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Strawberry frosting without using extract?

post #1 of 24
2/19/10 at 2:55pm
Thread Starter 
I was asked to make a yellow cake with strawberry icing for a Strawberry Shortcake themed cake. Is there a way to make one without using an extract? I usually use Lorann's but not sure if I have time to make it to cake store to purchase.

I will be making a PS based American style buttercream. What can I add to make it strawberry flavor, without giving it a wonky texture. Keep in mind I am placing fondant accents on the iced cake.

Wish they went with a strawberry cake and vanilla icing...oh well.
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post #2 of 24
2/19/10 at 2:59pm
Icing fruit:

http://www.countrykitchensa.com/catalog/product.aspx?T=1&productId=619093

http://www.thebakerskitchen.net/icing_fruit.aspx

HTH
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post #3 of 24
2/19/10 at 3:11pm
Thread Starter 
Thanks for the tip JanH. I have wanted to try the icing fruit, but unfortunately time is not on my side for online orders either. My friend just told me today he wanted this for his daughter and my schedule is packed but I may just have to make that drive to the cake store. Does McCormick's make a strawberry extract that I can just pick up at the grocery store?
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post #4 of 24
2/19/10 at 3:14pm
I take it you don't want to use fresh strawberries or a strawberry jam...how about strawberry jello or kool aid into the buttercream....IDK, just throwing ideas out there.
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post #5 of 24
2/19/10 at 3:35pm
Thread Starter 
Those are the ideas I am looking for. Will jello give it a funny texture? How do you use kool aid? I am looking for any tried and true idea, that can be purchased easily at a grocery store. But I need recipes/proportions since this is all new territory to me.
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post #6 of 24
2/19/10 at 3:37pm
Thread Starter 
I am wary of using fresh strawberries in the icing, maybe the filling but not icing. I don't want any fruit lumps or seeds showing in the icing. I need it to be uniform in color and texture.
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post #7 of 24
2/19/10 at 3:48pm
could you puree the strawberries then pass thru fine mesh strainer/cheesecloth? I do that with raspberries and blackberries all the time...no lumps there...fresh, wonderful taste.
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post #8 of 24
2/19/10 at 3:49pm
if it was me, i would talk to them about having strawberry filling, which ever way you want to make it. then just your smooth b/c for the frosting. the sleeve filling that you see on different cake sites. and the filling that janH mentioned . they are great fillings. add them to your b/c , or put right between the layers. strawberry spread at the local groceries are good. like the all fruit kind. a c/cer tells she makes her strawberry filling, using the strawberry jam, spread, preserves, mixes it with strawberry jello. mixes it really good. lets set up for a bit. says it is is delicious. haven,t tried it. but want to. even that would be good mixed with your regular b/c for filling. than , again. use your reg. b/c for frosting. again, i would speak to the client about it first. good luck.you can still use the butter cake.
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post #9 of 24
2/19/10 at 3:49pm
I use jello. Just heat it up a little with just a little water until it dissolves then add slowly to the buttercream, to taste. Since you can use any of jello's flavors there is a quite a lot of possibilities with jello buttercreams. I also make different flavored cakes with their jellos. Hope this helps!
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post #10 of 24
2/19/10 at 3:54pm
The grocery store has strawberry extract, made by McCormick I think. It's red but makes pink buttercream. It actually tastes a lot better than Lorann's strawberry, less like chemicals.
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post #11 of 24
2/19/10 at 4:02pm
Thread Starter 
Texas Rose that is exactly what I wanted to hear, hope I can find it easily.
However that jello idea intrigues me...is there a specific recipe somewhere?

Thanks for everyone's ideas! If you have any more please post!

This is for a friend who expects a lot on a little budget (has never even covered my expenses, but that is my fault for not speaking up) so I want to make it as easy on my time and pocket as possible.
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post #12 of 24
2/19/10 at 6:27pm
I have used kool-aid before. I just added a little at a time until I got the flavor I wanted. Word of caution though, if you use kool-aid, let the icing sit for an hour or two and remix. You will get little dots of concentrated color when you mix up the koolaid. By allowing to sit and remix you get the color distributed evenly. I love using this for filling between layers.
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post #13 of 24
2/19/10 at 6:46pm
I have a good one if you can get it... freeze dried strawberries.. run them through your food processor to a fine crumb and swirl into your BC... delicious to the max with full of real strawberry flavor and color!
¢¾Sarah
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¢¾Sarah
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post #14 of 24
2/19/10 at 7:25pm
i add strawberry jam to mine

it turns it a nice pink, with no colouring. And I like the little bits of strawberry in it.... it looks more... "fresh" i was to say?
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post #15 of 24
2/20/10 at 12:22am
Quote:
Originally Posted by Texas_Rose

The grocery store has strawberry extract, made by McCormick I think. It's red but makes pink buttercream. It actually tastes a lot better than Lorann's strawberry, less like chemicals.



I use McCormick's strawberry extract quite a bit, it's very good. thumbs_up.gif

But I didn't mention it because you said:

Quote:
Originally Posted by sugarMomma

Is there a way to make one without using an extract?



HTH
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