Monday’s post where I fawned over Jessica’s heavenly angel food cupcakes was just the tip of the iceberg. Those puppies were good enough to eat a few without frosting believe me. Unfortunately, I’m a frosting eater. I’m a frosting LOVER. Not the granulated-sugary-usually-three-inches-high-on-a-sheet-cake-buttercream-frosting. No, I like the evil ones made with like 6 pounds of butter too. That kind of frosting just won’t do here though. It’s too heavy.
These cupcakes need something light.
And be pink.
Jessica made whipped cream frosting. I associate angel food cake with strawberry shortcake. So I mixed these two ideas together.
This is the only appropriate name for this frosting. I literally feel like I’m eating a strawberry cloud. Not too sweet, not too strawberry-ish. Perfect. Not to toot my own horn, but Beep Beep. This stuff sould be illegal. I ate it straight from the bowl. In large quantities. And got caught by my co-worker with a huge bowl and a large spatula.
Yes, I brough it to work for a snack. Shameful? Maybe. So delicious that I still don’t care? Absolutely. Worth it.
What I used:
* 1 pint of whipping cream
* 1 handful of rrrrrripe strawberries (not furry, but nice & dark)
* 2/3 cup granulated sugar
What I did:
Grab a handful of rrrrripe strawberries and toss them into a blender, food processor, or magic bullet.
Blend until it looks like this…
Set the strawberry goop aside.
Pour the whipping cream in a large bowl. Start whipping on slow to avoid major splashing. As it thickens, turn the speed up to medium. It should start to look like coolwhip. Pour in the sugar. Keep whipping.
Now, pour in the strawberry puree. Mix until pretty uniform. And pink!
Plop on top of cupcakes or eat with a