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
Notes
Store in an airtight container in the refrigerator for up to 5-7 days. Can be frozen for longer storage.
