This recipe was inspired by the ever brilliant Sarah Kieffer (The Vanilla Bean Blog) who’s original recipe involved blackberries and basil. Can’t take credit for the method but can recommend that you check out her blog and give this one a go as it tastes absolutely lush!
Time: 40 mins // Refrigerate overnight // Difficulty: Easy
What you’ll need:
375ml of whole milk
85ml of heavy cream
1 bunch of fresh basil leaves
340g of granulated sugar
113g of all purpose flour
510g of soft and cubed unsalted butter
1 tsp pure vanilla extract
340g of strawberries chopped into pieces
What to do:
1) Throw the milk, cream and basil into a saucepan and turn up the heat until it starts to simmer. Remove from the heat, leave to cool and then refrigerate overnight (I found this worked best).
2) Once you’re ready to compile your buttercream, strain the basil leaves from the cream and as Kieffer says squeeze as much ‘basil juice’ from the leaves as possible.
3) Next whisk the sugar, flour and basil cream together in a saucepan and heat until the mixture begins to thicken and boil (this took about 15-20 mins for me because I was playing it safe)
***If you have an electric mixer go check out Kieffer’s method (linked above). Her’s definitely worked out better because I had to hand whisk everything
4) Leave to cool then mix as fast as you can for about 10 minutes. Then add the butter and vanilla and work until its smooth and combined
5) Once the buttercream starts to look fluffy and begins to hold its shape (5 more mins) mix in the strawberries and then you’re ready to go!