Strawberry Frosting
User Reviews
5
Strawberry Frosting
Description
Strawberry Frosting starts with fresh strawberries pureed and then slowly cooked down to a concentrated, thick puree. This reduction step intensifies the strawberry flavor and ensures the frosting won't be too liquid. The cooled puree is combined with room temperature butter, vanilla extract, and powdered sugar, resulting in a creamy, fluffy frosting that holds its shape well. The method blends in the powdered sugar in stages to maintain smoothness and incorporate the strawberry puree evenly throughout.
The frosting's texture is smooth with a gentle fruit tang, making it suitable for spreading on various baked goods. It spreads easily and holds up well without weeping or separating. It can complement vanilla, chocolate, or other flavored cakes and cupcakes.
During cooking, stirring from the bottom to release stuck puree prevents burning and helps maintain an even consistency. Cooling the puree before adding it to the butter and sugar is necessary to avoid melting the butter and losing texture. This process and ingredients create a fresh fruit frosting option with a balanced sweetness and natural flavor.
Ingredients
- 3 cups strawberries 1 pound, washed, hulled, and halved
- 1 1/2 cups butter room temperature
- 1 teaspoon vanilla extract
- 6 cups powdered sugar
- 1 – 2 tablespoons milk if needed
Instructions
- Add the 3 cups of strawberries to a food processor or blender. Pulse until the strawberries are pureed. You should have about 1 1/2 cups or just a little more strawberry puree.
- Add the puree into a medium saucepan over medium heat and let it cook down to roughly 1/2 cup of puree. Mine actually measured out to be 1/2 cup plus 1/2 tablespoon. If you have more than that, pop it back into the saucepan and continue to cook it until it’s reduced 1/2 cup. The time may vary, but it took 22 – 24 minutes for me. Remove from the heat and let cool to room temperature. *see notes
- Add the butter, vanilla extract, and 4 cups of powdered sugar to a large mixing bowl. Using a hand mixer, beat on low until most of the powdered sugar is incorporated.
- Add in half of the strawberry puree and continue to beat until incorporated.
- Beat in the remaining powdered sugar into the bowl. Scrape down the sides of the bowl.
- Add the remaining strawberry puree to the frosting and beat until incorporated.
- Spread the frosting on top of cupcakes, cakes, etc. It can be piped into a shell border or rose swirl using the Wilton 1M tip.
Notes
- Frequently scrape down the sides of the saucepan during puree reduction to prevent sticking and burning by pushing stuck puree into the liquid below.
- Allow the reduced strawberry puree to cool completely before mixing with butter and sugar to preserve frosting texture.
- If frosting is too thick, a small amount of milk (1 to 2 tablespoons) can be added to adjust consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5cups
Amount Per Serving
Calories 1204 kcal
% Daily Value*
| Calories | 1204kcal | 60% |
| Carbohydrates | 168g | 56% |
| Protein | 2g | 4% |
| Fat | 62g | 95% |
| Saturated Fat | 39g | 195% |
| Trans Fat | 2g | 100% |
| Cholesterol | 164mg | 55% |
| Sodium | 549mg | 23% |
| Potassium | 183mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 162g | 324% |
| Vitamin A | 1919IU | 38% |
| Vitamin C | 56mg | 62% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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