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.
FRESH STRAWBERRY CAKE WITH STRAWBERRY BUTTERCREAM RECIPE
This fresh strawberry cake is made from FRESH strawberry reduction! The cake is moist and tender with a beautiful pink color. The perfect cake for summer! This recipe makes three 8"x2" cake rounds with strawberry buttercream and strawberry filling.
Provided by Elizabeth Marek
Categories Dessert
Time 1h10m
Number Of Ingredients 26
Steps:
- I recommend making this reduction the day before you're ready to make your cake.
- Place fresh or thawed, frozen strawberries into a medium saucepan. Optional: blend strawberries with an emersion blender if you prefer a smoother texture of strawberry reduction.
- Heat on medium-high and add in sugar (if desired), lemon zest, lemon juice and salt. Stir occasionally to prevent burning.
- Once bubbling, reduce heat to medium-low and slowly reduce until berries begin to break up and the mixture has reduced by about half. This will take about 20 minutes. If your mixture has reduced by half and is still watery, continue to cook until all of the liquid is out.
- Occasionally stir the mixture to prevent burning. You should end up with about 2 cups of thick strawberry reduction that looks like tomato sauce. Transfer to another container and let cool before use.
- You will use some of the reduction for the cake batter, some for the frosting and the rest for filling between the cake layers for extra moisture. Leftover reduction can be stored in the fridge for up to one week or frozen for 6 months.
- NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and not cold or hot.
- Make sure to take your strawberry reduction out of the refrigerator 1 hour before making your cake so that it comes to room temperature.
- Adjust an oven rack to the middle position and preheat to 350ºF/176ºC.
- Grease three 8" cake pans with cake goop or preferred pan release
- In a separate medium bowl, whisk together the milk, strawberry reduction, strawberry emulsion, vanilla extract, lemon extract, lemon zest, lemon juice, and pink food coloring.
- In a separate medium bowl, whisk together the flour, baking powder, baking soda and salt.
- Add room temperature butter to your stand mixer with the paddle attachment and beat at medium speed until smooth and shiny, about 30 seconds.
- Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes.
- Add the egg whites one at a time, beating 15 seconds in between. Your mixture should look cohesive at this point. If it looks curdled and broken, your butter or egg whites were too cold.
- Mix on low speed and add about a third of the dry ingredients to the batter, followed immediately by about a third of the milk mixture, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula. If it looks like ice cream, you did it right!
- Divide the batter evenly between the prepared pans. Smooth the tops with a rubber spatula.
- Bake cakes at 350ºF/176ºC until they feel firm in the center and a toothpick comes out clean or with just a few crumbs on it, about 30-35 minutes.
- Place pans on top of a wire rack and let cool for 10 minutes. Then flip your cakes onto the racks and cool completely.
- Once cooled, wrap each layer in plastic wrap and refrigerate or freeze before assembling your cake.
- Place egg whites and powdered sugar in a stand mixer bowl. Attach the whisk and combine ingredients on low and then whip on high for 5 minutes
- Place pasteurized egg whites and powdered sugar in the bowl of your stand mixer. Add the whisk attachment and combine ingredients on low, then whip on high for 5 minutes.
- Add in your softened butter in chunks and whip on high for 8-10 minutes until it's very white, light and shiny. It may look curdled and yellow at first, this is normal. Keep whipping.
- Add in strawberry reduction, vanilla extract and salt and continue whipping until incorporated.
- Optional: Switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth and remove air bubbles.
- Place your first layer of strawberry cake onto a cake plate or cake board. Trim off the dome if needed with a sharp knife so the top of the cake is flat.
- Add a very thin layer or your cooled reduction over the cut surface. This helps soak into the cake and adds moisture and strawberry flavor.
- Add a layer of strawberry buttercream, I shoot for about 1/4". Smooth it with your offset spatula until it's flat.
- Frost the outside of your cake with the leftover buttercream and decorate with some fresh. strawberries if desired.
Nutrition Facts : ServingSize 1 serving, Calories 603 kcal, Carbohydrate 63 g, Protein 3 g, Fat 39 g, SaturatedFat 24 g, Cholesterol 102 mg, Sodium 222 mg, Fiber 1 g, Sugar 50 g
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
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
STRAWBERRY FROSTING RECIPE
The search for the best Strawberry Frosting recipe is over! This homemade buttercream is made with freeze dried strawberries for natural berry flavor. Pipe onto cupcakes, roll into cake balls, spread over a cake, or just eat with a spoon. Strawberry heaven!
Provided by Aimee Shugarman
Categories Basics
Time 10m
Number Of Ingredients 5
Steps:
- In a food processor, pulse freeze dried strawberries until fine crumbs. Set aside.
- In a large mixing bowl with whisk attachment, beat butter for 2-3 minutes until pale in color (scrape down the sides of the bowl as needed).
- Add in powdered sugar, milk, vanilla, and strawberry crumbs.
- Beat an additional 2-3 minutes until well blended, and fluffy. Add in more milk if needed to achieve the consistency you want.
Nutrition Facts : Calories 141 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 2 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
STRAWBERRY BUTTERCREAM FROSTING
This frosting has a wonderful, fresh strawberry flavor. I make this every year for my son's birthday.
Provided by Mom-to-three!!
Categories Buttercream Frosting
Time 10m
Yield 16
Number Of Ingredients 3
Steps:
- Beat butter at medium speed until fluffy. Add confectioners' sugar and strawberries and beat until smooth.
Nutrition Facts : Calories 325.4 calories, Carbohydrate 57.2 g, Cholesterol 30.5 mg, Fat 11.6 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 2.2 mg, Sugar 56 g
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- Use a blender or food processor to puree the strawberries. Puree them until smooth and until the seeds are less visible as the seeds can have an effect on the texture of your frosting.
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STRAWBERRY CUPCAKES WITH STRAWBERRY BUTTERCREAM - SALLY'S ...
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4.7/5 (20)Category CupcakesServings 16Total Time 3 hrs 50 mins
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4.8/5 (61)Total Time 2 hrsCategory DessertCalories 408 per serving
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5/5 (24)Category Dessert, Gluten Free, Grain Free, Nut FreeCuisine AmericanTotal Time 15 mins
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From sallysbakingaddiction.com
4.8/5 (18)Total Time 10 minsCategory Frosting
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From cookingclassy.com
5/5 (1)Category DessertCuisine AmericanTotal Time 15 mins
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From foodduchess.com
Reviews 2Servings 20Cuisine AmericanCategory Baking
- Preheat oven to 350°F, and prepare 2 cupcake pans by coating with liners (20 cupcakes total). In a medium to large sized mixing bowl, add the flour, baking powder, and salt, then whisk together to combine. In a separate bowl, add ½ cup of sugar and lemon zest, then rub together the sugar and zest until the sugar is all colored yellow and very fragrant, set aside.
- Add strawberries to a blender or food processor and puree until smooth. Transfer pureed strawberries to a saucepan and place over medium-high heat. Bring to a boil, then reduce heat and simmer for 20-25 minutes, stirring frequently to minimize sticking and burning. When done, the puree should be reduced by about half.
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4.9/5 (23)Total Time 25 minsCategory DessertCalories 3263 per serving
- , 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.
- . When the puree has thickened and reduced, pour into a large measuring cup and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.
- . If using freeze dried strawberries, add them to a food processor and grind into a fine powder. Set aside.
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From midgetmomma.com
4/5 (53)Total Time 15 minsCategory DessertCalories 147 per serving
- Remove any stems from your strawberries and place them into a blender or food processor. Pulse them until all of the strawberry pieces have been pureed.
- Place your butter and shortening together in the bowl of your mixer. Mix them together on medium speed until they are nice and creamy.
- Turn the mixer down to the lowest setting and slowly incorporate the powdered sugar into the shortening mixture. Once you have added all the sugar to the mix pour in the strawberry puree, and the vanilla.
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5/5 (10)Total Time 40 minsCategory DessertCalories 203 per serving
- Place the berries in a food processor or blender and pulse until smooth. You should have about 1 and 1/2 cups of strawberry puree.
- Then put the puree through a sieve to remove the seeds - I do about 1/3 of the mixture at a time. Push it through the sieve using the back of a spoon.
- Pour the strained strawberry puree into a medium saucepan over low-medium heat. Allow the mixture to boil gently while occasionally stirring.
STRAWBERRY BUTTERCREAM - URBAN COTTAGE LIFE
From urbancottagelife.com
Category DessertTotal Time 10 minsEstimated Reading Time 3 mins
- Using a mixer, whip the butter until very light and fluffy. Slowly work in most of the icing sugar and meringue powder, then increase the speed until the mixture is well incorporated .
- Add in about 3 tablespoons of the strawberry purée and mix well. Scrape down the bowl once or twice to ensure the colour is evenly distributed. Making buttercream is not an exact science. Add more strawberry puree if needed to get a more intense colour or flavour, or to soften the consistency. Conversely, if the buttercream seems too soft, you can add some more icing sugar to stiffen it up a bit.
- The final consistency of the buttercream should be smooth and spreadable. If it's too stiff it tends to crack if being piped.
STRAWBERRY BUTTERCREAM FROSTING RECIPE - RECIPES.NET
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Cuisine AmericanCategory FrostingServings 12Total Time 20 mins
- In the bowl of an electric stand mixer fitted with a paddle attachment, whip butter on medium-high speed until very pale and fluffy for 6 to 8 minutes, frequently scraping down sides and bottom of the bowl.
- Wait for about 10 seconds before opening the food processor allowing the powder in the air to settle a bit. There should have 3½ tablespoons of the strawberry powder.
STRAWBERRY BUTTERCREAM FROSTING - MY CAKE SCHOOL
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4.4/5 (17)Estimated Reading Time 6 mins
- Gradually add the powdered sugar and pureed strawberries beating at medium speed until blended.
- Continue mixing on medium speed another 3 to 4 minutes, scraping the sides of the bowl occasionally
- Slow down the mixer to very slow (#2 on a KitchenAid) and mixing another 1 to 2 minutes. This will eliminate air pockets. The buttercream will become very smooth.
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From celebratingsweets.com
4.6/5 (14)Total Time 15 minsCategory DessertCalories 223 per serving
- In a small food processor, blend freeze dried strawberries until they turn into powder. Pour the powder into a fine mesh sieve, discarding the solids and seeds, keeping the fine powder that came through the sieve. Set the powder aside.Add the fresh strawberries to the food processor (no need to clean it out) and process until smooth (you will need 3 tablespoons of strawberry puree).
- With a hand mixer, or stand mixer fitted with the paddle attachment, beat butter until smooth and creamy, scraping down the sides of the bowl and the beater as necessary. Add the powdered sugar, 1/2 a cup at a time, beating until combined.
- Add freeze dried strawberry powder, 3 tablespoons strawberry puree, vanilla extract and jam, and beat on medium speed until fully combined, being sure to scrape down the sides of the bowl and beater as needed. If necessary, adjust the consistency by adding more powdered sugar to thicken, or more strawberry puree to thin it out. Place in a piping bag, or use an offset spatula to frost cake or cupcakes.
NEAPOLITAN CUPCAKES WITH STRAWBERRY BUTTERCREAM FROSTING
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5/5 (1)Total Time 1 hr 16 minsCategory DessertCalories 286 per serving
- In a small saucepan, heat strawberry puree util reduced by 2/3, to around 3 tablespoons. Cool completely.
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From momlovesbaking.com
3.9/5 (7)Total Time 10 minsCategory DessertCalories 151 per serving
- Add strawberries and cream (or almond milk) to a blender and process untill you have a smooth puree. Set aside.
- Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy.
- Add powdered sugar, strawberry cream puree and strawberry extract with the mixer running on low. Increase to high speed and beat for 3 minutes.
- If the frosting is too thick, you can add a little more cream. Just add one tablespoon at a time, then mix thoroughly until you get the consistency you like.
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- Beat butter for three minutes (or until light and fluffy) in the bowl of a stand mixer fitted with the paddle attachment.
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- Add the package of freeze dried strawberries to a food processor and process until it has turned into fine crumbs.
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