Saturday, February 4, 2012

Fresh Strawberry Buttercream

This frosting has a surprising taste of fresh strawberries, and it gets raves every time I make it. Alternately, you can use 1-2 Tablespoons (depending on your taste) of seedless Raspberry Jam to make a Raspberry frosting instead.

1 Cup good quality Butter
4 Cups Confectioner's Sugar
1/4 - 1/2 Cup Real Strawberry Puree (see directions below)

Beat the butter in a mixing bowl with an electric mixer on low until creamy. Add the confectioner's sugar and beat on low until combined. Add 1/4 cup strawberry puree. Whip on medium for 5-7 minutes until very fluffy, scraping down the bowl about halfway through (this is one time where it really is good to have a KitchenAid mixer!) If necessary, add a little more strawberry puree or more powdered sugar to adjust the consistecy as you like it. It should be creamy and very fluffy, but firm enough to hold its shape.

Strawberry Puree - this is easy to make from fresh strawberries, or, if they aren't in season, use frozen ones instead. Just slice up 2cups of strawberries and add 2 Tablespoons of sugar. Stir them and let them sit 10-20 minutes until they create some juice. Then puree the strawberries with their juice in a blender until there are no big chunks. Freeze leftover puree or use it in smoothies. If you are making the strawberry butter cake to go with this frosting (see recipe page), you will need 1 1/2 cups of strawberry puree, so go ahead and make a lot!

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