Scrumptious Strawberry Icing Recipes

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.

REAL STRAWBERRY FROSTING

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.

SPRINKLES' STRAWBERRY FROSTING

Steps:

• Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

SCRUMPTIOUS STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix flour, 1/4 cup sugar, baking powder and cream of tartar. Cut in butter with pastry blender or two knives. Stir in cream and egg. Turn out onto a lightly floured surface and knead 2 minutes. Press into a half-inch thick sheet. Cut into squares. Place on baking sheets.
• Bake in preheated oven 20 minutes, or until golden. Sprinkle 3 tablespoons sugar over sliced berries.
• Let shortcakes cool before splitting and filling with sugared berries.

SPRINKLES' STRAWBERRY CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
• Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
• In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
• With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
• Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

DELICIOUS STRAWBERRY CUPCAKES & STRAWBERRY FROSTING

Steps:

• Preheat oven to 350'.
• Using cupcake liners, place 12 liners in a muffin pan and set to the side.
• In a medium bowl, combine flour, baking powder and salt and set a side.
• In a food processor or blender add strawberries and process until pureed.
• Empty pureed strawberries into a 1/3c measuring cup and set aside. Add rest of strawberry puree to a small bowl and set aside to use in the frosting.
• Using a electric mixer with bowl, cream butter on medium high speed until lightly fluffy.
• Gradually add sugar and continue to mix until well blended. Reduce speed to low and slowly add one egg and egg whites and mix until lightly blended.
• Add vanilla extract if using.
• Mix together milk and 1/3c strawberry puree.
• Alternate flour and milk mixture to mixer slowly ending with flour. Scrap down sides of bowl and continue to blend well.
• Using a ice cream scoop or tablespoon, add batter to prepared muffin cups.
• Bake for 20 to 25 minutes, or until lightly browned.
• Cool cupcakes completely on a wire rack before adding the frosting.
• To make the Strawberry Frosting:.
• Using a electric mixer with bowl, add 1 cup butter (soften) and salt and blend on medium high until fluffy.
• Reduce speed to low and add powdered sugar and blend well.
• Add vanilla extract and 3TBS of the strawberry puree, blend well.
• Using a knife frost the cupcakes and top with decorative candies.