what would be the best icing for a strawberry cake? I need one that I can pipe. WHat filling would you use?
This is just something that I am planning to do later, so I am not in a rush. Thanks
personally i love cream cheese frosting with strawberry cake...actually i love cream cheese frosting on any cake. never mind, it's my favorite combination serioulsly though. as for filling you could do the same or add strawberry filling with fresh strawberries. of course this is just my preference.
I've done a filling with frozen strawberries,cool whip and a little bit of plain gelatin (to help firm and thicken) for a filling and just reg. BC or cream cheese (I just add a bar or so of cheese to my BC) and it tasted great to me. The client loved strawberry and I recieved nothing but compliments.
you could go classic with flavors like a strawberry short cake and ue a nice creamy vanila frosting with a stablized whipped cream filling
you could go flavor crazy and lean toward banana split. Strawberry cake with banana pudding filling and chocolate frosting.
I like the combo of strawberry cake and cream cheese frosting, never had it but I will now.
You could use a cream cheese buttercream. My favorite is Martha Stewart's SMBC. Or if not too sweet you could just use a white chocolate ganache or regular chocolate. Chef Taz's ganache on here is the best IMHO. I have tried others and I am sold on it!
The recipe I used this week for a strawberry cake and icing is the recipe my grandmother always used.
In the recipe of the cake you use a thawed pint of sliced strawberries from the freezer section - but reserve the juice for the icing.
The icing is 1 stick butter or margarine, 1 - 1lb box powdered sugar and enough strawberry juice to get it the consistency you want. So it is a buttercream recipe and I would think you could pipe with it. I just iced the cake with it and piped with regular white buttercream for an accent color.
I have the trad. strawberry icing recipe too. You cannot pipe with it and it tends to need fridge. I have just experimented and found this to work well.
(this is for a double recipe.
2 bars crisco
1 teas. vanilla
2 teas. Butter flavoring
11/2 teas. strawbwerry flavoring
1/4 cup 1T. water (if pink icing is desired- Chop frozen strawberries w/ 1T.water in food processor until liquid)
2 1/4 boxes confec. sugar
White Karo to thin as needed
Cream Crisco w/flavorings and salt. Add 1 cuo sugar and mix. Then add liquid, continue adding sugar one cup @ a time. THin as needed w/ Karo syrup.
Personally, I like cream cheese icing. The recipe I use is VERY simple: 1 stick butter softened, 8 oz cream cheese softened, 1 lb powdered sugar, 1 tablespoon vanilla, and enough milk to make it the right consistency. Just make it like regular buttercream.
I never thought of cream cheese frosting. Iv'e even made it once before. Thanks guys.
leannewinslow: What is stabilized whip cream? I am fairly new at baking.
elainec: Can you pipe the recipe you posted?
Yes, I use it all of the time. However, I do not put the actual strawberries it the icing that I use for piping. It also is good to add 1/2 teas almond and leave out the strawberry flavoring. I have made grooms strawberry cakes using the latter idea.
how many grams or lbs or kg is
2 1/4 boxes confec. sugar? My icing sugar only comes in clear plastic bags.
I get confused on this.....would you have to refrigerate this frosting??
1 box = 1 pound. You may need only two pounds, but it often takes more because of the change in the crisco shortening.
No, this recipe does not require fridge. Thanks!
Sorry, I was referring to the recipe that includes cream cheese in the frosting. Would that need to be refrigerated? Thanks
I use cream cheese, 1/2 butter, and 1/2 crisco when I don't want to put in the fridge and it works fine until summer in Al. Also, please tell your son thank you for me.
Thanks for the reply and thank you from my son and I!!
he's doing fine! Much better than his Mom! Thank you!
I found a to die for strawberry cream cheese frosting recipe from Paula Deen.
I made this with a strawberry cake that was in her mag. this past weekend and it was gone within hours.
1/4 cup butter, room temp
1(8oz.)package cream cheese, room temp
1(10oz.)package frozen strawberries in syrup, thawed and pureed
1/2tsp. strawberry extract
7cups confectioners' sugar
Beat butter and cream cheese until creamy. Add 1/4 cup strawberry puree, and extract. Gradually add confectioners' sugar.
For pinker frosting I added a few drops red food color. And used the rest of the puree for garnish with fresh strawberries.
Makes 4 cups
The last recipe I have used also, but it DOES need to be in the fridge if it is not going to be eaten immediately.