If you've got strawberries, then you've got to make this frosting. YUM!
BTW, this is one recipe where I have to stress the technique. Trust me. When this one separates, it's not a pretty thing. Plus, all that work making the strawberry juice will be wasted.
- 2 pounds powdered sugar (a.k.a. 2 boxes)
- 1 pint strawberries
- 2 sticks butter, softened (a.k.a. 1 cup)**
- 2 teaspoons vanilla
- 2 pinches of salt
- **if your butter is still cold, you can nuke it -- one stick at a time -- in the wrapper for 10 seconds.
- ***or frosts about 2 dozen cupcakes
Clean strawberries and place in a blender. Blend until smooth.
Put strawberries through a strainer to remove seeds. (Skip this step if you -- like my husband -- like seeds in your frosting.)
Okay, you've now gotten past the most time consuming part of this recipe. Now let's get to making the frosting...
With your mixer, cream the butter for about 2 minutes.
Add about 1/3 to 1/2 cup of dry ingredients. Once incorporated, add splash of the wet ingredients -- just enough to get the texture to your desired frosting consistency. (I usually start with the vanilla then follow it with the cream.)
Repeat until all the dry ingredients are incorporated and the frosting is at your desired textured.
Spread on your cake or eat it straight off the mixer blade.
NOTE: If you run out of strawberry juice before you get the frosting to the desired texture...don't worry. Just finish the job with some half & half or milk.