Fruity buttercream ends up on the mass majority of my cupcakes when the hotter months roll around. Sweet, bright, and summery- perfect right? Well, only when executed correctly. Your first thought might be to just dump some fresh fruit into your buttercream and call it a day, but resist that urge. Adding the fresh fruit into the buttercream is all fun and games until the fruit starts to lose some of it's water which will make your buttercream runny: and that's just not cute. So while this process is a tad more time consuming, these extra steps below will result in a much smoother, stable, and flavorful fruity buttercream that is much more enjoyable to consume (see what I did there? No? Okay lets just get into this).
Ta-da! That's it! Now this does take longer than just adding some chopped up strawberries into your standard buttercream, but the resulting flavor and texture of your frosting will make it all worth it (pinky promise).
Happy Baking (and frosting)!