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- 30 ounce(s) Frozen unsweetened whole strawberries
- 1 tablespoon(s) lemon juice, freshly squeezed
- "Strawberry Puree" recipe from "The Cake Bible". It makes a really concentrated strawberry puree, and mixes in really well with the buttercream/doesn't water it down b/c almost all of the water is reduced out.
- 20 oz. Frozen unsweetened whole strawberries (or use fresh, as I have)
- 2 tsps lemon juice, freshly sqeezed
- Place frozen berries in a strainer over a deep bowl to thaw completely. Press if necessary, to force out the juice. You should have close to 1 1/4 Cups. Discard solids. In a sauce pan, boil/simmer and reduce to about a 1/4 to 1/3 cup. Cool throughly, and mix into a basic buttercream.
- (I used about 2 20 oz bags of frozen strawberries for 5 sticks of butter worth of frosting, so I think 30 oz would work well with 1 lb/4 sticks of butter worth of frosting, but it depends on how deep a strawberry flavor you are going for. I believe I made 3 sticks worth of frosting of the "Ultimate Vanilla Buttercream Frosting" for 48 cupcakes)
- I've made both of these and either would work:
- Vanilla Buttercream (Basic Buttercream)
- Ultimate Vanilla Buttercream Frosting
This recipe is a personal recipe added by KellyDiff and has not been tested or endorsed by MyRecipes.
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Strawberry Frosting Recipe at a Glance
- COURSE: Desserts