Sweet, but not too sweet, and versatile for all sorts of cakes and decorating purposes. The frosting thickens nicely for a pipeable frosting and it thins out beautifully for a strawberry icing that can be poured over a cake.
Strawberry Icing
Truth told, I made a few different batches of the icing, just to get it right, you know. It was torture to eat graham crackers covered in that frosting several times last week and it’s probably a good thing the frosting is gone now!
But for future reference, this frosting is pretty amazing on crackers anytime you don’t feel like baking a cake. (It’s also irresistible right off the spoon. Just saying.) When the baby of the family turns four, it’s a pretty big deal. And when his cousin turns five and chooses to share a birthday party with him, it’s an even bigger deal. (It’s hard to believe those cousins are turning 11 and 12 this week!)
Strawberry Frosting
The cake requested was “super-extra-strawberry-cake-with-lots-of-strawberries-on-top.” If you say it fast enough and with enough excitement, you just might grasp how excited he was to choose his cake this year. I’m happy to say that the cake was a huge hit and everyone raved over both the cake and the frosting! (Click HERE for the best Gluten Free White Cake recipe to go with this frosting!) We’ve also topped the Crazy Cake with Strawberry Frosting. And it’s delicious over these Sugar Cookie Bars. For a variation, this works beautifully as Blueberry Frosting too! Updated to add: We’ve been making this frosting for every possible occasion for seven years now. “Cake with the strawberry frosting” is the special request for most birthdays and no one can resist a spoonful of this Fresh Strawberry Frosting when we make it. The frosting is so easy to make, it just might be your new favorite in record time. For a laugh, scroll down to the bottom of the post and watch the outtake clip from behind the scenes in our kitchen yesterday. There’s nothing funnier than a 7-year-old’s opinion on cake decorating.
How To Make Strawberry Frosting
The directions for this recipe will make more berry puree than you will need in order to make this frosting. I haven’t found any way around this, simply because it requires a minimum amount of berries in order for the blender to puree them. Do NOT dump all of the puree into the butter/sugar mixture or you will have a soupy mixture on your hands. I save the leftover berry puree and add it to smoothies or stir it into oatmeal. You can also freeze the pureed berries in an ice cube tray and toss the cubes in a ziploc bag in the freezer until you are ready to use them. Kitchen Tip: I used these cupcake liners, this piping tip, and this mixer in the video for this recipe.
Strawberry Frosting Recipe
{originally published 3/31/14 – recipe notes and photos updated 3/19/21} Want a peek behind the scenes? (FYI – he calls cupcake liners “skins,” so don’t freak out on me, ok?)
