Fresh Strawberry Frosting

This Fresh Strawberry Frosting is a delicate, cloud-like topping perfect for layer cakes and cupcakes. Made by gently cooking egg whites with sugar and strawberry puree over a double boiler, it creates a stable, glossy meringue that holds its shape beautifully. The vibrant pink hue and subtle tartness of the strawberries balance the sweetness of the sugar, offering a refreshing alternative to heavy buttercreams. It spreads easily and dries to a soft, matte finish, making it ideal for elegant dessert presentations. Best served fresh or stored in the refrigerator to maintain its light texture.

Cooking Method: Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 1

Calories: 357.2

Dietary: Gluten-free, Vegetarian

Description

This Fresh Strawberry Frosting is a delicate, cloud-like topping perfect for layer cakes and cupcakes. Made by gently cooking egg whites with sugar and strawberry puree over a double boiler, it creates a stable, glossy meringue that holds its shape beautifully. The vibrant pink hue and subtle tartness of the strawberries balance the sweetness of the sugar, offering a refreshing alternative to heavy buttercreams. It spreads easily and dries to a soft, matte finish, making it ideal for elegant dessert presentations. Best served fresh or stored in the refrigerator to maintain its light texture.

Ingredients

5 tablespoon Strawberry puree
2/3 cup Strawberries; sliced, fresh
2 Egg Whites; unbeaten
1 1/2 cup Sugar
3/4 teaspoon Light corn syrup
1/4 teaspoon Lemon juice

Directions

1
Press fresh strawberries through a fine wire sieve to extract puree, discarding seeds and pulp.
2
Measure out 5 tablespoons of the strawberry puree for the frosting mixture.
3
In the top of a double boiler, combine egg whites, sugar, strawberry puree, corn syrup, and lemon juice.
4
Beat the mixture thoroughly with a rotary egg beater or electric mixer until well blended.
5
Place the double boiler over rapidly boiling water, ensuring the bottom does not touch the water.
6
Beat the mixture constantly while it cooks, maintaining a steady speed to incorporate air.
7
Cook and beat for 6 to 7 minutes, or until the frosting reaches stiff peaks and holds its shape.
8
Remove the bowl from the heat source immediately.
9
Continue beating the frosting until it thickens sufficiently to spread smoothly onto cakes.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 357.2kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.2mg1%
Total Carbohydrate 92.2g31%
Dietary Fiber 0.4g2%
Sugars 91.2g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This frosting yields enough to cover the tops and sides of two 8-inch cake layers.

Ensure the egg whites are completely free of yolk for best volume and stability.

The frosting should be used immediately after preparation for best texture, as it may soften if left out for extended periods.

If using frozen strawberries, thaw and drain well before pureeing to avoid excess water in the frosting.

Keywords: strawberry, frosting, meringue, cake, cupcake, egg whites, sugar, lemon juice, corn syrup, puree, dessert, pink, airy, light, fruity, spreadable, glaze, topping

Read it online: https://www.chefs-mate.com/recipe/fresh-strawberry-frosting-2/