Whipped Strawberry Frosting
This recipe makes enough to frost one 8 inch layered cake or ice 24 cupcakes. Ann Clark Strawberry Meringue Mix is the star of the show, making this recipe easy by just adding water, lemon juice and butter. The addition of strawberry flavoring and pink food coloring just add an additional pop of color and flavor that we love in this recipe.
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Prep Time
20 minutes
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Cook Time
20 minutes
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Servings
6 cups
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2-8 ounce packages Ann Clark Strawberry Meringue Powder
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1 cup water
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3 cups (6 sticks) unsalted butter, room temperature, in pieces
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2 tablespoons fresh squeezed lemon juice
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1 tablespoon + 1 teaspoon strawberry flavoring (optional)
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2 drops Super Red Gel Food Coloring (optional)
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Stand mixer with whisk attachment
Equipment Needed
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1
Whisk meringue powder and water in the bowl of stand mixer with whisk attachment or an electric mixer on medium-high, until stiff and glossy peaks form, about 5 minutes.
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2
Turn mixer to medium and add butter until just incorporated.
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3
Add lemon juice, flavoring (optional) and coloring (optional) and whip on medium-high, scraping the sides as needed, until light and fluffy, 8 to 10 minutes.
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4
Reduce speed to low and mix to eliminate air bubbles, about 5 minutes or until ready to use.
Notes & Tips:
- This can be made ahead of time and stored, tightly wrapped, in the refrigerator for up to 1 month. When ready to use, come to room temperature and whip for 5 minutes on medium-high, then reduce speed to low and mix for about 5minutes to eliminate air bubbles.
- Keep mixing and don’t worry! Once you add the butter it will look “broken” or like “cottage cheese." Just keep mixing, it will come together. It is important to use room temperature butter for this recipe.
Photo by Laura Kanya
