The Best Strawberry Frosting Recipes
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.
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 CAKE AND FROSTING I
If you love the beautiful flavor, aroma and color of strawberries, you will absolutely love this cake.
Provided by IMFLIPER
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round pans.
- In a large bowl, stir together cake mix, gelatin mix and flour. Make a well in the center and pour in water, oil, and eggs. Stir in half of the container of strawberries. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the Strawberry Frosting: In a large bowl combine butter, confectioners' sugar and the remaining half of the frozen strawberries. Beat on high speed until creamy.
Nutrition Facts : Calories 625.9 calories, Carbohydrate 94.8 g, Cholesterol 83.2 mg, Fat 26.6 g, Fiber 1 g, Protein 5 g, SaturatedFat 7.7 g, Sodium 390.7 mg, Sugar 77 g
EASY STRAWBERRY CREAM CHEESE FROSTING
Creamy frosting made with cream cheese and fresh strawberries. Perfect topping on a strawberry cake, white chocolate, lemon, or white cake. Also would be great for dipping strawberries in to eat!
Provided by erinwilson311
Categories Desserts Frostings and Icings Cream Cheese
Time 15m
Yield 10
Number Of Ingredients 5
Steps:
- Puree strawberries in a blender or food processor until smooth.
- Combine cream cheese and butter in a large bowl; beat with an electric mixer until creamy and smooth. Blend in vanilla extract. Gradually beat in confectioners' sugar until smooth. Fold in strawberry puree until frosting is desired flavor and consistency.
Nutrition Facts : Calories 258.7 calories, Carbohydrate 25.7 g, Cholesterol 49 mg, Fat 17 g, Protein 1.8 g, SaturatedFat 10.8 g, Sodium 132 mg, Sugar 24.7 g
THE BEST STRAWBERRY FROSTING
Ran across this when looking for a tastier way to frost cupcakes. This recipe is so delicious and versatile, I can see a world of possible flavor combos. Try it, and betcha use it time and time again!
Provided by Aunt Yaya
Categories Dessert
Time 5m
Yield 24 cupcakes, 12 serving(s)
Number Of Ingredients 6
Steps:
- In large mixing bowl combine the fluff, softened butter, salt and jam.Beat at medium speed til well-blended. Reduce speed to slow, and gradually add in the powdered sugar and vanilla. Beat until well blended and creamy.
- You can substitute any flavor of jam you wish, or 6 oz. melted chocolate to get a variety of frostings and cake combinations.
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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- Place 1 1/2 cups worth of the berries in the blender or food processor and puree until smooth, stop to scrape the sides as needed. This should only take a minute or two. Place the butter in a large mixing bowl and beat until smooth and creamy, add 1 cup of powdered sugar and beat again. Add 1 more cup of powdered sugar and beat to combine.
- SLOWLY add just 1/2 cup of strawberry puree (you will NOT use all of the berry puree) and beat again until smooth. Add the remaining powdered sugar and vanilla and beat until smooth and fluffy.
- Add more strawberry puree ONLY as desired, for a creamier or pourable icing (the softer icing will only work for a sheet cake, it will need to be as described above for a layered cake) or add additional powdered sugar, for a thicker and more pipe-able frosting for decorating.
- Use the remaining berries to decorate the cake as desired. Store the decorated cake in the refrigerator until ready to serve. Enjoy!
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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.
- . 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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