Fern Creson
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.