Intense Strawberry Flavor with Real Fruit and Buttercream (Print version)

A real-fruit strawberry buttercream made with reduced strawberries, butter, and powdered sugar for bold berry flavor and a smooth finish.

# Ingredients:

For the strawberry reduction

01 - 1 lb (450 g) strawberries, hulled, fresh or frozen
02 - 1/4 cup (50 g) granulated sugar
03 - 1 tablespoon fresh lemon juice
04 - 1 teaspoon finely grated lemon zest
05 - 1/8 teaspoon fine salt

For the buttercream

06 - 1 cup (226 g) unsalted butter, softened but still cool
07 - 4 cups (480 g) powdered sugar, sifted if lumpy
08 - 1 teaspoon vanilla extract
09 - 1/4 teaspoon fine salt
10 - 1/2 cup (120 ml) cooled strawberry reduction
11 - 2 tablespoons finely ground freeze-dried strawberry powder, optional
12 - 1-2 tablespoons heavy cream or milk, only if needed

# Instructions:

01 - Combine strawberries, granulated sugar, lemon juice, lemon zest, and salt in a medium saucepan. Cook over medium heat for 8-10 minutes, stirring often, until the berries soften and release their juice.
02 - Mash with a potato masher or blend briefly with an immersion blender. Simmer over medium-low heat for 12-18 minutes, stirring more often near the end, until thick and reduced to about 1/2 cup.
03 - Transfer the strawberry reduction to a shallow bowl. Cool completely to room temperature before adding it to the buttercream.
04 - Beat the softened butter in a stand mixer with the paddle attachment for 2-3 minutes, until pale, creamy, and smooth.
05 - Add powdered sugar 1 cup at a time on low speed. Mix in vanilla and salt, then beat on medium for 2 minutes, scraping the bowl once.
06 - Beat in the cooled strawberry reduction 1 spoonful at a time until smooth. Add the freeze-dried strawberry powder if using, then beat for 1 minute more.
07 - If the buttercream is too stiff, add cream or milk 1 teaspoon at a time. If it is too soft, chill for 10-15 minutes, then re-whip before spreading or piping.

# Good to know:

01 - Makes about 5 cups frosting, enough for 20-24 cupcakes or one modest 8-inch layer cake.
02 - Cool the strawberry reduction fully before mixing it into the buttercream.
03 - Store chilled because the frosting contains real fruit and dairy.

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