Fresh Strawberry Frosting
photo by puppitypup
- Ready In:
1 3 layer cake
- In mixer, combine butter, sugar and vanilla.
- Add strawberries, one at a time, until you reach the desired consistency.
- I wouldn't use frozen strawberries for this recipe.
For a smaller cake, the Zaar conversion isn't quite right. Here is what I do:
- 10x13 or two layer cake: 2 cups powdered sugar to just under 1/4 c butter.
- 9x9 or one layer cake: 1 cup powdered sugar to just under 2 T butter.
Questions & Replies
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I had a dilema, after starting the recipe I realised that I had eaten all my strawberries the day before - so I substituted for frozen rapberries (that we had picked ourselves). I allowed them to thaw a little then I added them slowly to the mix with my mixer running and ended up with an amazing frosting. It has a bit of a bumpy finish because of the seeds but it was beautifuly pink and tasted great. Just decorate with more raspberries. Great recipe - thanks!
I used this icing to frost an Icelandic commercially sold & popular cake w/pound cake texture that is layered w/strawberry jam & normally served w/whipped cream. I did have a cpl of issues w/it, but adjusted for them to get a stellar & well-received outcome when served to guests Sat nite. I found it too sweet for my pers pref & too thin to really be spread as icing. The latter issue was prob my own doing as I had to use frozen (& thawed) berries. They were lrg & I used just 2 to get the desired flavor. Since I made it the day b4 needed, I was able to mellow the sweetness & adjust texture by adding cream cheese. It was perfection for me, so I iced the cake & topped it w/chocolate sprinkles. Icelanders love their sweet treats & 1 of my male guests made a point to say how much he loved the *strawberry cream* on the cake. Thx for sharing this recipe w/us. I liked it a lot & my somewhat hybrid version will definitely be repeated for DH & other guests.
I cut this down by 2/3rds becuase I had a very small cake and DH had already snuck a few slices of it... Even with 1 cup of icing sugar it was still rather liquid and VERY sweet... but it did taste excellent as far as the strawberry taste was concerned ( I used 3 large strawberries) Please se my Rating System: 4 lovely stars becuase I liked the fact that we could get a pink colour and nice flavour without using food colouring etc. If you have a smaller cake then you'll need to experient with the amounts quite a bit to get it right, but I can definiately see the potential in using this in the future. I will add some orange flower water in the mix next time because it cuts the "sugar" taste in icing( frosting) a LOT... and now I just need ... a bigger cake! Thanks!