Sunday, March 20, 2011

Strawberry Buttercream Frosting

♥ Beginner
 I recently tried this Strawberry Buttercream Frosting on a decadent Double Chocolate Fudge Cupcake, so as you can imagine it is worth sharing. Below is the recipe for any of you who may be daring enough to try it.  Its yields about 4 cups.

What you'll need:
  • 3 sticks unsalted butter, softened
  • 1 lb. confectioners' sugar, sifted
  • 1/2 teaspoon strawberry extract (I prefer the clear one, so I can color to my liking)
  • Food coloring (optional)
1. Beat the butter on Medium-High speed until creamy (roughtly 2 minutes)
2. Reduce your mixer speed to Medium and add the sugar a 1/2 C. at a time. After every two additions move mixer speed to high for 15 seconds, and then return to Medium for the following additions.  Add until desired consistency.
3. Add extract and beat until smooth.
4. Add food coloring if desired.
Cover and refrigerate until you're ready to use.  It can be refrigerated for up to three days, however the extract may have a different taste if refrigerated for a long period of time.
Bring to room temperature and beat until smooth after refrigeration & before serving.