This post is just a tease, really, because it doesn’t contain any recipes or anything. It’s the result of trying out a new-to-me recipe (the highly-acclaimed Golden Vanilla Cupcakes recipe from the book Vegan Cupcakes Take Over the World), trying to use up some leftover Italian Meringue Buttercream and strawberry puree (you have that stuff laying around your kitchen, too, don’t you? or is it just me?), trying out the technique of incorporating fruit puree into IMBC, and testing just how well aqua-faba-iced cupcakes freeze and thaw.
I promise that a recipe for the Italian Meringue Buttercream will be forthcoming!
I’m planning to make the imbc for my daughter’s birthday cake. Thanks for the detailed instructions. One question is how much strawberry purée would you use for the amount of buttercream. Also is it an uncooked purée or was it from strawberries reduced on the stovetop?
I’m so sorry I missed this (and probably your deadline, too).
For future reference, you can use about 1/4 cup of fruit puree for about 2 cups of IMBC. I just use raw fruit run through the food processor, which gives a nice pastel color and great flavor. If you were to cook it down, you might be able to add a bit more.
If you’re smart, you’ll hold back a little bit of the IMBC, in case you add too much puree and break the emulsion — then you can add it back in to try to bring it back.