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Best Strawberry Icing Recipe for Cakes and More

There’s something incredibly satisfying about a delicious strawberry icing that can elevate any dessert. The Best Strawberry Icing Recipe is perfect for cakes, cupcakes, cookies, and more. This icing is bursting with the sweet and tangy flavor of fresh strawberries, providing a vibrant pink hue that’s as visually appealing as it is tasty. Whether you’re celebrating a birthday, hosting a party, or simply treating yourself, this strawberry icing will bring a delightful touch to any baked good.
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Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Blender or food processor
  • Spatula
  • Piping bag and tips (optional)

Ingredients
  

  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1/4 cup pureed fresh strawberries
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • Pink food coloring optional

Instructions
 

  • Prepare the Strawberries:
  • Rinse and hull fresh strawberries.
  • Puree the strawberries in a blender or food processor until smooth.
  • Strain the puree through a fine-mesh sieve to remove seeds, if desired.
  • Make the Icing:
  • In a large mixing bowl, beat the softened butter with an electric mixer until light and creamy.
  • Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
  • Add the pureed strawberries, vanilla extract, and a pinch of salt. Continue to beat until the icing is smooth and well combined.
  • If the icing is too thick, add more strawberry puree a little at a time until the desired consistency is reached. If it’s too thin, add more powdered sugar.
  • For a more vibrant pink color, add a few drops of pink food coloring and mix until well blended.
  • Use the Icing:
  • Spread or pipe the icing onto cooled cakes, cupcakes, cookies, or any other baked goods.
  • If using a piping bag, fit it with your desired tip and fill it with the icing. Pipe decorative designs onto your treats.
  • Store any leftover icing in an airtight container in the refrigerator for up to one week. Before using, bring it to room temperature and re-whip if necessary.