This is a nicely balanced and light tasting frosting that tastes incredible on sourdough chocolate cake. I based this recipe off of one found at Life Love and Sugar.
- 1.5 – 3 cups of sliced strawberries
- 1 cup Earth Balance
- 4 cups icing sugar
- 1/2 tsp vanilla
- Dash of salt
Blend 1.5 cups of the sliced strawberries in a high-speed blender until smooth and consistent. Set the remaining sliced strawberries aside for the cake filling and decoration (if using for that purpose).
Cook the strawberry puree over medium heat for about 10-15 minutes to reduce the water content. Once you have about 6 tbsp of puree, remove from heat and let cool to room temperature (or colder).
In the bowl of your stand mixer, beat the Earth Balance and 2 cups icing sugar. Next, add 3 tbsp of the strawberry puree and vanilla, beating until consistent. Add the remaining icing sugar 1/2 cup at a time. Add more of the strawberry puree 1 tbsp at a time, until the frosting reaches the right consistency.