Real Strawberry Frosting

Real Strawberry Frosting

Candice

"I wanted REAL strawberry frosting for my Real Strawberry Cupcakes and could not find an acceptable recipe. I wanted an intense strawberry taste without using an extract or gelatin. I came up with this recipe using a strawberry puree reduction that is truly the strawberry-est. If you love strawberries, you'll LOVE THIS!!!"
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Ingredients

40 m servings 189 cals
Serving size has been adjusted!
Original recipe yields 18 servings

Nutrition

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Place strawberries in a blender; puree until smooth.
  2. 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.
  3. Beat butter with an electric mixer in a bowl until light and fluffy.
  4. Beat 1 cup confectioners' sugar into butter until just blended.
  5. Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended.
  6. Repeat with 1 cup confectioners' sugar, followed by 2 tablespoons strawberry puree two more times.
  7. Beat last 1/2 cup confectioners' sugar into mixture until just blended.

Footnotes

  • Cook's note:
  • For more intense strawberry flavor, reduce strawberry puree longer until desired intensity is reached.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 211
  1. 250 Ratings

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Most helpful positive review

I really wanted that strawberry flavor to shine--what I did was add one teaspoon of strawberry extract and add an additional teaspoon of confectioners' sugar to make up for the additional liquid...

Most helpful critical review

Made this frosting yesterday. The flavor was nice and the strawberry certainly came through well but the frosting was a little too sweet and the texture very grainy due to the seed remnants. A s...

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Least positive
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I really wanted that strawberry flavor to shine--what I did was add one teaspoon of strawberry extract and add an additional teaspoon of confectioners' sugar to make up for the additional liquid...

Fabulous recipe. I did use more strawberries (I like the flavor) and ended up not using 1/2 cup of the powdered sugar. Overall divine!

This was a perfect find for me today! Me and the little guy made some cupcakes that we stuffed w/ Golden Oreos (we were playing, lol), and I was looking for a different type of frosting besides ...

Variations on a theme. At the suggestion of Redneck Grandma, I made MY OWN recipe using oranges instead of strawberries. It is beyond fabulous! TY RNG!!! I knew this recipe could easily be inter...

Made this frosting yesterday. The flavor was nice and the strawberry certainly came through well but the frosting was a little too sweet and the texture very grainy due to the seed remnants. A s...

I had a lots of complements about this frosting. I did make the following changes. I added a little more strawberries (about 1 1/2cups instead of the 1 cup) and added 1/8tsp of almond extract, w...

This will be my go-to strawberry frosting for the future. It has a wonderful, fresh strawberry flavor. I've made strawberry frosting with jam or fresh berries in the past and it always weeps or ...

I made this recipe the first time when it was a Personal Recipe (06-18-11). I've made it a couple of times since. Oh my gosh - you don't need a cupcake for this frosting you just need a spoon!...

Everyone gave this awesome reviews so I'm sure it's something I did wrong. It came out watery. For the butter I used country crock in the tub. Does anyone know why it would be so runny?

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