Strawberry Vanilla Buttercream Icing

Eve Cottom

A quick flavoured buttercream for icing a plain cake.

Modified from: Buttercream Icing

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15 m servings
Serving size has been adjusted!
Original recipe yields 20 servings

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  1. Defrost 1 cup frozen strawberries. Puree in blender and strain to remove seeds.Measure out 3 tablespoons of puree.
  2. In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the strawberry puree and continue mixing until light and fluffy. Keep icing covered until ready to decorate.


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