How to Make Homemade Strawberry Frosting

Step-by-Step Guide

1. 1

   Step 1: Cook the strawberries

   Place 2 cups (400 grams) of fresh, sliced strawberries, ½ cup (115 grams) of granulated white sugar, and ½ cup (120 milliliters) of water into a saucepan.
   
   Bring the mixture to a boil over medium-low heat, then reduce the heat to low, and simmer for 10 minutes., Pour the strawberry mixture into a blender or food processor, and purée until smooth, about 10 seconds.
   
   From time to time, pause the blender/food processor, and use a rubber spatula to push any lumps or clumps down towards the bottom.The smoother the purée is, the smoother your buttercream will be. , Pour the syrup into a bowl, and cover it with a sheet of plastic wrap.
   
   Put it into the fridge, and leave it there for at least 20 minutes., Keep the leftover strawberry syrup in a jar or bottle with a tight fitting lid, and use it within one week.
   
   You can use it on top of ice cream, waffles, pancakes, and other desserts. , You can do this using a handheld mixer, a stand mixer, or a food processor fitted with whisks.
   
   Be sure to scrape the bottom and sides of the bowl.
   
   The more sugar you add, the stiffer your buttercream will be. , Keep adding the sugar and strawberry syrup a little bit at a time until you have used up all of your sugar.
   
   Remember, you are only using 4 tablespoons (60 milliliters) of the strawberry syrup., Beat it in using a high speed setting for 20 seconds.
   
   This will lighten the frosting.
   
   Vanilla extract can change the color of frosting slightly.
   
   If this bothers you, use the clear, colorless kind. , Keep adding the half-and-half until the buttercream holds its shape.
   
   You may not need to use all of it. , Use a high speed setting, and beat it for only 20 seconds.
   
   This will help cut the sweetness a little while lightening the frosting up further. , If you need to use refrigerated buttercream, let it sit on the counter until it reaches room temperature, then beat it on low speed until it turns smooth.If you'd like a thicker, stiffer buttercream, refrigerate the buttercream for 40 to 45 minutes.
   
   Be sure to cover it with a sheet of plastic wrap so that it doesn't dry out.
2. 2

   Step 2: and water in a medium-sized saucepan for 10 minutes.

3. 3

   Step 3: Purée the strawberry mixture.

4. 4

   Step 4: Chill the strawberry syrup in the fridge for at least 20 minutes.

5. 5

   Step 5: Set aside 4 tablespoons of the strawberry syrup

6. 6

   Step 6: and store the rest in the fridge.

7. 7

   Step 7: Beat the butter and ½ cup (65 grams) of the powdered sugar.

8. 8

   Step 8: Add 1 tablespoon (15 milliliters) of the strawberry syrup and beat again.

9. 9

   Step 9: Add the vanilla extract.

10. 10

    Step 10: Beat in the half-and-half

11. 11

    Step 11: 1 tablespoon (15 milliliters) at a time.

12. 12

    Step 12: Beat in the pinch of salt.

13. 13

    Step 13: Use the frosting right away

14. 14

    Step 14: or cover it and keep it in the fridge for up to three days.

Detailed Guide

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