Strawberry Frosting

Light, fluffy Strawberry Frosting tastes like real strawberries. Made with strawberry puree from real strawberries gives it a delicious natural flavor in buttercream frosting.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 5

Total Time 20

Servings see notes

Calories 101kcal

Author Toni Dash

Ingredients

1 1/2 cups frozen and thawed Strawberries
1 teaspoon Vanilla Extract
1/2 cup (1 stick) Unsalted Butter softened
3 cups Confectioner's/Powdered sugar
2-3 tablespoons Heavy Cream

Instructions

Place thawed strawberries in a food processor and blend until smooth. The mixture should make 3/4 cup puree.
Using a small saucepan, cook the blended strawberries on medium heat until the mixture has reduced to a thick paste (around 1/4 cup). NOTE: If your mixture makes more than 1/4 cup then continue cooking it down until it reaches the 1/4 cup amount.
Cream the softened butter until it’s light and fluffy.
Add in 1/2 of the powdered sugar (1 1/2 cups) and beat with a mixer until it comes together in a thick ball.
Add in the rest of the powdered sugar (1 1/2 cups) and mix again. Slowly add 2-3 tablespoons of the heavy cream and continue mixing until a ball has formed.
In a small bowl, mix together the strawberry paste and vanilla extract. Pour the mixture into the frosting bowl and mix again until well combined. If the mixture is still too thick for your liking, add another tablespoon of heavy cream until it has reached the desired consistency.
Extra frosting can be stored in a closed piping bag or container at room temperature.

Video

Notes

Frosting Recipe Yield:

This recipe will make enough frosting to frost 18-24 cupcakes or one 9-inch by 13-inch sheet cake.
For a two-layer cake, make 1 1/2 times the recipe.
If spreading the frosting versus piping it, it will frost more.

Store sealed in the refrigerator for up to 4 days. Allow to soften at room temperature before frosting baked goods.

Nutrition