- 4 ounces softened unsalted butter
- 3 to 4 tablespoons pureed strawberries
- 1/4 teaspoon salt
- 5 1/2 cups powdered sugar (1 1/2 pounds) (see note)
- 2 to 3 teaspoons lemon juice
In an electric mixer, blend butter, strawberry puree and salt. Add powdered sugar and 2 teaspoons lemon juice. Beat to a smooth consistency, adding a little more lemon juice, 1/2 teaspoon at a time, as needed.
Measuring powdered sugar
In professional kitchens nearly all dry ingredients are weighed rather than measured. This is because the measurable volume varies based on how dry ingredients were milled or refined, making weight a more reliable measure for consistent baking results. Flour has become much more consistent in recent years so that now, in most home recipes, it is measured. Powdered sugar, however, continues to vary greatly from brand to brand.
In order to make the transition from pounds to cups, we’ve used the powdered sugar that we carry at PCC as our guideline. It’s a bit denser in character than the classic brand-name varieties and weighs more by measure, thus making the formula short of the usual 4 cups to a pound. This is why we’re using 5 1/2 cups in this recipe rather than 6.