Ingredients
Equipment
Method
- In a blender or food processor, puree the strawberries until smooth. Strain the puree through a fine mesh sieve to remove any seeds, and set aside.
- In a large mixing bowl, beat the softened butter on medium speed until creamy. Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition.
- Add the vanilla extract and 1/4 cup of the strawberry puree to the butter and sugar mixture. Beat until well combined. If the frosting is too thick, add heavy cream, one tablespoon at a time, until you reach the desired consistency.
- Continue beating the frosting on medium-high speed for 2-3 minutes until light and fluffy. If the frosting is too thin, add more powdered sugar, 1/4 cup at a time, until it thickens.
- Use the Strawberry Frosting immediately to frost your cake or cupcakes. If not using right away, store in an airtight container in the refrigerator for up to one week. Before using, bring to room temperature and beat again until smooth.
Notes
Chef's Tips:
• For a more intense strawberry flavor, use frozen strawberries that have been thawed
• Avoid over-mixing the frosting to prevent it from becoming too airy
• Pair this frosting with vanilla or chocolate cake for a delicious contrast
Food Safety:
• Always use fresh, clean strawberries to avoid contamination
• Store frosting in the refrigerator and consume within one week