Strawberries & Cream season is back! And while this year’s Wimbledon is a little bit different, it doesn’t mean your Wimbledon inspired snacks have to be. This year, my first recipe of the fortnight is going to be a little bit different, I’m sharing this vegan strawberry frosting recipe because I ended up using the same one in two of the forthcoming recipes in this year’s Wimbledon series, so I decided that was enough to warrant a post in its own right.
I wanted to make my strawberry frosting with fresh strawberries, rather than simply making it pink and adding a little bit of extract to the mix. You can do it that way, if you want, a traditional buttercream with colouring and flavouring would certainly do the job, but I wanted to make the strawberry taste as authentic as possible.
This recipe only requires a very small number of fresh strawberries to make it work. It’s just enough to make it pink and offer a slight hint of flavour, without being so much that the frosting refuses to set and makes a mess everywhere. And yes, my first attempt at finding the perfect ratio did end up exactly that way.
Like the look of the cupcakes? They’re strawberry cupcakes made with vegan strawberry yoghurt and fresh strawberry pieces, and the recipe for those topped with this strawberry frosting recipe is coming next week.
Nutritional Information
It’s butter, sugar and a little fresh fruit – you’re not getting any real nutritional value for this. But for those who want the data, each serving contains 115 calories, 4g of fat and 0.7g of saturated fat.
How to store and does it keep?
If you have some leftovers or want to make your frosting a day or two in advance, you can store this for up to a week, ensure it’s covered and refrigerated and give it a thorough stir before you wish to serve it and you can add to your piping bag when ready.
Do I need equipment?
I’ve only attempted this with an electric whisk*. I’m sure that it can be done by hand, but it might take a while and a lot of elbow grease to fully combine everything. I used my whisk on a low to medium setting, you don’t want anything too powerful as it will cause the frosting to split (and send sugar everywhere at the same time. Do not be tempted to use a food processor or blender, it will be too powerful!
Vegan Strawberry Frosting Recipe
Deliciously creamy vegan strawberry frosting recipe with just three ingredients, perfect for summer bakes and Wimbledon inspired recipes.
This recipe is gluten free, dairy free, soy free, nut free and vegan, depending on your choice of vegan butter.
The following batch yields enough frosting for 12 cupcakes.
Vegan Strawberry Frosting Recipe
Ingredients
- 100 g fresh strawberries
- ¼ cup vegan butter
- 2 cups icing sugar
Instructions
-
Place strawberries in a blender and blend until smooth
-
Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and leave to cool completely.
-
Beat vegan butter with an electric mixer in a bowl until light and fluffy.
-
Add in the strawberries and continue to mix lightly. Slowly add the sugar, roughly ¼ cup at a time until evenly blended.
-
If not fully set, refrigerate for 30 minutes before transferring your mixture to a piping bag to decorate your cakes.
Serve and enjoy!
What delicious bakes are you planning on making to add this strawberry frosting to?
Until next time,
Sophie
Look so yummy! Thanks for sharing.
Ohh these look so yummy!
-Nina
http://www.stylingwithnina.com/2022/07/what-i-wore-for-girls-night.html