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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Strawberry Buttercream Frosting Recipe

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This recipe for Strawberry Buttercream Frosting is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup chopped strawberries
2 teaspoons granulated sugar
1 cup powdered sugar, sifted
1/2 cup (4 ounces or 8 tablespoons) unsalted butter
Pinch of salt
1/2 teaspoon vanilla extract
Directions:
Directions:
In a blender, add the the strawberries and granulated sugar. Process until smooth. If your berries aren't quite juicy, you may need to add a splash of water to help blend it.
Pour through a fine mesh strainer, discarding any solids
left behind. You should have 1/4 cup puree (if you're doubling the recipe, it'll be 1/2 cup).
Add the puree to a medium saucepan and bring to a boil over medium heat. Turn down to simmer and cook for 5-10 minutes or until the puree reduces down to 1 1/2 tablespoons (please measure as anything more will make the frosting runny). Cool to room temperature.

If you're doubling the recipe, cook it down to 3 tablespoons, about 10-15 minutes.
In a large mixing bowl (with the paddle attachment if using a stand mixer), beat together the sugar, butter, and pinch of salt until light and fluffy, about 2-3 minutes.
Scrape down the bowl then beat in the cooled strawberry puree and vanilla. Beat another 1-2 minutes.

If the frosting is too runny, add more powdered sugar to thicken it. If the frosting is too thick, add a few drops of milk to thin it out. If the frosting is too soft, refrigerate 15 minutes to firm it up.
Use immediately or store at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Number Of Servings:
Number Of Servings:
1 cup
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
Makes enough to frost 6-8 cupcakes or one 6-8 inch cake.

 

 

 

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