Strawberry Birthday Cake

Comment

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.

Comment by Kathy Kmonk on April 4, 2010 at 9:15am

Strawberry buttercream....YUM! How do you make strawberry buttercream, Nanci?