How do you make strawberry icing? Do you make unflavored icing and then buy a store bought icing and add it to your icing? Again, thank you, all, for your helpful hints and advice. This website is a true life-saver and so are the people on it.

I'm curious about this too. I have a cake order coming up and they want strawberry cake with strawberry icing. Is there any way to make it without it having to be pink?

Cindy

You can add strawberry extract to your icing

Cheers,
Shirley

I don't know about it not turning pink but I put strawberry extract in mine. I do think they sale a clear one but I have not seen it. Good Luck!!

Thanks Shirley and Tilisha. I have some strawberry extract but it is not clear. I will check the cake supply store and see if I can find the clear.

Cindy

I just made a batch of BC and added strawberry extract!! It was slightly pink, but the color didn't matter for my cake......it was pretty good!!

I use 1 cup fresh strawberries in to my favorite buttercream and adjust the powder sugar to get the right consistency. I have also used a 1/4 cup of puree in a cream cheese frosting again, adjusting the powder sugar for consistency.

I made strawberry buttercream by adding the juice from my frozen strawberries. It did turn pink but it was SO good.
Tabby

I have bought McCormick's raspberry extract and it's clear......I know they have strawberry too......I would imagine it's clear as well..but haven't ever tried it so can't say for sure.

Did you get it at the grocery store? I'm going to Walmart shortly, I'll check for it. Thanks!!

Cindy

I actually got it at a Super Wal_Mart!!!

If your not worried about the color, then I've heard jello can be
added - this would probably be better for a filling though.

Thank you, all, for your responses to my strawberry icing. I will look today at Wal-Mart (my second home - lol) for some strawberry extract. How much do I put in my icing?
As usual, you, all, are always there to answer my questions. Maybe, one day I will advice to share as well. Right now, I am just a sponge absorbing all of this wonderful information.

If you are fixing a regular batch of buttercream, I would think a teaspoon or so. I would start there and taste it. Then add more if needed.

Hey, I see you are from Memphis also!!! Welcome to Cake Central!!!

Cindy