Reviewed: Apr. 10, 2013

I really gambled on this recipe because I made it the day of my 1 year old's birthday party which had 40 guests. This was by far THE best cupcake I've ever tried let alone MADE! it was so yummy and creamy, I can't wait to make these during strawberry season! I wouldn't use frozen strawberries, fresh is key in this!

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Reviewer:

wardandr

Reviewed: Apr. 2, 2013

Its well worth the time and ingredients. I added icing sugar until I was comfortable with the sweetness and may have cut back about 1/2 cup. Brought my mini cupcakes to work and my co-workers raved and everyone who was offered, accepted seconds. ejb

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Reviewer:

ejb

Reviewed: Mar. 22, 2013

First..I love this frosting! That being said...I had a few issues when making it. First, the recipe calls for 1 cup of strawberries...this doesn't yield enough liquid to reduce for the length of time suggested and still have enough to add the required 6tbs for recipe. It works best to have once cup of strawberry puree to reduce..not one cup before you puree them. I only reduced for 15 minutes because it was very thick and there was very little left..1 cup of puree should cure this problem..I ended up with 4tbs of puree. I felt the frosting was coming out to thick as I was mixing it..most likely due to how much I reduced the puree. I followed the recipe using the 4tbs I had and then blended a few more strawberries and added 2tbs of the puree (not reduced)..this thinned out the frosting perfectly. I liked it after I made, but I loved it the next day. As one reviewer pointed out-it is better the next day. This is the only strawberry frosting I will now use. It has an intense and wonderful real strawberry taste. Perfection!

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Reviewer:

rsj722

Reviewed: Mar. 2, 2013

Needs more of a strawberry flavor, will add more strawberries next time.

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Reviewer:

Oasis42

Reviewed: Feb. 25, 2013

This was amazing! I was *so* tempted to add strawberry extract, but my husband deterred me by stating the obvious: why would you use artificial flavoring when you went to the trouble of making real strawberry syrup? Too true. In all I used a little over a cup of puree (measured after pureeing), stuck with vanilla extract, and paired this with a white chocolate cake. This was incredibly flavorful and beautiful on my cake. One batch was just enough to smoothly frost an 9x13 cake with a modestly piped border along the outside. I found my frosting was too thin to do any fancy decorating, but it didn't matter because the flavor was out of this world. The only thing I will do differently next time is add a pinch of salt. Fantastic recipe!!

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Reviewer:

mrs.embee

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: Nashville, Tennessee, USA

Reviewed: Feb. 17, 2013

I strained the seeds and, as the cook's note mentions, let it reduce a bit longer. Fantastic flavor. This would be great in a cream cheese frosting, too, and I'll definitely try that sometime. I don't care for artificial strawberry flavor, and now I never have to worry about that again. I can't wait to make this with other fruits, too. What a great idea! Thank you, Candice!!

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Reviewer:

wisweetp

Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

Reviewed: Feb. 13, 2013

This recipe was awesome! You could definitely taste the strawberries, and it tasted super fresh. I thought it was a tad sweet, so I added about 3 tablespoons of heavy whipping cream at the end. I beat it on high for about a minute, and it tasted perfect! Definitely a keeper :)

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Reviewer:

ilovebaking:)

Reviewed: Feb. 10, 2013

I made a few alterations and it came out delicious!!!. I doubled the amount of strawberries, passed thru a fine mesh to remove seeds and added the powdered sugar in increments as described but ended up adding less than what recipe called for. At last minute I put in some mashed strawberries also.

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MWasco

Reviewed: Jan. 31, 2013

I used this on a very dense white cake. It turned out very tasty. As I was frosting the cake I spied some rose syrup in my kitchen and though I'd add it to the leftover frosting (there was a lot leftover even after I reduced the recipe) and make a design. I also added some red food dye to really make the design stick out on top of the now pink cake. It made the frosting a little runny so I used some corn starch to thicken it up instead of more confectioner's sugar because I didn't want it to get too sweet. All together very good. Thanks for the recipe!

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Reviewer:

kgeorge884

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

Reviewed: Jan. 26, 2013

I made this for one of my twins' first birthday cakes and everyone loved it. I got a lot of compliments on the frosting. I used it with yellow cake. I followed the recipe as written, except at the end of step 6 when adding the last of the strawberry puree, I did not measure 2 tbsp but just added what remained in the saucepan.

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