STRAWBERRIES AND CREAM BUTTERCREAM
Smooth and creamy strawberry buttercream made with real strawberries and cream cheese. Tastes like a strawberry smoothie! This recipe will generously frost 24 cupcakes or 1 cake. Refrigerate if not using immediately. You may need to return frosting to room temperature before using.
Provided by Sarah Dipity
Categories Desserts Frostings and Icings Buttercream
Time 10m
Yield 24
Number Of Ingredients 7
Steps:
- Beat cream cheese and butter together in a mixing bowl using an electric mixer until smooth and creamy. Add 1 cup confectioner's sugar, strawberries, strawberry extract, vanilla extract, and red food coloring. Mix on medium speed until smooth. Gradually add remaining confectioner's sugar, 1 cup at a time as needed, until desired consistency is reached.
Nutrition Facts : Calories 210.4 calories, Carbohydrate 36.9 g, Cholesterol 20.4 mg, Fat 7.1 g, Protein 0.8 g, SaturatedFat 4.5 g, Sodium 55.3 mg, Sugar 36 g
STRAWBERRIES AND CREAM
I got this recipe from my mom and it always satisfies my craving for a quick dessert. It's so easy, and surprisingly delicious! Equally delicious using peaches instead of strawberries, or try other fruit.
Provided by cajustse
Categories Dessert
Time 5m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Mix the sour cream, vanilla and sugar together.
- Cut the strawberries into halves and place in serving dishes.
- Pour the cream mixture over the strawberries.
- Top with whipped cream if desired and serve.
STRAWBERRIES AND CREAM
This is the best-tasting strawberries and cream I have ever ate!!!
Provided by jazmin_17
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 10m
Yield 8
Number Of Ingredients 3
Steps:
- Combine the strawberries and sugar in a bowl; mash until the strawberries are completely crushed and the sugar is incorporated. Add the sour cream to the strawberries and stir until the mixture is pink in color. Serve immediately.
Nutrition Facts : Calories 244.4 calories, Carbohydrate 33.3 g, Cholesterol 25.3 mg, Fat 12.3 g, Fiber 1.5 g, Protein 2.3 g, SaturatedFat 7.5 g, Sodium 31.2 mg, Sugar 28.8 g
CREAM-FILLED VANILLA CUPCAKES WITH STRAWBERRY BUTTERCREAM
Very special cupcakes. Start with a simple Martha Stewart recipe for cupcakes, add a rich creamy filling, and top with an even richer strawberry buttercream made with fresh strawberries and real butter! Lovely for a baby shower, a girls birthday, or a ladies tea. Adapted from "Confessions of a Tart".
Provided by BecR2400
Categories Dessert
Time 47m
Yield 24 cupcakes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Line two standard 12-cup muffin tins with pink paper liners; set aside.
- Whisk together flour, baking powder, and salt in a medium bowl; set aside.
- Cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, mixing well after each egg. Add vanilla.
- Reduce speed to medium. Mix in 3 batches of flour mixture, alternating with 2 batches of milk. Raise speed to medium-high; mix until thoroughly blended, 10 to 20 seconds.
- Fill each muffin cup about 3/4 full with batter; do not over-fill.
- Bake until a cake tester inserted into centers comes out clean, about 17 minutes.
- Let cool in tin on wire racks 10 minutes. Remove cupcakes from tin and decorate.
- If filling with cream, use a small spoon or the tip of a knife to make a small hole in the center of each cupcake, going about half way through the cupcake. Fill the hole with cream and then pipe buttercream on top.
- Make Strawberry Buttercream:.
- Cream the butter in the mixer on medium-high speed for about 3 minutes. On slow speed, gradually add about 2 cups of powdered sugar and turn back up to high for a few minutes to really incorporate the sugar. Turn to slow speed again and fold in the strawberries. Add more sugar until desired consistency is achieved. Once all the sugar is incorporated, turn to medium-high for a few minutes to mix well.
Nutrition Facts : Calories 356.3, Fat 20.6, SaturatedFat 12.7, Cholesterol 83.6, Sodium 183.3, Carbohydrate 40.6, Fiber 0.5, Sugar 27.6, Protein 3.3
STRAWBERRIES 'N' CREAM BREAD
Once strawberry-picking time arrives here each summer, my husband and I look forward to this bread. Since only fresh strawberries will do, I have been thinking of trying a different kind of berry so we can enjoy it more often. Baking is great fun for me. I have to admit, though, sweets are my weakness. On occasion, a bag of chocolate chips makes it to the batter! -Suzanne Randall, Dexter, Maine
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (12 slices).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Add sour cream and vanilla; mix well., In another bowl, whisk flour, baking powder, baking soda, salt and cinnamon; gradually stir into creamed mixture just until moistened. Fold in strawberries and 1/2 cup nuts. , Pour into a greased 8x4-in. loaf pan. Sprinkle with remaining nuts. Bake 65-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 199 calories, Fat 11g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 196mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.
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- Add your freeze dried strawberries to a high powered blender (or a food processor) and blend until they become a fine powder.
- Next, in the bowl of an electric mixer, add the softened butter (or vegan butter) and whip on high until light and fluffy.
- Next, add the freeze-dried strawberry powder, powdered sugar, vanilla extract and beat for 2-3 minutes more, starting on low speed and slowly increasing to high.
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