Wouldn’t it be nice to celebrate Valentine’s Day without Red Dye #40?
I’ve shared a recipe for naturally red frosting that gets its hue from beets (read Naturally Colored Frosting). I wanted to do a baby pink frosting for Valentine’s Day that’s colored and flavored with whole fruit.
For naturally pink frosting, start with a half-pound of fresh strawberries. Blend them until smooth. I like the idea of using the whole berries in the frosting, and my high-powered blender pulverizes the heck out of strawberry seeds. But if your puree looks too seedy, pour it through a mesh strainer.
Cook the strawberry puree on the stove over medium-low heat, stirring constantly, for about 15 minutes. During this time, it will cook down a bit and thicken. Then add the puree in place of the milk in your frosting. You can use your favorite recipe for buttercream or scroll down for the one I made, which has a bit of fresh lemon juice for some extra zing.
In case you need a time-saver this Valentine’s Day for your cake or cupcakes, I love these baking mixes from Immaculate Baking Company. This mix has just six simple ingredients, then you add your own milk, butter, and eggs.
This recipe makes enough to either very generously frost a dozen cupcakes or spread more conservatively on 24 cupcakes.
Have leftover strawberry puree? Toss it in a smoothie or swirl it into plain yogurt.
- 1/2 pound fresh strawberries
- 4-5 cups powdered sugar
- 1/3 cup butter, softened
- 1 teaspoon fresh lemon juice
- 1-2 tablespoons shortening, optional--this is helpful if you plan to pipe out the frosting and want it to keep its shape; I use Spectrum Organic shortening
- Rinse and slice strawberries, then place them in a blender and puree until smooth.
- Cook strawberry puree in a saucepan on the stove over medium-low heat, stirring constantly, for 15 minutes or until mixtures starts to cook down and thicken. Remove from heat.
- Place 4 cups powdered sugar, butter, lemon juice, and 4 tablespoons strawberry puree in a mixing bowl and blend for 30 seconds on low until combined. Scrape down sides of bowl and continue beating, adding more powdered sugar or puree until you achieve a consistency thick enough for spreading or piping.
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Nutrition Information:Yield: 24 Serving Size: 24 Servings
Amount Per Serving: Calories: 120 Sodium: 21mg Carbohydrates: 23g Sugar: 22g