Strawberry Frosting (with fresh, frozen, or freeze-dried berries)
User Reviews
5
Strawberry Frosting (with fresh, frozen, or freeze-dried berries)
Description
The frosting starts by simmering quartered fresh or frozen strawberries with a small amount of water to release juices and reduce to a thickened paste. This paste is cooled before being blended with softened unsalted butter, powdered sugar, optional vanilla extract, and a pinch of salt. If using freeze-dried strawberries, additional liquid like heavy cream or milk is added to adjust consistency.
The result is a richly flavored, creamy frosting with a natural strawberry color and fresh berry taste. The texture is smooth but can retain rustic berry streaks or be fully puréed depending on preference. It is suitable for frosting cupcakes, cakes, or other desserts.
Serving about enough to generously frost 12 cupcakes or modestly cover larger cake sizes, this frosting can be piped or spread. Butter must be softened properly to avoid greasiness. Vanilla extract softens the sharp berry taste but can be omitted for a more potent flavor.
Storage varies by berry type: fresh strawberry frostings keep up to 1 day at room temperature or 5 days refrigerated; freeze-dried berry versions last longer. Proper airtight storage and gentle reheating can restore spreading ability after refrigeration.
Ingredients
- 4 oz strawberry quartered fresh or frozen, or 1 cup (16g) freeze-dried
- 1 cup butter softened, unsalted
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (optional, see note)
- ⅛ teaspoon salt
- 2-4 Tablespoons heavy cream only if using freeze-dried strawberries, or milk
Instructions
For fresh/frozen berries
- Place quartered strawberries in a small saucepan over medium heat and add 1 Tablespoon of water (this will keep the berries from burning to the bottom of the pan).
- Cook over medium heat, stirring frequently, until the berries release their juices, then grab a fork or potato masher and mash the berries into a pulp.
- Continue to cook, stirring constantly, until mixture is reduced in volume and thickened to a thick paste (similar in consistency to tomato paste) and most of the water is cooked out.
- Place in a heatproof container and let cool to room temperature before proceeding. You can speed up the process by placing the strawberry reduction in the refrigerator.
- Combine softened butter, a bit of the powdered sugar (about 1 cup) and vanilla extract (if using) and salt in a large bowl and use an electric mixer to beat until creamy and well-combined. Gradually add remaining powdered sugar until it has all been added.
- Scrape the sides and bottom of the bowl and add the cooled strawberry paste. Stir until completely combined, pausing to scrape the sides and bottom of the bowl as needed. Don't over-mix, but ensure all ingredients are thoroughly combined.
- Pipe or spread frosting onto cake or cupcakes. Enjoy!
For freeze-dried berries
- Place freeze dried berries in a small food processor and pulse until they’ve become a fine powder. Set aside.
- In a large bowl, combine butter, about 1 cup of powdered sugar, vanilla extract (if using) and salt until completely combined. Gradually add remaining powdered sugar until all has been added.
- Add strawberry powder and stir until combined. The frosting will become stiff. Gradualy add heavy cream, one tablespoon at a time, until you’ve reached a desirable, pipe-able consistency (I typically need 3 Tablespoons of cream, but your mileage may vary and add the cream slowly).
- Pipe or spread frosting onto cake or cupcakes. Enjoy!
Notes
- This frosting recipe covers approximately 12 cupcakes generously or 24 cupcakes modestly, plus suitable for 1-layer 13x9 cakes or 2-layer 8 or 9 inch cakes without leftover frosting for decorating sides or tops.
- Butter should be softened, but not too soft or oily, to maintain frosting texture and prevent runniness.
- Adding vanilla extract tones down strawberry sharpness, while omitting it yields a more intense strawberry flavor.
- Fresh strawberry frosting can be stored at room temperature up to one day, or refrigerated up to five days; freeze-dried berry frosting lasts longer refrigerated.
- Use an electric mixer to blend frosting until creamy, scraping bowl sides for even consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 304kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 1g | 2% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 28mg | 1% |
| Potassium | 22mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 511IU | 10% |
| Vitamin C | 6mg | 7% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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