Strawberry Buttercream Frosting

Name: Strawberry Buttercream Frosting
Prep time: 10 min
Total time: 10 min
Yield: 3 porsi
Cuisine: Indonesian
Ingredients: 1 cup (about 25g) freeze-dried strawberries; 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature; 3 and 1/2 cups (420g) confectioners’ sugar; 1/4 cup (60ml) heavy cream or whole milk, at room temperature; 1 teaspoon pure vanilla extract; salt, to taste

Freeze-dried strawberries are the secret to adding real flavor and natural color to strawberry buttercream frosting. Rich and creamy, this flavorful frosting pairs perfectly with an array of confections including chocolate cupcakes, lemon cupcakes, and/or a vanilla sheet cake.

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Foto: Sally's Baking Addiction — Sally

Bahan-bahan

3 porsi

1 cup (about 25g) freeze-dried strawberries
1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners’ sugar
1/4 cup (60ml) heavy cream or whole milk, at room temperature
1 teaspoon pure vanilla extract
salt, to taste

Langkah-langkah

Using a food processor or blender, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. If it’s not grinding down fine enough, you can sift it with a fine mesh sieve to rid larger seeds/pieces. Set aside.
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add confectioners’ sugar, strawberry powder, heavy cream/milk, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add 1–2 more Tablespoons of heavy cream/milk if needed to thin out, if desired. (I usually add at least 1 more.) Add a pinch of salt if frosting is too sweet.
Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed. (It stiffens in the refrigerator.)