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- Dish type
- Cake decorating
Decorate your cakes or cupcakes with this naturally pink buttercream icing made with pureed strawberries. Softening the butter first generally makes the mixing process much easier.
10 people made this
- 450g icing sugar
- 120g butter, softened
- 6 strawberries, pureed, or more to taste
- 1 teaspoon vanilla extract
MethodPrep:10min ›Ready in:10min
- Beat icing sugar, butter, strawberry puree and vanilla extract together in the bowl of a stand mixer or using a hand-held mixer, gradually increasing speed to reach high, until smooth.
Reviews & ratingsAverage global rating:(18)
Reviews in English (15)
Unfortunately, I made this for our daughter's first birthday cake and it was a disaster. The color was a pretty shade of pink but that's about all it had going for it. I've made cakes and frosting many times and never had one turn out so horribly. It was extremely runny, even after putting it in the fridge for a while to firm up. It also tasted too much like powdered sugar. Incidentally, I had meant to make the other strawberry frosting on this site but had this one pulled up by accident.-11 Jun 2015
Very fresh tasting and it produced a lovely natural color. It was a bit on the runny side but it worked well with the brownies I made it for because they soaked it up and it really enhanced the chocolate. I can't wait to try the other fruit suggestions.-27 Mar 2015
Light and Fluffy Fresh Strawberry Cupcakes
Yesterday I shared my fresh strawberry buttercream recipe and today I am sharing the recipe for my fresh strawberry cupcakes. These two make the perfect pair! This cupcake recipe is so light and fluffy with a sponge like consistency. The perfect vessel to showcase the fresh strawberries in the cakes and in the buttercream. This recipe was inspired by the light sponge cake in the Milk Bar birthday cake.
Fresh Strawberry Cake with Strawberry Buttercream Frosting, the ultimate Southern dessert for any special occasion, or just for a delightful dinner with family. Fresh juicy strawberries take center stage in this show-stopping strawberry cake and buttercream frosting.
She made the cake from a white cake mix, strawberry jello, carton of frozen strawberries in their juice.
The frosting was made with butter, powdered sugar, and little of the frozen strawberries that give the glorious pink color, beautiful!
I begin to see other recipes adding additional flour, sugar, and milk to the recipe, so I began to play with the recipe to see if I could get back the volume of cake batter.
Some of the other additions I felt would yield a better texture to the cake is the combination of butter and oil to the cake batter.
I am very please with the results of the additional ingredients to this iconic cake of the South. Without losing the flavor and the pretty pink color, I was able to create the ultimate Strawberry Cake we all adore.
Tips for Making Strawberry Buttercream Frosting
The key perfect buttercream is making sure your water is very hot and that you’re letting it makes in the mixer long enough. You may use a handheld mixer to make this but I prefer my stand mixer. That way I do not have to stand there for ten minutes mixing it up. I will say I have broken three handheld mixers because they are just not strong enough to hold up to my baking so it is well worth the investment to get a KitchenAid Mixer!
If you have always wanted to make an icing swirl so you have pretty cupcakes, check out this step by step guide on how to make an icing swirl. It really changes the look of your cupcakes! If you are using different flavored frostings and want them both on top of your cupcake swirled together, check out how to swirl two icing flavors. If you want to layer your frosting flavors, check out the layered frosting swirl!
This strawberry cake icing is:
- Smooth and creamy
- Fruity and flavorful
- Easy to spread on cakes and cupcakes
- Has a firm and stable consistency, making it perfect for piping and using in cake and cupcake decorating
You can use this strawberry frosting for:
- Cookies (Great in cookie sandwiches!) (The rich chocolate flavor compliments the fruity flavor so well!)
- Angel food cakes (Decorate with some fresh strawberries to really take this cake to a whole new level!)
- Lemon cupcakes
- Macarons (it’s the perfect filling!)
- White cake
Here are some TIPS for making PERFECT strawberry buttercream frosting:
- This frosting is NOT the same as a strawberry icing glaze. Glaze is much thinner and used on donuts and bundt cakes.
- Use unsalted butter at room temperature. There is nothing worse than using salted butter in a frosting…Yuck!
- Fresh strawberries or frozen strawberries can be used in this recipe. Just make sure the frozen strawberries have thawed a bit so that it’s easier to blend them into a puree.
- Don’t forget to strain the strawberry puree or else your frosting will be very seedy.
- I have noticed the flavor of this frosting gets DEEPER after it has a chance to rest in the fridge for 2 days.
- Pink gel coloring can be added at the end to ENHANCE the color.
- This frosting is enough to fill and frost a 6ࡨ round cake or 18 cupcakes.
- Recipe can easily be DOUBLED to make a bigger batch frosting.
- Piping this frosting is easier if you chill it for 20-30 minutes.
- Leftovers can be stored in a sealed container in the fridge for up to 5 days.
WHAT CAN I USE THE VEGAN BUTTERCREAM FROSTING WITH?
The most perfect pairing of this vegan strawberry frosting would be with our vegan strawberry cake.
If you like sweet cinnamon rolls they you’ll definitely want to pair this dairy free frosting with our cinnamon rolls recipe.
If you’re a fan of chocolate cake with strawberries, then try strawberry buttercream frosting with our triple layer dairy free chocolate cake.
Of course you can use this dairy free buttercream frosting for any other of your favorite cakes (like a dairy free vanilla cupcakes), cupcakes, cake pops and more. Try serving it on a platter with fresh fruit and graham crackers or sandwiched between these almond butter oatmeal cookies or ginger snaps.
- Freeze-Dried Strawberries: Grind these into a fine powder using a food processor or blender. Want to make a raspberry buttercream? Use freeze-dried raspberries instead.
- Unsalted Butter: Start with room temperature butter. Room temperature butter is cooler than you think. If the butter is too warm, the frosting will taste greasy.
- Confectioners’ Sugar: Confectioner’s sugar is the bulk of this frosting, sweetening it and binding the ingredients together.
- Heavy Cream or Milk: Liquid thins out and adds creaminess to the frosting. You can use heavy cream or milk. Half-and-half works too.
- Vanilla Extract: Vanilla extract adds incredible flavor.
- Salt: A pinch of salt offsets all the sweetness.
Baker’s Tip: Do not use “dried strawberries” which are like raisins, dried apricots, and dried pineapple. They have a gummy texture and don’t grind into a powder. You need freeze-dried strawberries, which have all of the moisture removed. They’re the strawberries you find in some boxed cereals.
How To Make Strawberry Cream Cheese Frosting
To make this strawberry cream cheese frosting recipe, I highly recommend using an electric mixer to beat together the ingredients rather than beating by hand. Using a mixer makes it super smooth and adds air, which is key for making a fluffy frosting.
I personally use a 5 quart stand mixer. However, you can also use a hand mixer.
First you want to puree and cook down the fresh strawberries. It’s important you cook the strawberries down enough to equal 1 1/2 tablespoons otherwise, your frosting will be too runny.
This means actually measuring it and keep cooking until it’s 1 1/2 tablespoons. Please don’t skip this step.
Next, you want to beat room temperature cream cheese and butter.
If you beat the fat while too cold, the frosting won’t be as smooth and may result in a lumpy frosting.
If you beat the fat while too warm, the frosting will become too soft to set up.
Since I always use unsalted butter, I often add a pinch of salt to my frostings. It helps amplify the other flavors.
Beat together the butter and sugar until smooth and creamy, roughly 1-2 minutes depending on how powerful your mixer is. You may also want to scrape down the bowl if needed.
I like to sift my powdered sugar before beating so it’s not all clumpy. That also helps with making a smooth frosting.
After the frosting is light and fluffy, you then add your strawberry puree and vanilla.
Typically the cream cheese frosting is naturally pink from using strawberries. However, if your berries aren’t juicy enough, you may need to add a drop or two of red food coloring.
Strawberry Filled Cake with Fresh Strawberry ButtercreamPhoto by Jennifer Hitchcock
1 (2-layer) 9-inch cake
Recipe from Sugar Bakeshop in Charleston, South Carolina
For the 1234 yellow cake:
3 teaspoons baking powder
1 cup butter, at room temperature
4 eggs, at room temperature
For the strawberry filling:
1 pound fresh strawberries, cut into ¼-inch pieces
½ cup sugar, or to taste (too much is too much!)
½ teaspoon fresh lemon juice
For the strawberry buttercream:
1 stick unsalted butter, room temperature
5 ounces strawberry puree (from approximately 1 pound strawberries)
8 cups confectionary sugar, sifted
1-2 tablespoons heavy cream, plus more if needed
Make the yellow cake:
- Preheat oven to 350 degrees (or 320 degrees for convection). Grease two 9-inch round cake pans with butter.
- Sift flour, salt, and baking powder in a medium bowl and set aside.
- In a stand mixer fitted with paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 3 minutes.
- Scrape down sides of bowl, and add eggs 1 at time, mixing after each addition. Mix in vanilla.
- Alternate adding ⅓ of flour mixture with ⅓ of milk at slow speed, until just barely incorporated.
- Bake until center bounces back to the touch, approximately 25 to 30 minutes. Cool in pan for 10 to 15 minutes and turn onto drying rack to cool completely.
Make the strawberry filling:
In a medium bowl, mix strawberries with sugar, then add vanilla and lemon juice. Mix well.Make the strawberry buttercream:
What is fresh strawberry buttercream used for?
This buttercream is the perfect compliment for any cake or cupcakes you want to add a fresh strawberry pop to. My fresh strawberry cupcakes are the PERFECT vessel for this buttercream! In fact, I created this buttercream just for these cupcakes. This buttercream would also be the perfect topping for a chocolate cake or cupcake. My rich chocolate cupcakes with this buttercream would be AMAZING! Strawberries and chocolate anyone? Yes please! You could even do a double berry cupcake and pair this buttercream with my fresh raspberry cupcakes. YUM!