I had made what I thought was going to be an outstanding lemon cake and wanted to frost it with some strawberry frosting. It just all sounded right in my head; and I’m sure that it would have been a spectaculor combination if the cake had kept it’s side of the bargain.
Although the cake was…well…weird, the frosting was amazing; worthy of my things-worth-eating-with-a-spoon list amazing. I wish that I could claim ownership of the recipe, but alas it came from her majesty, The Martha. (Yes, Martha S.)
Just three tablespoons of strawberry puree sends this frosting over the moon. It turns an ordinary cake into something extraordinary.
- 1/2 cup whole frozen strawberries, thawed
- 1 cup (2 sticks) unsalted butter, firm and slightly cold
- Pinch of coarse salt
- 3 1/2 cups confectioners’ sugar, sifted
- 1/2 teaspoon pure vanilla extract
- Place strawberries in the bowl of a small food processor; process until pureed.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy.
- Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined.
- Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.