the best strawberry icing ever...

in March when I was in search of a strawberry cupcake and strawberry icing recipe

for Hayley's birthday

I started with the martha stewart website

I found a couple recipes and then read the reviews since

I couldn't decide which one to use

and I'm so happy I did that because

I found the absolute best recipe!

It is from Candace Nelson of Sprinkle Cupcakes

the best icing on the planet

I do say so myself

I wanted to share with you all

that I have a new friend in the kitchen

courtesy of my parents for my birthday
thank you again mom and dad

meet my new kitchen aid

so I made the icing just so I could use my new kitchen bestie

and she's certainly a beauty

and was so much fun to use

so i'm even thinking I need to name her

{smile}

here we go

the absolute best strawberry icing recipe ever

first puree the fresh strawberries

{I puree a little bit more than called for and keep in the fridge

if I need to make more

or you can use the rest of pancakes, etc.

not that I make pancakes a lot

because I don't...

but it always gets used somehow

whether it's smoothies or something

*just a note...you don't need to add any water or liquid to the strawberries to puree

no watering down...just puree them alone...it may take a second for the blades to start with the strawberries in the blender, food processor or whatever you are using

anyway, set the puree aside for now

lets start with two sticks of butter

{yes I really just wrote two sticks of butter}

and a pinch of salt

{I'm not a salt user...but you really do need to use it for this}

does that not look like two sticks of butter?

well it is...

I like to buy trader joe's quartered butter sticks...they still are 8 T

just the sticks are smaller but bigger round

they take up less space in my mind i guess

anyway...it's just good butter

beat together the butter and salt on medium speed until light and fluffy

reduce the mixer speed and slowly add the confectioners' sugar

{sifted...although i'm a bad sifter...but it does help}

3 1/2 cups of confectioners' sugar

beat until all is well combined like this

add 1/2 t pure vanilla extract

now my very favorite thing to use is vanilla bean paste

I use the same amount

i just love it better because you can see the flakes of beans in it

and when you are making anything vanilla

you can see the flakes and it looks oh so pretty

the kind of vanilla bean paste I use

found at william sonoma

I don't go to william sonoma very often

so I bought two bottles so it saves me a trip when I run out

add three tablespoons of the strawberry puree

I do heaping tablespoons of the puree

because i love the real strawberry flavor

mix until blended

do not overmix as it will incorporate too much air

the frosting should be dense and creamy like ice cream

{just a hint...I have no idea on that...I personally just mix it until I like the way it looks}

and enjoy

of course keep away from family

as if you don't little fingers end up in the bowl

top to your favorite cupcake!

I do have Candace's cupcake recipe...

it was great...I just have a hard time getting homemade cupcakes to be light and airy

but if you'd like the cupcake recipe...it's below

Happy Easter everyone:)

Candace Sprinkles' Strawberry icing recipe

1/2 cup fresh strawberries {whole}

1 cup or 2 sticks of unsalted butter, firm and slightly cold

pinch of coarse salt

3 1/2 cups confectioners' sugar, sifted

1/2 t pure vanilla extract {I used vanilla bean paste}

Candace Sprinkles' Strawberry Cupcakes

makes one dozen

2/3 cups whole fresh strawberries

1 1/2 cupes all-purpose flour, sifted

1 t baking powder

1/4 t coarse salt

1/4 cup whole milk, room temperature

1 t pure vanilla extract {I used vanilla bean paste when I made these}

1/2 cup unsalted butter, room temperature {equivalent to one stick}

1 cup sugar

1 large egg, room temperature

2 large egg whites, room temperature

Preheat oven to 350 degrees. Line a muffin pan with cupcake liners

place strawberries in small food processor; process until pureed. You should have 1/3 cup of puree, add a few more strawberries if necessary or save any extra if you are making the icing listed above

in a medium bowl, whisk together, flour, baking powder, and salt. Set aside.

in a small bowl, mix together milk, vanilla, and strawberry puree. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. gradually add sugar and combine to beat until well combined and fluffy. reduce mixer speed to medium and slowly add egg and egg whites until blended.

with the mixer on low, slowly add half of the flour mixture, mix until blended. add the milk mixture; mix until blended. slowly add the remaining flour mixture, scraping down sides of the bowl with a spatula, until blended.

divide the batter eveny among the prepared muffin cups. bake until tops just dry to the touch ~ about 22 to 25 minutes. let cool completely before icing