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5 from 1 vote
Fresh Strawberry Icing
Prep Time
3 hrs 11 mins
Cook Time
3 hrs 11 mins
Fresh Strawberry Icing
Course: Dessert
Author: Chris Scheuer
  • 4 ouncess butter (1 stick) softened
  • ½ cup fresh strawberries halved
  • ¼ cup strawberry jam or preserves
  • 5-6 cups powdered sugar
  • 1 tablespoon half and half
  1. Combine strawberries, jam and puree in a food processor or blender.

  2. Place the butter in the bowl of an electric mixer and beat for 3 minutes or until very fluffy and pale yellow.

  3. Add the strawberry mixture, half and half and 4 cups of the powdered sugar. Beat again for 2 minutes. Slowly add more powdered sugar until the consistency is smooth and creamy, fairly stiff but still spreadable. For the piping, you want it a bit stiffer so that the pretty edges will set up nicely. If your icing doesn't hold up when swirled on cupcakes, it has too much liquid or has gotten too warm. Place frosting in the fridge for 20 minutes which will help it to stiffen. If it's still too thin, then add a bit more powdered sugar, beat well and try again. Like anything else, after you do this a few times, you will know the correct consistency right away.

  4. Frost or swirl-pipe the cupcakes or cake. I use a Wilton 1M or a Wilton 2D tip for really pretty swirling. For a great tutorial on piping cupcakes, check out this site!