Chocolate-Covered Strawberry Buttercreams are a delightful fusion of classic flavors, offering a rich, decadent dessert that’s surprisingly simple to whip up. This recipe is perfect for impressing guests or treating yourself to a luxurious homemade confection that captures the essence of fresh strawberries dipped in silky chocolate.
Key Ingredients for Chocolate-Covered Strawberry Buttercreams
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3 cups powdered sugar, sifted
- 1/4 cup freeze-dried strawberries, finely ground into a powder
- 2 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon strawberry extract (optional, for a more intense strawberry flavor)
- Pinch of salt
- 1 cup semi-sweet chocolate chips or chopped semi-sweet chocolate
- 1 teaspoon coconut oil or vegetable shortening (for melting the chocolate)
- Fresh strawberries, for garnish (optional)
How to Make Chocolate-Covered Strawberry Buttercreams
Prepare to be amazed by how straightforward it is to create these exquisite Chocolate-Covered Strawberry Buttercreams. In under 30 minutes of active preparation, you’ll transform simple ingredients into a dreamy, light, and intensely flavorful treat. The creamy, melt-in-your-mouth texture, studded with the sweet-tartness of strawberry, makes these buttercreams an irresistible indulgence.
Step-by-Step Instructions
1. Prepare the Strawberry Powder: Begin by taking your freeze-dried strawberries and grinding them into a very fine powder. You can achieve this by using a food processor, a spice grinder, or even by placing them in a zip-top bag and crushing them with a rolling pin. Ensure the powder is as fine as possible to avoid any gritty texture in your buttercreams. Set aside.
2. Cream the Butter: In a large mixing bowl, cream together the softened unsalted butter until it’s light and fluffy. This can be done with an electric stand mixer fitted with the paddle attachment or a hand mixer. Beat the butter for about 3-5 minutes, scraping down the sides of the bowl occasionally, until it has a pale yellow color and a smooth, airy consistency.
3. Gradually Add Powdered Sugar: With the mixer on low speed, gradually add the sifted powdered sugar, about half a cup at a time. Mix until just combined after each addition. Once all the powdered sugar has been added, increase the mixer speed to medium-high and beat for another 2-3 minutes until the mixture is smooth and well incorporated. The consistency will be quite thick at this point.
4. Incorporate Strawberry and Flavorings: Add the finely ground freeze-dried strawberry powder to the butter and sugar mixture. Next, add the milk or heavy cream, vanilla extract, and strawberry extract (if using). Finally, add a pinch of salt to balance the sweetness.
5. Beat Until Fluffy: Increase the mixer speed to medium-high and beat the mixture for an additional 3-5 minutes. This crucial step will incorporate air into the buttercreams, making them light, fluffy, and incredibly smooth. Scrape down the sides of the bowl as needed. The buttercreams should now have a pale pink hue and a luxurious, pipeable consistency. If the mixture seems too stiff, add another teaspoon of milk or cream. If it’s too soft, add a tablespoon or two more sifted powdered sugar.
6. Melt the Chocolate: In a heatproof bowl placed over a pot of simmering water (a double boiler), melt the semi-sweet chocolate chips or chopped chocolate with the coconut oil or shortening. Stir occasionally until the chocolate is completely smooth and melted. Alternatively, you can melt the chocolate in the microwave by heating in 30-second intervals, stirring in between, until smooth.
7. Assemble the Buttercreams: You have a couple of options for assembling. You can either:
* Pipe the Buttercreams: Transfer the buttercream mixture to a piping bag fitted with your desired tip. Pipe dollops or swirls onto a parchment-lined baking sheet.
* Scoop the Buttercreams: Use a small cookie scoop or two spoons to form quenelles or balls of buttercream, placing them onto a parchment-lined baking sheet.
8. Drizzle with Chocolate: Once your buttercreams are shaped on the baking sheet, take the melted chocolate and drizzle it generously over the tops using a fork or a small spoon. Create zig-zag patterns or simply cover a portion of each buttercream.
9. Chill to Set: Place the baking sheet with the chocolate-covered buttercreams in the refrigerator for at least 15-20 minutes, or until the chocolate has fully set and hardened.
10. Serve and Enjoy: Once set, gently remove the Chocolate-Covered Strawberry Buttercreams from the parchment paper. You can serve them immediately from the refrigerator, or let them come to room temperature for a few minutes for a softer texture. Garnish with a small piece of fresh strawberry, if desired.
Why You’ll Love This Chocolate-Covered Strawberry Buttercreams
You’ll absolutely adore these Chocolate-Covered Strawberry Buttercreams for their incredible, melt-in-your-mouth texture and the burst of vibrant strawberry flavor that perfectly complements the rich chocolate. Unlike store-bought candies that can lack authenticity, making these at home means you control the quality of ingredients, saving you money while guaranteeing a superior taste. The combination of sweet, slightly tart freeze-dried strawberries and the smooth, creamy buttercream, finished with a decadent chocolate drizzle, creates a truly special treat that rivals any gourmet confection.
Imagine gifting these beautiful, handmade creations or simply enjoying them with a cup of coffee – they’re perfect for birthdays, holidays, or just because! They’re a far cry from simple chocolate-covered strawberries, offering a more sophisticated and intensely flavored experience. These Chocolate-Covered Strawberry Buttercreams are a testament to how simple ingredients can be transformed into something truly magical. Don’t wait – gather your ingredients and experience the joy of making these delightful confections in your own kitchen today!
Storing and Reheating Tips
Storing Chocolate-Covered Strawberry Buttercreams:
- Refrigeration: The best way to store these buttercreams is in an airtight container in the refrigerator. This is especially important in warmer climates or if you used fresh strawberries for garnish, as the buttercream can soften. Properly stored, they will stay fresh for up to 5-7 days.
- Freezing: For longer storage, you can freeze the buttercreams. Place them in a single layer on a parchment-lined baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or a zip-top bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to 2-3 months.
Reheating/Serving from Storage:
- From Refrigerator: Allow the buttercreams to sit at room temperature for 10-15 minutes before serving to soften slightly for the best texture.
- From Freezer: When ready to serve, transfer the frozen buttercreams to the refrigerator to thaw overnight. Once thawed, you can let them sit at room temperature for a few minutes for optimal enjoyment. These buttercreams are best enjoyed at a slightly softened, but still firm, consistency and are not typically “reheated” in the traditional sense.
Final Thoughts
These Chocolate-Covered Strawberry Buttercreams are a delightful celebration of classic flavors, offering a truly memorable homemade treat. Give them a try; you’ll be delighted by how easy they are to make and how incredibly delicious they turn out.
Chocolate-Covered Strawberry Buttercreams
Ingredients
Equipment
Method
- Begin by taking your freeze-dried strawberries and grinding them into a very fine powder. You can achieve this by using a food processor, a spice grinder, or even by placing them in a zip-top bag and crushing them with a rolling pin. Ensure the powder is as fine as possible to avoid any gritty texture in your buttercreams. Set aside.1/4 cup freeze-dried strawberries
- In a large mixing bowl, cream together the softened unsalted butter until it’s light and fluffy. This can be done with an electric stand mixer fitted with the paddle attachment or a hand mixer. Beat the butter for about 3-5 minutes, scraping down the sides of the bowl occasionally, until it has a pale yellow color and a smooth, airy consistency.1 cup unsalted butter
- With the mixer on low speed, gradually add the sifted powdered sugar, about half a cup at a time. Mix until just combined after each addition. Once all the powdered sugar has been added, increase the mixer speed to medium-high and beat for another 2-3 minutes until the mixture is smooth and well incorporated. The consistency will be quite thick at this point.3 cups powdered sugar
- Add the finely ground freeze-dried strawberry powder to the butter and sugar mixture. Next, add the milk or heavy cream, vanilla extract, and strawberry extract (if using). Finally, add a pinch of salt to balance the sweetness.1/4 cup freeze-dried strawberries, 2 tablespoons milk or heavy cream, 1 teaspoon vanilla extract, 1/2 teaspoon strawberry extract, 1 pinch salt
- Increase the mixer speed to medium-high and beat the mixture for an additional 3-5 minutes. This crucial step will incorporate air into the buttercreams, making them light, fluffy, and incredibly smooth. Scrape down the sides of the bowl as needed. The buttercreams should now have a pale pink hue and a luxurious, pipeable consistency. If the mixture seems too stiff, add another teaspoon of milk or cream. If it’s too soft, add a tablespoon or two more sifted powdered sugar.
- In a heatproof bowl placed over a pot of simmering water (a double boiler), melt the semi-sweet chocolate chips or chopped chocolate with the coconut oil or shortening. Stir occasionally until the chocolate is completely smooth and melted. Alternatively, you can melt the chocolate in the microwave by heating in 30-second intervals, stirring in between, until smooth.1 cup semi-sweet chocolate chips or chopped semi-sweet chocolate, 1 teaspoon coconut oil or vegetable shortening
- You have a couple of options for assembling. You can either:Pipe the Buttercreams: Transfer the buttercream mixture to a piping bag fitted with your desired tip. Pipe dollops or swirls onto a parchment-lined baking sheet.Scoop the Buttercreams: Use a small cookie scoop or two spoons to form quenelles or balls of buttercream, placing them onto a parchment-lined baking sheet.
- Once your buttercreams are shaped on the baking sheet, take the melted chocolate and drizzle it generously over the tops using a fork or a small spoon. Create zig-zag patterns or simply cover a portion of each buttercream.1 cup semi-sweet chocolate chips or chopped semi-sweet chocolate
- Place the baking sheet with the chocolate-covered buttercreams in the refrigerator for at least 15-20 minutes, or until the chocolate has fully set and hardened.
- Once set, gently remove the Chocolate-Covered Strawberry Buttercreams from the parchment paper. You can serve them immediately from the refrigerator, or let them come to room temperature for a few minutes for a softer texture. Garnish with a small piece of fresh strawberry, if desired.N/A N/A fresh strawberries