Strawberry Icing
A sweet and creamy strawberry icing with crunchy pecans and coconut, perfect for layered cakes and special occasions, offering vibrant fruit flavor and texture contrast.
Ingredients
Instructions
- Cream butter and powdered sugar together until smooth.
- Add thawed and drained strawberries, chopped pecans, and coconut; mix well until combined.
- Spread the icing between the cake layers.
- Drizzle the remaining icing down the sides of the cake and over the top.
Tips & Substitutions
For a smoother icing, ensure the strawberries are well drained to prevent excess moisture. If you prefer a lighter texture, you can substitute half of the butter with cream cheese. Chopped walnuts can be used instead of pecans for a different flavor. For a sweeter icing, add more powdered sugar gradually until reaching your desired sweetness.
Serving Suggestions
This strawberry icing pairs beautifully with vanilla or chocolate cake. For a delightful experience, serve slices with a side of fresh strawberries or a scoop of vanilla ice cream. It also complements American recipes like shortcakes or can be used to enhance cupcakes for a special occasion.
Storage & Reheating
Store any leftover icing in an airtight container in the refrigerator for up to one week. Before using, let it sit at room temperature for about 15-20 minutes to soften. If the icing has thickened, you can gently re-whip it to restore its creamy consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Icing contains roughly 1007 calories, with 6g protein, 85g carbohydrates, and 76g fat. It is an excellent source of dietary fiber (29% of the Daily Value) and vitamin C (21% of the Daily Value), and a good source of protein and iron. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh strawberries instead of frozen?
Yes, you can use fresh strawberries, but make sure to mash them and drain any excess juice to keep the icing from becoming too runny. Fresh strawberries will provide a vibrant flavor and color to your icing.
How can I make this icing dairy-free?
To make this icing dairy-free, substitute the butter with a plant-based butter alternative and consider using a dairy-free powdered sugar. You can also add a splash of almond or coconut milk to achieve the desired consistency without dairy.
Can I freeze the icing?
Yes, you can freeze the icing. Place it in an airtight container and store it in the freezer for up to three months. When ready to use, thaw it in the refrigerator overnight and re-whip before spreading on your cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).