1 pound Florida strawberries
2 tablespoons Florida honey
1/2 lemon, juiced
1 tablespoon cornstarch
1 cup (2 sticks) unsalted butter, softened to room temperature
3-4 cups powdered sugar
1-2 teaspoons pure vanilla extract
Pinch of sea salt
Place strawberries in a blender and puree, strain through fine sieve and pour into small sauce pot. Straining the puree is optional but helps to ensure a smooth and silky buttercream. Mix the cornstarch and the lemon juice together and set aside. Bring the strawberry puree to a boil, pour in the cornstarch slurry while mixing, and reduce to simmer for approximately 10 to 15 minutes. This will help thicken the puree and concentrate the strawberry flavor. Stir in honey at end of cooking process. Remove and cool completely before adding to buttercream. Store remaining puree in refrigerator for up to 7 days. Mix into barbeque sauces or use as a dessert topping!
Place softened butter and vanilla extract into stand mixer bowl and using the paddle attachment, cream on medium-high for 2 to 3 minutes (or use electric hand mixer). On lowest setting, add in powdered sugar 1/2 cup at a time, ensuring all the sugar is incorporated before adding more. When you have added 3 cups of powdered sugar, add in 1/4 cup of the strawberry puree and mix thoroughly. Now is the time to evaluate the thickness, sweetness and texture of your buttercream. At this point you can add the remaining powdered sugar or leave out. If the strawberry flavor is not strong enough add 1 teaspoon of the puree at a time. This may call for additional powdered sugar to retain desired texture. Buttercream, when stored properly, can be stored in the refrigerator for up to one month or stored in freezer for up to 3 months. Bring to room temperature before attempting to frost cake or cupcakes.
Fresh tip: If making plain vanilla buttercream use heavy cream to reach desired texture.
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