Strawberry Frosting (GF, Vegan/Top 9 Free)
This smooth and creamy strawberry frosting is packed with real strawberry flavor, thanks to strawberry powder! It pairs beautifully with vanilla cupcakes, chocolate cakes, or even as a filling for sandwich cookies.
Ingredients:
1 cup water
2 tbsp strawberry powder (Kate Naturals is my go-to)
1 lb palm fruit oil (I use Spectrum brand)
12 cups powdered sugar (sifted – get this old school one here)
Instructions:
Prepare the strawberry mixture: In a small bowl/liquid measuring cup, mix 1 cup of water with 2 tbsp of strawberry powder. Stir, and let it sit while you prepare the frosting base.
Beat the palm fruit oil: In a stand mixer, beat the palm fruit oil on medium-low speed for 2 minutes. Scrape down the sides and bottom of the bowl. Increase speed to medium-high and beat for another 2 minutes.
Sift powdered sugar: Use a sifter to sift all 12 cups of powdered sugar. You can either sift into another bowl or on to a piece of parchment.
Incorporate ingredients: With the mixer on the lowest speed, alternate adding 2-4 cups of sifted powdered sugar and the strawberry mixture until fully incorporated.
Increase speed for fluffiness: Scrape down the sides and turn the mixer up to medium-high speed for 1 minute. Scrape again and beat for another 2 minutes until the frosting is fluffy and smooth.
Note: Due to the consistency of palm fruit oil, small lumps may remain—this is normal!
Use or store: Use immediately or store in an airtight container in the refrigerator for up to one month.
Tips:
This recipe can be halved for smaller mixers (under 5qt) or for hand mixers.
If the frosting is too thick, add a teaspoon of water at a time to loosen it. If it’s too thin, sift in a little more powdered sugar.
This is where a stand mixer comes in handy, as you could be beating the frosting for several minutes and it gives you more control over the speed and paddle movements.
Now you're ready to frost anything from cupcakes to cookies! 😊
