Sort ingredients
ashleybd
QR Code
Listen
Pdf
If using fresh strawberries: Use a food processor or blender to puree the strawberries until smooth. You should get about ⅔ cup of puree.
Add the strawberry puree to a small saucepan over medium heat. When the puree has thickened a little, reduce the heat to medium-low. Cook the strawberry puree until it has reduced to a paste-like consistency. It should be about about 3 tablespoons (~40g). Set aside to cool.
Add the butter to a large-size mixing bowl (if using an electric hand mixer) or stand mixer. Whip until pale, light and fluffy.
Add the powdered sugar and reduced strawberry puree OR strawberry powder to the bowl.
Whip the frosting on low speed for 1 minute to combine the ingredients. Increase the mixer to high and beat for 5 minutes or until fluffy.
If your frosting is too firm or not whipping easily, add some dairy-free milk. If your frosting is too soft, add some more powdered sugar. If desired, add more strawberry powder to taste and colour.
Use the frosting immediately. Alternatively, store it in an airtight container for up to 5 days. If you're using the frosting later, let the frosting come to room temperature and whip for 1 minute to revive.