Strawberry Buttercream Frosting Recipe

Introduction

Strawberry Buttercream Frosting is a delightful twist on classic buttercream, bursting with fresh strawberry flavor and a beautiful pink hue. It’s perfect for cakes, cupcakes, or any sweet treat that deserves a fruity, creamy topping.

Ingredients

• 12 oz strawberries (340 grams) (fresh or frozen*)
• 1 cup unsalted butter (112 grams) (softened, but still slightly firm to the touch)
• 4 to 5 cups powdered sugar (440-550 grams) (sifted)
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 tablespoon whipping cream (if needed)

Instructions

1. Step 1: Core the strawberries to remove the white centers.
2. Step 2: Place the berries in a food processor or blender and pulse until smooth. You should have about 1 and 1/2 cups of strawberry puree.
3. Step 3: Pass the puree through a sieve in batches (about 1/3 at a time), using the back of a spoon to push it through. Discard the seeds.
4. Step 4: Pour the strained strawberry puree into a medium saucepan over low-medium heat. Allow it to boil gently, stirring occasionally.
5. Step 5: Continue boiling until the puree reduces to a thick, jam-like consistency, dark red in color and less than 1/4 of the original volume. This may take 20-30 minutes or longer if using frozen berries. Remove from heat and cool completely. To speed cooling, transfer to a bowl and refrigerate.
6. Step 6: In a large bowl, beat the softened butter with a stand or hand mixer on medium speed until fluffy and smooth without lumps.
7. Step 7: Lower the mixer speed and carefully beat in 2 and 1/2 cups of the powdered sugar.
8. Step 8: Ensure the strawberry puree is cold. Add 2-3 tablespoons of it to the frosting along with the vanilla extract and salt. Beat on medium speed until combined; the mixture may look uneven at this stage.
9. Step 9: Gradually add the remaining powdered sugar, about 1 cup at a time, mixing well after each addition. If the frosting becomes too thick, add an extra tablespoon of cooled strawberry puree for more flavor, or 1 tablespoon of whipping cream to loosen it. Continue until the desired sweetness and consistency are reached.

Tips & Variations

• Use fresh strawberries in season for the brightest flavor, or frozen berries when fresh are unavailable; just allow extra time for reduction.
• For a more intense strawberry flavor, add an additional tablespoon of reduced puree even after mixing in the powdered sugar.
• Adjust the powdered sugar amount to control sweetness and texture to your preference.
• If you prefer a stronger color, a small drop of pink or red food coloring can be added without affecting taste.

Storage

Store the strawberry buttercream frosting in an airtight container in the refrigerator for up to one week. Before using, bring it to room temperature and briefly re-whip to restore its fluffy texture. For longer storage, freeze the frosting for up to three months; thaw in the refrigerator overnight before use and re-whip as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this frosting?

Yes, frozen strawberries work well. Just be sure to thaw them completely and allow extra time when reducing the puree to achieve the right consistency.

What if my frosting is too thick or too thin?

If the frosting is too thick, add a tablespoon of whipping cream or cooled strawberry puree to loosen it while beating. If it’s too thin, gradually add more powdered sugar until the desired consistency is reached.

Strawberry Buttercream Frosting Recipe

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★★★★★

4.6 from 442 reviews

A luscious Strawberry Buttercream Frosting recipe made with fresh or frozen strawberries, butter, powdered sugar, and a hint of vanilla. The strawberry puree is simmered into a thick jam-like consistency to intensify flavor, then blended with fluffy butter and sugar to create a smooth, richly flavored frosting perfect for cakes, cupcakes, and desserts.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Enough frosting for 12-16 cupcakes or one 8-inch cake
• Category: Frosting
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Strawberry Puree

• 12 oz strawberries (340 grams) (fresh or frozen)

Buttercream

• 1 cup unsalted butter (112 grams), softened but slightly firm to the touch
• 4 to 5 cups powdered sugar (440–550 grams), sifted
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 tablespoon whipping cream (optional, if needed)

Instructions

1. Prepare Strawberries: Core the strawberries to remove the white centers, ensuring no bitterness in the puree.
2. Puree Strawberries: Place the berries in a food processor or blender and pulse until smooth, yielding about 1 and 1/2 cups of strawberry puree.
3. Strain Puree: Pour the puree through a sieve in batches, pressing gently with the back of a spoon to remove seeds. Discard seeds for a smooth frosting.
4. Reduce Puree: Transfer the strained puree into a medium saucepan over low-medium heat. Let it gently boil while stirring occasionally.
5. Thicken Puree: Continue boiling until the puree reduces to a thick, jam-like consistency, about 20-30 minutes (longer if frozen berries are used). The volume should reduce to less than 1/4 of the original amount. Remove from heat and cool completely. For faster cooling, transfer to a bowl and refrigerate.
6. Beat Butter: In a large bowl, using a stand or hand mixer on medium speed, beat the butter until fluffy and free of lumps.
7. Add Sugar (First Portion): Lower the mixer speed and carefully add 2 and 1/2 cups of powdered sugar to the butter, mixing gently to incorporate.
8. Combine Puree and Flavorings: Once the strawberry puree is fully cooled, add 2-3 tablespoons of it to the butter mixture along with the vanilla extract and salt. Beat on medium speed until well blended. The mixture might look uneven at this stage.
9. Add Remaining Sugar: Beat in the rest of the powdered sugar 1 cup at a time. If the frosting is too thick, add an additional tablespoon of cooled strawberry puree or whipping cream to adjust consistency and enhance flavor. Continue beating until you reach the desired sweetness and texture.

Notes

• Using fresh or frozen strawberries is fine; frozen berries may require longer reduction time.
• Ensure butter is softened but still slightly firm to achieve optimal frosting texture.
• Sifting powdered sugar prevents lumps in the frosting.
• Straining the strawberry puree removes seeds for a silky smooth frosting.
• Reduce puree thoroughly to intensify strawberry flavor and avoid watery frosting.
• Add whipping cream sparingly if frosting becomes too thick or dry.
• Store leftover frosting in an airtight container in the refrigerator and bring to room temperature before use.

Keywords: Strawberry Buttercream, Buttercream Frosting, Strawberry Frosting, Cake Frosting, Homemade Buttercream, Dessert Frosting