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Strawberry Buttercream Frosting: The Ultimate Guide to Perfecting Your Recipe


  • Total Time: 25 minutes
  • Yield: 3-4 cups 1x

Description

A light and fluffy strawberry buttercream frosting, perfect for cakes, cupcakes, cookies, and more! Made with fresh strawberry puree for a vibrant flavor and color.


Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 4 cups powdered sugar, sifted
  • 1/2 cup fresh strawberries, hulled and pureed
  • 12 tablespoons milk or heavy cream (optional, for consistency)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Wash and hull the strawberries.
  2. Puree the strawberries in a food processor or blender until smooth.
  3. (Optional, but recommended) Strain the puree through a fine-mesh sieve to remove seeds.
  4. (Optional, but enhances flavor) Reduce the puree in a saucepan over medium-low heat, stirring frequently, until it has thickened slightly and reduced in volume by about half. Let cool completely.
  5. Cream the softened butter in a large mixing bowl with an electric mixer on medium speed until light and fluffy (3-5 minutes). Scrape down the sides of the bowl occasionally.
  6. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until just incorporated after each addition. Scrape down the sides of the bowl frequently.
  7. Add the cooled strawberry puree and vanilla extract. Mix on medium speed until well combined.
  8. Adjust the consistency: If too thick, add milk or heavy cream, one tablespoon at a time. If too thin, add sifted powdered sugar, one tablespoon at a time.
  9. Add a pinch of salt to balance the sweetness. Mix well.
  10. Increase the mixer speed to medium-high and beat the buttercream for another 2-3 minutes to incorporate more air.

Notes

  • Use room temperature butter for a smooth and creamy buttercream.
  • Sift the powdered sugar to prevent lumps.
  • Don’t overmix the buttercream, as it can make it tough.
  • Taste as you go and adjust the sweetness and strawberry flavor to your liking.
  • Chill the buttercream for 30 minutes before using it to make it easier to pipe (optional).
  • Store leftover buttercream in an airtight container in the refrigerator for up to a week or freeze for up to 3 months. Let it come to room temperature and beat it again before using.
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes