strawberry frosting with no seeds

Seedless Strawberry Frosting

This seedless strawberry frosting recipe is made with real fresh strawberries. It has no seeds and no chunks, making it very smooth and creamy.

Strawberry frosting is one of those frostings that has never blown me away…

That’s coz most recipes use WHOLE strawberries, which results in a very CHUNKY and SEEDY frosting.

You know what I mean? YUCK!

Seedless strawberry frosting 1If I wanted to eat all those darn seeds, I would eat the actual fruit… why would I make perfectly good frosting and “chunk it up”? 

In my mind, frostings are supposed to be SMOOTH and CREAMY and just melt in your mouth… 

So, I rolled up my sleeves and got to work and developed the PERFECT seedless strawberry frosting you’ve ever tasted! 

I made it for my son’s Baby Einstein birthday party and it was a BIG HIT!

Seedless strawberry frosting 2
To make this seedless strawberry frosting, you will need the following ingredients:

1 1/4 cup unsalted butter
2 cups shortening
4 cups powdered sugar
1 cup strained strawberry puree (a 16 ounce box of strawberries can yield about 1 cup of strawberry puree)
1 tsp strawberry extract
1/8 tsp cinnamon powder
1/8 tsp salt 

Notes:

– Due to different climates in different places, if you feel that your frosting is very “runny,” add more powdered sugar until you are satisfied with the consistency. If you feel that your frosting is very “stiff and thick,” add a little water or a little more strawberry puree (1 tbsp at a time) until you reach your desired consistency.
– This frosting is enough to frost an 8×3 round cake or 24 cupcakes.
– I have noticed that the flavor of this seedless strawberry frosting develops the longer it sits in the fridge. It tastes very good after 3-4 days.

And here are the steps:

Step 1:
Start off by washing and chopping the strawberries into small chunks.
Toss them in a non-stick saucepan with very little water (about 1/3 cup… just enough so that the strawberries don’t get burned)
Let them cook on medium heat and when the water starts to bubble, use a hand- held blender to make a smooth puree. 
Allow this to cook for a few more minutes and let some of that water evaporate until this puree becomes thick. 

strawberry frosting 3

Step 2:
Place a sieve on top of a deep plastic container.
Pour the strawberry puree into this sieve. Now, all the chunky stuff will be left behind in the sieve and the smooth strawberry juice will drip into your container.  
It will take about an hour for all the juice to drip through. 

strawberry frosting 4

Step 3:
Every once in a while over the next hour, mix the contents in the sieve with a spoon. This will help speed up the “dripping” process. 

strawberry frosting 5

Step 4:
After an hour, throw out the chunky stuff left behind in your sieve and you will end up with this smooth and perfect strawberry puree. 
Keep this aside.  

strawberry frosting 6

Step 5:
In a separate container, cream butter and shortening until there are no lumps and it’s smooth and slightly white. 

strawberry frosting 7

Step 6:
Add powdered sugar,cinnamon powder and salt. Mix again. 
The frosting will start to get thick.

strawberry frosting 8

Step 7:
Start adding strawberry puree (1/4 cup at a time) and keep mixing. 

strawberry frosting 9

Step 8: 
Finally, add strawberry extract and mix until you have a smooth and creamy frosting. 

strawberry frosting 10

And you are done! Store it in a container with a tight lid. 

You can add some red coloring to give it a pop of color. 

Since there is fresh fruit in this frosting, I like to use it soon or else there is a chance it can go bad.

The maximum I have ever stored it is 10 days. I would NOT advise you to store it for longer than that.  

Seedless strawberry frosting 11

Seedless Strawberry Frosting
Author: 
Recipe type: Dessert
 
This seedless strawberry frosting recipe is made with real fresh strawberries. It has no seeds and no chunks, making it very smooth and creamy.
Ingredients
  • 1¼ cup unsalted butter
  • 2 cups shortening
  • 4 cups powdered sugar
  • 1 cup strained strawberry puree (a 16 ounce box of strawberries can yield about 1 cup of strawberry puree)
  • 1 tsp strawberry extract
  • ⅛ tsp cinnamon powder
  • ⅛ tsp salt
Instructions
  1. Start off by washing and chopping the strawberries into small chunks. Toss them in a non-stick saucepan with very little water (about ⅓ cup... just enough so that the strawberries don't get burned). Let them cook on medium heat and when the water starts to bubble, use a hand- held blender to make a smooth puree. Allow this to cook for a few more minutes and let some of that water evaporate until this puree becomes thick.
  2. Place a sieve on top of a deep plastic container. Pour the strawberry puree into this sieve. Now, all the chunky stuff will be left behind in the sieve and the smooth strawberry juice will drip into your container. It will take about an hour for all the juice to drip through.
  3. Every once in a while over the next hour, mix the contents in the sieve with a spoon. This will help speed up the "dripping" process.
  4. After an hour, throw out the chunky stuff left behind in your sieve and you will end up with this smooth and perfect strawberry puree. Keep this aside.
  5. In a separate container, cream butter and shortening until there are no lumps and it's smooth and slightly white.
  6. Add powdered sugar,cinnamon powder and salt. Mix again. The frosting will start to get thick.
  7. Start adding strawberry puree (1/4 cup at a time) and keep mixing.
  8. Finally, add strawberry extract and mix until you have a smooth and creamy frosting.
  9. And you are done! Store it in a container with a tight lid. You can add some red coloring to give it a pop of color.
Notes
- Due to different climates in different places, if you feel that your frosting is very "runny," add more powdered sugar until you are satisfied with the consistency. If you feel that your frosting is very "stiff and thick," add a little water or a little more strawberry puree (1 tbsp at a time) until you reach your desired consistency.
- This frosting is enough to frost an 8x3 round cake or 24 cupcakes.
- I have noticed that the flavor of this frosting develops the longer it sits in the fridge. It tastes very good after 3-4 days.

Well, that’s all for today.

If you liked this strawberry frosting, you might also like some of these other awesome frosting recipes…

Chocolate buttercream icing

chocolate buttercream icing

Buttercream icing

buttercream icing

Royal icing

royal icing

Until next time, tata my lovelies!

18 Comments

  1. Abeer

    June 16, 2013 at 10:59 pm

    @Angelina…you guys are gonna love this frosting! Shortening is similar to butter. You can use only butter instead of shortening . It would still taste good.

  2. Laura Norman

    October 23, 2014 at 8:21 pm

    I made this tonight. It definitely needs the strawberry flavoring. Right now it just tastes like pink crisco and sugar. Have to go on the hunt again tomorrow for the flavoring. Haven’t been able to find it anywhere and I need the frosting for my niece’s bday cake for tomorrow night.

    1. Abeer Rizvi

      October 31, 2014 at 6:33 pm

      You really need to use the flavoring coz sometimes the strawberries are just so flavorless and sour, especially if they are out of season. I have used McCormick brand’s of strawberry extract, which is usually available at Target or Jewel-Osco. But I love the ones by Olive Nation and Frontier. They really intensify the strawberry flavor. I order my extracts from Amazon.

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