Learn how to make a fresh, beautiful, naturally pink Strawberry Frosting using either fresh, frozen, or freeze-dried berries!
Recipe: sugarspunrun.com/strawberry-b...
Ingredients
4 oz quartered fresh or frozen strawberries OR 1 cup freeze-dried strawberries (113g fresh or 16g freeze-dried)
1 cup unsalted butter, softened (226g)
4 cups powdered sugar (500g)
1 teaspoon vanilla extract
⅛ teaspoon salt
2-4 Tablespoons heavy cream or milk (only if using freeze-dried strawberries)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link): amzn.to/2C47vQx
Electric mixer (Affiliate Link): amzn.to/2ZJo7Lh
Food processor (only if using freeze-dried strawberries) (Affiliate Link): amzn.to/3saWLsd
Ateco 848 Tip: (Affiliate Link): amzn.to/2WsKpu6
Instructions
00:00 Introduction
For fresh/frozen berries
00:45 Place quartered strawberries in a small saucepan over medium heat and add 1 Tablespoon of water (this will keep the berries from burning to the bottom of the pan).
01:28 Cook over medium heat, stirring frequently, until the berries release their juices, then grab a fork or potato masher and mash the berries into a pulp.
02:19 Continue to cook, stirring constantly, until mixture is reduced in volume and thickened to a thick paste (similar in consistency to tomato paste) and most of the water is cooked out.
02:59 Place in a heatproof container and let cool to room temperature before proceeding. You can speed up the process by placing the strawberry reduction in the refrigerator.
03:17 Combine softened butter, a bit of the powdered sugar (about 1 cup) and vanilla extract and salt in a large bowl and use an electric mixer to beat until creamy and well-combined. Gradually add remaining powdered sugar until it has all been added.
04:17 Scrape the sides and bottom of the bowl and add the cooled strawberry paste. Stir until completely combined, pausing to scrape the sides and bottom of the bowl as needed.
04:54 Pipe or spread frosting onto cake or cupcakes. Enjoy!
For freeze-dried berries
05:11 Place freeze dried berries in a small food processor and pulse until they’ve become a fine powder. Set aside.
05:36 In a large bowl, combine butter, about 1 cup of powdered sugar, vanilla extract and salt until completely combined. Gradually add remaining powdered sugar until all has been added.
05:54 Add strawberry powder and stir until combined. The frosting will become stiff. Gradually add heavy cream, one tablespoon at a time, until you’ve reached a desirable, pipe-able consistency (I typically need 3 Tablespoons of cream, but your mileage may vary and add the cream slowly).
06:54 Pipe or spread frosting onto cake or cupcakes. Enjoy!
Notes
Serving size:
This recipe makes enough frosting to generously cover 12 cupcakes (as seen in the video and photos) or modestly cover 24 cupcakes. It will also cover a 1-layer 13x9 cake or a 2-layer 8” or 9” cake (but you will not have extra frosting left to decorate the top/sides of the cake).
Butter:
Butter must be softened, but should not be so soft that it’s melty/oily or your frosting may be runny/greasy.
Fresh berries:
Personally I like the rustic look of the buttercream that has bits of fresh berry streaked throughout. For a more consistent look (especially if you plan on using a small piping tip for this frosting) you can first process the berries in a food processor until they are a puree before cooking.
Storing/making in advance:
Fresh strawberry frosting will keep at room temperature for up to one day or in the refrigerator for up to 5 days. If making in advance, store in an airtight container with a piece of plastic wrap directly against the surface. You will need to let the frosting soften for a bit at room temperature and then stir before using.
Strawberry frosting made with freeze-dried berries will keep at room temperature for up to 3 days or in the refrigerator for up to a week or longer. If making in advance, store in an airtight container with a piece of plastic wrap directly against the surface. You will need to let the frosting soften for a bit at room temperature and then stir before using.
Piping tips:
For the fresh strawberry frosting I used an Ateco 849 tip. For the strawberry frosting made with freeze-dried berries I used an Ateco 848 tip.
Facebook: / sugarspunrun
Instagram: / sugarspun_sam
Pinterest: / sugarspunrun
Email List: sugarspunrun.com/subscribe/
8 авг 2024
