Try this Strawberry Buttercream recipe, or contribute your own.
Suggest a better description- Add strawberry puree to a small saucepan. Heat on meidum-low, simmer, stirring occasionally until reduced by about 2/3-3 tbsp, about 10-14 minutes.
- Measure & if it isnt quite 3 tbsp, then return to stove and continue to simmer until proper amount. If not reduced properly it will make frosting runny.
- Pour reduced puree into a small bowl then freeze until cooled completely. (stir occasionally for even chilling. It will chill quickly in the freezer.)
- Whip butter until very pale and fluffy and nearly white in color. (scrape sides of bowl occasionally)
- Mix in 1 cup powdered sugar, then blend in 3 tbsp reduced strawberry puree, vanilla extract, & optional food coloring
- Add remaining powdered sugar & continue to mix until frosting is pale and fluffy, adding in an additional 1/4 cup of powdered sugar if needed to reach desired consistency.
- Frost strawberry cupcakes and add diced berries on top of frosting, preferrablyright before eating so the strawberry doesnt make the frosting watery on top or slide off.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (0g) | ||
Recipe Makes: 1 | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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