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5 from 13 votes

Strawberry Buttercream Frosting

With just 5 ingredients, you can whip up a batch of this deliciously easy strawberry buttercream frosting in just 10 minutes!
Prep Time2 mins
Mixing Timee8 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Servings: 20
Calories: 224kcal

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.

Nutrition

Serving: 2Tbsp | Calories: 224kcal | Carbohydrates: 34g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 82mg | Potassium: 239mg | Fiber: 2g | Sugar: 30g | Vitamin A: 295IU | Vitamin C: 217mg | Calcium: 7mg | Iron: 4mg