Strawberry Buttercream Frosting Recipe
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.
- 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
