Strawberry Frosting
User Reviews
4.7
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Prep Time
10 mins
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Total Time
10 mins
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Servings
24
Strawberry Frosting
Description
The Strawberry Frosting is made by beating room-temperature unsalted butter until light and creamy, then gradually incorporating sifted confectioners' sugar for sweetness and structure. Vanilla extract adds depth, and strawberry puree from fresh berries contributes natural color and fruity flavor. The frosting is mixed on variable speeds to ensure smoothness and lightness.
The recipe notes advise careful addition of puree to avoid thinning the frosting too much, allowing the cook to tailor flavor strength without sacrificing texture. This frosting pairs well with layers of cake or individual cupcakes, lending a fresh berry note in contrast to richer baked goods.
For storage, the frosting can be refrigerated or frozen in airtight containers, then brought back to room temperature and re-whipped before use. This flexibility helps with make-ahead preparations or leftover management. The recipe yields enough to generously frost around 24 cupcakes or a 9-inch layer cake.
Ingredients
- 2 cups butter room temperature, unsalted
- 1.5 pounds confectioners' sugar 24 ounces or about 5.5 cups, sifted
- 2 teaspoons vanilla extract pure
- strawberry pureed (you'll need 4-5 tablespoons of puree, about 6-8 medium fresh
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 5 minutes.
- Turn the mixer down to low speed and gradually add in the confectioners' sugar until it is completely incorporated. Add in vanilla and 3 tablespoons of the strawberry puree, mix until incorporated. Turn off the mixer and check the buttercream for taste and texture. Gradually add in the last 2 tablespoons of strawberry puree until you reach the desired level of strawberry flavor. Please note that adding more than the recommended 5 tablespoons could result in a thinner frosting. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.
- Spread or pipe onto cake or cupcakes.
Notes
- Store leftover frosting in an airtight container in the refrigerator for up to 2 days or freeze for up to one month.
- Before using stored frosting, bring it to room temperature and re-whip with a mixer for 1-2 minutes for smoothness.
- This amount of frosting covers about 24 cupcakes or a standard 9-inch layer cake.
User Reviews
Overall Rating
4.7
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