This is a lovely fresh strawberry buttercream, using the Connors method but showing it using a stand mixer.

Here you will find the video to make Our “Strawberry Stuff”, which we use in the recipe.

For this recipe I recommend around 400g Frozen Strawberries

Ingredients

250g Block Butter ( Your choice, Salted/Unsalted/Mixture)

500g Sieved Icing Sugar

2 Tbsn “Strawberry Stuff”

1 Tsp Milk Powder

1 Tsp Vanilla Extract

Pinch Salt ( not if you are using salted butter)

Colouring of your Choice **optional

Our Fuchsia that we used is added here too….shopping yayyyy

Method

I am explaining this method using a stand mixer, to use in the regular way by hand, just omit the mixer and stir everything in as below using a spatula. Simple Right!!! Oh Yeahhhhh

Ok so for my weak arms….mixer time.

Place your cubed butter ( smallish cubes so the butter melts evenly) into a microwave safe bowl and microwave in short bursts until its mostly melted, but still shows some lumps of butter (the temperature of the butter MUST not go above 30C as this will cause the butter to split). This can be melted from the fridge or room temperature, just amend the microwave time….

15 Seconds to begin, then stir fully ( 20 Secs if hard from the fridge)

Return in 5 Second bursts until the correct temp MAX 30C/86F.

It should always stay that creamy consistency, not florescent as this is the sign of split butter.

Once done, add in the strawberry stuff, vanilla, colouring, milk powder and salt. Give it a stir up, it won’t mix entirely yet but the best you can.

Next……by hand or mixer its time to incorporate the icing sugar

Hand

Add in the icing sugar and using a spatula, keep mixing until all the icing has disappeared. Then using folding actions smooth across the top of the buttercream each time using the back of the spatula. You will see it become incredibly smooth and silky, then it is done.

Mixer

Pop the butter mix into the bowl, along with the icing sugar and using the creaming paddle, turn the mixer. Only turn it on LOW and stop it as soon as the icing sugar JUST incorporates, (if you go further air will be added and you will not get that smooth, bubble free buttercream). Now take your spatula and do as above, mix the buttercream, pushing across the top with each mix. This push will smooth the buttercream out beautifully.

See the video attached, this will help understand what on earth I am talking about!!!!!! Sorry

Store as you would regular buttercream and enjoy, its yummyyyyyy

*For a creamier buttercream add another Tsp of Milk Powder.