If only I was as regular with posting my recipes as I am at baking. This post has been months and months in the making. The top layer of this 2 tier cake was a moist chocolate cake with strawberry buttercream frosting. I’ve always found berries hard to work with. It’s easy for the buttercream to break with the acids in the berries. This time, I tried something slightly different, that might feel a bit like cheating, but was pretty delicious and well received.
2 sticks unsalted butter, softened
2 cups of sifted powdered sugar
1/4 cup strawberry preserve
1/4 tsp salt
1. Cream the butter with a whisk. Add the sifted powdered sugar at a low speed until incorporated. I prefer my buttercream slightly tart and not too sweet – so I recommend adding 1/2 cup at a time and tasting as you go.
2. Whisk the strawberry preserve/jam so that its nice and smooth. When the buttercream is smooth, gently fold in the strawberry preserve. Add salt to your taste.
You may want to add more jam or sugar to your taste. But these are good proportions to start from. If you’re looking for a thinner buttercream, simply add some whipping cream, a tablespoon at a time.
For the chocolate cake, here’s the recipe I used.