This strawberry frosting has an intense strawberry taste without using extract or gelatin. I wanted real strawberry frosting for my real strawberry cupcakes and could not find an acceptable recipe. I came up with this recipe using a strawberry purée reduction that is truly the strawberry-est. If you love strawberries, you'll love this!
Ingredients
- 1 cup fresh strawberries
- 1 cup unsalted butter
- 3.5 cups confectioners' sugar , sifted, divided
- 1 teaspoon vanilla extract
Instructions
-
1
Place strawberries in a blender; purée until smooth.
-
2
Transfer strawberry purée to a saucepan over medium heat; bring to a boil, stirring often, until reduced by at least half, about 20 minutes. Remove from heat and cool completely.
-
3
Beat butter with an electric mixer in a bowl until light and fluffy. Beat in 1 cup confectioners' sugar until combined. Beat 2 tablespoons cooled strawberry purée and vanilla extract into butter mixture until just blended.
-
4
Beat in 1 cup confectioners' sugar until combined, followed by 2 tablespoons strawberry purée. Repeat this step once more.
-
5
Beat remaining 1/2 cup confectioners' sugar into mixture until just blended.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Vegan Red Lentil Soup
I made up this vegan red lentil soup recipe one night when my friend came over. It's creamy and delicious.
Hummus IV
A straightforward hummus that may be augmented with roasted red peppers or olives. Serve with crackers, flat breads or on a pita with sprouts for a great light lunch.
Cheesy Sausage and Potato Breakfast Casserole
This cheesy sausage and potato breakfast casserole is a delicious crowd-pleaser for brunch. Can also be made the night before and refrigerated, then baked in the morning.