Small-batch Strawberry Frosting Made With Fresh Strawberries
User Reviews
5
Small-batch Strawberry Frosting Made With Fresh Strawberries
Description
The frosting preparation begins by pureeing fresh hulled strawberries, then reducing a measured portion with granulated sugar in a small pot to a thicker syrup. This intensifies the strawberry flavor without adding excess liquid volume. Once cooled, the syrup is beaten into softened unsalted butter along with powdered sugar, vanilla extract, and a pinch of salt, creating a creamy and airy frosting.
The recipe advises adding the strawberry syrup gradually to prevent the frosting from becoming too runny. The finished frosting is softer than standard buttercream but firms when chilled. It imparts natural strawberry taste and color from fresh fruit rather than artificial flavoring or coloring.
This frosting works well on sweet baked goods, complementing the textures of cookies, cupcakes, or brownies with fruity contrast. Additional drops of food coloring can intensify the pink hue if desired.
Ingredients
- 4 strawberry hulled, plus more if needed, medium
- 1 teaspoon granulated sugar 4g
- 4 tablespoons unsalted butter softened, 2oz
- 1 cup powdered sugar sifted, 120g
- 1/4 teaspoon vanilla extract
- Pinch salt
Instructions
- Puree strawberries in a blender or food processor or using the chopper attachment of an immersion blender. Measure out 1/4 cup of pureed strawberries and add to a small pot. Discard the rest.
- Add granulated sugar to the pot and bring to a simmer over medium heat. Cook, stirring frequently, until reduced to 1 1/2 to 2 tablespoons, 2 to 3 minutes. Remove from heat. Cool on the counter until completely cool to the touch, stirring occasionally to speed up the process.
- In a medium bowl, beat softened butter until light and fluffy. Add powdered sugar, 1 teaspoon of completely cooled puree, vanilla extract, and salt. Beat for 30 seconds.
- Add 2 more teaspoons of the puree, one at a time, beating well after each. After the final teaspoon, continue to beat until the frosting is light and fluffy. Discard remaining cooked puree.*
- Use strawberry frosting over cookies, cupcakes, or brownies, and enjoy! Frosting will be softer than regular buttercream, but will firm up in the refrigerator.
Notes
- If the blender or processor struggles with a small strawberry quantity, increase berries slightly then measure out the needed amount of puree for cooking.
- Using unsalted butter keeps salt levels controlled; salted butter may be substituted but will alter salt content.
- Avoid adding more cooked strawberry puree than called for to prevent the frosting from becoming too thin.
- Use food coloring to enhance pink color if the frosting appears pale without thinning the consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Calories | 103kcal | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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