Buttercream Fruit Mousse Filling and Frosting

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Cake and photo by Sarah Phillips © Sarah Phillips

SARAH SAYS: "For an Easter dessert, I was on my way to making the "I Heart Strawberries" Cupcakes, when I discovered I did not have enough strawberries to make both the Strawberry Ultimate Butter Cake cupcakes AND the filling. So, I quickly changed course, and made a Citrus Ultimate Butter Cake, and developed a luscious buttercream berry filling and frosting to go along with it! My guest list also increased in size, and I no longer had time to fill cupcakes, so I decided to make a layer cake, instead, which is faster to assemble!

I baked a two layer Ultimate Butter Cake or UBC and flavored it with 3 tablespoons finely grated lemon peel, 2 tablespoons finely grated orange peel, and flavored the cake with 1 tablespoon vanilla extract.

I used a version of Tami’s or Perfect Buttercream, and wondered what would happen if I made a strawberry puree, and then, beat it into the buttercream? Strawberry flavor is the hardest to impart in a recipe because the flavor is not intense and can be lost easily. I always like to use fruit purees because they lend the freshest flavor, but you need a lot of it, and in turn, they can water down or ruin a buttercream recipe - basically because butter and water (or buttercream and fruit) do not mix easily! Most recipes have you simply add in a fruit puree directly to the recipe, which I find, causes it to break down easily.

I do not recall a recipe anywhere where fruit purees are successfully added to buttercream and the buttercream remains stable! This is the first! This one works. Find out how I did it."

imsyigg, Premium Member, Says: "I know I can always count on you, Sarah...."

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