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Strawberry Royal Icing

ByHani Updated on
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Did you know you can make Fresh Strawberry Royal Icing? It tastes like a strawberry smoothie and it’s perfect for decorating Strawberry Cookies. I like to experiment with different natural flavors. From fresh lemon, strawberry, raspberry, coffee and chocolate. There are so many possibilities.

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FRESH STRAWBERRY ROYAL ICING

Before we get started I wanted to say that I’ve only made fresh strawberry royal icing using fruit puree. However, I think you could also use strawberry powder/pulverized freeze dried strawberries. And of course there are also extracts that can be used. Though in some cases I find these are often lacking fruit’s natural flavor.

STRAWBERRY PUREE

Let’s start with the strawberry puree. Fruit purees are really easy to prepare and can be made ahead of time. I often freeze them, too. There are so many uses for fruit purees. They can be used to make smoothies, cake filling, desserts or stir some into your morning yogurt.

Here is how I make the puree. Cook strawberries with a little bit of water, until mushy. Then using a food chopper or an immersion blender break up soft strawberries into a puree.

Strain it through a fine mesh sieve. Discard seeds. Refrigerate or freeze for up to 4 months. You can use leftover strawberry puree to make Strawberry Mouse Icebox Cake.

Straining cooked strawberries through a mesh sieve.

INGREDIENTS

  • Powdered Sugar
  • Meringue Powder
  • Fresh Strawberry Puree
  • Vanilla Extract

STRAWBERRY ROYAL ICING

This recipe yields about 1 and 1/2 cup of royal icing. It’s is based on my Small Batch Royal Icing Recipe. If you’d like to make a larger quantity of royal icing use can use my Fresh Lemon Royal Icing and use fruit puree in place of all water and lemon juice.

In a clean bowl whisk together powdered sugar and meringue powder. If you are using powdered sugar with a lot of lumps be sure to sift it first.

Whisk Vanilla Extract into strawberry puree. Pour strawberry puree into powdered sugar/meringue mix. With a hand held mixer set to low speed mix puree into the powdered sugar. Gradually increase speed to medium. Mixture will gradually change color and once mixed it should be pale pink and thick. About 5 minutes.

You can see strawberry royal icing is pale pink. If desired use additional food coloring to color icing deeper shade or pink or red. Thin royal icing with additional fresh puree or water to desired consistency. Learn more about different consistencies and how to use them in cookie decorating.

STORAGE

Spoon strawberry royal icing into a small container. Cover with a plastic wrap and close with a lid. Store in the fridge for up to 2 weeks.

TO MAKE STRAWBERRY ROYAL ICING YOU NEED

MORE FLAVORFUL ROYAL ICING RECIPES :

Paddle mixer attachment covered with fresh strawberry royal icing.
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Strawberry Royal Icing

This recipe makes 1 and 1/2 cup of Strawberry Royal Icing.
If you need a larger quantity of royal icing, refer to my Fresh Lemon Royal Icing Recipe and use fruit puree in place of water and lemon juice.
Course Dessert
Cuisine American, French
Keyword royal icing, strawberry royal icing
Prep Time 10 minutes
Author Hani Bacova

Ingredients

Strawberry Royal Icing

  • 2 cups powdered sugar
  • 1 tbsp meringue powder
  • 3 1/2 tbsp room temperature thick strawberry puree
  • 1/4 tsp Vanilla Extract

Strawberry Puree

  • 1 cup strawberries,fresh or frozen
  • 1 tbsp water

Instructions

Strawberry Puree

  • Into a sauce pan add strawberries ( 1cup ) with 1 tbsp water. Cook until very very soft. About 10 minutes. Puree soft strawberries with an immersion blender. Strain the mixture through a fine mesh sieve to remove the seeds. Let cool completely before using.

Strawberry Royal Icing

  • Wipe bowl, beater and tools with vinegar to remove any traces of grease.
  • In a small dish whisk together strawberry puree ( 3 and 1/2 tbsp) and Vanilla Extract (1/4 tsp)
  • In a clean bowl whisk together powdered sugar (2 cups) and meringue powder (1 tbsp). Pour fresh strawberry puree mixed with vanilla extract into the powdered sugar mix. Beat on low speed until combined. Increase speed to medium and whip until thick and pale pink, about 5 minutes.

Storage

  • Use immediately or spoon into a container, cover with plastic wrap and close the container with a lid. Store in the fridge for up to 2 week. If liquid accumulates on the bottom, stir well before using and let come to room temperature before decorating and/or thinning to different consistencies. Use water or additional strawberry puree to thin strawberry royal icing.

Notes

WHAT OTHER FRUIT CAN I USE TO MADE ROYAL ICING ?
Raspberries can be also used to make tasty royal icing. I’ve used blueberries in the past and though icing has a nice purple color it was lacking characteristic blueberry flavor.  You can also use fresh lemon juice to make Fresh Lemon Royal Icing. 
CAN I COLOR THIS ICING WITH FOOD COLORS?
Yes, you can. Use gel food colors.
HOW LONG DOES THIS ICING LAST?
Up to 2 weeks, stored in the fridge.

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8 Comments

  1. Thank you for the recipe! I’m going to try this with fresh peaches, which are peak right now where I am. I’m just wondering if the icing, once dry on the cookie, might grow mold or something if not eaten soon, since it’s a natural fruit. I use your lemon icing all the time, but I imagine that citrus is more stable than a real sweet fruit like a strawberry or peach.

    Or is it that once the fruit is cooked, puréed, and incorporated into the icing, it is stable when dry?

    Thanks again and I hope my question makes sense.

    Reply

    1. Hi Sarah,
      I think peaches might be too mild for the icing, but I may be wrong. I actually cook the fruit and then make the puree.
      I haven’t had any problems with it for up to 2 weeks. I’m not sure about longer.

      Reply

    1. I think so. You can use fresh egg whites in place of meringue powder to make royal icing. But I haven’t tried adding strawberry puree to it. You might need to add little more powdered sugar to make it stiff. Into the search box on the blog type royal icing recipe and you can find recipe where I use fresh egg whites. I’d use that recipe and at last stage I’d pour in fruit puree.

      Reply

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