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
- 1–2 tablespoons milk or heavy cream (optional, for consistency)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Wash and hull the strawberries.
- Puree the strawberries in a food processor or blender until smooth.
- (Optional, but recommended) Strain the puree through a fine-mesh sieve to remove seeds.
- (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.
- 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.
- 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.
- Add the cooled strawberry puree and vanilla extract. Mix on medium speed until well combined.
- 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.
- Add a pinch of salt to balance the sweetness. Mix well.
- 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