KRISTEN'S STRAWBERRY ICING RECIPE - (4.5/5)
Provided by á-51214
Number Of Ingredients 6
Steps:
- 1. Place strawberries in a blender, puree until smooth. 2. Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduce by at least half, about 10-15 minutes. 3. Beat butter with an electric mixer in a bowl until light and fluffy. 4. Beat 1 cup confectioners' sugar into butter until just blended. 5. Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended. 6. Repeat with 1 cup confectioners' sugar, followed by 2 tablespoons of strawberry puree two more times. (The puree may be more concentrated, so the measurements may not be perfect. The key is to add it gradually.) 7. Beat last 1/2 cup confectioners' sugar into mixture until just blended. 8. Add whipping cream and whip icing for 1-2 minutes or until desired fluffiness is reached.
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 FROSTING
Provided by Giada De Laurentiis
Categories dessert
Time 6m
Yield about 1 pound (enough for 12 cupcakes)
Number Of Ingredients 5
Steps:
- In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in 3 cups powdered sugar, milk and vanilla until smooth and creamy.
- Beat in the strawberry fruit spread or jam into the vanilla frosting. Mix in the remaining 1 cup powdered sugar, plus extra, as needed, until smooth and creamy.
KRISTEN'S STRAWBERRY CUPCAKES RECIPE - (4.4/5)
Provided by á-51214
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 350 degrees. Line up muffin tin with cupcake liners; set aside. 2. Place strawberries in a small food processor; process until pureed. You should have about a 1/2 cup of puree; set aside. 3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside. 4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended. 5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add the remaining of the flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended. 6. Divide batter evenly among cupcake cups (to add more fresh strawberry taste, dice up a few strawberries and place fresh strawberries pieces in the middle of the batter). Transfer muffin tin to oven and bake until tops are just dry to touch, 22 to 25 minutes. Transfer muffin tin to wire rack and cool completely before icing. Choose Kristen's Strawberry Icing for the perfect match!
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- , add the strawberries to a food processor or blender and puree until smooth. You should have about 3/4 cups of puree.
- 2. Add the puree to a small sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced to about 6 tbsp, about 10-15 minutes. To measure, pour the puree into a measuring cup. If it’s more than 6 tbsp (between 1/4 and 1/2 cup), add it back to the pan and continue cooking.
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