1 cup (10-12 grams) freeze-dried strawberries
1 cup (235 grams) unsalted butter, softened to room temperature
4 cups (480 grams) confectioners' sugar
3 tablespoons (45 ml) heavy cream
1 teaspoon vanilla extract
Salt to taste
Using a blender or food processor, process the freeze-dried strawberries into powder. You should have around 1/2 cup. Set aside.
In a large bowl using a handheld mixer, or in the bowl of a stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add the confectioners' sugar, strawberry powder, cream, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste, and add a pinch of salt if the frosting is too sweet.
Cover and store leftover frosting for up to 5 days in the refrigerator.
Makes enough to frost 12-18 cupcakes, or one 9x13-inch sheet cake. Make 1 1/2 times the recipe for a double layer cake.
From Sally's Baking Addiction blog
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