Sunday, March 6, 2011

Strawberry Cream Cheese Icing

This a great variation of the cream cheese frosting but the consistency can be hard to achieve - especially if you don’t want to add more sugar and risking it getting too sweet. The key is to use real strawberries and concentrate the puree to remove most of the liquid but keep the flavour.

½ cup of regular cream cheese frosting
½ cup of strawberries (you can add more or little depending on how much strawberry flavour you would like).

1. Wash the strawberries and remove the tops if using fresh (frozen works fine as well, as long as they are not in a syrup).
2. Puree the strawberries and put the strawberries in a pot. Turn the heat on low and let it simmer until it forms a thick paste. Be careful not to burn them!
3. Mix the cream cheese icing and strawberry “paste” together.
4. Frost and enjoy!

Note: If this seams a little runny to you then try putting it in the fridge, it will firm up if it is cool. If it is still too runny you can add more icing sugar to thicken it (this will make it a lot sweeter) or add try adding more cream cheese icing.

This icing is amazing, I love it. It would be good on anything.

I took it to work with Papaya cupcakes and it was definitely the star of the coffee break.

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