Strawberry Icing
Ingredients
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- 1 ounces freeze-dried strawberries
- 8 ounces unsalted butter – softened
- 4 cups powdered sugar
- 1/4 teaspoons fine salt
- 1 teaspoons vanilla extract
- 3 tablespoons heavy cream
Instructions
1. In a food processor or blender, grind the freeze-dried strawberries to a very fine powder; set aside.
2. In a large bowl, beat the unsalted butter with a hand mixer or stand mixer on medium speed until smooth and creamy, 1–2 minutes.
3. Beat in the vanilla extract and the fine salt until combined.
4. Add half of the powdered sugar and all of the strawberry powder; mix on low until incorporated.
5. Beat in 2 tablespoons of the heavy cream until smooth.
6. Add the remaining sugar; beat on low until moistened, then increase to medium-high and whip until light and fluffy, 2–3 minutes.
7. If needed for a softer, spreadable consistency, beat in up to 1 additional tablespoon cream and mix 30 seconds more; icing should be smooth and hold soft peaks.
8. Use immediately to ice completely cooled cakes or cupcakes, or cover and refrigerate up to 1 week; bring to room temperature and rewhip briefly before using.
Strawberry icing is a vibrant, berry-forward frosting with a creamy texture and a naturally rosy hue. It balances the richness of butter and the sweetness of powdered sugar with the bright, tangy notes of real strawberries. The result is a spreadable, pipeable topping that adds both color and fresh fruit character to cakes, cupcakes, and sandwich cookies.
While frosting traditions vary, strawberry icing has become especially popular in American home baking, where fruit-flavored buttercreams sit alongside chocolate and vanilla standards. Earlier versions often relied on jams or syrups, but modern approaches favor concentrated fruit in order to maximize flavor without thinning the icing. This evolution reflects a broader trend toward clean flavors and dependable texture in classic bakery-style frostings.