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gluten_freeThis makes a pink frosting that tastes like jammy strawberries and can easily be made vegan. Adapted from Katarina Cermelj's Baked to Perfection.
Ingredients:
28 grams freeze-dried strawberries (about 2 cups)
265 grams powdered sugar, sifted (about 1¾ cups, measure and then sift)
310 grams salted butter (or firm vegan butter), softened (11 oz)
1-2 drops of food coloring (optional, for a stronger color)
Time: About fifteen minutes once your butter has warmed up.
Tools: Food processor, stand mixer with paddle attachment (or hand mixer with double beaters), fine sieve.
Instructions:
1. Blitz the freeze-dried strawberries and a scoop of the powdered sugar (like a ¼ cup) in the food processor until you've got pink dust. Wait for it to settle, then run it through a sieve to remove any gritty bits. Add to the rest of your powdered sugar which should also be sifted by now.
2. In the bowl of your stand mixer, beat the butter on high for 2-3 minutes, or until light and fluffy.
3. Add the powdered sugar in stages, ½ cup at a time, on low to start with so you don't end up engulfed in a cloud of powdered sugar. Stop and scrape the sides down as needed. Once it's all mixed in, you can turn up the speed and beat for another 2-3 minutes until the frosting is fluffy and pink. If it's too thick for your purposes, you can add a splash of milk, dairy or non-dairy, to thin it out.
4. You are ready to frost.
When not eating your frosted items, keep them in the fridge, covered, or freeze them. I suspect that this frosting improves once it's sat a bit and the fruit flavor has a chance to sink in, as it tasted even better the second day.
Notes: This makes A LOT of frosting, but if you have extra it freezes well. Kat's original recipe is DOUBLE this amount (nearly five and a half sticks of butter!!!) for 16 cupcakes, but Kat likes a 1:1 frosting to cupcake ratio. Scale the recipe up or down according to your preferences. I made a half order and it was more than enough for a single 8 inch round cake and probably could have done two. Here's King Arthur's guide to how much buttercream you need depending on what you're frosting. This recipe makes about 3½ cups of frosting.
Without food coloring, this is a delightful cotton candy pink, but a drop or two of red food coloring will give you a darker pink to a deep red.
Variations: If you want a more intense flavor, use more strawberries. If you want a different flavor, you can use another freeze-dried fruit, though the optimal amount will vary depending on how strong the fruit is. I'm going to try raspberries next.
To make this vegan, just use a firm vegan butter you like; it should be the kind that comes in a block, rather than a tub. I really like Miyoko's Salted Plant Milk Butter.
Questions? Ask 'em!
Ingredients:
28 grams freeze-dried strawberries (about 2 cups)
265 grams powdered sugar, sifted (about 1¾ cups, measure and then sift)
310 grams salted butter (or firm vegan butter), softened (11 oz)
1-2 drops of food coloring (optional, for a stronger color)
Time: About fifteen minutes once your butter has warmed up.
Tools: Food processor, stand mixer with paddle attachment (or hand mixer with double beaters), fine sieve.
Instructions:
1. Blitz the freeze-dried strawberries and a scoop of the powdered sugar (like a ¼ cup) in the food processor until you've got pink dust. Wait for it to settle, then run it through a sieve to remove any gritty bits. Add to the rest of your powdered sugar which should also be sifted by now.
2. In the bowl of your stand mixer, beat the butter on high for 2-3 minutes, or until light and fluffy.
3. Add the powdered sugar in stages, ½ cup at a time, on low to start with so you don't end up engulfed in a cloud of powdered sugar. Stop and scrape the sides down as needed. Once it's all mixed in, you can turn up the speed and beat for another 2-3 minutes until the frosting is fluffy and pink. If it's too thick for your purposes, you can add a splash of milk, dairy or non-dairy, to thin it out.
4. You are ready to frost.
When not eating your frosted items, keep them in the fridge, covered, or freeze them. I suspect that this frosting improves once it's sat a bit and the fruit flavor has a chance to sink in, as it tasted even better the second day.
Notes: This makes A LOT of frosting, but if you have extra it freezes well. Kat's original recipe is DOUBLE this amount (nearly five and a half sticks of butter!!!) for 16 cupcakes, but Kat likes a 1:1 frosting to cupcake ratio. Scale the recipe up or down according to your preferences. I made a half order and it was more than enough for a single 8 inch round cake and probably could have done two. Here's King Arthur's guide to how much buttercream you need depending on what you're frosting. This recipe makes about 3½ cups of frosting.
Without food coloring, this is a delightful cotton candy pink, but a drop or two of red food coloring will give you a darker pink to a deep red.
Variations: If you want a more intense flavor, use more strawberries. If you want a different flavor, you can use another freeze-dried fruit, though the optimal amount will vary depending on how strong the fruit is. I'm going to try raspberries next.
To make this vegan, just use a firm vegan butter you like; it should be the kind that comes in a block, rather than a tub. I really like Miyoko's Salted Plant Milk Butter.
Questions? Ask 'em!