Ingredients
Equipment
Method
- In a medium mixing bowl, use an electric mixer (handheld or stand mixer with paddle attachment) to beat the softened unsalted butter on medium speed until it is smooth and creamy, about 1-2 minutes.1/2 cup unsalted butter, softened
- Gradually add the sifted powdered sugar, freeze-dried strawberry powder, and salt to the creamed butter. Start mixing on low speed to prevent the sugar from flying everywhere, then increase to medium speed. Continue beating until the mixture is well combined and looks like coarse crumbs.2 cups powdered sugar, sifted, 1/4 cup freeze-dried strawberry powder (from about 1/2 ounce freeze-dried strawberries, finely ground), 1/4 teaspoon salt
- Pour in the heavy cream and vanilla extract. Beat on medium-high speed until the mixture becomes light and fluffy, scraping down the sides of the bowl as needed. If the buttercream seems too stiff, add another teaspoon of heavy cream at a time until you reach your desired consistency. It should be firm enough to hold its shape but soft enough to pipe or roll.1 tablespoon heavy cream, plus more if needed, 1 teaspoon vanilla extract
- You can either roll the buttercream into small balls (about 1 inch in diameter) or place it in a piping bag fitted with a large star tip and pipe rosettes or swirls onto a parchment-lined baking sheet. If rolling, ensure your hands are clean and cool to prevent melting the butter. Place the shaped buttercreams in the freezer for at least 15-20 minutes to firm up. This step is crucial for ensuring they hold their shape during the chocolate dipping process.
- While the buttercreams are chilling, prepare your chocolate coating. Place the chopped semi-sweet or milk chocolate in a heatproof bowl. You can melt the chocolate using a double boiler method (placing the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water) or in the microwave.4 ounces semi-sweet or milk chocolate, chopped
- Double Boiler: Stir the chocolate occasionally until it's almost fully melted, then remove from heat and stir until smooth.4 ounces semi-sweet or milk chocolate, chopped
- Microwave: Heat the chocolate in 30-second intervals, stirring well after each interval, until it is smooth and fully melted. Be careful not to overheat.4 ounces semi-sweet or milk chocolate, chopped
- If using, stir in the coconut oil or vegetable oil into the melted chocolate. This helps to create a thinner, smoother coating that is easier to work with and dries with a nice sheen.1 tablespoon coconut oil or vegetable oil
- Remove the chilled buttercreams from the freezer. Using a fork or a dipping tool, carefully dip each chilled buttercream into the melted chocolate, ensuring it is fully coated. Lift the buttercream out of the chocolate and let any excess drip back into the bowl.
- Gently place the chocolate-dipped buttercreams back onto the parchment-lined baking sheet. You can use a toothpick to gently nudge them into better positions if needed.
- While the chocolate is still wet, you can add a sprinkle of freeze-dried strawberry dust, a tiny piece of a freeze-dried strawberry, or a drizzle of white chocolate for extra visual appeal.1/4 cup freeze-dried strawberry powder (from about 1/2 ounce freeze-dried strawberries, finely ground)
- Allow the Chocolate Covered Strawberry Buttercreams to sit at room temperature until the chocolate coating is firm, or place the baking sheet in the refrigerator for about 10-15 minutes to speed up the process.
Notes
Best stored in an airtight container in the refrigerator. They typically stay fresh for up to 5-7 days. Can be frozen for longer storage.
