1 cup strawberries
1 cup butter, softened
½ teaspoon vanilla extract
3 cups confectioners’ sugar
Frosts 1 double-layer cake or 24 cupcakes. Takes 1 hour.
Remove green leaves and stems from strawberries. Puree strawberries in food processor. Add butter and vanilla extract to mixing bowl. Mix with electric beater set on medium until fluffy. Set electric beater to medium while gradually add in confectioners’ sugar. Mix until fluffy and completely blended.
Add pureed strawberry to no-stick pan. Cook at medium high until puree starts to boil. Stir constantly. Remove heat to low-medium. Simmer until strawberry puree reduces to ⅓ cup. Stir constantly. Remove thickened puree and put in refrigerator until puree cools to room temperature.
Use spatula to gradually fold strawberry puree into bowl with butter/confectioners’ sugar mix. If frosting turns out a bit thin, thicken it by putting it in the refrigerator for 30 minutes.
1) Strawberries are great. They are ever so tasty. One of baseball’s greatest star was Darryl Strawberry. He played for the 1986 world champion New York Mets. One of music’s greatest bands was The Strawberry Alarm Clock.
2) Strawberries are part of the rose family. Who knew
3) Ancient Romans believed strawberries cured depression, kidney stones, and a sore throat. The Roman Empire was one of the world’s mightiest and longest living empires, so they might be right.
4) See the Strawberry Museum in Wépion, Belgium to learn everything about this wondrous fruit.
5) All hail, the strawberry.
Paul De Lancey, The Comic Chef, Ph.D.
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.