Strawberry Buttercream Frosting

 THE BEST STRAWBERRY BUTTERCREAM FROSTING

https://www.twosisterscrafting.com/strawberry-buttercream-frosting/#mv-creation-71-jtr

This photo is off the website

WOZER'S this frosting was DECLICIOUS!!!  -Annette

yield 2 1/2 CUPS 

prep time 10 MINUTES 

cook time 10 MINUTES 

total time 20 MINUTES

Teaming with fresh strawberries, this yummy homemade The Best Strawberry Buttercream Frosting tastes amazing and is so easy to make.

INGREDIENTS

 1 pound (4 cups) Powdered Sugar

 1 cup Butter (We use Salted Sweet Cream Butter)

 1/4 cup Pureed Strawberries

INSTRUCTIONS

We started with fresh strawberries (you could also use frozen strawberries for this frosting recipe.)  Wash and pat dry your strawberries. The sweeter and riper the strawberries are the better the frosting will taste.

Remove the stems and rough chop the strawberries.

Place 1/2 cup of the chopped strawberries in a food processor and puree them (no water or sugar necessary.) 

You should end up with 1/4 cup of strawberry puree to flavor your frosting.

Add the butter and the strawberry puree to a mixing bowl.  The butter should be what we call "slightly softened" which is somewhere in between straight out of the refrigerator and room temperature.

Mix the butter and puree until they are completely combined (about 3 minutes.) Stop halfway through and scrape the butter/strawberry mixture off the mixing paddle and the sides of the bowl.

Measure 1 pound of Powdered Sugar.  If you don’t have a food scale, the equivalent is 4 cups.  Do you need to sift the Powdered Sugar? We don’t normally do that but instead rely on our mixer to break up any lumps during the mixing process.

Add the powdered sugar to the butter/strawberry mixture in the mixing bowl.

Start your mixer (or electric beater) on the lowest setting. Keep on low until the butter and sugar are incorporated (about 30 seconds) and scrape down the sides of the bowl. Increase the mixer speed to medium-high and mix for 30-45 more seconds until the frosting starts to be light and fluffy.

If the frosting is too thick at this point, add more strawberry puree.  Using the strawberry puree (versus milk & vanilla in regular Buttercream Frosting) makes the frosting a little looser but it will firm up in the refrigerator.  The strawberry flavor will deepen after sitting in the refrigerator overnight so this is a good frosting to make ahead and frost the next day.

NOTES

How much frosting will you need?

That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough Strawberry Buttercream Frosting to cover a 9" x 13" sheet cake or a two-layer 8" cake.  If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife.  If you swirl on the frosting with a pastry bag as we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl.

 SCOTCHAROOS

https://saltandbaker.com/scotcharoos/

This photo is off the website

These soft scotcharoos are soft (not hard!) and topped with a smooth butterscotch chocolate topping.

prep time: 5 MINUTES        cook time: 15 MINUTES         total time: 20 MINUTES 

Servings: 12 servings

INGREDIENTS

1 cup light corn syrup

1 cup granulated sugar

1 cup creamy peanut butter

5-5 1/2 cups Rice Krispies - See note #1

Topping

1 cup butterscotch chips

1 cup milk chocolate chips

INSTRUCTIONS

Measure out 5 cups of Rice krispies and place them in a large bowl. Set aside. See note #1

Spray a 13”x9” inch baking dish with cooking spray. Set aside.

In a medium saucepan over low to medium low heat, stir the karo syrup and granulated sugar until the sugar is dissolved and no longer grainy. You DO NOT want the mixture to come to a boil. (If by chance, the mixture begins to boil, immediately remove from heat and continue with the recipe).

Once the mixture is hot… almost boiling, but not actually boiling (you might see a few bubbles come up along the sides of the pan… as soon as this happens), remove it from heat and stir in the peanut butter. 

Pour the hot mixture over the rice krispies. Mix until combined. If it appears like the mixture needs more rice krispies, add more, a little at a time. Tip: work quickly because the mixture will set fast. 

Transfer the rice krispies to the baking dish and spread into an even layer. Tip: you can place a sheet of wax paper over the mixture and use your hands to get the mixture into a nice flat layer. Be careful as it will be hot. 

Topping

In a medium bowl add the butterscotch chips and chocolate chips. Heat in the microwave at half power in 20 second increments. Stir after each interval. Continue until fully melted. 

Pour the melted chocolate + butterscotch mixture over the scotcharoos. Using an offset spatula or rubber spatula, spread the chocolate until it covers the entire surface of the scotcharoos. 

Let set, and then cut into squares. Store in an airtight container for 5-7 days.

NOTES

I always start with 5 cups of Rice Krispies and then add a little more to the bowl after I’ve stirred in the peanut butter syrup sauce. You want to eyeball how much Rice Krispies you use. If you use too much, the Rice Krispies will be dry and not fully coated. 

NUTRITION

calories: 451kcal (23%)  carbohydrates: 77g (26%)  protein: 7g (14%)  fat: 15g (23%)

saturated fat: 5g (25%)  cholesterol: 4mg (1%)  sodium: 250mg (10%)  potassium: 156mg (4%)

fiber: 2g (8%)  sugar: 62g (69%)  vitamin a: 901IU (18%)  vitamin c: 8mg (10%)

calcium: 30mg (3%)   iron: 4mg (22%)

author: WHITNEY WRIGHT     course: DESSERT    cuisine: AMERICAN