Food & Cooking Recipes Dessert & Treats Recipes Sprinkles' Strawberry Frosting 3.4 (430) 47 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 27, 2020 Print Rate It Share Share Tweet Pin Email Yield: 1 dozen cupcakes This Sprinkles' Strawberry Frosting recipe is the perfect topper for Candace Nelson's Strawberry Cupcakes. Ingredients ½ cup whole frozen strawberries, thawed 1 cup (2 sticks) unsalted butter, firm and slightly cold Pinch of coarse salt 3 ½ cups confectioners' sugar, sifted ½ teaspoon pure vanilla extract Directions Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream. Rate it Print