Made with fresh, frozen, or freeze-dried strawberries, this sweet and creamy Strawberry Buttercream Frosting is bursting with real strawberry flavor! Ready in just 10 minutes, this strawberry frosting will be your new go-to for cakes, cupcakes, cookies, and more.
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Instructions
Strawberry Puree
This can be made with fresh or frozen strawberries. If using fresh strawberries, rinse them well, pat dry, and remove the stems. Then add the berries to a blender or food processor and puree until completely smooth. You will need around 6 to 8 berries to make 1/3 cup puree.
If using freeze dried strawberries, pulverize them in a blender or food processor. If the finished product is not super fine, sift to remove any large chunks before using.
Strawberry Frosting
Cream the butter in the bowl of an electric or stand mixer, beating until smooth and creamy, about 2 minutes. Add the strawberry puree (or strawberry powder), salt, 1 tablespoon heavy cream, and any optional extracts. Beat again to combine.
Begin adding the powdered sugar a cup or two at a time, with your mixer on low speed, scraping the sides and bottom of the bowl as needed. After all of the sugar has been added, switch to high speed and beat until light and fluffy, about 2 minutes.
Give it a taste and decide if you want to add in any more salt or extracts to taste. (I recommend starting with 1/4 teaspoon of added extracts as they can be strong!) If your frosting is too thin, add a little more sugar. If it's too thick, add in additional heavy cream or strawberry puree, 1 tablespoon at a time. If using freeze-dried strawberry powder, you will likely want to add more heavy cream!
Once you have reached your desired taste and consistency, fold in the optional finely diced strawberries, if using. Use frosting immediately on cakes, cupcakes, cookies, etc! Enjoy!
Notes
Yield: This recipe makes enough to frost up to 28 cupcakes or a 3-layer cake. Make half a batch if using it to cover a 9x13 sheet cake.
How To Properly Store Frosting: Store frosting an airtight container with a piece of plastic wrap firmly pressed against the exposed top of the frosting. This will prevent the icing from drying out and a crust from forming.
Make Ahead: Store in the fridge for up to 7 days. When ready to use, allow the frosting to soften for an hour at room temperature. Then beat again before using to make it light and fluffy.
Fresh Strawberry Frosting: If made with evaporated milk, frosting will keep at room temperature for up to 1 day, or up to 7 days in the fridge. If using heavy cream, always store the frosting in the refrigerator.
Freeze-Dried Strawberry Frosting: If made with evaporated milk, frosting will keep at room temperature for up to 3 days, or up to 7 days in the fridge. If using heavy cream, always store the frosting in the refrigerator.
Freeze Frosting: Freeze in an air-tight container for up to 3 months. When ready to use, thaw in the refrigerator overnight, then beat the frosting again before using to make it light and fluffy.