Strawberry Frosting - filling for chocolate candies
A strawberry buttercream frosting used as a filling for chocolate candies. Note: 1/4 is what I need to fill the two candy molds.
⏱️ Prep: 20 min🍳 Cook: 20 min
Nutrition
189
Calories
—
Protein
—
Carbs
—
Fat
Ingredients
| 1 cup | 240 ml | fresh strawberries (I would increase the strawberries at the expense of the sugar) |
| 235 g | butter, softened | |
| 420 g | powdered sugar (it is too sweet with that much) | |
| 45 ml | confectioners' cream | |
| 1 tsp | 5 ml | vanilla |
Instructions
Prep 20 m | Cook 20 m | Ready In 40 m | 18 servings | 189 cals
- Place strawberries in a blender; puree 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 cool completely.
- Beat butter with an electric mixer in a bowl until light and fluffy.
- Beat in the cream and vanilla.
- Beat 1 cup confectioners' sugar into butter until just blended.
- Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended.
- Repeat with 1 cup confectioners' sugar, followed by 2 tablespoons strawberry puree two more times.
- Beat last 1/2 cup confectioners' sugar into mixture until just blended.
Footnotes / Cook's note:
- For more intense strawberry flavor, reduce strawberry puree longer until desired intensity is reached.
Tip:
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.