The topic of how to include strawberry puree into cake frosting is one that is asked frequently by those who are new to the art of baking cakes for make or eat. When it comes to the varieties of glaze, we can say that the strawberry glaze is the one that gets the most queries from customers. It's not quite what it seems to be. Strawberry puree on its own does not typically contribute enough flavor, and adding an excessive amount will dilute the glaze to the point where it cannot be used. In addition, the addition of strawberry bits is guaranteed to put a smile on your face. What options are there for someone who adores strawberries? In the past, many people utilized both approaches to the strawberry glaze in the recipes that were found on the sites. In the end, we decided to include it in our post and provide you with all the advice we could find on the subject. Let's start by taking a look at the two different approaches to producing this glaze. To make the strawberry puree or sauce denser and more flavorful, one method is to reduce the amount of liquid in the strawberry puree or sauce by cooking fresh strawberries in a pot over heat. The second method involves pulverizing the freeze-dried strawberries into a powder and then incorporating that powder into the glaze. One of the nicest and most delicious purees that you can use for your cakes and cookies is strawberry puree, which can be used to make the icing for cakes. Both approaches to making strawberry icing start with the same basic frosting. As was the case with the vanilla buttercream, you start with the butter and whip it until it is nice and creamy. You also have the choice of cutting the amount of butter in half. 
After that, approximately half of the powdered sugar is added, and everything is mixed together until it is smooth. The following step that is highly recommended is adding the flavor of strawberries. If you are going to use fresh strawberries, you will need to create the strawberry sauce ahead of time and store it in the refrigerator. In order to accomplish this, first, purée the strawberries, and then filter the liquid to eliminate the seeds. It is not necessarily required to smooth it out, but doing so is a good idea so that the glaze does not have any tiny specks in it. After that, reduce the puree by half while you are cooking it over the fire in low heat. This results in a thicker puree that can be added to the glaze, and it basically amps up the flavor of the strawberries by doubling their exposure to oxygen. After the strawberry powder has been chilled, you will be able to incorporate it into the glaze. In order to prevent the icing from being too runny, I normally add between three and four tablespoons. You can add a little more water to the frosting if you want it to be thinner. This consistency works well for cupcakes and layer cakes, but it's not the best choice for layer cakes. If you wish to use frozen strawberries instead of fresh ones, you need first chop them in a food processor and then add the powder to the glaze. It will be a lot simpler and quicker for you to complete the task if you can discover everything you need in your store. The only thing that sets the method using freeze-dried strawberries from others is that it requires the addition of a tiny bit of cream or water. Nothing further is required given that the boiling process adds liquid to the glaze on its own. However, dry powder by itself will not work for this recipe, and you will need to add some liquid in order to thin out the frosting. 
strawberry puree for cake frosting
Both ways of combining the strawberry frosting for a cake are delicious, so it doesn't matter which one you choose. In point of fact, strawberry puree works pretty well, despite the fact that freeze-dried strawberries deliver a robust flavor. Regardless of which variation you choose to prepare, you will need to finish by blending the remaining powdered sugar with some vanilla essence until it is completely smooth. Because the glaze has such a significant impact on the flavor, it is important to me that both my taste and the glaze's taste are exceptional. One more characteristic of frozen strawberries is the presence of water in the product. Even when you cook them and bring out their flavor, I'd still rather have the confidence of knowing that my flavor is the most robust and distinctive. Therefore, you should feel free to make use of them for the time being. 
The combination of wanting to try something new with chocolate chip cookies and having fresh strawberries in the refrigerator led to the creation of this recipe. In spite of the really low expectations, it turned out to be quite tasty. My preference for strawberry frosting isn't particularly strong, but I suppose the reason for this is that the majority of recipes call for strawberry extract, which has an artificial flavor. Taking this strawberry buttercream to the next level requires using fresh strawberries, though I'm sure frozen strawberries would also work. This frosting made with strawberry is quite tasty. The use of strawberry puree in place of milk and vanilla extract, like in traditional buttercream frosting, results in the frosting having a somewhat more crumbly texture; however, it will become more solid after being chilled in the refrigerator. 
Add the chunks of the strawberry to the dish if you want the strawberry taste to come through even more clearly. It has a flavor that is not overpowering and is rather reminiscent of strawberries. Because the strawberry flavor becomes more pronounced after being chilled overnight in the refrigerator, this frosting can be prepared the night before and then frozen the following day. We have high hopes that you will take a shine to this strawberry buttercream icing. It is delicious when baked into chocolate cake, angel cake, or any other kind of cake!