Introduction

This Strawberry Buttercream Frosting is a luscious, fruity twist on classic buttercream. Made with real strawberries, it offers a natural sweetness and beautiful pink color, perfect for cupcakes, cakes, or cookies. Its smooth, creamy texture and fresh flavor make it a delightful topping for any dessert.

Strawberry Buttercream Frosting Recipe - Recipe Image

Ingredients

12 oz strawberries (340 grams) (fresh or frozen*)
1 cup unsalted butter (112 grams) (softened, but still 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 (if needed)

Instructions

Step 1: Core the strawberries to remove the white centers.
Step 2: Place the berries in a food processor or blender and pulse until smooth, yielding about 1 and 1/2 cups of strawberry puree.
Step 3: Pass the puree through a sieve in batches to remove seeds, pressing with the back of a spoon and discarding the seeds.
Step 4: Pour the strained puree into a medium saucepan over low-medium heat and let it boil gently, stirring occasionally.
Step 5: Continue boiling until the puree reduces to a thick, dark red jam-like consistency, less than 1/4 of its original volume. This takes 20-30 minutes or longer if using frozen berries. Remove from heat and cool completely; refrigerate to speed cooling if desired.
Step 6: In a large bowl, beat the softened butter with a mixer on medium speed until fluffy and lump-free.
Step 7: Reduce mixer speed to low and gradually beat in 2 and 1/2 cups of powdered sugar.
Step 8: Add 2 to 3 tablespoons of the cooled strawberry puree along with vanilla extract and salt. Beat on medium speed until combined, noting the mixture may look uneven at this stage.
Step 9: Beat in the remaining powdered sugar, one cup at a time. If the frosting becomes too thick, add 1 tablespoon more of the cooled puree or whipping cream to adjust flavor and texture. Continue mixing until you reach the desired sweetness and consistency.

Tips & Variations

Use fresh strawberries for the best flavor, but frozen work well too—just allow extra time for reduction.
For an extra smooth frosting, make sure to fully cool the strawberry puree before mixing it with butter.
Add a tablespoon of lemon juice for a slight tang that brightens the strawberry flavor.
Adjust the powdered sugar amount to your taste and desired frosting consistency.

Storage

Store the frosting in an airtight container in the refrigerator for up to 5 days. Before using, let it come to room temperature and beat it again briefly to restore fluffiness. This frosting can also be frozen for up to 2 months—thaw overnight in the fridge and re-whip before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well. Just make sure to thaw them completely before pureeing, and be prepared for a slightly longer reduction time to reach the jam-like consistency.

How do I prevent the frosting from becoming too runny?

Ensure the strawberry puree is fully cooled before adding it to the butter and powdered sugar. If the frosting gets too soft, add more powdered sugar gradually until the desired thickness is reached.

Strawberry Buttercream Frosting Recipe

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4.9 from 147 reviews

This Strawberry Buttercream Frosting is a luscious, fruity twist on classic buttercream, made from fresh or frozen strawberries and smooth, creamy butter. The strawberries are cooked down into a thick, jam-like puree that adds a rich natural flavor and beautiful pink color to the frosting. Perfect for piping on cakes, cupcakes, and more, this frosting balances sweetness with the subtle tartness of strawberries for a delightful treat.

Author: Bella
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Enough frosting for 12-16 cupcakes or a 2-layer 8-inch cake
Category: Frosting
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Strawberry Puree

12 oz strawberries (340 grams) (fresh or frozen)

Buttercream

1 cup unsalted butter (112 grams) (softened, but still 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 the Strawberries: Core the strawberries to remove the white centers, which can be bitter and affect the flavor.
Puree the Strawberries: Place the strawberries in a food processor or blender and pulse until smooth to yield about 1 and 1/2 cups of strawberry puree.
Strain the Puree: Push the strawberry puree through a fine sieve in batches using the back of a spoon to remove the seeds. Discard the seeds for a smoother frosting texture.
Cook the Strawberry Puree: Pour the strained puree into a medium saucepan over low to medium heat and let it gently boil while stirring occasionally.
Reduce to Jam-like Consistency: Boil the puree until it thickens to a jam-like consistency, dark red in color, and reduces to less than 1/4 of the original volume. This takes about 20-30 minutes or longer if using frozen berries. Remove from heat and cool completely, refrigerating to speed up cooling if necessary.
Beat the Butter: In a large bowl, beat the softened butter with a stand or hand-held electric mixer on medium speed until fluffy and smooth with no lumps.
Add Powdered Sugar (Part 1): Lower the mixer speed to low and gradually beat in 2 and 1/2 cups of powdered sugar.
Incorporate Strawberry Puree and Flavorings: Ensure the strawberry puree is completely cold, then add 2-3 tablespoons into the buttercream along with the vanilla extract and salt. Beat on medium speed until combined, noting the mixture may look uneven initially.
Finish Adding Powdered Sugar: Beat in the remaining powdered sugar one cup at a time. If the frosting becomes too thick or you want a stronger strawberry flavor, add an extra tablespoon of the cooled strawberry puree or a tablespoon of whipping cream to loosen it up. Continue beating until smooth and sweetened to your liking.

Notes

Using frozen strawberries may increase the cooking time to reduce the puree.
Ensure the strawberry puree is completely cooled before adding to the buttercream to prevent melting the butter.
Adjust the powdered sugar quantity for preferred sweetness and consistency.
The frosting is best used immediately or stored in an airtight container in the refrigerator and brought to room temperature before use.
This buttercream is perfect for decorating cakes, cupcakes, or as a filling.

Keywords: strawberry frosting, buttercream frosting, strawberry buttercream, homemade frosting, cake frosting, cupcake frosting, strawberry puree