Easy Kid Pleasin Strawberry Buttercream Frosting Recipes

EASY BUTTERCREAM FROSTING

Steps:

• In a small bowl, using an electric mixer on low speed, beat together sugar, butter and salt until creamy. Increase speed to high and beat until light and fully. Add vanilla, beating until frosting is smooth.
• Spread icing on cooled cupcakes or cake with a knife or transfer to a pastry bag and pipe decoratively over cake or cupcakes.
• Makes enough for over 16 cupcakes.

STRAWBERRY FROSTING

Steps:

• In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in 3 cups powdered sugar, milk and vanilla until smooth and creamy.
• Beat in the strawberry fruit spread or jam into the vanilla frosting. Mix in the remaining 1 cup powdered sugar, plus extra, as needed, until smooth and creamy.

EASY STRAWBERRY FROSTING

Steps:

• Add heavy cream and powdered sugar to a large bowl or stand mixer fitted with a whisk attachment and begin beating on medium speed.
• Slowly add in the jello powder while continuing to mix. Increase speed to high and continue to mix until stiff peaks form, about 2 to 3 minutes.

STRAWBERRY MERINGUE BUTTERCREAM

Steps:

• In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
• Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.
• Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry jam with a rubber spatula until frosting is smooth.

EASY VANILLA BUTTERCREAM FROSTING

Steps:

• In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.

SUGAR FREE STRAWBERRY BUTTERCREAM FROSTING

Steps:

• Use a blender or food processor to puree the strawberries. Puree them until smooth and until the seeds are less visible as the seeds can have an effect on the texture of your frosting.
• Next we will cook the strawberry puree to thicken it. In a saucepan over medium heat, bring the strawberry puree to a boil stirring often. It should take about twenty minutes for it to yield between a quarter and a third of a cup or half the original amount added to the saucepan. Then remove the reduced puree from the stove and allow it to fully cool.
• In a mixing bowl, beat together the butter with one cup of the sugar free powdered sugar until it becomes fluffy. Then gently stir in by hand half of the strawberry puree and the vanilla extract. Return the mixing bowl to the mixer and add another cup of powdered sugar along with the remaining puree.
• Add the remaining powdered sugar and optional half and half or whipping cream as needed until you reach the consistency that you desire.

EASY KID-PLEASIN' STRAWBERRY BUTTERCREAM FROSTING

Steps:

• Butter must be highly softened but NOT melted. I'd recommend leaving it out in a safe area for about 20 minutes.
• With an electric mixer, cream the butter with 1 cup confectioners sugar and the milk.
• Beat in the Nesquik and vanilla extract.
• In small increments, beat in the rest of the confectioners' sugar. For a stiffer frosting, add a little more confectioners sugar.
• This will ice about 24-36 cupcakes assuming you use about 2-3 Tbsp per cupcake. It's best to make this after you've baked and are ready to use it because refridgeration will cause it to set and make it practically unspreadable.

STRAWBERRY BUTTERCREAM FROSTING

Steps:

• Beat butter at medium speed until fluffy. Add confectioners' sugar and strawberries and beat until smooth.