Strawberry Buttercream Frosting
Strawberry Buttercream Frosting is a fun, flavorful twist on your traditional buttercream. Made with fresh strawberries, powdered sugar, and butter, this recipe couldn’t get any easier or tastier! Use this sweet concoction to frost cupcakes, cakes, or even as a dip for your favorite cookies!
Strawberry Buttercream Frosting
Originally from our adorable Strawberry Lemonade Cupcakes recipe and now on our Strawberry Lemonade Cake, we thought this Strawberry Buttercream Frosting was so good it deserved it’s own post.
Just the right amount of sweetness and strawberry flavor, this frosting is fit for a myriad of cakes, cupcakes, cookies, or whatever your heart (or sweet tooth) desires!
This particular type of buttercream frosting is actually known as “American Buttercream” because of it’s thicker consistency, lending the perfect texture for intricate cake decorating or for stacking and stuffing cookies.
This frosting is creamy and sweet, and the addition of the strawberry flavor sends it right over the top. Made with pureed fresh strawberries, it’s a fabulous way to start taking advantage of strawberry season!
How to Make Strawberry Buttercream Frosting
- Place the strawberries into a food processor or blender, and process until smooth. Pour through a mesh strainer to remove the seeds, then set aside.
- In a large mixing bowl, use a hand mixer to combine the powdered sugar and butter. Slowly begin to add the strawberry puree until the desired consistency is reached.
- Add the buttercream to a piping bag fitted with your preferred tip and frost your desired dessert.
Tips and Variations
- This recipe makes enough frosting to lightly frost 18-20 cupcakes, a 9×13-inch cake, or the tops of 2 (8-inch) cakes. If you prefer more frosting for your desserts, consider making a double batch or adding a ½ cup of butter, an extra 1-2 cups of powdered sugar, and additional strawberry puree.
- You may not need all of the strawberry puree. Start with a little and slowly add more as needed. The puree acts as the liquid in the frosting, so the buttercream will thin out as puree is added.
- It’s important for the butter to be at room temperature so that it is soft enough to cream properly. You don’t want it too cold but you also don’t want it beginning to melt.
- If you prefer a more whipped consistency, use a whisk attachment as opposed to the standard paddle attachment on your mixer. This allows air to be whipped into the frosting making it lighter in texture, more like a whipped cream frosting.
- You can control the sweetness of the frosting by changing up the ratio between powdered sugar butter. Less powdered sugar, less sweetness. The more sugar, the sweeter the frosting.
Storage
Storage: This buttercream frosting can be made up to 2 days in advance. Cover tightly and store in the refrigerator. Bring it to room temperature and mix well before frosting.
Freezing: This frosting is great for freezing! Store in a freezer safe bag or container for up to 3 months. Thaw in the refrigerator then bring to room temperature. Mix and frost!
Ingredients
- 1 cup strawberries, fresh, washed and hulled
- 4 cups powdered sugar
- 1 cup unsalted butter, softened
Instructions
- Place the strawberries into a food processor or blender, and process until smooth. Pour through a mesh strainer to remove the seeds, then set aside.1 cup strawberries
- In a large mixing bowl, use a hand mixer to combine the powdered sugar and butter. Slowly begin to add the strawberry puree until the desired consistency is reached.4 cups powdered sugar1 cup unsalted butter
- Add the buttercream to a piping bag fitted with your preferred tip, and frost the cooled cupcakes.
- See post for storage options.
