French Strawberry Buttercream

Makes about 6 cups

  • 1 c. coarsely chopped strawberries
  • 1/2 c. sugar
  • 8 egg yolks, large
  • 2/3 c. sugar
  • 1/4 tsp. salt
  • 1 c. unsalted butter, softened
  • 1-1/2 tsp. vanilla extract

In medium bowl, combine berries and sugar; stir to coat and set aside to macerate for one hour. This will let the sugar dissolve as it sweetens and slightly softens the berries. Strain juice and use it for pancake syrup or something; put berries in food processor and pulse a few times until it's pureed with some small berry chunks still. Set aside. 

Whisk together sugar, yolks and salt in bowl of stand mixer. Place bowl over pot of hot water, making sure the water isn't touching the bottom of your bowl. The water should just be steaming, not boiling like crazy. 

Stirring continuously, heat yolk mixture until it reaches 150 F, about 5 minutes. Transfer bowl to mixer and whip on medium speed until bowl is completely cool and the mixture has approximately doubled in size, about 8 minutes. Begin adding butter, about 1 to 2 Tablespoons at a time, mixing well between each addition. Add extract and strawberry puree. Use immediately or seal in an air tight freezer baggie and freeze for up to 6 months. 

Source: Adapted from Brave Tart