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Real Strawberry Frosting
The Best Strawberry Frosting with No Food Coloring
Ingredients
- 1lb/450g strawberries see note below to halve recipe
- 4oz/113g unsalted butter
- 8oz/226g cream cheese
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tsp beet juice optional
Instructions
- Wash and hull the strawberries. Cut them in half and put them in a blender. Process until smooth, you will have a little over 2 cups. Pour this into a saucepan. Cook until reduced to ¾ cup. This will take about 15 minutes on medium heat. Stir occasionally as it will foam up. Pour the reduced puree into a measuring cup and let cool completely. Refrigerate for a few hours or overnight so it’s very cold.
- Adding the puree to the frosting will make the color a pale pink and it’ll taste perfect. But if you want the color to get a little darker pink without using food coloring, here’s what I do. Take one beetroot and peel it. Grate it on a box grater or your food processor. Put it into a blender and process it. Use little to no water, just enough for the beets to be finely chopped. Put it in a sieve and press out the juice. You can also put the grated beets in cheesecloth and squeeze the juice into a bowl. If the beets are very fresh, you don’t even have to blend it, just squeeze after grating. If you have a powerful juicer, cut the beet into small chunks and juice them, it will save you time and effort.
- Use a hand or stand mixer for this recipe. Sift the powdered sugar. Add the soft butter to your mixing bowl. Cream until smooth. Add the soft cream cheese and beat until smooth, about a minute. Add vanilla extract and mix. Then add 2 tbsps strawberry puree. Mix that until combined. Scrape down the bowl when you need to. Add half of the powdered sugar and mix. Add 2 tsps beet juice and remaining powdered sugar. Mix until combined.
- Refrigerate about an hour or longer until frosting firms up so it’s easier to frost a cake. Frosting can be used right away but it will be a little on the soft side.
- This recipe makes ¾ cup of reduced strawberry puree which you can freeze or use in other recipes. Add sugar to reduced puree and serve over ice cream or cakes. You can halve the recipe if you want to make a smaller quantity of puree.
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