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Makes
about 2 1/2 cups, enough to frost 2 9-inch layers
Author Notes
This is a pretty pink and scrumptious way to frost a white cake. I like to fill the cake with a thick layer of really good strawberry preserves for more intense flavor. I started making this when my niece was a little girl. Now she has two little boys of her own.... —ChefJune
Ingredients
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1 1/4 cups
unsalted butter
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2 cups
confectioners sugar, sifted
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4
extra-large egg yolks
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2 tablespoons
strawberry preserves (home made preferred)
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a pinch of fine sea salt
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1/2 cup
puréed fresh strawberries
Directions
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Using electric mixer, cream butter and sugar until light and fluffy. Mix in yolks, then pureed berries and preserves. Cover tightly and refrigerate until set.
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This mixture can be prepared 2 days ahead. When ready to frost cake, bring to spreadable room temperature.
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Teacher’s Tips: 1. This recipe can be made as well with apricots, peaches, raspberries, or any other fruit flavor you desire.
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2. If you are squeamish about using raw eggs in the frosting, you could use pasteurized eggs, available in the freezer case of your super market
30+ years a chef, educator, writer, consultant, "winie," travel guide/coordinator
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