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Initial ingredients included: Powdered sugar, butter, and strawberries (fresh or frozen)
I pureed the strawberries in the food processor for two reasons: (1) I didn't want chunky frosting, and (2) I used a piping bag to decorate so I needed the frosting to flow smoothly through the tip.
Next I added the strawberries to my powdered sugar & butter mixture...and vuala!
The scrumptious strawberry frosting was still too sweet, so I added salt and some flour. It tasted just right... but I needed about three times that amount. I made a my second batch and it still wasn't enough (this cake takes lots of frosting!). By this time, I was running low on supplies, so I had to get creative. *Make sure to refrigerate your frosting if you are using fruit.
My final recipe:
7 1/2 cups Powdered sugar
1 1/4 cups Butter
1 1/4 cups Strawberries
1 1/6 cups (1/2 cup + 2/3 cup)Flour
1/8 tsp. Salt
It turns out that the extra flour made this frosting quite heavy. While decorating, I noticed my ruffles started sinking! (thats why the bottom half of the cake looks melted) So, I had to stick it in the refrigerator for a bit to harden up. After multiple trips to and from the fridge, the cake was finished! The cake was a hit and the perfect amount!
No globs of frosting left over on people's plates = success :]
My mom collects Precious Moments, and this particular one has a boy proposing to a girl. :] On my actual wedding cake, my cake topper is going to be a Precious Moments bride & groom that my great-grandmother gave to my mom to put on her wedding cake. Total cost: $15
48 MORE DAYS!!