STRAWBERRY JAM CREAM CHEESE FROSTING RECIPES

Name: Strawberry Frosting
Prep time: 6 min
Total time: 6 min
Yield: about 1 pound (enough for 12 cupcakes)
Ingredients: 1/2 cup (1 stick) butter, at room temperature; 4 cups powdered sugar, plus extra, as needed; 1/4 cup whole milk, at room temperature; 1 teaspoon pure vanilla extract; 2 to 3 tablespoons strawberry fruit spread or jam

STRAWBERRY FROSTING RECIPE | GIADA DE LAURENTIIS | FOOD ...

Strawberry Frosting Recipe | Giada De Laurentiis | Food ... image

Provided by Giada De Laurentiis

Categories dessert

Total Time 6 minutes

Prep Time 6 minutes

Yield about 1 pound (enough for 12 cupcakes)

Number Of Ingredients 5

Ingredients

1/2 cup (1 stick) butter, at room temperature
4 cups powdered sugar, plus extra, as needed
1/4 cup whole milk, at room temperature
1 teaspoon pure vanilla extract
2 to 3 tablespoons strawberry fruit spread or jam

Steps:

In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in 3 cups powdered sugar, milk and vanilla until smooth and creamy.
Beat in the strawberry fruit spread or jam into the vanilla frosting. Mix in the remaining 1 cup powdered sugar, plus extra, as needed, until smooth and creamy.

STRAWBERRY JAM | ALLRECIPES

Strawberry Jam | Allrecipes image

This is by far the easiest recipe I have found for strawberry jam without using a pectin. The jam is soft, spreadable and delicious.

Provided by Katharine

Categories Jams and Jellies

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 5 cups

Number Of Ingredients 3

Ingredients

2 pounds fresh strawberries, hulled
4 cups white sugar
¼ cup lemon juice

Steps:

In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Nutrition Facts : Calories 85 calories, CarbohydrateContent 21.9 g, FatContent 0.1 g, FiberContent 0.5 g, ProteinContent 0.2 g, SodiumContent 0.2 mg, SugarContent 21.1 g

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