Strawberry Buttercream Frosting
Easy strawberry buttercream frosting made with fresh and freeze-dried strawberries for real berry flavor. Creamy, smooth, and perfect for cakes, cupcakes, and cookies.
Ingredients
- 1 cup salted butter , softened
- 4 to 5 cups powdered sugar
- 1-2 Tablespoons heavy cream or milk , more as needed
- 1 teaspoon vanilla extract
- 1 cup strawberries , finely chopped
- 2 Tablespoons freeze dried strawberries
- 1 pinch salt , if needed
Instructions
- In a large mixing bowl, whip 1 cup butter. Slowly add in 2 cups of powdered sugar. Mix until combined.
- Add sugar and vanilla. Slowly add 2 cups of powdered sugar and mix until combined. Add the vanilla and 1 more cup of powdered sugar and continue mixing. Add a teaspoon of heavy cream or milk if needed to thin.
- Adjust consistency. Add the last 1 to 2 cups of powdered sugar and mix until smooth. Add more cream or milk a teaspoon at a time until the frosting is thick, creamy, and able to hold a point.
- Prep the strawberries. Pulse 2 tablespoons freeze-dried strawberries in a small blender or food processor until you have a fine powder then set aside. For a smoother frosting, puree the 1 cup fresh strawberries until smooth. For a chunkier, more rustic texture, finely chop them by hand.
- Fold in the strawberries. Add the strawberry powder and fresh strawberries to the frosting. Mix on low until evenly combined. Taste and add a pinch of salt if it needs balancing. Add more powdered sugar to thicken or another teaspoon of cream to thin if needed.
Notes
Store in a covered container for up to 3 days in the refrigerator.
Freeze: Freeze up to 3 months in a freezer safe bag. Thaw overnight in the refrigerator and then stir or mix again with an electric mixer.
Texture options: For a smooth, uniform pink frosting, puree the fresh strawberries before folding them in. You may need up to an extra ½ cup of powdered sugar to thicken since the puree adds more liquid. For visible flecks of strawberry throughout, finely chop the berries by hand instead.
Makes enough for a 9x13 cake, two 8-inch cake layers, or 12 cupcakes.
Nutrition
Calories: 310kcal, Carbohydrates: 43g, Protein: 0.3g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 42mg, Sodium: 126mg, Potassium: 58mg, Fiber: 1g, Sugar: 41g, Vitamin A: 493IU, Vitamin C: 37mg, Calcium: 8mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
