Whipped Strawberry Frosting with Freeze-Dried Strawberry Powder
Whip up this glorious frosting to top any cupcake or cake that everyone will love. The star of the show is Ann Clark Meringue Powder and Strawberry Powder, which lend this frosting a vibrant strawberry flavor and color.
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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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1-1lb package Ann Clark Meringue Powder
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3 tablespoons Ann Clark Strawberry 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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Stand mixer with whisk attachment
Equipment Needed:
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1
Whisk meringue powder, strawberry 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, 5-8 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:
- To make ahead: This can be made ahead of time and stored, tightly wrapped, in the refrigerator for up to 1 month. When ready to use, allow to warm to room temperature and whip for 5 minutes on medium-high speed, then reduce speed to low and mix for about 5 minutes to eliminate air bubbles.
- Keep mixing and don’t worry! Once you add the butter it will look “broken” or clumpy like cottage cheese. Just keep mixing, it will come together. It is important to use room temperature butter!
- Don’t skip Step 4 in order to get a smooth, glossy frosting
