1 cup UNSALTED butter at room temperature
4 cups powdered sugar (see note)
1 teaspoon vanilla
dash salt
5 tablespoons strawberry puree (see note)
Whip the butter, with electric mixer, until light and fluffy. Beat in powdered sugar, one cup at a time, scraping the sides of the bowl occasionally.
Add the strawberry puree (I just pureed fresh strawberries in my food processor), vanilla and salt. Beat till smooth.
NOTE: The liquid of the strawberries will vary for everyone. If your frosting seems too soft, just add extra powdered sugar (a little at a time) until you get the consistency you want. If you are going to use this for piping trim, you'll have to add at least another cup to a cup and a half of powdered sugar.
NOTE: This recipe will easily frost 2½ dozen cupcakes if you are just frosting them with a knife.
4 cups powdered sugar (see note)
1 teaspoon vanilla
dash salt
5 tablespoons strawberry puree (see note)
Whip the butter, with electric mixer, until light and fluffy. Beat in powdered sugar, one cup at a time, scraping the sides of the bowl occasionally.
Add the strawberry puree (I just pureed fresh strawberries in my food processor), vanilla and salt. Beat till smooth.
NOTE: The liquid of the strawberries will vary for everyone. If your frosting seems too soft, just add extra powdered sugar (a little at a time) until you get the consistency you want. If you are going to use this for piping trim, you'll have to add at least another cup to a cup and a half of powdered sugar.
NOTE: This recipe will easily frost 2½ dozen cupcakes if you are just frosting them with a knife.
No comments:
Post a Comment