2 September 2013

Strawberry Buttercream Frosting....

Oh my goodness...
This frosting is divine!
There's no artificial food colouring in it at all...
Only pure delicious strawberries!

Strawberry Buttercream Frosting

With beaters - whip together 1 cup of soft butter 
3 and a half cups of icing (confectioners) sugar
1 tablespoon vanilla essence
and 3-4 tablespoons of strawberry syrup.
 I made my own strawberry syrup which is simply 1 cup frozen strawberries 
that is simmered over heat until soft,
 mushed with a bit of help from my potato masher, 
and strained through a sieve...
(Blend the left over pulp for a fab smoothie 
with a scoop or two of icecream, 
a tablespoon of sugar and milk.  
YUM!)

So all you do is beat the butter, sugar, vanilla and syrup...
It looks a bit greyish to start with...
but just beat it...
 and beat it some more...
and a wee bit more..
Until it is thick, fluffy and the palest pink!

I baked a simple butter cake to test this frosting on, and it was perfect!
It would work well as a piped frosting, but I didn't have time to do this...

Basic Butter Cake:

125 grams soft butter, 
1/2 teaspoon vanilla essence
3/4 cup superfine caster sugar
2 eggs
BEAT until creamy...
then add...
1 1/2 cups self-raising flour 
and 1/2 cup milk.
Place in a greased 19 cm cake pan. 
Bake at 180 Celsius for 20 minutes 
or until cake skewer comes out clean.
Cool, then frost.

(Note: this recipe makes a small cake 


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