| Level: | Easy |
| Total: | 6 min |
| Prep: | 6 min |
| Yield: | about 1 pound (enough for 12 cupcakes) |
Ingredients
- 1/2 cup (1 stick) butter, at room temperature
- 4 cups powdered sugar, plus extra, as needed
- 1/4 cup whole milk, at room temperature
- 1 teaspoon pure vanilla extract
- 2 to 3 tablespoons strawberry fruit spread or jam
Instructions
- In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in 3 cups powdered sugar, milk and vanilla until smooth and creamy.
- Beat in the strawberry fruit spread or jam into the vanilla frosting. Mix in the remaining 1 cup powdered sugar, plus extra, as needed, until smooth and creamy.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 287 |
| Total Fat | 9 g |
| Saturated Fat | 6 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 0 g |
| Sugar | 50 g |
| Protein | 0 g |
| Cholesterol | 25 mg |
| Sodium | 6 mg |
Reviews
I made this today and tweaked and tasted as I progressed. I used one cup of powdered sugar and tested then addd 3/4 cup more. I used unsweetened almond milk in place of the water, added strawberry jam and used it as a drizzle on a Bundt cake. Superb!
This went PERFECTLY with your Strawberry Cake recipe!
It was a little thinner than I would have liked.
The easiest and most delicious strawberry icing I’ve ever made.
1.) Use 10 strawberries processed instead of jam
2.) Use 2 TBS milk instead of 1/4 cup
3.) Double the salt
4.) Chill and if still too runny, add cornstarch conservatively.
This frosting is WAY too sweet! Like it’s teeth achingly sweet. After just one cupcake frosted with it, I didn’t know whether to go to the ER in sugar shock or to the dentist. I’m obviously being sarcastic, but also serious. I made cupcakes for my daughter’s first birthday party with this and once everyone had one cupcake, they didn’t touch another. I tossed out over half of this recipe because it was just inedible because of the sugar. The cupcakes (also a Giada recipe) were great and we ended up eating them plain, but this frosting ruined the ones we put it on. Yes, I realize that frosting is sweet by definition, but some are more or less so and there is just no need for this. On the upside, the consistency was good for working with easily.
Loved it but it was a little too sweet but when i tried again i used heavy whipping cream instead of milk & beat on high for few minutes. Not only did this thicken the recipe but it also cut down on the sweetness
Love it!! The icing is a little thinner than typical store-bought frosting, but is absolutely delicious. A photo of my end result can be found here: http://instagram.com/p/qcWfsUNTg2/
I tried a different strawberry frosting that used real fresh strawberries first…immediately upon making it, it was delicious. But the strawberries must have turned bad because by the next day, the frosting was dry and the taste had totally changed (and was disgusting).
I still wanted a homemade strawberry frosting so I thought this one with jam would last longer. Not only did it last several days, it was much better tasting than the first recipe. I will definitely be making it again and again. I received numerous compliments on this and am already thinking of different cake flavors and desserts it will pair well with.
If yours came out runny, it’s probably because you melted the butter in the microwave. Follow the directions and you’re sure to have a hit with this recipe.
This was really sweet but still quite tasty. A hit with the kids. I halved the recipe and had a ton left after icing a dozen cupcakes. Was a bit thin but I made it work.