This recipe was born from wanting to do something different with chocolate cupcakes and having some fresh strawberries in the fridge. I had very low expectations, but it really turned out delicious.
Normally Strawberry Frosting is not one of my favorites but I think I don’t like the artificial taste you get from strawberry extract in most recipes. Using the fresh strawberries (I bet frozen would work too) takes this Strawberry Buttercream Frosting to the next level.
HOW TO MAKE STRAWBERRY BUTTERCREAM FROSTING :
- We started with fresh strawberries but you could also use frozen strawberries for this frosting recipe. We washed them and give them a quick chop, We placed the cut up strawberries in a food processor and pureed them with nothing added.
- One cup of strawberries equaled 1/2 cup of strawberry puree but you’ll only need 1/4 of puree for one batch of Strawberry Buttercream Frosting.
- I use my food scale to measure 1 pound of Powdered Sugar. (If you don’t have a food scale the equivalent would be 4 cups.) You can sift the powdered sugar if it is really lumpy. I do not always do this. Instead I will mix the powdered sugar on low for 30 seconds to break up any large lumps.
- Add 1 cup (2 sticks) of softened butter to the Powdered Sugar and then mix on low. I only ever use real butter, but you can use whatever you have on hand. Although I think margarine changes the taste, your buttercream frosting made with margarine will still better than canned frosting.
- Add 1/4 cup of the Strawberry Puree to the butter/powdered sugar and mix until the frosting is the right consistency. If it is too thick add a tiny bit more of the puree
- Using the strawberry puree (versus milk & vanilla in regular Buttercream Frosting) makes the frosting a little looser but it will firm up in the refrigerator. If you really want to punch up the Strawberry taste, add some tiny pieces of strawberry at this point!
- How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough Strawberry Buttercream Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife.
- If you swirl on the frosting with a pastry bag like we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl.
- This strawberry frosting is really yummy. It has a very light and pleasant strawberry taste. We noticed that the strawberry flavor deepened a smidge after sitting in the refrigerator overnight.
- We really think you are going to love this Strawberry Buttercream Frosting. It tastes great on Angel Food Cake or Chocolate Cupcakes (or really anything else!) Enjoy!
- 1 pound (4 cups) of Powdered Sugar
- 1 cup Butter (We use Salted Sweet Cream Butter)
- ¼ cup Pureed Strawberries
- Mix Powdered Sugar and Butter in a mixer on low.
- Add Strawberry Puree and mix until the right consistency.
You can find complete recipes of this STRAWBERRY BUTTERCREAM FROSTING in twosisterscrafting.com