These Buttercream Stuffed Strawberries are decadent little bites that are the perfect treat to end a cool summer dinner party. The slight tartness from the strawberry and the mild tang from the buttermilk and sour cream balance out the sweetness of the frosting. The only real danger is that they are so easy to eat, your plate will be empty before you know it.
So I know that the “traditional” version of this dessert is cheesecake stuffed strawberries. I do very much love cheesecake, but . . . I also really love buttercream frosting. My preferred method of consuming it is just to eat it with a spoon. However, to pretend some semblance of decorum, these Buttercream Stuffed Strawberries use fruit as a vehicle for the buttercream. I’m going to pretend that that makes it okay to just eat frosting and you’re all welcome to join me.
What You Need to Make Keto Buttercream Stuffed Strawberries
Equipment
- Cutting Board
- Paring Knife
- Stand Mixer or Hand Mixer and Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Small Bowl
- Rubber Scraper
- Disposable Zip Top Bag or Pastry Bag
Ingredients
- Strawberries – I buy a quart and use the whole thing.
- Low-Fat Buttermilk
- Full-Fat Sour Cream
- Unsalted Butter
- Unflavored Shortening
- Powdered Erythritol
- Vanilla Extract
- Kosher Salt
Getting Started with Making Buttercream Stuffed Strawberries
Keto-fy the Buttercream
Make the American Butter(milk)cream: Reloaded by Alton Brown as instructed with the following substitution:
- Replace 3 cups Powdered Sugar with 3 cups Powdered Erythritol
Prep the Strawberries
Start by rinsing the strawberries and then removing their stems and hulls
Assembly
Spoon the buttercream frosting into either a disposable zip top bag with one corner snipped off or a pastry bag with a wide tip. Then just pipe it into each strawberry.
You will have some buttercream leftover that you can save for another use (or just eat by itself if you’re like me).
To Serve
Arrange the Buttercream Stuffed Strawberries on a serving dish or place in individual dessert bowls. Cover with plastic wrap and store these in the fridge until ready to serve.
Related Recipes
If you’re looking for ideas of what to serve with these Buttercream Stuffed Strawberries, check out my Keeping Cool Summer Dinner Party for some menu suggestions.
Buttercream Stuffed Strawberries
Ingredients
- 1 quart Strawberries Stems and hulls removed. ~24 strawberries
- ¼ cup Low-Fat Buttermilk
- 2 tablespoons Full-Fat Sour Cream
- 18 tablespoons Unsalted Butter
- 3 ounces Unflavored Shortening
- 3 cups Powdered Erythritol
- 1 tablespoon Vanilla Extract
- ¾ teaspoon Kosher Salt
Instructions
- Make the Buttercream recipe as written (see link in notes) except to substitute 3 cups of Powdered Erythritol for the 3 cups of powdered sugar.
- Remove the stems and hulls from the strawberries.
- Spoon the buttercream frosting into either a disposable zip top bag with one corner snipped off or a pastry bag with a wide tip.
- Pipe the buttercream into each strawberry. You will have some buttercream leftover that you can save for another use.
- Arrange the Buttercream Stuffed Strawberries on a serving dish. Cover with plastic wrap and store in the fridge until ready to serve.
Equipment
- Measuring Cups
- Measuring Spoons
- Small Bowl
- Disposable Zip Top Bag or Pastry Bag
Notes
- For the Buttercream, use this recipe with the following substitution:
- American Butter(milk)cream: Reloaded by Alton Brown
- https://www.cookingchanneltv.com/recipes/alton-brown/american-buttermilkcream-reloaded-8645506
- Replace 3 cups Powdered Sugar with 3 cups Powdered Erythritol
- American Butter(milk)cream: Reloaded by Alton Brown
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