Delicious Strawberry Frosting Recipe :- This recipe for strawberry frosting is like a choose-your-own-adventure kind of thing. I didn’t want to provide two versions of this recipe in my post, but after a lot of tasting, I concluded they were both too delicious to keep to myself. I agree to receive targeted advertisements and emails.
Delicious Strawberry Frosting Recipe
You can use fresh, frozen, or freeze-dried strawberries to make my strawberry frosting. Regardless of the method you select, I promise it will produce a true, vibrant pink colour and a fresh strawberry flavour that is ideal for covering your favourite cakes or cupcakes (hint: try pairing it with my dark chocolate cupcakes for a delicious chocolate/strawberry cupcake). Today, we begin with a base of buttercream frosting and add actual, fresh strawberry flavour to it. Now let’s get going!
Ingredients
- 4 oz(113 g) quartered fresh or frozen strawberries OR 1 cup (16g) freeze-dried strawberries
- 1 cup(226 g) unsalted butter softened
- 4 cups(500 g) powdered sugar
- 1 teaspoonvanilla extract (optional, see note)
- ⅛ teaspoonsalt
- 2-4 Tablespoonsheavy cream or milk only if using freeze-dried strawberries
Instructions
About frozen or fresh berries In order to prevent the strawberries from burning to the bottom of the pan, quarter the strawberries and place them in a small saucepan over medium heat. Add one tablespoon of water.
One cup (16g) of freeze-dried strawberries OR four ounces (113g) of quartered fresh or frozen strawberries
Using a fork or potato masher, mash the berries into a pulp over medium heat, swirling often, until the berries release their juices.
Also see :- 7 Fascinating Berry Facts You Need to Know
Stirring regularly, continue cooking the mixture until most of the water has been cooked out and it has reduced in volume and thickened into a paste that resembles tomato paste.
Before continuing, transfer to a heat-resistant container and allow it to cool to room temperature. The strawberry reduction will work more quickly if you put it in the fridge.
In a large bowl, add softened butter, about 1 cup powdered sugar, vanilla extract (if using), and salt. Beat with an electric mixer until well mixed and smooth. Add the remaining powdered sugar gradually until it is all added.
Four cups (500 g) powdered sugar, one teaspoon vanilla extract, one cup (226 g) unsalted butter, and one-half teaspoon salt After scraping the sides and bottom of the bowl, add the strawberry paste that has cooled.
Mix thoroughly, stopping sometimes to scrape down the sides and bottom of the bowl. Make sure to fully combine all the ingredients, but avoid over-mixing. Spread or pipe icing onto cupcakes or cake. Have fun!
Nutrition
- Serving: 1serving
- Calories: 304kcal
- Carbohydrates: 41g
- Protein: 1g
- Fat: 16g
- Saturated Fat: 10g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 4g
- Trans Fat: 1g
- Cholesterol: 44mg
- Sodium: 28mg
- Potassium: 22mg
- Fiber: 1g
- Sugar: 40g
- Vitamin A: 511IU
- Vitamin C: 6mg
- Calcium: 8mg
- Iron: 1mg
Notes
This recipe yields enough frosting to cover 12 cupcakes liberally (as shown in the pictures and movie) or somewhat (covering 24 cupcakes). It can also cover a 2-layer 8″ or 9″ cake or a 1-layer 13×9 cake (but you won’t have any leftover frosting to garnish the sides or top of the cake).
Butter Butter needs to be softened, but not to the point where it melts or becomes greasy; otherwise, your frosting could become runny or greasy.
