Thursday, 16 June 2011

Strawberry Cream Cheese Frosting



As I mentioned in my Strawberry Lemonade Cake post, finding peanut-free icing tints is nearly impossible. That makes for some pretty blaw looking cakes in our house. Since I found out that Wilton tints weren't safe (they 'may contain' traces of peanuts) our frosting choices in our house have been vanilla and chocolate. That gets old pretty quick.

Well, not anymore!! I have found the secret to flavourful, pretty frosting. It's all about using a most secret ingredient .... Jell-O powder!! Woo hoo! Can I hear a whoop whoop from all the moms out there who are struggling to make pretty cakes for their peanut anaphylactic kids! Yes, so easy and comes in practically every colour/flavour under the sun.

This frosting is definitely sweet but it's flavour isn't overpowering and goes really well with the Strawberry Lemonade Cake I recently posted. I know that this frosting will get a lot of use at my house! As you can see by the picture above we don't go skimpy on frosting. Go big or go home is our moto!!

Strawberry Cream Cheese Frosting
From: The Baking Bookworm

1 cup fresh strawberries, roughly chopped
8oz cream cheese, at room temperature
1 cup butter, at room temperature
2 3/4 cups to 3 cups icing sugar (depending on consistency of icing), sifted
1 1/2 tsp lemon juice
1/2 tsp vanilla extract
3 tbsp strawberry Jell-O powder

Puree strawberries in a blender (or food processor). Strain the puree through a fine sieve to remove the seeds and pulp. You should have about 4-5 tbsp of fresh strawberry juicy goodness. Set aside.

In the bowl of your stand mixer, beat cream cheese and butter on medium speed until smooth and fluffy, about 3 minutes. Add the icing sugar and mix until smooth. Add the lemon juice and vanilla. Mix well. Stir in the strawberry puree and strawberry Jell-O powder. Mix until well combined. Frost cake or cupcakes.

Yield: 1 9x13-inch cake OR 24 cupcakes

4 comments:

Tina @flourtrader said...

Comes in every flavor under the sun...anybody that makes cakes sure could use this recipe! I will definitely need to try jello and cream cheese for the icing. Thanks a bunch-super idea.

Laurie@The Baking Bookworm said...

Hey Tina!
Yes, the beauty of Jell-O is that it has so many flavours. I'm thinking that Kool-Aid powder would work well too. Thanks for stopping by!! :)

Jen at The Three Little Piglets said...

I had no idea that Wilton colorings weren't safe for people with nut allergies. I've often used sugar cookies with Wilton colored icing for school parties when I knew a kid in the class was allergic to nuts...what a great idea for alternative color though. Learn something new every day!

Laurie@The Baking Bookworm said...

Yes Jen, sadly I didn't find out until about 6 months ago when I noticed their sprinkles may contain peanuts. I double checked the tints (which I had had for a long time) and Wilton informed me that they were made in the same factory as peanut products. *sigh* I used to love their icing tints but now can't use them(our son doesn't eat peanuts or anything that 'may contain'). Since he cannot eat store bought cake and I can't use Wilton stuff that doesn't leave me with much to work with. So thank goodness this whole Jell-O thang worked out! I'm planning on baking some chocolate egg-free cupcakes with orange icing tomorrow for Father's Day (my wee 2 year old nephew has a peanut and egg allergy). If those pass muster I'll post that recipe too. Fingers crossed that Wilton goes nut free!!!

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