Recipe: Classic Strawberry Buttercream for a Wedding Cake for Kim

Hi Kim :-) I previously posted a recipe for Classic Raspberry Buttercream from The Cake Bible by Rose Levy Beranbaum. Now, I will post the recipe for Classic Strawberry Buttercream for you from the same book. It was named the cookbook of the year by The International Association of Culinary Professionals and was published in 1988. I have used the raspberry puree part of the recipe and it is absolutely intense and delicious! It's a fabulous book!! Good luck with your cake! For a wedding cake to serve 150, you will need to double the buttercream so you have 8 cups. (I think this is the right amount if I read the recipe for such a cake correctly.)

First, Neoclassic Buttercream Makes
4 cups

"This is an easier technique than that for classic buttercream and yields identical results. In the neo classic method, some of the sugar and all of the water is replaced by corn syrup. The corn syrup provides just the right amount of water so that, when brought to a full rolling boil, the temperature of the syrup is exactly 238 degrees F. There is no need to use a thermometer. The corn syrup also prevents crystallization." "One recipe can accommodate as much as 1/2 cup liquid without becoming too soft."

The Buttercream

6 large egg yolks at room temperature
3/4 cup sugar
1/2 liquid cup corn syrup
2 cups softened, unsalted butter
optional: liqueur or eau-de-vie of your choice

Have ready a greased 1 cup heatproof glass measure near your stove.

In a bowl beat the yolks with an electric mixer until light in color. Meanwhile combine the sugar and cornsyrup in a small saucepan(preferably with a nonstick lining) and heat, stirring constantlym until the sugar dissolves and the syrup comes to a rolling boil. (The entire surface will be covered with large bubbles.) Immediately transfer the syrup to the glass measure to stop the cooking.

If using a hand-held mixer, beat the syrup into the yolks in a steady stream. Don't allow the syrup to fall on the beaters or they will spin it onto the sides of the bowl. If using a stand mixer, pour a small amount of syrupover the yolks with the mixer turned off. Immediately beat at high speed for 5 seconds. Stop the mixer and add a larger amount of the syrup. Beat at high speed for 5 seconds. Continue with the remaining syrup. For the last addition, use a rubber spatula to remove the syrup clinging to the glass measure. Continue beating until completely cool.

Gradually beat in the butter and, if desired, any optional flavoring. Place in an airtight bowl. Bring to room temperature before using. Reheat to restore texture. *Do not reheat chilled buttercream until it has reached room temperature or it may curdle.

Store 6 hours at room temperature, 1 week refrigerated, 8 months frozen.

Pointers for success: The syrup must come to a rolling boil or the buttercream will be too thin. Don't allow the syrup to fall directly on to the beaters as it will spin the syrup around the sides of the bowl. Using a hand-held mixer makes this easier.

Classic Strawberry: "The strawberry flavor is surprisingly fresh and intense. It is also, of course, silky and creamy but has the added interest of tiny strawberry seeds. I find that strawberries frozen without sugar have more flavor than commercially available strawberries - even at the height of the season."

To make the Strawberry Buttercream:
Beat 1/2 cup unsweetened Strawberry Puree (recipe below) into the finished buttercream and add a few optional drops of essence of wild strawberry for further intensity. If not planning on using the same day, add a few drops of red food color to prevent fading. Source for essence of strawberry is La Cuisine. "A few drops go a long way. They (the essences) are quite expensive." La Cuisine: 323 Cameron Street, Alexandria, Virginia 22314 1(800)521-1176.

Strawberry Puree and Sauce
Makes 1 1/4 cups puree (10.5 oz./300 grams), 1 1/3 cups lightly sweetened sauce (12.25 0z./350 grams)

"it is amazing how this puree capture the flavor of sun-warmed strawberries at their peak -more so than the actual strawberries themselves when eaten out of season! This is partly because this method of concentrating the juices without cooking the fruit results in a puree of double the concentration and fresher flavor than conventional ones. (This is a technique I have discovered to make the berries surrender all their flavor while maintaining their brilliant color.)"

20 oz. bag (20 oz./567 grams), frozen strawberries without sugar
2 tsp. (10 grams), freshly squeezed lemon juice
1/4 cup (1.75 oz./50 grams) sugar (For the
Strawberry Buttercream, you will use the unsweetened version)

In a colander suspended over a deep bowl thaw the strawberries completely. This will take several hours. Press them, if necessary, to force out the juice. There should be close to 1 1/4 cups of juice.

In a small saucepan(or microwave* on high power) boil the juice until reduced to 1/4 cup Pour it into a lightly oiled heatproof glass measure.

In a food processor puree the strawberries. You should 1 full liquid cup of puree. Stir in the strawberry syrup and lemon juice. To make a lightly sweetened sauce, measure again. There should be 1 1/4 liquid cups. If you have less, add less sugar. The correct amount of sugar is 1/5 the volume of the puree. (For 10 Tbl. puree, add 2 Tbl. sugar.) Stir until the sugar dissolves.

TIP: Fresh berries are fine to use only in season when the berries are full of flavor. If using fresh berries, you will need 20 oz. or 5 cups. In order to make them exude their juices, they must be frozen and thawed to break down their cell membranes. A few drops of French essence of wild strawberry add flavor and intensity.

UNDERSTANDING: The little seeds in strawberries create a lovely textural effect and, together with the pink color of the buttercream or whipped cream, give the unmistakeable message of strawberry flavor.

*The microwave method of reducing the strawberry juice gives the purest flavor because it does not come into contact with direct heat, preventing any slightly browning or caramel flavor.