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Has anyone ever tried using fresh strawberries in strawberry icing? i tried a strawberry imitation flavroing and thought it sucked. I've got a recipe, I think from sugarcraft.com and it calls for fresh strawberry. If i use this recipe I'm not going to be able to test it out first before puttin git on my cake and wanted to know if anyone has ever done it before. Alos, what's the difference between a strawberry glaze vs puree?? Does it make much difference? I looked for the puree for the recipe and all i could find was glaze. I don't have a blender so i might just have to wait until i drive the 2 1/2 hours with an uniced cake to my destination, use my brothers blender and hope for the best. Any suggestions?

Strawberry puree is just straight strawberries and maybe some sugar whirled up in a blender. It will be very "liquidy". Strawberry glaze also has a binder like typically cornstarch so it will be more like a "gel" and sort of "sets".

I know icing can be made with fresh strawberries. But I would add gradually if you are putting plain fresh berries in since strawberries have a lot of moisture. You can always add more to get consistency you want. But once you add too much, you cant take it back out.

I made a filling for one of my cakes that used BC with just maybe a couple tablespoonfuls (if that much) raspberry filling folded in (more like a glaze that was made with sugar and cornstarch so once it cooled it "set"). That was yummy and worked fine!

I have also heard of people folding strawberry preserves into their bc.

A glaze is typically made with just the juice of the strawberries, and sometimes it's pretty sweet. So if you use it, you might want to taste it while you're mixing to see if it's making your frosting too sweet. I think pureeing fresh strawberries would give you a better tasting frosting (of course, that's only my opinion), but like she said, you'll have to watch the consistency. If it contains a lot of strawberries, you might not want to let your icing sit too long before serving.

I would be apprehensive in using fresh strawberries as they tend to sweat more liquid and natural sugar as they sit.I think a puree might be better or even a really nice strawberry jam.I used the jam in a BC recipe and it was really nice!!