Fresh Strawberry Icing

Fresh Strawberry Icing (the name for frosting in Canada)

½ cup soft butter
3 cups powdered sugar, divided
1/3 cup fresh strawberry puree, divided

Puree fresh strawberries to make about 1/3 cup. You can do this easily by cutting up the strawberries and mashing with a fork until liquid. Cream the butter with 2 cups of powdered sugar. Beat 3 tablespoons strawberry puree and the additional 1 cup of powdered sugar into the mixture. Gradually add 1-3 tablespoons (or more) of the strawberry puree into the icing until smooth and of desired spreading consistency; it’s not exact. You can add a few drops of red food coloring if you like a brighter pink.

"I first had fresh strawberry frosting on mini cupcakes at a stake Relief Society activity a few years ago. They were delicious! I decided to try making it using a classic butter icing recipe substituting strawberry puree in place of the milk called for in the recipe. It worked!! We have now served this for Rachel’s birthday a few times and for Laura and Ben’s Calgary reception." -Cathy Swendsen (Mom)

Grandma's Fluffy Frosting

Grandma’s Fluffy Frosting

2 egg whites 1/8 teaspoon cream of tartar
¾ cup brown sugar dash salt
1/3 cup lily golden corn syrup 1 teaspoon vanilla
2 tablespoons water

Separate eggs, carefully ensuring there is no yolk in the egg whites. Combine egg whites, sugar,syrup, water, cream of tartar and salt in the top of a double boiler. When the water starts to boil in the bottom of the double boiler, start beating with an electric mixer and continue until it holds its shape (approx. 7 minutes). Do not beat too long as it will begin to get too thick and difficult to spread on the cake. This is enough to frost a 9x13 cake. For a layer cake make 1 ½ times the recipe.

This is my Grandpa favourite frosting for chocolate cake. My Grandma, Elaine Low, got this from a Pillsbury cake mix box over 40 years ago. She said that it has never gone grainy.