Strawberry Frosting
You may not be aware but I actually do a lot more baking than what you see on this blog…of all the baking I do only the recipes that I think are absolutely scrumptious – that I would actually recommend to people make it to this site.
The purpose of this blog originally was to have a place to put all my favourite amazing quirky recipes (scribble on paper is not the best way to store recipes) – like my own online recipe book or library.
I am opening this post with this fact becuase last weekend I made a Moscato cake with strawberry frosting. The cake had an awesome texture but the flavour the Moscato produced was quite underwhelming. When it came to the icing (frosting if your American) I didn’t know if using strawberries, frozen berries, essence, or jam would produce the best taste and texture. So I decided to make a patch of each, testing as I went along, each with varying pros, therefore see below and take your pick!
Strawberry Essence Frosting:
Ingredients:
- 1/2 cup butter
- 4 tsn strawberry essence
- 6 drops red food colouring
- 1 + 1/2 cups icing sugar
Method:
- Beat the butter, essence and food colouring in a bowl with electric beaters for 10 minutes until light and fluffy.
- Beat in the sifted icing sugar for a minimum of 5 minutes.
Notes:
- This is the easiest and quickest method (15 mins tops with one bowl). However, will not have the real rich fresh strawberry flavour (but is still super delicious and very much strawberry tasting).
Fresh Strawberry Frosting:
Ingredients:
- 250g (punnet) strawberries
- 1/2 cup butter
- 1 tsn vanilla extract
- 1 + 3/4 cups icing sugar
Method:
- Hull the strawberries and place them in a food processor until texture resembles liquid.
- Push the mix through a sieve to get rid of any pieces.
- Beat the butter and extract in a bowl with electric beaters for 10 minutes until light and fluffy.
- Beat in the strawberry mix on low until combined.
- Beat in the sifted icing sugar for a minimum of 5 minutes.
Notes:
- This is the lengthiest method however, will produce the most amazing tasting icing!
Frozen Strawberry Frosting
Ingredients:
- 1/4 cup frozen strawberries
- 1/2 cup butter
- 1 tsn vanilla extract
- 3 drops red food colouring
- 1 + 3/4 cups icing sugar
Method:
- Place the berries in the microwave until warmed and thawed.
- Place in a food processor until texture resembles liquid.
- Push the mix through a sieve to get rid of any pieces.
- Beat the butter, extract and food colouring in a bowl with electric beaters for 10 minutes until light and fluffy.
- Beat in the strawberry mix on low until combined.
- Beat in the sifted icing sugar for a minimum of 5 minutes.
Notes:
- This method is as close to the fresh strawberry method as you can get which will come in handy when strawberries are out of season. Frozen berries can be stored in the freezer for a looooong time, all year round.
- This method is also a lot cheaper than using fresh berries.
Strawberry Jam Frosting
Ingredients:
- 1/4 cup strawberry jam
- 1/2 cup butter
- 3 drops red food colouring
- 1 + 3/4 cups icing sugar
- 3/4 rice flour
Method:
- Pushthe mix through a sieve to get rid of any pieces.
- Beat the butter and food colouring in a bowl with electric beaters for 10 minutes until light and fluffy.
- Beat in the strawberry mix on low until combined.
- Beat in the sifted icing sugar and sifted rice flour for a minimum of 5 minutes.
Notes:
- This is the easiest and quickest method using a type of ‘real strawberry’.
- This is also the most convenient as everyone has strawberry jam in their fridge but chances are you don’t have fresh berries, essence (unless you bake a lot) and frozen possibly but this adds in extra steps.
- I have added in rice flour as it produces the same texture result as the icing sugar, howver without the sweetness that sugar has (as the jam is already very sweet). Omitting the rice flour would equate to a super ridiculous sweet icing!
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