This Strawberry Buttercream Frosting is fluffy and creamy, with a delicious natural strawberry flavor. Best of all, it’s easy to make from scratch! All you need are a few simple ingredients along with freeze-dried strawberries to make a fruity and sweet icing for your cakes and cupcakes!
One of my favorite things to make while in culinary school was classic buttercream frosting.
Buttercream frosting is a type of icing that is made from a butter-based mixture, which gives it its characteristic fluffy and creamy texture. It’s perfect for topping cakes, cupcakes, or any other baked goods.
The beauty of making any classic American buttercream frosting is that there are so many flavors you can prepare.
This recipe for strawberry buttercream frosting is not only sweet and fluffy but has the fruity flavor of strawberries along with a beautiful natural pink color. To get this effect we use pulverized freeze-dried strawberries.
If you’re not familiar with freeze-dried fruit it’s basically the same strawberry but without all of the moisture. This means that instead of getting a strawberry puree, which would make for a runny frosting, we get a strawberry powder which is perfect for thickening and flavoring our frosting as well as adding color.
Whip up this easy strawberry frosting to top vanilla cupcakes (made with oil) for a Valentine’s day treat or for a fresh fruity sweetness any time of the year!
WHY YOU SHOULD MAKE THIS RECIPE
- It uses freeze-dried strawberries which blend perfectly into the frosting.
- A great way to jazz up any Valentine’s day treat.
- The stunning pink color is natural and contains no chemicals or preservatives.
- You can make a large batch and easily freeze some for later.
- Unsalted Butter – This is the fat that is used to make buttercream frosting. It gives it its characteristic creamy texture and buttery taste.
- Freeze Dried Strawberries – Because fresh strawberries can make the frosting watery, freeze-dried strawberries are pulverized into a powder that blends into the frosting easily and creates a stronger strawberry flavor.
- Confectioners Sugar – This is a type of sugar that is finely ground and used to sweeten frostings and other desserts.
- Cream – This helps the strawberry buttercream frosting become smooth and creamy. You can also use milk.
- Vanilla Extract – Although optional, a teaspoon of vanilla extract helps add a layer of comforting vanilla flavor to the frosting.
- Salt (optional) – Helps to balance and enhance the sweet flavors in the frosting.
HOW TO MAKE STRAWBERRY BUTTERCREAM
Prepare the strawberry powder: Add freeze-dried strawberries to a blender or spice grinder and pulse until a fine powder is formed. You can also achieve this by placing them in a zip-top bag and crushing them with a rolling pin.
Combine the main ingredients: Add the softened butter, strawberry powder, and confectioners sugar to the bowl of a stand mixer. Using the paddle attachment, start the speed on low and increase as the sugar gets incorporated into the mixture. This should take about 2-3 minutes.
Add the milk and vanilla: Once the sugar and strawberries are blended into the butter, add the milk and vanilla, then mix until they are fully incorporated and stiff peaks are formed. Use immediately or store for later use.
TIPS FOR RECIPE SUCCESS
- I recommend using a strawberry powder that is unsweetened to avoid any added sugar and make sure the strawberry flavor isn’t overpowering in your frosting.
- When mixing the butter, sugar, and strawberries, make sure you are starting on low and slowly bring up the speed. This will help keep the ingredients from spilling out of the bowl.
- As you’re adding the strawberry powder to your mixture, be sure to use a fine strainer or sifter over the bowl so that any large pieces of strawberry are removed. This will help prevent lumps in your frosting and make it extra smooth.
- If the strawberry buttercream frosting is too thick, add milk one tablespoon at a time until you reach the desired consistency. If it’s too thin, add more powdered sugar one tablespoon at a time.
STORAGE & FREEZING
Storing: To store for later use, cover strawberry buttercream frosting and place in an airtight container. If kept at room temperature it will last for about 3 days, or you can store it in the fridge for up to two weeks.
Freezing: Add strawberry frosting to an airtight container, plastic wrap, or a freezer-safe bag and press out any excess air before sealing. Frozen strawberry buttercream frosting will last for up to two months. When ready to use, thaw in the fridge overnight and then bring to room temperature before using.
Buttercream is a type of frosting that contains butter, sugar, and eggs. It has a smooth and creamy texture and is often used to top cakes or cupcakes. Frosting usually refers to any type of icing that is spread on desserts. It can be made from scratch or using a pre-made mix.
Fresh strawberries can make the frosting watery and affect its consistency, so it is best to use freeze-dried strawberries instead. You can find them in most health food stores, or online.
Yes! You can use any type of freeze-dried fruit in this recipe such as blueberries and raspberries. Just make sure the powder is unsweetened.
WAYS TO USE THIS RECIPE
- Sandwich it between two chocolate brownie cookies for a decadent cookie sandwich.
- Makes a great sweet and tart flavor combination on a lemon poppyseed cake.
- Add a layer to the top of this tasty strawberry cheesecake with phyllo dough crust.
- Use it to top chocolate cupcakes.
- Spread onto a sweet and refreshing strawberry basil cake.
The Fluffiest Strawberry Buttercream Frosting
- 1 cup unsalted butter softened
- 1 ½ cups freeze dried strawberries a 1.2 oz bag makes 1 cup pulverized
- 3 cups confectioners sugar
- 2 tbsp cream or milk
- 1 tsp vanilla extract optional
- pinch salt optional
- Pulverize the freeze dried strawberries in a spice grinder or crush them in a zip top bag with a rolling pin. They should be powdery and small.
- In the bowl of a stand mixer fitted with the paddle attachment, add softened butter, crushed freeze dried strawberries, and confectioners sugar. Cream on low building up to high when the butter has incorporated most of the sugar to prevent spilling.
- Mix on high for 2-3 minutes.
- Add in the vanilla and cream or milk and continue to mix for another minute. The buttercream should have stiff peaks.
- Use immediately or store.