Strawberry Buttercream Icing Recipes

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 round 9-inch cake pans that are at least 1 1/2 inches high.
• Sprinkle strawberries with sugar in a bowl and let sit for at least 20 minutes, or until juices accumulate.
• Puree strawberries in a blender until smooth and set aside.
• Combine sugar, butter, and vanilla extract in a separate bowl and beat with an electric mixer. Add eggs and beat until smooth. Add 1 cup strawberry puree, oil, strawberry extract, and food coloring. Mix well. Add flour, gently folding until well mixed. Pour batter evenly into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• Make the frosting while the cakes cool. Combine confectioners' sugar, butter, heavy cream, 4 tablespoons of strawberry puree, and vanilla extract in a bowl. Whip thoroughly, adding more puree to color and taste as needed.
• Sandwich cake layers with frosting. Cover the top and sides with remaining frosting.

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:

• Place whites and sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
• Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition.
• Switch to a paddle attachment. With mixer on low, add strawberry puree, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate.

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:

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

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.