Roasted Strawberry Italian Buttercream

There’s something truly magical about making your own frosting, and when it comes to indulgent desserts, Roasted Strawberry Italian Buttercream takes the cake—literally! As I whipped up this luscious buttercream for a friend’s birthday cake, the sweet aroma of roasted strawberries wafted through the kitchen, instantly brightening my day. Each component seemed to come alive—the silky butter, the sweet sugar, and the vibrant berries all blended into a symphony of flavor. It’s moments like these, surrounded by good friends and sweet treats, that remind me why I love baking so much.

This buttercream is not just a frosting; it’s an experience. The recipe is a celebration of spring, drawing inspiration from the season’s freshest strawberries. Imagine biting into a slice of cake topped with this velvety cream, where the rich butter and the fruity notes of strawberries intertwine to create a delightful burst of flavor. Whether you’re decorating a specialty cake or dolloping it on cupcakes, Roasted Strawberry Italian Buttercream ensures your creations will be the star of the dessert table.

With a bit of patience and love, you can master the technique of making Italian buttercream, and it’s perfect for any celebration. So, gather your ingredients, roll up your sleeves, and let’s bring a touch of sweetness into our lives with this incredible recipe that’s sure to impress!

Recipe Ingredients for Roasted Strawberry Italian Buttercream

The secret to a great buttercream lies in its ingredients. For Roasted Strawberry Italian Buttercream, each component plays a vital role in creating a balance of flavor and texture. The main stars are the rich unsalted butter and the sweet granulated sugar. Together, they form the creamy base, while the roasted strawberries and their juice provide natural sweetness and a burst of fruity flavor. Every ingredient contributes to a harmonious blend that promises to delight your taste buds.

• Granulated Sugar: 1½ cups (300 grams) – The foundation of sweetness in this buttercream, granulated sugar helps to create a smooth texture. It dissolves during cooking, allowing for the perfect balance between sweetness and creaminess.
• Roasted Strawberries Juice: ? cup (85 grams) – This juice, derived from delicious roasted strawberries, adds a vibrant flavor and moisture to the buttercream, making it uniquely fruity.
• Egg Whites: ? cup (160 grams) (about 5 large egg whites), room temperature – Essential for creating a stable meringue, egg whites help achieve that dreamy, fluffy texture characteristic of Italian buttercream.
• Kosher Salt: ½ teaspoon (1.5 grams) – A pinch of salt enhances the flavors and balances the sweetness, making the buttercream taste even more delicious.
• Cream of Tartar: ¼ teaspoon – This ingredient stabilizes the egg whites, ensuring the meringue holds its shape and doesn’t collapse during mixing.
• Unsalted Butter: 2 cups (454 grams), cubed and room temperature – The main ingredient that brings richness and creaminess to the buttercream; it contributes to the smooth and velvety texture.
• Vanilla Bean Paste: 2 teaspoons (12 grams) – This adds depth and a fragrant aroma, giving the buttercream a lovely vanilla note without overpowering the strawberries.
• Chopped Roasted Strawberries: 1¼ cups (284 grams) – Freshly roasted and chopped, these strawberries fold into the buttercream, giving it a delightful burst of color and flavor.

Recipe Directions for Roasted Strawberry Italian Buttercream

Making Roasted Strawberry Italian Buttercream is a rewarding process that comes with a few steps but is absolutely worth it. Follow these detailed instructions to create a masterpiece of flavor and texture.

1. Begin by preparing your roasted strawberries. Preheat your oven to 375°F (190°C). Spread fresh strawberries on a baking sheet and roast them for about 15 to 20 minutes, or until they’re soft and caramelized. This step enhances their flavor and brings out their natural sweetness.
2. While the strawberries are roasting, combine granulated sugar and roasted strawberries juice in a medium saucepan. Stir the mixture over medium heat until the sugar dissolves. Be careful not to splash the sides of the pan. Once it starts to boil, refrain from stirring and let it cook until an instant-read thermometer reads 240°F (116°C), which indicates the syrup is ready.
3. In a separate bowl, add egg whites, kosher salt, and cream of tartar into the stand mixer fitted with the whisk attachment. Beat the mixture at medium speed until soft peaks begin to form. This usually takes about 2 to 3 minutes.
4. Once your sugar syrup reaches the desired temperature, carefully pour it in a slow, steady stream between the side of the bowl and the whisk attachment while the mixer is on medium speed. This helps to ensure the sugar syrup doesn’t cook the egg whites too quickly.
5. After pouring in the syrup, increase the mixer speed to high and continue beating until you achieve stiff peaks. This process usually takes around 8 to 10 minutes. The meringue should have a glossy finish and feel cool to the touch.
6. Now, reduce the mixer speed to medium and begin adding the unsalted butter cubes, a few at a time. Initially, the mixture may appear loose or even broken, but don’t worry; it will come together if you keep beating it until light and fluffy, about 1 to 2 minutes.
7. Next, add the vanilla bean paste and fold in the chopped roasted strawberries gently using a spatula, ensuring they’re evenly distributed throughout the buttercream.
8. When your Roasted Strawberry Italian Buttercream is ready, you can use it immediately to frost cakes or cupcakes. Alternatively, transfer it into an airtight container and refrigerate if you plan to use it later. If refrigerated, allow it to come to room temperature and re-whip before using.
9. Enjoy the beautiful texture and flavor of your homemade buttercream, and feel free to get creative with your frosting designs!

Recipe Notes about Roasted Strawberry Italian Buttercream

Here are some essential tips for making the most out of your Roasted Strawberry Italian Buttercream.

• Storage: You can store leftover buttercream in an airtight container in the refrigerator for up to a week.
• Rewhipping: If your buttercream has been refrigerated, let it sit at room temperature for about 30 minutes before rewhipping to achieve a silky smooth texture.
• Using for Other Desserts: This buttercream isn’t just for cakes! Try using it as a filling for pastries or a topping for pancakes for a decadent breakfast treat.
• Flavor Variations: Feel free to experiment with different fruit purees or flavorings in place of the roasted strawberries to create your unique buttercream.
• Temperature Control: If the buttercream separates or looks curdled, keep mixing! It usually comes back together with a bit more beating.

What to Pair With Roasted Strawberry Italian Buttercream

Choosing the right accompaniments can elevate your dessert experience. Here are some fantastic ideas for serving Roasted Strawberry Italian Buttercream:

• Chocolate Cake: Pair this buttercream with a rich chocolate cake for a delightful contrast of flavors. The sweetness of the buttercream complements the deep chocolate beautifully.
• Vanilla Cupcakes: Use this frosting to top classic vanilla cupcakes for a refreshing twist that adds a pop of color and flavor.
• Strawberry Shortcake: Enhance your strawberry shortcake by adding a layer of Roasted Strawberry Italian Buttercream for even more strawberry goodness.
• Seasonal Celebrations: This buttercream is perfect for spring and summer gatherings, birthday parties, or even as a special treat for holidays.
• Tea Parties: Serve this buttercream with delicate finger sandwiches and fruity tarts at your next tea party to impress your guests.
• Storing Leftovers: If you have leftovers, store them properly and use them within a week for the best flavor.

FAQ

Conclusion

Roasted Strawberry Italian Buttercream is not just a topping; it’s an experience that enhances any dessert it graces. Every bite offers a delightful balance of sweet, fruity, and creamy, making it a show-stopping addition to your baking repertoire. I encourage you to give this recipe a try, whether you’re celebrating a special occasion or simply indulging your sweet tooth. Trust me, once you make this buttercream, you’ll never want to go back to store-bought again!

Roasted Strawberry Italian Buttercream

The ultimate frosting for any occasion, Roasted Strawberry Italian Buttercream is a creamy, dreamy delight that combines the sweetness of roasted strawberries with the richness of butter. Perfect for cakes, cupcakes, or even pastries, this easy homemade frosting will take your desserts to the next level!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Desserts

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 cups Granulated Sugar
• 0.5 cups Roasted Strawberries Juice
• 0.5 cups Egg Whites
• 0.5 teaspoon Kosher Salt
• 0.25 teaspoon Cream of Tartar
• 2 cups Unsalted Butter
• 2 teaspoons Vanilla Bean Paste
• 1.25 cups Chopped Roasted Strawberries

Equipment

• Large Pot
• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Frying Pan
• Wooden Spoon
• Whisk

Method

 

1. Begin by preparing your roasted strawberries. Preheat your oven to 375°F (190°C). Spread fresh strawberries on a baking sheet and roast them for about 15 to 20 minutes, or until they’re soft and caramelized.
2. While the strawberries are roasting, combine granulated sugar and roasted strawberries juice in a medium saucepan. Stir the mixture over medium heat until the sugar dissolves. Once it starts to boil, refrain from stirring and let it cook until an instant-read thermometer reads 240°F (116°C).
3. In a separate bowl, add egg whites, kosher salt, and cream of tartar into the stand mixer fitted with the whisk attachment. Beat the mixture at medium speed until soft peaks begin to form.
4. Once your sugar syrup reaches the desired temperature, carefully pour it in a slow, steady stream between the side of the bowl and the whisk attachment while the mixer is on medium speed.
5. After pouring in the syrup, increase the mixer speed to high and continue beating until you achieve stiff peaks.
6. Now, reduce the mixer speed to medium and begin adding the unsalted butter cubes, a few at a time, beating until the mixture is light and fluffy.
7. Next, add the vanilla bean paste and fold in the chopped roasted strawberries gently using a spatula.
8. When your Roasted Strawberry Italian Buttercream is ready, you can use it immediately to frost cakes or cupcakes.
9. Enjoy the beautiful texture and flavor of your homemade buttercream!

Notes

If the meringue is too warm when the butter is added and the mixture is too loose, place the whole mixer bowl in the refrigerator for a few minutes to help the mixture firm back up.

If the butter was too cold when added and is forming small lumps in the buttercream, gently warm the mixer bowl over a saucepan of simmering water just until the edges start to melt.

If buttercream breaks or looks curdled, keep beating it; it should eventually come together.

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Meet Stella Ross

I’m Stella, and I believe that even a busy Tuesday night deserves a special meal. I love taking simple pantry ingredients and turning them into something that feels like a hug in a bowl. I hope this recipe brings a little bit of coziness to your kitchen today!"