Monday, March 31, 2014

Fresh Strawberry Frosting

fresh strawberry frosting recipe
Fresh strawberries are one of my favorite fruits and this frosting is absolutely bursting with strawberry flavor. I crammed almost a full pound of fresh berries into the frosting and you can taste the berries in every bite. Sweet, but not too sweet, and versatile for all sorts of cakes and decorating purposes. It thickens nicely for a pipe-able frosting and it thins out beautifully for a strawberry icing that can be poured over a cake.

Truth told, I made a couple different batches of the frosting, just to get it right, you know. It was torture to eat graham crackers covered in that extra frosting several times last week and it's probably a good thing the frosting is gone now!

When the baby of the family turns four, it's a pretty big deal. And when his cousin turns five and chooses to share a birthday party with him, it's an even bigger deal. The cake requested was "super-extra-strawberry-cake-with-lots-of-strawberries-on-top." If you say it fast enough and with enough excitement, you just might grasp how excited he was to choose his cake this year. I'm happy to say that the cake was a huge hit and everyone raved over both the cake and the frosting! (Click HERE for the best Gluten Free White Cake recipe to go with this frosting!)

Fresh Strawberry Frosting
Yield: about 4 cups
(printable recipe)

1 pound fresh strawberries, stems removed and sliced
1 cup butter, softened
3 1/2 cups powdered sugar
2 teaspoons vanilla extract

Place 1 1/2 cups worth of the berries in the blender or food processor and puree until smooth, stop to scrape the sides as needed. This should only take a minute or two. Place the butter in a large mixing bowl and beat until smooth and creamy, add 1 cup of powdered sugar and beat again. Add 1 more cup of powdered sugar and beat to combine. Add 1/2 cup of strawberry puree and beat again until smooth. Add the remaining powdered sugar and vanilla and beat until smooth and fluffy.

Add more strawberry puree as desired, for a creamier or pourable icing (the softer icing will only work for a sheet cake, it will need to be as described above for a layered cake) or add additional powdered sugar, for a thicker and more pipe-able frosting for decorating.

Use the remaining berries to decorate the cake as desired. Store the decorated cake in the refrigerator until ready to serve. Enjoy!

fresh strawberry frosting recipe


~ Click here to Subscribe to Barefeet In The Kitchen by Email and receive new recipes in your inbox every day. ~

ONE YEAR AGO TODAY: Skillet Chicken with Mushrooms
TWO YEARS AGO TODAY: Homemade Barbecue Sauce

22 comments:

  1. Looks absolutely Yummiful!!! Just a thought, could cream cheese be worked into this recipe? Thanks for the great ideas!
    Kathleen

    ReplyDelete
    Replies
    1. I'm sure you could make this a cream cheese frosting without any problems. Either half butter/half cream cheese or maybe even fully swapping cream cheese for the butter might work. Have fun with it!

      Delete
    2. Did you press the seeds out, or just leave them in?

      Delete
    3. I didn't try to remove the seeds. The puree was perfectly smooth after blending it. :)

      Delete
  2. I think I could just eat it with a spoon! I like the graham cracker idea! Can't wait for local, fresh strawberries! How sweet for the cousins to share that way. Pinning!

    ReplyDelete
  3. This looks luscious Mary --- I especially love the pink frosting with the white cake --- sharing on fb!

    ReplyDelete
  4. Oh MY!!!! I am so excited to try this.
    Thank You for sharing.

    ReplyDelete
  5. Give me a bowl and a spoon and I'm a happy camper!!

    ReplyDelete
  6. What a great idea to add fresh strawberries to make the icing.

    ReplyDelete
  7. Thanks, Mary! I was thinking I could, just wasn't sure how to adjust the butter/cream cheese ratio. The recipe I have for my carrot cakes uses 1 stick butter to 1-8oz box cream cheese and 4 c. 10x sugar. I guess this would be equal to the 1 c. butter above, right? I have this on my list to do for Easter - IF I can wait that long!

    ReplyDelete
  8. I can just imagine how great this frosting must taste with the fresh strawberries!

    ReplyDelete
  9. I can't even deal with how much I want to eat this right now.

    ReplyDelete
  10. Can I make this frosting a couple days in advance and store in the fridge?

    ReplyDelete
    Replies
    1. Absolutely. It will keep fine for at least a week. Just thaw it at room temperature until it is soft enough to frost the cake.

      Delete
  11. What kind of cake would go best with this icing? White, chocolate, angel food cake? I want to try to make thins for Easter!

    ReplyDelete
    Replies
    1. I loved it with the white cake, but a chocolate version is on my list as well. Enjoy!

      Delete
  12. Do you think frozen strawberries would work??

    Vicky T

    ReplyDelete
    Replies
    1. I think it will depend on the frozen berries. Unfortunately, I've found that a lot of frozen strawberries don't have anywhere near as much flavor as fresh ones. If the berries are flavorful and sweet, frozen ones should work great.

      Delete
  13. Made this frosting for mother's day on a white sheet cake, it was absolutely fantastic and got rave reviews!! It's even better the next day and great chilled. I bet it would great with raspberries too! Thanks for the recipe, it's definitely a keeper.

    ReplyDelete
  14. Oh, I used half butter, half cream cheese.

    ReplyDelete
  15. Would another fruit work, too? I was going to assume same quantities, but maybe not.

    ReplyDelete
    Replies
    1. I imagine it would, though if there are thicker skins or seeds (i.e. blackberries or blueberries) you will probably want to strain the mixture after pureeing it. If you try it, let me know how it turns out!

      Delete

Related Posts Plugin for WordPress, Blogger...