3 1/2 cups confectioners' sugar
1 cup (2 sticks) salted butter, a bit cooler than room temp. (not mushy)
1/2 teaspoon pure vanilla extract
1/2 cup sweetened sliced strawberries, thawed and drained pretty well
1 cup (2 sticks) salted butter, a bit cooler than room temp. (not mushy)
1/2 teaspoon pure vanilla extract
1/2 cup sweetened sliced strawberries, thawed and drained pretty well
- Chop strawberries in small food processor until pureed. I don't have a processor so I mashed mine up with the back of a fork until they were in really tiny pieces. Mine was not watery, but I didn't do anything to dry it either. Set aside
- Beat butter on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined and looks like thick icing. Add vanilla and the strawberry puree, and mix on med or low. They say not to over-mix or frosting will incorporate too much air, but I don't see a problem with that at all!
- Frosting consistency should be dense and creamy, like ice cream. It comes out pale pink with wonderful little red strawberry bits throughout.
I baked a box cake mix, strawberry of course, and topped with this icing. It was just enough for a double layer 8" cake. This is a birthday gift for my son's new mother-in-law, Sweet Miss Lori. I didn't get a piece, but a taste of the icing verified what I already knew - - YUM YUM YUM !
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