Comment by nanci harper on April 5, 2010 at 7:44pm
This is copied and pasted from the What's Cooking America website, I believe this is Peggy Weaver's recipe. It's really good! Note, I did not use strawberry extract.
Strawberry Buttercream Icing
Notes:
To make this recipe less sweet, you can add up to another 1/2 cup of Crisco. Please make the recipe one time before you make the change so that you can make a knowledgeable, taste decision.
I don't strain the strawberry juice to take out the littlest strawberry "hairs" and seeds. I personally like to see the imperfections in the icing because that says "homemade and real". Please go ahead and strain the juice if you wish.
Ingredients:
Defrost a package of frozen strawberries. Use the juice only (about 1/2 cup)*
8 ounces of butter (2 cubes), room temperature
1 1/2 cups Crisco (10 ounces)
2 pounds of powdered sugar
*Optional - 1/2 teaspoon Strawberry Extract (McCormick or Watkins makes an imitation extract). For a richer flavor add up to a total of 1 teaspoon of the Strawberry extract. The strength of the flavor is up to you.
In a mixer, blend the butter and the Crisco together until soft and well combined.
Add the powdered sugar, strawberry juice, and the extract to make the soft buttercream.
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