I forgot to share with you the recipe for our strawberry buttercream icing! It's very simple. Generally, I use 1/4 cup butter per 2 cups of sifted icing sugar, which will leave it very stodgy. Instead of using milk to soften up the icing, we used a strained fresh strawberry puree!
Add a touch of vanilla, and a pinch of nutmeg and cinnamon, and you're on the road! If you feel compelled, and prefer a pinker colour, just add a tad of icing coloring (from Wilton) in the gel form so it doesn't break up the consistency of the icing, and you're set. Here is a picture of the type of coloring that works best. You can also use it in fondant and in cake batters!
You can find these at any Michaels store in Vancouver and Burnaby!
Happy baking!
-Jess
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