vegan strawberry frosting

  • Yield:

    ices 24 cupcakes (fully as pictured above)
  • Cooking Method:

    beating!
  • Prep Time:

    20 mins
  • Cook Time:

    0 mins
vegan strawberry frosting

This vegan strawberry icing is delicious and full of strawberries rather than chemicals! You beat the air into it, so I recommend you use a machine like a kenwood chef and a K beater to do this tiring job for you. That said it is worth the time and effort as it's another lovely vegan frosting. I invented it to top my free-from strawberry shortcakes and my free-from strawberries & cream surprise cupcakes!

It makes me very happy that our children don't miss out just because they cannot have butter cream. I love that vegan food can be both naughty and nice. Looking at the photo below you can see that you don't have to smother cupcakes in icing to make them look cute and pretty!

Ingredients:

  • 2 C fresh strawberries (topped!)
  • 1½ Tbs sugar
  • 1 Tbs water
  • ¼ C trex
  • ¼ C sunflower spread
  • 3½ C icing sugar

Method:

  1. Pop your topped strawberries into a pan with the 1½ Tbs sugar and water. Slowly heat them up, and as they warm mash them into a pulp. Once the sugar has dissolved keep them simmering on a medium heat to reduce for about 10 minutes. Then remove from the heat.

    strawberry shortcake gluten free
    mmmmmm strawberry

  2. I place a muslin in a bowl with pegs holding it up, on the edges. Pour the strawberry pulp into the muslin and leave to cool and drain into the bowl. (see photo)

  3. Once it has cooled sufficiently I squeeze the juice out, through the muslin. Then pop into the fridge so it gets cold.

  4. Once the strawberry mix is cold you can make your icing. In a mixer beat the trex & spread until they are well combined and fluffy (this takes about 4 minutes in my kenwood chef with a K beater).

  5. Once its soft and well combined add the cool strawberry juice  (it's about ¹⁄3 C of juice) and beat into the fat.

  6. Now add the icing sugar and beat in. I do this in ½ C measures with the lid on my kenwood chef to avoid a icing sugar storm!

  7. Once all the icing sugar is mixed in beat the icing for another for about 7 mins until really light and fluffy. Pop the lot into the fridge for at least half an hour to cool before icing your cakes. 

Notes:

It's really important to ensure your cakes are cold when you ice them, if they have any internal warmth still they will melt your lovely frosting. 

This icing goes especially well with my strawberries & cream surprise cupcakes and my strawberry shortcakes, both of which are gluten-free, egg-free, dairy-free, soy-free & nut-free and VERY yummy! Both of them are great with fresh strawberries a top the icing.