Vegan Strawberry Frosting 2 ways
Incredibly easy vegan strawberry frosting which so creamy, fluffy and flavorful! You can choose between fresh strawberries or freeze-dried strawberry powder to make this frosting.
Servings: 2 cups (approx)
Ingredients
- ¾ cup (180g) vegan block butter, room temperature (note 2 for vegan spreadable margarine)
- 3 - 4 cups (300-400g) powdered sugar / icing sugar, to taste (note 3)
- ~¾ cup (200g) cup (200g) fresh or frozen strawberries, OR
- 2 tablespoons freeze-dried strawberry powder, to color and taste (note 4)
- 2 tablespoons (30g) dairy-free milk, or as needed
Instructions
If using fresh strawberries:
- Use a food processor or blender to puree the strawberries until smooth. You should get about ½ cup of puree.
- Add the strawberry puree to a small saucepan over medium-low heat. Cook the strawberry puree until it has reduced to around one quarter of its previous volume. This should be about about 2-3 tablespoons (~40g). Set aside to cool.
Making the strawberry frosting:
- Add the butter to a large-size mixing bowl (if using an electric hand mixer) or stand mixer. Whip until pale, light and fluffy.
- Add the powdered sugar and reduced strawberry puree OR strawberry powder to the bowl.
- Whip the frosting on low speed for 1 minute to combine the ingredients. Increase the mixer to high and beat for 5 minutes or until fluffy.
- If your frosting is too firm or not whipping easily, add some dairy-free milk (the consistency of your frosting will depend on the butter that you use). If your frosting is too soft, add some more powdered sugar. If desired, add more strawberry powder to taste and colour.
- Use the frosting immediately. Alternatively, store it in an airtight container for up to 5 days. If you're using the frosting later, let the frosting come to room temperature and whip for 1 minute to revive.
Notes
- This recipe will frost 12-16 cupcakes or an 8 inch double layered cake (in between layers and on top of the cake) if you use 400g of powdered sugar.
- Vegan spreadable margarine (in a tub) will create a softer frosting. This may be suitable for spreading on desserts but may not be great for layering cakes etc. If you can only use vegan margarine, I'd recommend increasing the amount of powdered sugar, substituting some with vegan shortening or keeping your dessert chilled. Check out the blog post's FAQ section for more information.
- More powdered sugar will create a firmer frosting whereas less sugar will create a softer frosting. Feel free to add more or less until your frosting reaches your desired consistency. The amount of sugar you'll need will depend on the type of butter you used and the consistency of your strawberry reduction (if using).
- Alternatively, you may use strawberry extract/essence and food coloring. Start with just 1 teaspoon of extract/essence and add more to taste. Try to not add too much otherwise your frosting may split. To achive a brighter colored frosting, you may add a drop of pink/red food colouring or beetroot powder.
Nutrition
Serving: 3 tablespoons | Calories: 197kcal | Carbohydrates: 23g | Protein: 1g | Fat: 12g | Sodium: 129mg | Potassium: 4mg | Fiber: 1g | Sugar: 21g | Vitamin A: 464IU | Calcium: 9mg | Iron: 1mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!