This is the recipe I was tinkering with when I discovered Smucker’s sells a healthier version of its strawberry jam in Canada. It’s the companion recipe to the Strawberry Shortcake Cupcakes I found at Food & Wine and I wondered if strawberry fruit spread, in place of jam loaded with sugar and HFCS, could make a good frosting for them too. I’m happy to say it can.
I like this frosting, in fact I like it enough to double the recipe and use it on a layer cake. It’s a simple buttercream that’s neither cloying nor too rich and a hand mixer is all that’s needed to make it.
Strawberry Buttercream
Adapted from Food & Wine
6 TB unsalted butter, softened
2 cups / 240g confectioners sugar
1/2 tsp vanilla extract
Pinch of salt
2 TB whole milk or heavy cream
1 TB strawberry fruit spread, or to taste
In a medium bowl, with a hand mixer, beat the softened butter until smooth. Sift the confectioners sugar into the bowl, add the vanilla and salt and beat at low speed just until combined. Move to a higher speed and beat until smooth.
Add the milk or cream and beat about 2 minutes, until light and fluffy. Mix in the fruit spread to taste.
Yield: Enough frosting for 12 cupcakes
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{ 2 comments… read them below or add one }
I can tell that I’m going to love these and luckily we still have some strawberries left in the freezer from last summer. I can’t wait until we have fresh berries again. Thanks for sharing.
P.S. I have been watching your theme development. Your blog is looking so good – well done!
timethief’s last blog post..The Beauty Pageant Disease
Hi, tt. I think you will enjoy both components, especially if your sweet tooth isn’t raging.
Thanks for the kind words about the design – it’s a bit of slog, as you know, but it’s fun too.