Best Icing For Strawberry Cake

Baking By kellycat102938 Updated 30 Apr 2008 , 7:58pm by elainec

kellycat102938 Posted 24 Apr 2008 , 3:19pm
post #1 of 20

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

19 replies
azeboi2005 Posted 24 Apr 2008 , 3:32pm
post #2 of 20

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.

doitallmom Posted 24 Apr 2008 , 3:39pm
post #3 of 20

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.

LeanneW Posted 24 Apr 2008 , 3:49pm
post #4 of 20

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.

Jopalis Posted 24 Apr 2008 , 3:59pm
post #5 of 20

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!

Suzycakes Posted 24 Apr 2008 , 4:13pm
post #6 of 20

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.

3littleangels Posted 24 Apr 2008 , 4:19pm
post #7 of 20


elainec Posted 24 Apr 2008 , 4:57pm
post #8 of 20

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
pinch salt
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.

sgilmer Posted 24 Apr 2008 , 11:05pm
post #9 of 20

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.

kellycat102938 Posted 30 Apr 2008 , 12:26pm
post #10 of 20

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.

kellycat102938 Posted 30 Apr 2008 , 12:29pm
post #11 of 20

elainec: Can you pipe the recipe you posted?

elainec Posted 30 Apr 2008 , 12:43pm
post #12 of 20

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.

kellycat102938 Posted 30 Apr 2008 , 12:56pm
post #13 of 20

how many grams or lbs or kg is
2 1/4 boxes confec. sugar? My icing sugar only comes in clear plastic bags.

vickymacd Posted 30 Apr 2008 , 1:00pm
post #14 of 20

I get confused on this.....would you have to refrigerate this frosting??

elainec Posted 30 Apr 2008 , 1:54pm
post #15 of 20

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!

vickymacd Posted 30 Apr 2008 , 2:21pm
post #16 of 20

Sorry, I was referring to the recipe that includes cream cheese in the frosting. Would that need to be refrigerated? Thanks

elainec Posted 30 Apr 2008 , 2:27pm
post #17 of 20

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.

vickymacd Posted 30 Apr 2008 , 6:40pm
post #18 of 20

Thanks for the reply and thank you from my son and I!!
he's doing fine! Much better than his Mom! Thank you!

Tamara981 Posted 30 Apr 2008 , 7:05pm
post #19 of 20

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

elainec Posted 30 Apr 2008 , 7:58pm
post #20 of 20

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.

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