Best Real Strawberry Frosting Recipes

REAL STRAWBERRY FROSTING

Real Strawberry Frosting image

I wanted REAL strawberry frosting for my Real Strawberry Cupcakes and could not find an acceptable recipe. I wanted an intense strawberry taste without using an extract or gelatin. I came up with this recipe using a strawberry puree reduction that is truly the strawberry-est. If you love strawberries, you'll LOVE THIS!!!

Provided by Candice

Categories Desserts Frostings and Icings

Time 40m

Yield 18

Number Of Ingredients 5

Ingredients

1 cup fresh strawberries
1 cup butter
1 cup confectioners' sugar, sifted
1 teaspoon vanilla extract
2 ½ cups confectioners' sugar, sifted, divided

Steps:

Place strawberries in a blender; puree until smooth.
Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.
Beat butter with an electric mixer in a bowl until light and fluffy.
Beat 1 cup confectioners' sugar into butter until just blended.
Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended.
Repeat with 1 cup confectioners' sugar, followed by 2 tablespoons strawberry puree two more times.
Beat last 1/2 cup confectioners' sugar into mixture until just blended.

Nutrition Facts : Calories 188.7 calories, Carbohydrate 25 g, Cholesterol 27.1 mg, Fat 10.3 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 6.5 g, Sodium 73 mg, Sugar 24.3 g

STRAWBERRY CAKE WITH REAL STRAWBERRY FROSTING

Strawberry Cake with Real Strawberry Frosting image

Number Of Ingredients 6

Ingredients

1 box (18.25 ounce) strawberry cake mix, Betty Crocker Supermoist
1 can (11.5 ounce) strawberry nectar, Kerns
3 eggs
1/4 cup vegetable oil
2 containers (16 ounces each) strawberry frosting, Betty Crocker Rich & Creamy
1 pound fresh strawberries, cleaned

Steps:

(Cake) Preheat oven to 350°F. Butter and flour two 9-inch round cake pans. Combine cake mix, nectar, eggs, and oil in large bowl. Beat for 2 minutes or until well blended. Divide batter evenly between prepared pans.
Bake for 25 minutes or until toothpick inserted into centers of cakes comes out clean. Cool cakes in pans on cooling racks for 15 minutes. Invert cakes onto cooling rack and cool completely.
(Filling and Frosting) Slice enough strawberries to make 3/4 cup. Use serrated knife, cut each cake horizontally in half, forming 4 layers. Place 1 cake layer, cut side down, on a serving platter.
Spread 1/3 cup of frosting over the top of the cake layer. Arrange 1/4 cup of sliced strawberries in single layer on top of frosting. Top with second cake layer, cut side down. Repeat layering with frosting and sliced strawberries. Top with third cake layer, cut side down. Repeat layering with frosting and remaining sliced strawberries. Top with remaining cake layer, cut side down.
Spread remaining frosting evenly over top and sides of cake to coat completely. Slice enough remaining whole strawberries to cover top of cake. Arrange sliced strawberries and 1 whole strawberry decoratively on top of cake. Refrigerate cake for 40 minutes. Serve cake with remaining whole strawberries.