Strawberry Buttercream Frosting
This homemade icing treats you to a refreshing summer bliss with a perfect blend of sweet, tangy, and creamy notes. Your mouth-watering decorating spread is 20 minutes away!
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Servings: 30
Calories: 154kcal
Ingredients
- ½ cup strawberry puree 2 cups of fresh/frozen berries
- 2 pounds powdered sugar 8 cups
- 2 cups salted butter
Instructions
- Prepare 2 cups of fresh/frozen strawberries and wash them carefully.
- Cut off the stems and chop the ripe strawberries off into small pieces.
- Puree the chunks of strawberries in a blender or a food processor, and you get ½ cup of pureed strawberries.
- Dump 2 cups of salted butter (let it reach a slightly soft texture) and ½ cup of puree into a mixing bowl. Whisk them up until combined well (3-4 minutes). Scrape off any mixture sticking on the bowl’s wall.
- Add 8 cups of 2 pounds of powdered sugar (no need to sift it) into the bowl. Mix them at the lowest speed for about 30 seconds. Continue with medium-high speeds for 30 to 45 seconds so the mixture turns into a smooth, light frosting.
- This recipe makes enough icing to cover two double-layer 8” cakes or 9” x 13” sheet cakes or 30-36 cupcakes (up to 48 cupcakes if spread with a knife).
Notes
- Drain out any water if you use frozen berries.
- Consider boiling the puree (15 minutes) to deepen both the flavor and the color.
- Add more strawberry puree if the fresh strawberry frosting is too thick, and add 1 tablespoon of cornstarch or ½ cup of powdered sugar if it is too thin.
- Refrigerate the icing overnight for a better flavor.
Nutrition
Calories: 154kcal | Carbohydrates: 27.1g | Fat: 5.5g | Saturated Fat: 3.4g | Cholesterol: 14mg | Sodium: 39mg | Potassium: 12mg | Sugar: 26.4g | Calcium: 3mg
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