Strawberry Buttercream Frosting Recipe
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.
- 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
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
- Prepare Strawberries: Core the strawberries to remove the white centers, ensuring no bitterness in the puree.
- 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.
- 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.
- Reduce Puree: Transfer the strained puree into a medium saucepan over low-medium heat. Let it gently boil while stirring occasionally.
- 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.
- Beat Butter: In a large bowl, using a stand or hand mixer on medium speed, beat the butter until fluffy and free of lumps.
- 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.
- 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.
- 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
Find it online: https://tastygenius.com/strawberry-buttercream-frosting-recipe/
