Serious Eats: Recipes

Strawberry Buttercream Birthday Cake

[Photograph: María del Mar Sacasa]

Yes, I bake my own birthday cakes. This year it's layers of tender yellow cake glued together with sweetened condensed milk, and a generous coat of billowy, strawberry-flecked buttercream.

Note: For the buttercream, the meringue has to be cool before you can start adding the butter, one piece at a time. If the butter melts upon contact, keep whipping the meringue until it's cooled further before adding more. As an extra precaution, have a large ice bath ready—should the buttercream turn soupy, simply dip the bottom of the mixing bowl in the ice bath for 30 - 60 seconds at a time, then continue beating in butter.

About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blogs High Heels & Frijoles and Cookin' and Shootin'.
Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her rants on Twitter @HHandFrijoles and see her constant stream of food images on Instagram: mdmsacasa

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Printed from http://www.seriouseats.com/recipes/2012/07/strawberry-buttercream-birthday-cake-recipe.html

© Serious Eats