I remember when my best friend offered me a strawberry cupcake topped with homemade strawberry frosting. I half expected it to be a hot fruity mess inside my mouth. The thing is, I like strawberries just as much as the next person, but what I don’t like is fruit in my cakes…unless it’s banana (they’re my favorite). It’s just that when it comes to certain fruits I prefer to eat them as they are, and strawberries are one of them.
After some begging and coaxing on my friend’s part, I finally decided to give her aunt’s homemade cupcakes a try. Boy was I changed. I honestly expected the dessert to be too tangy from the strawberry’s flavor or too soggy from its juices. But it wasn’t. In fact, the cake was light and fluffy, with just enough strawberry flavor–I mean this thing was scrumptious. And don’t get me started on the frosting–the frosting itself was worth its own blog post: sweet and smooth (with a little added texture from the strawberries).
I begged, and I mean begged, Brittany, (my bestie) to convince her aunt to give me the recipe, but she refused (the aunt, not Brittany). Convinced that her recipe was too good to let just anyone have it. I was certainly put off by her egotism, but I knew needed that recipe.
Lead by the taste of the strawberry glaze on my lips, I set out to find a strawberry frosting recipe to call my very own. It took some time and lots of failed attempts to get there but I finally got it! And unlike that selfish woman (again the aunt, not Brittany) I decided to share this recipe with you. So here it is: the perfect strawberry frosting recipe that incorporates real strawberries courtesy of Cooking Classy!
- 1/2 cup + 2 Tbsp strawberry puree
- 1/2 cup unsalted butter, nearly at room temperature
- 1/4 cup salted butter, nearly at room temperature
- 2 1/2 – 2 3/4 cups powdered sugar
- 1/4 tsp vanilla extract
- 4 drops red food coloring (optional)
- Add 1/2 cup + 2 Tbsp strawberry puree to a small saucepan. Heat mixture over medium-low heat, and simmer, stirring occasionally until reduced by about 2/3 to 3 Tbsp, about 10 – 14 minutes (measure and if it isn’t quite 3 Tbsp then return and continue to simmer, if it’s not reduced to correct amount it will make frosting runny). Pour reduced puree into a small bowl, then freeze until cool (stir occasionally for even chilling, it will chill quickly in the freezer since it’s such a small amount).
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip unsalted and salted butter until very pale and fluffy (nearly white. Stop and scrape down bowl occasionally throughout entire mixing process if not using the paddle attachment that constantly scrapes bowl). Mix in 1 cup powdered sugar, then blend in 3 Tbsp reduced strawberry puree, vanilla extract, and optional red food coloring. Add remaining 1 1/2 cups powdered sugar and continue to mix until frosting is pale and fluffy, adding in an additional 1/4 cup powdered sugar if needed to reach desired consistency.
Note: The recipe calls for a strawberry puree, Joy of Baking has a quick one.
Hope you enjoy this recipe as much as I did!