REAL STRAWBERRY FROSTING
I wanted REAL strawberry frosting for my Real Strawberry Cupcakes and could not find an acceptable recipe. I wanted an intense strawberry taste without using an extract or gelatin. I came up with this recipe using a strawberry puree reduction that is truly the strawberry-est. If you love strawberries, you'll LOVE THIS!!!
Provided by Candice
Categories Desserts Frostings and Icings
Time 40m
Yield 18
Number Of Ingredients 5
Steps:
- Place strawberries in a blender; puree until smooth.
- Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.
- Beat butter with an electric mixer in a bowl until light and fluffy.
- Beat 1 cup confectioners' sugar into butter until just blended.
- Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended.
- Repeat with 1 cup confectioners' sugar, followed by 2 tablespoons strawberry puree two more times.
- Beat last 1/2 cup confectioners' sugar into mixture until just blended.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 25 g, Cholesterol 27.1 mg, Fat 10.3 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 6.5 g, Sodium 73 mg, Sugar 24.3 g
STRAWBERRY BUTTERCREAM FROSTING
I searched and searched for the perfect strawberry buttercream frosting for my daughter's birthday cake. When I couldn't find what I wanted, I decided to combine elements of different recipes to create a completely smooth, not-too-sweet, not-too-buttery frosting with a distinct strawberry flavor and beautiful pink color. The few extra steps it requires are totally worth it!
Provided by mamafox23
Categories Dessert
Time 1h10m
Yield 1 8-9" two-layer cake, 16 serving(s)
Number Of Ingredients 7
Steps:
- 1. Defrost strawberries in microwave or overnight in refrigerator. Place the strawberries and their juice in a colander suspended over a deep mixing bowl. With a rubber spatula, press the thawed berries to force juice into the bowl. Strain the juice if it contains pieces of strawberries.
- Pour the berry juice from the bowl into a saucepan and boil the juice until it reduces to 1/4 cup.
- Transfer the reduced berry juice to a heat-proof container.
- In a food processor fitted with a metal blade, puree the remaining strawberries. Use a fine strainer to remove all the seeds.
- Stir the pureed strawberries, reduced berry juice, and lemon juice together. Set aside.
- Place flour in a small saucepan. Add milk, a little at a time, stirring well to remove lumps. After all the milk has been incorporated into the flour, heat the mixture until it becomes very thick, again stirring constantly to prevent lumps. Remove from heat and place plastic wrap directly on the milk/flour mixture to prevent a film from forming on its surface. Cool to room temperature.
- While the mixture is cooling, cream the butter and sugar together until light and fluffy. If using unsalted butter, add 1/4 teaspoons salt.
- Add the completely cooled milk/flour mixture and vanilla and beat until no graininess remains from the sugar.
- Mix in 1/2 cup of strawberry puree until combined, reserving remaining puree for another use.
Nutrition Facts : Calories 181.6, Fat 12.1, SaturatedFat 7.6, Cholesterol 32, Sodium 108.8, Carbohydrate 18.4, Fiber 0.8, Sugar 14.9, Protein 1
EASY KID-PLEASIN' STRAWBERRY BUTTERCREAM FROSTING
The ultimate kid pleaser, great frosting for baking Recipe #396312 as cupcakes. Would also be tasty on a traditional vanilla/white cake! I love getting creative with Nesquik.
Provided by the80srule
Categories Dessert
Time 20m
Yield 48 tbsp approx, 24 serving(s)
Number Of Ingredients 5
Steps:
- Butter must be highly softened but NOT melted. I'd recommend leaving it out in a safe area for about 20 minutes.
- With an electric mixer, cream the butter with 1 cup confectioners sugar and the milk.
- Beat in the Nesquik and vanilla extract.
- In small increments, beat in the rest of the confectioners' sugar. For a stiffer frosting, add a little more confectioners sugar.
- This will ice about 24-36 cupcakes assuming you use about 2-3 Tbsp per cupcake. It's best to make this after you've baked and are ready to use it because refridgeration will cause it to set and make it practically unspreadable.
STRAWBERRY BUTTERCREAM ICING
Make and share this Strawberry Buttercream Icing recipe from Food.com.
Provided by ScogMom
Categories Dessert
Time 15m
Yield 2 8" Cakes
Number Of Ingredients 5
Steps:
- Mix on med high the stawberry puree, butter, milk, vanilla and 4 cups of powdered sugar for 8-10 minutes (yes, that long! Trust me you will know it if you don't). I use a KitchedAid, it makes it so much easier.
- Add the remaining 4 cups of powdered sugar 1 cup at a time until thoroughly mixed.
Nutrition Facts : Calories 2699.8, Fat 92.6, SaturatedFat 58.6, Cholesterol 246.2, Sodium 827.8, Carbohydrate 480.1, Sugar 469.9, Protein 1.5
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