With great foresight, I whipped up a quick batch of strawberry compote for my forthcoming buttercream.
Tools
- Saucepan
- Rubber Spatula
- Measuring Cups
- Knife
- Cutting Board
- Storage Container
Ingredients
- Strawberries
- Sugar
- Water
- Citrus
- Roughly chop one container of fresh strawberries into a medium to small dice. The smaller the chunks, the less chunky your puree, and ultimately your strawberry buttercream will be, obviously. Consider your desired chunkiness thoroughly.
- Plop your strawberries into a saucepan, topping them with 2 tablespoons of sugar and 1 tablespoon of water.
- To amp up the flavor, add a tablespoon of citrus juice and a teaspoon of zest. I used half of a cutie because that’s all I had.
- Simmer on medium-low heat until the strawberries have softened and the juice has thickened. Stir frequently.
- Remove the pan from the heat, cool to room temperature, and store in an airtight jar until the blessed day of use arrives.
