Intense Strawberry Frosting (Printable Version)
Velvety spread made with fresh strawberries and creamy butter for a rich and natural berry finish.
# Ingredients:
→ Strawberry Purée
01 -
240 ml fresh ripe strawberries
→ Frosting Base
02 -
225 g unsalted butter, softened (preferably European style)
03 -
440 g confectioners sugar, sifted
04 -
5 ml vanilla extract
# Steps:
01 -
Blend fresh strawberries until completely smooth, scraping down the sides to ensure even consistency.
02 -
Transfer purée to a saucepan and boil over medium heat, stirring frequently until volume is reduced by half and thickened to a jam-like texture, approximately 20 minutes.
03 -
Pour reduced purée into a bowl and allow to cool completely to prevent frosting separation.
04 -
Using an electric mixer, beat softened butter until pale and fluffy, approximately 3 to 4 minutes to incorporate air.
05 -
Add one cup of sifted confectioners sugar to the butter and mix until silky. Add two tablespoons of cooled purée and vanilla extract, mixing until combined. Alternate adding sugar (1 cup) and purée (2 tablespoons) two more times, beating thoroughly after each addition to prevent curdling and achieve a smooth pink frosting.
06 -
Add the remaining half cup sugar and beat just until blended. Taste and adjust for desired sweetness or stiffness.
# Notes:
01 -
Use ripe, smaller strawberries for sweeter purée and a more intense color.
02 -
Always allow strawberry purée to cool completely before combining with butter to prevent frosting from melting.
03 -
Frosting can be refrigerated for up to five days in an airtight container; rewhip after bringing to room temperature before use.