I always seem to have trouble with my buttercream, I’m never able to make it thick enough, not to mention it always tastes kind of “gritty”.
So as I was going on 20 minutes, trying to fix my mixer full of gritty, thin, buttercream, when I decided to change my plan. I remembered how yummy the double berry jam filling was that I made for my lemon cupcakes (http://fontgirl.wordpress.com/2010/08/26/lemon-berry-treats), and I thought it would provide a perfect way to thicken the goo that was supposed to be buttercream.
So here’s the recipe for some really yummy Double Berry Buttercream
- 1 box of strawberries (at least 15 strawberries)
- 1 bog of blueberries (2 ½ cups)
- 3 cups of sugar
- ¼ cup of cornstarch
With the first set ingredients, you are going to make the berry jam.
- Wash the berries
- Cut the strawberries
- Place berries in a bowl and mash them together (I used a potato masher)
- Pour berries into a pan and add 3 cups of sugar and lemon juice.
- Stir until combined
- Let boil (stirring occasionally) for 7-10 minutes until it starts to thicken.
- Turn to low heat and add cornstarch (be sure to add the cornstarch to cold water before adding it to the hot mixture – reference the directions on the side of the cornstarch box)
- Remove from heat, let cool completely
Using the second set of ingredients, you are going to make the butter-cream
- In your mixer, cream shortening and butter with electric mixer.
- Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed.
- When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until it appears fluffy.
- At this point, add in 2 1/2 cups of the cooled berry filling. (You might need more depending on how much of the berry flavor you want to taste)
- Mix togethert until well combined
- Refrigerate for 30 minutes before using.
**The left-over berry filling will last in a tupperware in your fridge for up to 10 days. It is great as cupcake filling or even drizzled on top of pancakes!