Strawberry Marshmallow Frosting Recipe | 25 Min

Instructions:

1. Simmer the strawberry puree. Place your 150g of strained strawberry puree in a small saucepan over medium low heat. Note: This removes water that would otherwise break your buttercream.
2. Reduce the liquid volume. Cook for about 8 to 10 minutes, stirring frequently, until the mixture has thickened to about 60ml (1/4 cup).
3. Chill the fruit base. Transfer the reduction to a small bowl and let it cool completely in the fridge. Note: Adding hot puree to butter will melt your frosting instantly.
4. Cream the European butter. Place the 226g of softened butter in a stand mixer and beat on medium high for 5 minutes until it looks pale and fluffy.
5. Incorporate the powdered sugar. Add the 180g of sifted sugar in three batches, mixing on low at first to avoid a sugar cloud.
6. Add the marshmallow creme. Gently fold in the 198g jar of marshmallow creme using a spatula before beating on medium for 2 minutes.
7. Fortify with strawberry powder. Sprinkle in the 10g of freeze dried powder and the 3g of salt. Beat until the color is uniform and vibrant.
8. Emulsify the chilled reduction. Slowly pour in the cooled strawberry reduction and the 5ml of vanilla bean paste.
9. Perform the final whip. Scrape down the sides and beat on medium high for one last minute until the texture is velvety and holds a stiff peak.