I have made a couple of different kinds of strawberry frosting and never been real happy with them. Somehow they never seem to actually taste like strawberry. I decided to try simply adding strawberry to a frosting that I use quite often an adapted cream cheese frosting. The result was a frosting that actually tasted like berries, but still also worked as frosting. I used it on my Neapolitan Cake, but it would also be delicious just on white or chocolate cake.
Makes about 3 cups frosting (enough for a layer cake or about 24 cupcakes)
1 1/2 cup strawberries, hulled and cut in half
4 oz cream cheese, room temperature
1/2 cup butter, room temperature
3 oz white chocolate, melted
1 teaspoon vanilla
1/4 teaspoon almond extract
2 1/2 to 3 cups powdered sugar
1. Process strawberries in chopper or food processor until pureed. Pour puree into a fine mesh strainer over a bowl. Push puree through strainer with a spatula until about 1/2 cup of liquid is in the bowl. Set aside.
2. In mixing bowl of an electric mixer, beat butter and cream cheese together until combined. Mix in cooled white chocolate until incorporated. Beat in strawberry puree, scrapping bowl and beater well. Beat in vanilla and almond extract. Stir in powdered sugar, one cup at a time, until frosting is fluffy. It might be a bit loose, but you should not have to add more than 3 cups of the powdered sugar. Refrigerate frosting until ready to use, at least 30 minutes. Frosting can be stored in the refrigerator until ready to use, up to one week.
No comments:
Post a Comment