount? Add water? (Butter has water) it would be so nice to have a good frosting for her.
Thanks in advance, I really like the things you do.
Dyanna

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Gretchen Price November 28, 2013 at 3:22 pm

HI Dyanna, It has been done with no problems, however many people just do not like the taste of Butter Flavor Crisco.
I would prefer to use SWEETXE (a high ratio shortening) if you can get it, and then just add some butter flavor

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Raya January 3, 2014 at 5:30 pm

Hi Gretchen,
I wanted to use this recipe to frost about 24 cupcakes. How would you suggest I do the recipe? Halving it would give me less than needed and the original would leave me with enough left to ice 12 more. Didn’t want to waste it. What would you suggest?

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Gretchen Price January 5, 2014 at 4:17 pm

I think you should make the recipe as written. It is difficult for me to say how much EXACTLY the yield is for certain things, because so many people have different styles of icing their cakes and cupcakes, but for me, this recipe would be great for icing 24 cupcakes, as I am heavy handed and like a lot of icing, plus if you have LITTLE left over, its not the end of the world, you will be happy there is extra! It is SO GOOD!

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Raya January 7, 2014 at 5:15 am

I made it a few days ago and it was AMAZING. My mom, who isn’t a big fan of frosting, loved it because it wasn’t too sweet which is typical of the standard buttercream. Thanks so much for the recipe! Your swiss buttercream is truly the best :)

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nashwa January 17, 2014 at 11:09 pm

Thank you so much for the amazing recipe
My SBC came out too stiff to frost on the cake it’s very hard to spread, what did I do wrong?

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Gretchen Price January 17, 2014 at 11:13 pm

Im sorry this happened to you, I would need more info than this to help you, can you watch the buttercream video again and make sure you weighed your ingredients properly and also mixed it exactly as I did. Then we can see where the trouble is.

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Pat January 27, 2014 at 12:11 am

Gretchen,
Can butter be used in place of shortenin? If so, what ratio

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Gretchen Price January 27, 2014 at 12:14 am

yes- whatever you take out in one ingredient, you have to put in in the other

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fortyonelady January 28, 2014 at 6:12 am

Hi G, have a question. I followed your directions and cooked down my strawberry compote low and slow. However when I see your video I noticed yours is a bit more fluid. You said to cook as much liquid out as possible. Patience is a virtue it it’s so big and it tastes so good and strawberry ishY. Is there a point where you can cook it down too much?

Or will it be OK for my cakes I don’t want them to come out heavy. I just don’t want to waste all that delicious patience.

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Gretchen Price January 28, 2014 at 9:53 pm

since we are dealing with nature here, everyone will have a different result every time. There is never a consistent amount of moisture in each strawberry, so…..
But as long as you get it to the necessary concentrate for whatever application you are using it for, then you are good to go.
AS long as you are not scorching the pulp (from overcooking) then you are good.

Obviously you don’t want it to be dry like leather, but not too liquid either

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Terri February 4, 2014 at 7:32 pm

Hi, Gretchen. I love your Woody Insider tips! I am a business owner, and I like to share a recipe in my enewsletters. Since Valentine’s Day is next week, I was looking for an appropriate recipe, and I thought of your strawberry buttercream icing. If I reference your blog, may I share your recipe in my newsletter?

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Gretchen Price February 4, 2014 at 9:55 pm

Yes sounds great! Thank you!

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Terri February 6, 2014 at 8:39 pm

Thank you!

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Wayne Lawson February 5, 2014 at 7:13 am

Dear Gretchen, I am saving up for a Kitchen Aid table mixer, Until then, I’m doing small batches with my cheap hand mixer/beaters! I appreciate the valuable time you’ve taken to make your tutorial video from your wealth of knowledge. Is there a certain Kitchen Aid Model you can recommend for the home baker? Thank you. :)

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Gretchen Price February 5, 2014 at 8:32 pm

HERE this one seems to be the most affordable

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Kirsten February 6, 2014 at 3:01 pm

Hello Gretchen:)

Have fallen in love with swiss buttercream, and was wondering how this will work with fresh lemonjuice..

Have tried it once, but don’t think I’m doing it right :( How long after I blend in the juice, do I stir??

Love you youtube channel :)

Best wishes from Norway :)

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Gretchen Price February 6, 2014 at 9:26 pm

This buttercream recipe cannot accomodate alot of liquid, so be wary. You add a couple tablespoons at a time, but once you see it looks like it is about to “curdle” or “break” it means you are getting to a saturation point, this will also cause a softer buttercream – for piping etc….
Why I stress the importance of using concentrated flavors, rather than juices with so much ‘water” content.
I prefer to make lemon Buttercream by adding Lemon Curd or even a store bought lemon pastry filling will do

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Sharon March 24, 2014 at 12:17 am

Gretchen I just wanted to tell you I made your Strawberry buttercream this weekend for a baby shower cake and everyone just loved it. It really wasn’t hard to make the strawberry either. I just wanted to thank you again for your wonderful recipes. So far every thing I’ve made people just love, me too !! Thanks again

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Denise April 8, 2014 at 1:05 am

Soooo I made a strawberry cake but since I don’t like too much of a strawberry taste I put a vanilla cheesecake between the two layers. Heaven!!! And to top it off I made one of the cake layers with a graham cracker crust. Put down parchment paper in ur regular round 9 inch pan and put the buttery crushed graham crackers in bottom and cover it with the cake mixture. Continue to Follow ur usual baking instructions The layer with the graham crackers is the bottom layer. Oh and the icing….. Delicious. Just wish I would have had more compote to go in it!!!

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delise April 9, 2014 at 3:12 am

hi gretchen, really love your videos and recipe!

i have tried your mocha buttercream and it taste great!
But there are some questions i would like to ask, is there any way to reduce the sweetness of this strawberry buttercream, its abit too sweet for my family taste. can salt be added in?
Thanks in advance!

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Gretchen Price April 9, 2014 at 2:52 pm

You can omit the confectioners sugar from the recipe

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