Sancocho, a Dominican stew of beef and vegetables, has been slightly streamlined in this variation. During holidays or special occasions, the original recipe is frequently prepared using seven different types of meat. I fell in love with sancocho the first time my fiancé’s mother made it for me; she is from the Dominican Republic. My fiancé and I are getting married soon. It’s okay to use more varieties of meat than I do in this recipe. This hearty stew tastes delicious either over rice or on its own. The next day, the flavor is even greater!
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 10 |
| Yield: | 3 cups |
Ingredients
- 1 pint fresh strawberries, sliced
- 1 (8 ounce) package cream cheese (such as Philadelphia®), softened
- ½ cup butter, softened
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar, sifted
Instructions
- Puree strawberries in a blender or food processor until smooth.
- Combine cream cheese and butter in a large bowl; beat with an electric mixer until creamy and smooth. Blend in vanilla extract. Gradually beat in confectioners’ sugar until smooth. Fold in strawberry puree until frosting is desired flavor and consistency.
- Strawberry purée may make the frosting thinner than desired, in which case you can add more sugar or a little cornstarch to thicken. In addition, refrigerating the frosting for a bit will help it thicken.
Reviews
Very disappointed. After researching I found out the measurements of the ingredients are wrong. I made this according to these instructions and was way too runny even after adding 2 more cups of powdered sugar. After checking other recipes the strawberry purée should be 1/2 cup to 4-5 cups powdered sugar and only 4 ounces of cream cheese. Please correct or remove this recipe. I wasted a lot of ingredients which are not cheap.
Not happy at all with the way it turned out. Won’t use this recipe again.
Way too runny. Use 1/4 c strawberries
very runny even after a 1/2 cup of corn starch, taste is excellent, next time i would add less puree or maybe thicken the puree with cornstarch before adding.
The final result was worth the effort. I cooked down the pureed strawberries to a paste consistency and cooled before adding to the cream cheese mixture.
Sure does need alot to thicken it up
This recipe makes strawberry soup. Even doubling the cream cheese and butter and quadrupling the confectioners sugar didn’t help. The pint of strawberries are far too liquidy. Especially disappointing as I was attempting to ice cupcakes for my daughters birthday party the same afternoon. Ugh.
Wonderful. I added a spoonfull of strawberries at a time so it was not too thin. Used about 1/2 the amount of strawberries it recommended. Delicious!
Wonderful. I added a spoonfull of strawberries at a time so it was not too thin. Used about 1/2 the amount of strawberries it recommended. Delicious!
did not care for this recipe, too runny, like mentioned no amount of powdered sugar can thicken it….
It was runny before I ever added the puree. I only added 2 Tbls of puree and it was even worse. No amount of extra conf sugar made this any thicker. Waste of time and money. Maybe fold finely chopped strawberries in instead of puree. I’ve made many different frostings and this did not turn out at all.
i loved this recipe! Will certainly double it next time. I added less sugar because I do not like overly sweet cakes and frostings. I also left out some of the puree. Once together, I refrigerated it for better consistency. Next time I’ll add cornstarch for it to have more body.
My family and I loved it! Due to the potential of having thin, or watery frosting, I added a bit more (1/4 c) confectioners sugar and added the strawberry purée a little at a time instead of the full amount the recipe called for..I used about 1/2 the amount it called for. It came out perfect:)
I made this frosting for a vanilla cake and the taste is delightful. Fresh strawberries are the best. It is definitely a thin frosting, even after adding around a cup of extra confectioner’s sugar. If I make it again, I’ll likely try adding cornstarch (I would’ve this time of I had any in my pantry). On another note, it was just as delicious and much closer to the consistency of a true buttercream before adding the strawberry puree.
This recipe has great flavoring however it is way to thin even after adding in extra sugar/ corn starch. I think next time if I do make this I’ll use strawberry cream cheese instead of plain cream cheese. Maybe that will save this recipe.