Strawberry Buttercream Frosting by Sally McKenney

Name: Strawberry Buttercream Frosting by Sally McKenney
Cuisine: World Cuisine
Ingredients: • 1 cup (about 25g) freeze-dried strawberries; • 1 cup (230g) unsalted butter, softened to room temperature; • 4 cups (480g) confectioners’ sugar; • 1/4 cup (60ml) heavy cream or whole milk, at room temperature; • 1 teaspoon pure vanilla extract; • salt, to taste

6 steps

Sally’s Baking Addiction by Sally McKenney

Updated at: Thu, 17 Aug 2023 03:12:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories318.2 kcal (16%)

Total Fat17.3 g (25%)

Carbs41.9 g (16%)

Sugars40.2 g (45%)

Protein0.4 g (1%)

Sodium69.2 mg (3%)

Fiber0.4 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1 cupfreeze-dried strawberries

1 cupunsalted butter

softened to room temperature

480gconfectioners’ sugar

¼ cupheavy cream

or whole milk, at room temperature

1 teaspoonpure vanilla extract

Salt

to taste

Instructions

Step 1

1. Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. If it’s not grinding down finely enough, you can sift it with a fine mesh sieve to rid larger seeds/pieces. You should have around 1/2 cup. Set aside.

Step 2

2. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes.

Step 3

3. Add confectioners’ sugar, strawberry powder, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes.

Step 4

4. Add 1/4 cup (30g) more confectioners’ sugar if frosting is too thin or 1 more Tablespoon of cream if frosting is too thick.

Step 5

5. Add a pinch of salt if frosting is too sweet.

Step 6

6. Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. Wilton 1M piping tip works well for frosting cupcakes. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed. (It stiffens in the refrigerator.)