With just 5 ingredients, you can whip up a batch of this deliciously easy strawberry buttercream frosting in just 10 minutes!
It’s springtime and what better way to celebrate than with classic strawberry frosting. This recipe is an American buttercream, which means it’s super easy to make. Similar to this lemon buttercream recipe, it has the classic sweet, fluffy buttercream flavor and texture most of us grew up on for birthday cakes and cupcakes. But, this recipe is bursting with strawberry flavor!
Ingredients
- Freeze-Dried Strawberries – these are great because they give this frosting it’s fresh strawberry flavor all year round. All you do is pulse them in a food processor until they are finely ground. You can find them at most grocery stores and markets – including Trader Joe’s and Amazon.
- Butter – either salted or unsalted butter is fine in this recipe. If you use unsalted, you can add a pinch of salt to help cut the sweetness.
- Vanilla – you can skip the vanilla if you want, but it really compliments the strawberries and and gives the frosting an almost strawberries and cream flavor.
Why freeze-dried strawberries?
First, they’re so easy! You just pulse in a food processor and they’re ready to add to the frosting.
The issue with using real strawberries is the water factor – all the moisture in the berries can weight down and possibly curdle the buttercream. In order to get a strong strawberry flavor with real berries, it’s best to cook down the fresh or frozen strawberries into a thickened strawberry puree. Then, let it cool completely before adding to the frosting. That way you’re not watering it down. This is especially true in the off-season as the strawberries are not as flavorful.
But really, who has time for that! The freeze dried strawberries provide the same strawberry flavor all year round without all the extra steps.
In this strawberry frosting recipe, let the ease of using freeze-dried strawberries do the work and save your fresh strawberries to top your cakes and tarts, or other desserts where they will really shine like these chocolate covered strawberries or strawberry lemon blondies.
MAKING STRAWBERRY BUTTERCREAM FROSTING
Traditional American buttercream frosting is one of the easiest frostings to make and there are only a few simple steps for this strawberry version:
- Pulse the dried strawberries in a food processor.
- Add the softened butter to the bowl of a standing mixer or large bowl with a hand held mixer. Mix on medium to medium high for 3-4 minutes, until the butter is very pale and yellow.
- Add the powdered sugar, strawberries and mix on low for 30-60 seconds. Mixing on low makes sure the powdered sugar doesn’t spill out and get everywhere. Once the frosting comes together and looks crumbly, turn up the speed and mix on medium high for 3-4 minutes until light and fluffy.
- At this point you add the vanilla and gauge the consistency. If you want it thinner you can add a tablespoon or two of milk or cream in addition to the vanilla. Mix another minute until incorporated. That’s it!
TIPS FOR MAKING THIS RECIPE
- Make sure your butter is at room temperature or slightly cooler. The perfect temperature is if you press your finger on it, it will do a slight indent.
- You want to beat the butter for a good 3-4 minutes before adding the sugar and strawberries and again after adding the sugar. Mixing the frosting for so long makes for a very light and fluffy buttercream.
- If your powdered sugar is very stiff or hard, you might need to put it through a sifter so there are no lumps in your frosting. I don’t normally need to do this but it is something to be aware of if your powdered sugar is old and has visible lumps that don’t break up when you press them.
- You can also sift the freeze-dried strawberries if you want to get rid of the seed. This is completely optional (and I don’t personally thinks adds anything but an extra step).
- When adding the powdered sugar and strawberries, turn the mixer to the slowest speed so it doesn’t spill out of the mixer. You can also place a hand towel around the top of the bowel to keep it from making a mess.
- Test the consistency. If the strawberry frosting is too thick you can add a tablespoon or two of heavy cream or milk. If it’s too thin, you can add a few more tablespoons of powdered sugar.
- This recipe makes about 2.5 to 3 cups of frosting and can easily be doubled as needed.
STORING BUTTERCREAM FROSTING
Like most buttercream frostings, this recipe keeps in the fridge and freezer very well. It’s so easy to make, I almost always make it the day I’m using it, but I think the strawberry flavor can develop a little more when you make it in advance. This strawberry frosting recipe will last up to a week in the fridge and up to 3 months in the freezer. Make sure it is very tightly covered in an airtight container in the fridge and in a freezer bag for the freezer so the butter does not take on flavors from your fridge or freezer.
If frozen, let defrost in the fridge. Then, remove the frosting from the fridge and let it soften. Some people simply stir the frosting and then use it, but I prefer to remix with a mixer so it gets light and fluffy again.
WANT TO JOIN THE PARTY? Subscribe to my newsletter and follow on Pinterest, Instagram, and Facebook for all the latest recipes!
Strawberry Buttercream Frosting
Equipment
- Standing or Hand-Held Mixer with Bowl
- Food Processor
- Spatula
INGREDIENTS
- 1.5 cups freeze-dried strawberries
- 3 cups powdered sugar
- 1 cup butter softened
- 1-2 tbsp milk or cream
- 1 tsp vanilla
- pinch of salt optional, if using unsalted butter
Instructions
- Add the dried strawberries to a food processor and process until they are very finely ground.
- Add the softened butter to the bowl of a standing mixer or large bowl with a hand held mixer.
- Mix on medium to medium high speed for 3-4 minutes, until the butter is very pale and yellow. Mixing the butter so long helps for making a light and fluffy frosting.
- Add the powdered sugar and strawberry powder to the butter and mix on the lowest speed for 30-60 seconds until it comes together and starts to look crumbly.
- Once it comes together, turn up the speed and mix another 3-4 minutes until it is very light and fluffy.
- Turn off the mixer and add your vanilla extract and gauge the consistency. If you want a thinner frosting, you can add 1-2 tablespoons of milk or cream. If you want a thicker frosting, add another few tablespoons of powdered sugar.
- Mix another minute until everything is incorporated and it’s ready to use in your favorite dessert!
Notes
- Make sure your butter is at room temperature or slightly cooler. The perfect temperature is if you press your finger on it, it will do a slight indent.
- You want to beat the butter for a good 3-4 minutes before adding the sugar and strawberries and again after adding the sugar. Mixing the butter and frosting so long makes for a very light and fluffy frosting.
- If your powdered sugar is very stiff or hard, you might need to put it through a sifter so there are no lumps in your buttercream. I don’t normally need to do this but it is something to be aware of if your powdered sugar is old and has visible lumps that don’t break up when you press them.
- You can also sift the freezer dried strawberries if you want to get rid of the seed.
- When adding the powdered sugar and strawberries, turn the mixer to the slowest speed so it doesn’t spill out of the mixer. You can also place a hand towel around the top of the bowel to keep it from making a mess.
- The frosting will keep 4-5 days in the fridge or up to 2 months in the freezer.
- This recipe makes about 2.5 to 3 cups of frosting and can easily be doubled as needed.
Leave a Reply