Strawberry Buttercream Frosting Recipes

Steps:

• In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in 3 cups powdered sugar, milk and vanilla until smooth and creamy.
• Beat in the strawberry fruit spread or jam into the vanilla frosting. Mix in the remaining 1 cup powdered sugar, plus extra, as needed, until smooth and creamy.

Steps:

• 1. Defrost strawberries in microwave or overnight in refrigerator. Place the strawberries and their juice in a colander suspended over a deep mixing bowl. With a rubber spatula, press the thawed berries to force juice into the bowl. Strain the juice if it contains pieces of strawberries.
• Pour the berry juice from the bowl into a saucepan and boil the juice until it reduces to 1/4 cup.
• Transfer the reduced berry juice to a heat-proof container.
• In a food processor fitted with a metal blade, puree the remaining strawberries. Use a fine strainer to remove all the seeds.
• Stir the pureed strawberries, reduced berry juice, and lemon juice together. Set aside.
• Place flour in a small saucepan. Add milk, a little at a time, stirring well to remove lumps. After all the milk has been incorporated into the flour, heat the mixture until it becomes very thick, again stirring constantly to prevent lumps. Remove from heat and place plastic wrap directly on the milk/flour mixture to prevent a film from forming on its surface. Cool to room temperature.
• While the mixture is cooling, cream the butter and sugar together until light and fluffy. If using unsalted butter, add 1/4 teaspoons salt.
• Add the completely cooled milk/flour mixture and vanilla and beat until no graininess remains from the sugar.
• Mix in 1/2 cup of strawberry puree until combined, reserving remaining puree for another use.

Steps:

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

Steps:

• Mix on med high the stawberry puree, butter, milk, vanilla and 4 cups of powdered sugar for 8-10 minutes (yes, that long! Trust me you will know it if you don't). I use a KitchedAid, it makes it so much easier.
• Add the remaining 4 cups of powdered sugar 1 cup at a time until thoroughly mixed.

Steps:

• Butter must be highly softened but NOT melted. I'd recommend leaving it out in a safe area for about 20 minutes.
• With an electric mixer, cream the butter with 1 cup confectioners sugar and the milk.
• Beat in the Nesquik and vanilla extract.
• In small increments, beat in the rest of the confectioners' sugar. For a stiffer frosting, add a little more confectioners sugar.
• This will ice about 24-36 cupcakes assuming you use about 2-3 Tbsp per cupcake. It's best to make this after you've baked and are ready to use it because refridgeration will cause it to set and make it practically unspreadable.

Steps:

• Beat butter at medium speed until fluffy. Add confectioners' sugar and strawberries and beat until smooth.

Steps:

• Beat cream cheese and butter together in a mixing bowl using an electric mixer until smooth and creamy. Add 1 cup confectioner's sugar, strawberries, strawberry extract, vanilla extract, and red food coloring. Mix on medium speed until smooth. Gradually add remaining confectioner's sugar, 1 cup at a time as needed, until desired consistency is reached.