{recipe} Pretty in Pink: Valentine’s Day Strawberry Frosting

February 12, 2011

pink strawberry frosting

Please excuse the awkwardly cropped photo. The thing is that I didn’t make these for Valentine’s Day. They were part of the Hungry Boy’s birthday celebration and I’m not quite ready to reveal the details since I’ve got a big birthday post in the works. In the meantime, though, I couldn’t resist sharing the recipe for this naturally pink Strawberry frosting. It’s perfect for Valentine’s Day!

With only 4 ingredients plus a pinch of salt, you can whip this up today or tomorrow for a Valentine’s Day cake or cupcakes. Or maybe sandwich some between two heart shaped cookies. Have the kiddos help. This frosting is a tasty way to show the love!

I got the recipe off of Martha Stewart, but it’s actually an original signature frosting at the famed Sprinkles bakery. If you ask me — and the Hungry Boy — it’s worth the fuss.

Sprinkles’ Strawberry Frosting
(can be shared with kids 12+ mos)*
makes enough for 1 dozen cupcakes

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

1. 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.

*Note: Though strawberries are a high allergen food, guidelines from the American Academy of Pediatrics state that, especially for children with no personal or family history of food allergies, there is no benefit to holding off on the introduction of high allergen foods beyond 6 months. I recommend this for kids 12+ mos due to the high sugar content, not because of any concern over strawberries. Talk to your pediatrician about what’s right for your children and, no matter what age your eaters, be sure to feed age appropriate servings.

3 Responses

  1. Yum. I made that same frosting but with cream cheese in place of some of the butter, back during strawberry season. So good!

  2. Rosie says:

    Oh thank you! My daughter’s birthday is at the end of the month and she has been asking for a strawberry cake as her cake of choice. I had planned on Dorie Greenspan’s Perfect Party Cake using strawberry preservves in lieu of the raspberry in the recipe (easy enough swap) but was struggling to find a strawberry frosting in which I didn’t have to resort to food coloring. This will fit the bill perfectly-thank you so much!

  3. jenny says:

    oh – perfect timing on this post. my little one just asked for Strawberry cupcakes for her birthday next week. Thanks for sharing!

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