Strawberry Jam Frosting Recipes

STRAWBERRY FROSTING

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.

STRAWBERRY JAM FROSTING

Steps:

• Whip the softened butter with vanilla. Then slowly add in 2-3 cups of the powdered sugar. Add the strawberry jam and whip. Add the rest of the sugar and mix well. If it's too thick, add a little milk (very little, 1 tsp at a time) until you reach your desired consistency. It should be fairly thick so it won't spread once you pipe it on the cupcake.

STRAWBERRY (JAM!) CREAM CHEESE FROSTING

Steps:

• Beat butter and cream cheese together in a bowl using an electric mixer until creamy and smooth. Add confectioners' sugar, 1 cup at a time, to creamed butter with the mixer on low speed until smooth and creamy; beat in strawberry jam and vanilla extract.

STRAWBERRY JAM CAKE WITH FRESH BERRY FROSTING

Steps:

• Preheat oven to 350°; spray three 9-inch round cake pans with nonstick baking spray with flour.
• In a large bowl, beat butter, 1 1/2 cups sugar, and vanilla at medium speed with a mixer until fluffy.
• Add egg yolks, one at a time, beating well after each addition.
• In a large bowl, combine flour and baking powder; sift.
• Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.
• In a medium bowl, beat egg whites until soft peaks form.
• Gradually add remaining 1/2 cup sugar, beating until stiff peaks form.
• Gently fold into batter.
• Spoon batter into prepared pans, and bake for 18-20 minutes or until a pick inserted into the center comes out clean.
• Cool in pans for 10 minutes.
• Remove from pans, and cool completely on wire racks.
• While cake is cooling, make frosting-in a large bowl, beat butter, cream cheese, and strawberry extract at medium speed with a mixer until creamy.
• Add strawberries, beating until combined.
• Gradually beat in powdered sugar until combined.
• Spread strawberry jam between layers; spread frosting on top and sides of cake.
• Garnish with strawberries, if desired.
• Store cake, covered, in refrigerator up to 3 days.

REAL STRAWBERRY FROSTING

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.

STRAWBERRY JAM CAKE

Steps:

• Grease and flour three 9-in. round baking pans; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in the strawberries, sour cream and extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture. Transfer batter to prepared pans. , Bake at 350° until a toothpick inserted in the center comes out clean, 22-26 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, strawberries, extract and, if desired, food coloring; beat until smooth. , Place bottom cake layer on a serving plate; top with 1/2 cup jam and 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish with strawberries if desired.