Strawberry frosting has always left me feeling a little
defeated. Problem is that I always tried making it with fresh strawberries. I’d
chop them up real small, even blot their moisture a little bit, then throw them
into a vanilla frosting. The buttercream would instantly curdle. Instead of
relying on artificial strawberry flavor, I used the trick: strawberry dust!
Serves about 3 cups
prep time: 10 MINUTES
total time: 10
MINUTES
Ingredients:
- 1 cup
(10-12g) freeze-dried strawberries
- 1 cup
(235g) unsalted butter, softened to room temperature
- 4 cups
(480g) confectioners' sugar
- 3 Tablespoons
(45ml) heavy cream
- 1 teaspoon
vanilla extract
- salt,
to taste
Directions:
- Using
a blender or food processor, process the freeze-dried strawberries into a
powdery crumb. You should have around 1/2 cup. Set aside.
- In a
large bowl using a handheld or stand mixer fitted with a paddle or
whisk attachment, beat the butter on medium-high speed until creamy, about
2 minutes. Add confectioners' sugar, strawberry powder, cream, and
vanilla. Beat on low speed for 30 seconds, then switch to high speed and
beat for 2 minutes. Taste. Add a pinch of salt if frosting is too
sweet.
- Cover
and store leftover frosting for up to 5 days in the refrigerator.
