Rewhip or mix by hand until light and smooth.įrosting may be stored in the refrigerator for up to two weeks. If making in advance, store it at room temperature for up to 1 day. Strawberry frosting is best used just after making while it is still soft. Heavy Cream - you can replace with regular or non-diary milk with similar results. There are only 5 ingredients in this recipe, and each is important to producing its strawberry flavor and creamy texture. Next, decrease the speed to low and let mix for a few more minutes until the frosting is totally smooth and luscious. Hint: once everything is incorporated, mix the frosting on high speed for a few minutes until super fluffy. Let's take a look:Īdd in all of the remaining ingredients and mix until fluffy and smooth. This is a super quick recipe that comes together in just a few steps. Smooth it out - stir the whipped buttercream with a wooden spoon or stiff spatula before icing cakes (optional). Add cream - if the buttercream is still too stiff, add the remaining cream and mix again.Let it whip! - Increase the speed and whip until light and fluffy.Sift in the ground freeze dried strawberries. Add the powdered sugar, half of the cream, vanilla, almond, and salt - mix on low speed until everything combines.Meanwhile, blitz the freeze dried strawberries.Mix the butter - use the paddle attachment on a stand mixer to smooth out the softened butter first.If not, you can crush them by placing in a zip-top bag and smashing with a rolling pin. I highly recommend using a food processor or mini blender to pulverize the freeze dried strawberries into dust.
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