Strawberry Buttercream Frosting

By ptemby

Strawberry Buttercream Frosting

Ingredients

• 1 and 1/2 cups fresh strawberries
• 2 tablespoons granulated sugar
• 3/4 cup unsalted butter , slightly softened
• 2 1/2 to 3 and 1/2 cups icing sugar , sifted
• 1/2 teaspoon vanilla
• 1 tablespoon whipping cream depending on consistency

Details

Servings 14
Preparation time 20mins
Cooking time 30mins
Adapted from justsotasty.com

Preparation

Step 1

1)Process the strawberries in a blender or food processor until no lumps remain. If you'd like to remove the seeds, put the sauce through a sieve. Then transfer to a small saucepan over medium heat and begin to reduce.

2) Add the granulated sugar, and allow the mixture to come to a gentle boil while stirring. After the sauce has boiled for about 10 minutes and reduced to about half the volume, remove from the heat and allow to cool fully. It should be thick - almost the consistency of jam. You can speed up this process of cooling the strawberry sauce by putting the sauce in the freezer. The strawberry sauce must be completely cooled before moving on.

3) In a large bowl using a hand held or stand mixer, beat the butter on medium speed until fluffy. Slowly add about 2 cups of the icing sugar and continue beating until combined. Add about 3-4 tablespoons of the cooled strawberry sauce to the batter and continue beating. Make sure your strawberry sauce is room temperature or colder before adding it to the buttercream.

4) Add in the rest of the vanilla and icing sugar about 1/2 cup at a time until the desired sweetness & thickness is reached. If the icing seems thick, add in a tablespoon of whipping cream and continue beating
Frost the cupcakes using a piping bag or by spreading the icing with an icing spatula.