Strawberry Jam Buttercream
- ½ cup (113 grams) unsalted butter, softened
- 2 teaspoons (12 grams) Heilala Pure Vanilla Bean Paste
- ½ teaspoon (1.5 grams) kosher salt
- 3½ cups (420 grams) confectioners’ sugar, sifted
- ½ cup (10 grams) freeze-dried strawberries, very finely crushed (see Note)
- 6 tablespoons (106 grams) seedless strawberry jam
- 2 tablespoons (30 grams) heavy whipping cream
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, vanilla bean paste, and salt at medium speed until smooth and well combined, about 1 minute, stopping to scrape sides of bowl. With mixer on low speed, gradually add confectioners’ sugar and freeze-dried strawberries, beating until combined. Add jam and cream; increase mixer speed to medium, and beat until fluffy, about 2 minutes. Use immediately.
To finely crush whole freeze-dried strawberries, place in a small resealable plastic bag and pound with a rolling pin.
Recipe by Bake from Scratch at https://bakefromscratch.com/vanilla-strawberry-sandwich-cookies/
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