Hi..I've been working on a good strawberry frosting and am having trouble. I started out with a cream cheese frosting that I've had success with and added crushed strawberries. Apparently too much liquid was still in the strawberries, as the frosting never set up. I added melted white chocolate..didn't help much. Started over and pressed the strawberries through a fine sieve and just added the "paste"..still problems with setting up. Added more butter..still problems. The only thing that seems to help is refrigerating the frosting overnight, but with that, when it sets out at room temp for 30 minutes or so, it softens enough to be a problem (not holding shape, sliding off cakes, etc.) And it's winter now, I hate to think what will happen in the summer in the south, even indoors!! I've used both fresh and frozen berries, nothing seems to make a difference. Any suggestions? I would prefer to use frozen if possible, due to availability and cost, and I also need a frosting that doesn't have to be made up a day or more in advance.
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2/11/08 at 7:07am