Frosting is my favorite part of cookies, cupcakes, or cakes. But, only if it’s homemade with yummy ingredients – none of that Crisco wax!
This recipe for an awesome buttercream frosting, made completely from scratch! It isn’t as pink as strawberry frosting might be, since it doesn’t have any food coloring. I’ve made it before and added a couple drops of food coloring and a little strawberry extract to give it some extra-strawberriness. However, here is the original recipe – it is especially good with chocolate cupcakes!!!
Strawberry Buttercream Frosting
Makes about 2 cups
1 cup butter, softened
3 1/2 – 4 cups powdered sugar
1/4 cup strawberry syrup
1 tablespoon clear vanilla
2 tablespoons cream
Cream together butter and 1/2 cup of powdered sugar at a time. After each cup of sugar has been added, add 1 tablespoon of strawberry syrup.
Add vanilla and beat on high for about 30 seconds to lighten the frosting.
Add cream, 1 tablespoon at a time until buttercream has reached a consistency where it will hold its shape.
Whip on high for a final 30 seconds.
Use immediately or cover and refrigerate for up to three days. To use once refrigerated, slowly allow to reach room temperature and then beat on low speed until the buttercream is smooth before using.
Original recipe from AddAPinch.com