White Chocolate Strawberry Buttercream

Oh yes I did. The recipe for White Chocolate Buttercream I have on The Bewitchin’ Kitchen is one of my most popular recipes. I use it anytime I make cakes (with or whiteout the white chocolate). I knew I wanted do something different and I’ve been thinking about it for a while now, then it hit me: strawberries.

I wanted to do a pretty cupcake for Valentine’s Day but I’m not the biggest fan of food coloring. So I opted to use strawberries instead. Perfect. Absolutely perfect strawberry buttercream.

Look at how pretty? Don’t forget the heart shaped sprinkles!

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5 from 3 votes

White Chocolate Strawberry Buttercream

Author The Bewitchin Kitchen

Ingredients

• 1 cup butter unsalted and room temperature
• 3 cups powdered sugar
• 1/4 cup whipping cream
• 1 tsp vanilla extract
• 6 oz White Chocolate - I use Bakers Chocolate
• 1 cup pureed strawberries toss some strawberries in a blender

Instructions

• You're going to want to melt the chocolate first. Toss it in a bowl and microwave it 30 seconds at a time.
• Place softened butter in a bowl and sift the powdered sugar over top. Starting slow, mix until incorporated and then beat until fluffy, it takes a few minutes.
• Scrape the bowl and add the cream and vanilla.
• Check your white chocolate, if it's cooled down add it now. If not, toss it in the freezer, take it out every few minutes and stir it.
• Mix it on medium and 1/4 cup at a time, add your pureed strawberries.
• Turn your mixer to medium-high and beat for 3-4 minutes.

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As for the cupcake, I have to admit it was a fail. Not an epic fail but it didn’t turn out. It still tasted delicious (thanks to this white chocolate strawberry buttercream) but it stuck bad to the paper, was kind of “gelish” instead of “cakeish”. I wasn’t planning on blogging it as it wasn’t perfect but it just tasted delicious. I think it went wrong because of all the maple syrup I used, I’m not sure. It wasn’t meant to be. I had issues from the beginning (ran out of cocoa powder, didn’t have enough chocolate to melt). I wanted to use chai tea though for two very technical reasons:

1. It’s super yummy.
2. I accidentally bought Chai Tea Kcups instead of Chai Latte Kcups and need to use them up.

Chocolate Chai Cupcakes:

Remember, these didn’t turn out but if you want to use the base and make it actually work – here are the ingredients:

(next time I will up the sugar, lower the maple, add more cocoa powder).

• 1/4 cup sugar
• 3/4 cup maple syrup
• 1 3/4 cups all-purpose flour
• 1/2 cup cocoa powder + 1/2 oz dark chocolate (melted)
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp sea salt
• 2 eggs
• 1 cup almond milk
• 1/2 cup unsweetened apple sauce
• 2 tsp vanilla extract
• 1 cup chai tea

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