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Strawberry Buttercream Frosting Recipe

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4.3 from 10 reviews

This luscious Strawberry Buttercream Frosting combines the rich creaminess of unsalted butter with the bright, natural sweetness of freeze-dried strawberries. Perfect for adding a vibrant pink hue and a fresh berry flavor, this frosting is ideal for cakes, cupcakes, and other baked treats. The recipe is easy to make using a mixer and a blender or food processor for the strawberries, delivering a smooth, fluffy texture that can be adjusted in consistency with cream or milk.

  • Total Time: 10 minutes
  • Yield: 3 servings (enough to frost a standard 8-inch cake or about 12 cupcakes)

Ingredients

Strawberry Powder

  • 1 cup (about 25g) freeze-dried strawberries

Frosting

  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confectioners’ sugar
  • 1/4 cup (60ml) heavy cream or whole milk, at room temperature
  • 1 teaspoon vanilla paste
  • Salt, to taste

Instructions

  1. Prepare Strawberry Powder: Using a food processor or blender, process the freeze-dried strawberries into a powdery crumb. If the mixture is not fine enough, sift it through a fine mesh sieve to remove larger seeds or pieces. Set aside approximately 1/2 cup of this powder.
  2. Cream Butter and Add Ingredients: In a large bowl, use a handheld or stand mixer fitted with a paddle or whisk attachment. Beat the softened butter on medium-high speed until creamy, about 2 minutes. Add confectioners’ sugar, strawberry powder, heavy cream or whole milk, and vanilla paste.
  3. Mix Frosting: Beat the mixture on low speed for 30 seconds to combine the ingredients, then increase to high speed and beat for 2 minutes until the frosting is smooth and fluffy. Taste the frosting and add 1–2 more tablespoons of cream or milk if you want it thinner. Add a pinch of salt if the frosting is overly sweet.
  4. Use or Store: Use the frosting immediately on your cake or cupcakes. Alternatively, cover tightly and refrigerate for up to 1 week or freeze for up to 3 months. When thawing after freezing, bring to the refrigerator, then beat on medium speed for a few seconds until creamy again. You can add a splash of heavy cream or milk to thin it out if the frosting stiffens after chilling.

Notes

  • Freeze-dried strawberries provide a natural, intense flavor and color without adding liquid that could affect frosting consistency.
  • If the strawberry powder is not fine enough, sifting ensures a smooth texture free of seeds.
  • Adjust the amount of cream or milk to reach your desired frosting consistency.
  • Storing the frosting in the refrigerator will cause it to stiffen; remix with cream or milk to soften before use.
  • Freezing is suitable for long-term storage; always rewhip after thawing for optimal texture.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Frosting
  • Method: Blending
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/strawberry-buttercream-frosting-recipe/