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
about 2 1/2 cups, enough to frost 2 9-inch layers
1 1/4 cups
confectioners sugar, sifted
extra-large egg yolks
strawberry preserves (home made preferred)
a pinch of fine sea salt
puréed fresh strawberries
In This Recipe
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.
This mixture can be prepared 2 days ahead. When ready to frost cake, bring to spreadable room temperature.
Teacher’s Tips: 1. This recipe can be made as well with apricots, peaches, raspberries, or any other fruit flavor you desire.
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