A few months ago I was trying to make strawberry frosting and used a recipe I found on-line. The recipe called for fresh strawberries and the instructions said to cook the strawberries down to reduce the water content before adding to the frosting. I still found that it made the frosting way too runny to pipe onto cupcakes. I kept adding powdered sugar and powdered egg whites to try to get to the right consistency, but nothing worked. So I went back to the drawing board.
Strawberry syrup or flavoring was an option but I wanted it to taste like REAL strawberries. When finally inspiration struck! Freeze dried strawberries are the perfect solution. Grind them up in the blender and you have perfectly pink strawberry frosting.
Be sure that you run the ground strawberries through a fine mesh strainer to remove the seeds or your frosting will have texture. This strawberry frosting is free of artificial colors and flavors and no cooking is required. This is my kind of recipe, especially when it’s too hot to turn on the stove.
I usually make my frostings on the stiffer side so that they can easily be piped onto a cake or cupcakes. If you prefer your frosting more creamy, start by adding 2 tsps milk or milk substitute and mix. Add more if needed. This creamier texture of frosting is nice for spreading onto a cake. These gluten-free vanilla cupcakes are perfect with this strawberry frosting. Or pipe some onto this ganache glazed chocolate sponge cake.