Ever wonder how to make strawberry emulsion? Having homemade strawberry sauce is one of my favorite desserts, but I hate the price tag on store bought, it can be hard finding the time to make it yourself, or both. I bet many of you are nodding your head right now. Good news, here is a quick and easy recipe for homemade strawberry emulsion that will impress your dinner guests or just provide a night of comfort for you and your loved ones.
How to Make Strawberry Extract at Home
Are you tired of using those packed fruit extracts because of the artificial flavors used in them? If yes, then it’s your time to say goodbye to those artificially flavored extracts. This recipe article will guide you to make Strawberry Extract at Home without using any artificial flavoring agents.
Strawberry extract has a highly concentrated flavor achieved from caramelized fresh strawberries onto the alcoholic base. Using Alcohol in making strawberry extract is an option. To make strawberry extract, you need fresh strawberries, sugar, and a cup of vodka. The strawberry extract can be served with fresh juices, beverages, and desserts.
When making strawberry extract with alcohol, add a cup of vodka and 3 cups of strawberries. The vodka is infused with strawberry which further takes place in fermentation. The strawberry extract made with alcohol will be prepared for up to 8 weeks. After making this once, you can preserve it for months.
The Strawberry extract made without alcohol can be prepared in just ten minutes as it does not need time for fermentation. It is quickly prepared with a few ingredients, like fresh strawberries, sugar, and water. The aroma of fresh strawberries will tickle your sense of the sweet and slightly tart taste. Use this strawberry extract in smoothies and pies to elevate their taste.
This quick strawberry extract recipe is easy to make in just 10 minutes. So without waiting more, let’s check out both the Strawberry Extract recipe. I have shared both the methods of making strawberry extract, with alcohol and without alcohol. First, let’s jump onto the equipment to make a strawberry extract with an alcohol recipe.
What Equipment Will You Need To Make Strawberry Extract At Home?
- Saucepan – Caramelize the strawberries with sugar and vodka in a saucepan to make the extract.
- Mesh Strainer – After strawberries are caramelized, strain off the strawberry syrup by using the mesh strainer.
- Glass Jar – Strain off the strawberry extract in a glass jar and store it for further use.
How Much Time Will You Need To Make Strawberry Extract At Home?
Strawberry Extract With Alcohol
| Preparation Time | Storage Time | Total Time |
| 10 Minutes | 8 Weeks | 8 Weeks 15 Minutes |
Strawberry Extract Without Alcohol
| Preparation Time | Cooing Time | Total Time |
|---|---|---|
| 5 Minutes | 15 Minutes | 20 Minutes |
What Ingredients Will You Need To Make Strawberry Extract With Alcohol At Home?
Strawberry Extract With Alcohol
- Fresh Strawberries – Take a cup full of fresh strawberries to make the extract.
- Sugar – A cup of sugar to add sweetness to the extract.
- Vodka – For an alcoholic base you can include vodka, bourbon, or rum. I have used a cup of vodka to add a subtle alcohol base to the strawberry extract.
Strawberry Extract Without Alcohol
- Strawberries – It is the main ingredient to make a strawberry extract.
- Sugar – The sugar will add sweetness to the extract.
- Water – The water will be added to caramelize strawberries with sugar.
Steps To Make Strawberry Extract
Strawberry Extract With Alcohol
Mixin’
Add chopped strawberries to a glass jar. Mash them by adding a teaspoon of sugar. Pour a cup of vodka which should be less than the strawberries added. Shake it well. Store it for 8 weeks before using it.
Strawberry Extract Without Alcohol
Caramelizing
Use a saucepan to caramelize the sugar with strawberries. Add mashed strawberries in water and then add a teaspoon of sugar. Once you notice the bubbles, strain off the extract into a glass jar. Here, instead of alcohol, we have added sugar and water.
Nutritional Information
Strawberry Extract With Alcohol
| Carbohydrates | 32 g |
| Calories | 32 kcal |
| Fat | 7 g |
| Protein | 15 g |
Strawberry Extract Without Alcohol
| Calories | 32 kcal |
| Carbohydrates | 30 g |
| Protein | 17 g |
| Fat | 7 g |
How Will Strawberry Extract Look And Taste Like?
The strawberry extract made with alcohol looks syrupy and tastes delicious. You will notice the fermentation taking place in a glass jar of strawberry extract made with alcohol. The strawberry extract without alcohol tastes sweet and is well caramelized with sugar.
STRAWBERRY WHIPPED SENSATION
Fresh strawberries in a creamy whipped mixture on a chocolate cookie base are topped with more strawberries for an elegant frozen dessert.
Provided by Cool Whip
Categories Trusted Brands: Recipes and Tips
Time 6h20m
Yield 12
Number Of Ingredients 6
| 4 cups fresh strawberries, divided |
| 1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk |
| ¼ cup lemon juice |
| 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided |
| 8 OREO Chocolate Sandwich Cookies, finely chopped |
| 1 tablespoon butter, melted |
Steps:
- Line 9×5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.
- Mix chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.
- Invert dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 24 g, Cholesterol 14.2 mg, Fat 9.2 g, Fiber 1.3 g, Protein 2 g, SaturatedFat 6.3 g, Sodium 102.9 mg, Sugar 18 g
STRAWBERRIES AND CREAM
0 0
This is the best-tasting strawberries and cream I have ever ate!!!
Provided by jazmin_17
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 10m
Yield 8
Number Of Ingredients 3
| 1 quart fresh strawberries, hulled and chopped |
| 2 cups sour cream |
| 1 cup white sugar |
Steps:
- Combine the strawberries and sugar in a bowl; mash until the strawberries are completely crushed and the sugar is incorporated. Add the sour cream to the strawberries and stir until the mixture is pink in color. Serve immediately.
Nutrition Facts : Calories 244.4 calories, Carbohydrate 33.3 g, Cholesterol 25.3 mg, Fat 12.3 g, Fiber 1.5 g, Protein 2.3 g, SaturatedFat 7.5 g, Sodium 31.2 mg, Sugar 28.8 g
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Strawberry Buttercream
I’ve been working on this strawberry buttercream recipe for years.
I’ve made strawberry buttercream in the past, but I wasn’t in love with it. It never had enough flavor.
I wanted real strawberry flavor, not that artificial strawberry candy flavor. It was so hard to get that without having my buttercream break.
Thanks to a new ingredient, I’ve finally found a way to make perfect strawberry buttercream that’s packed with real strawberry flavor.
It’s delicious and super easy to make, but it can be difficult to incorporate certain flavors, particularly fruit flavors.
American buttercream is pretty much powdered sugar and butter, and liquids don’t always play well with all that butter.
If you add an ingredient with too much moisture, it can cause the frosting to separate, or break. It ruins the texture, and makes it incredibly difficult to decorate with.
This is exactly what happened when I’ve added (different forms of) fresh strawberries to buttercream in the past.
Fail #1 Adding Strawberry Preserves
In my first attempt, I tried adding strawberry preserves.
Sadly my buttercream broke before I added enough to be happy with the flavor.
That real strawberry flavor was there, but it needed to be stronger.
It also didn’t add much color to the frosting.
The bigger problem was the chunks of strawberries in the frosting (not really visible in the picture but they were big!).
They made it difficult to smooth the frosting on a cake or pipe on a cupcakes.
Fail #2 Adding Strawberry Emulsion
I also tried adding a strawberry emulsion. An emulsion is like an extract, but it has a water base rather than an alcohol base.
I find they usually have a stronger flavor than extracts, but they’re usually used in the same quantities (1:1 ratio with extracts).
This version of strawberry buttercream had a pretty pink color, from beet juice and artificial coloring included in the emulsion.
Sadly the emulsion gave the frosting a strong artificial strawberry flavor.
I may have been too heavy handed with the emulsion, but the frosting tasted like a strawberry jolly rancher to me.
It definitely wasn’t the flavor I was after.
Fail #3: Adding in a Strawberry Puree Reduction
My third attempt to flavor my strawberry buttercream was with a reduced strawberry puree.
To make a strawberry puree reduction, you blend up some strawberries, and cook them on a low heat to help some of the moisture evaporate.
This method made the frosting taste great, and it added a pretty, natural color.
My main problem was that whenever I added enough puree to get the taste right, the buttercream became too thin and wouldn’t keep its shape.
As you can see above, this batch of strawberry frosting didn’t quite keep its shape, and was starting to separate.
The Secret Ingredient: Strawberry Powder
This year I finally discovered strawberry powder. It’s made from real, freeze-dried strawberries.
It adds tons of real fruit flavor into the frosting, without throwing off the consistency! Strawberry powder also gives the buttercream a beautiful pink color naturally.
It creates a stable, pipeable frosting that can be used on cakes (like my dark chocolate strawberry cake)and cupcakes alike.
In my opinion, it’s by far and away the best way to make strawberry frosting.
I order my strawberry powder on amazon, and some health food stores carry it.
You can also find freeze dried strawberries at most grocery stores, and pulverize them into a powder in a food processor.
The Finishing Touch: Lemon Juice
One last ingredient in this frosting might surprise you. It’s a Tbsp of fresh lemon juice.
When my Mom makes her famous homemade strawberry jam, she always adds lemon juice.
This is usually done to help the jam set, or for safe canning.
But I swear, the lemon juice adds to the flavor of the jam too!! I decided to try this out in my strawberry buttercream.
The lemon juice really brings this frosting to life. It’s the pop of flavor that makes the frosting taste like it’s packed with sun-ripened strawberries (rather than the sad grocery store strawberries that don’t taste like much).
Making This Frosting in Advance
One last thing to note about this recipe!!
While your frosting might be silky smooth right after you make it (especially if you use a paddle attachment), the frosting will develop air bubbles as it sits over time.
It’s like the strawberry powder acts as a sponge, and it soaks up all the moisture in the frosting!!
I let mine sit out for several hours, and found the consistency had completely changed.
I was able to revive it by stirring it with a rubber spatula for several minutes, and by adding in a couple more Tbsp of heavy cream.
If you chose to make this frosting ahead of time, be sure to give it a good stir, and potentially add in a touch more heavy cream to get it back to that silky smooth consistency.
Tips for Making the Best Strawberry Buttercream
- Use a paddle attachment if you plan to add this frosting to a cake, to make super smooth frosting that’s easy to smooth
- Use the whisk attachment when I’m making frosting for cupcakes, so it ends up fluffy & light
- If the frosting is too thick, add in additional cream (1 Tbsp at a time)
- If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
- Make sure your butter is at room temperature to give your frosting the right consistency
- Use strawberry powder to really pack your strawberry buttercream with flavor!