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Post by lelandftl on Dec 30, 2014 9:55:30 GMT -5
When making buttercream frosting plain or chocolate I have no issues, but when adding in a fruit like strawberries or pumpkin the frosting is lumpy and can not get it smooth and creamy. Can someone please help. Last night made a strawberry buttercream using 4 sticks of unsulted butter and 4 cups of confectionary sugar and 1/2 cup of sliced strawberries and it looked awful but tasted good. Please advise thanks lelandftl
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Post by Valerie on Dec 30, 2014 10:47:55 GMT -5
Usually the ratio of butter to powdered sugar is different. The recipe I use most has a ratio of 1 part butter to 4 parts powdered sugar. The fluffiness comes when beating it to death with the mixer.
If I were using strawberries, I would cook them down to get them real soft then puree them, and substitute that for 1/2 cup of the butter. You probably wouldn't need to use as much milk either.
Or, if your frosting usually comes out good, make the frosting first and then gently fold in the fruit at the end. Either way, if your fruit is lumpy, you will still have lumps in the finished product.
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Post by lelandftl on Dec 30, 2014 15:15:45 GMT -5
Thank you, I will give your advice a try.
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