Name: Best Strawberry Buttercream Frosting Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 2 cups (4 sticks) unsalted butter, softened; ⅓ cup strawberry puree (made from fresh or frozen strawberries) or 1 cup freeze-dried strawberries; ¼ teaspoon salt; 1 to 2 tablespoons heavy cream or evaporated milk; 5 to 6 cups powdered sugar; 4 strawberries, finely diced; ¼ to 1 teaspoon strawberry extract, to boost flavor; ¼ to 1 teaspoon vanilla or almond extract; Red food coloring, for a more vibrant pink

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Introduction

This Best Strawberry Buttercream Frosting is a sweet and creamy delight made with real strawberries, perfect for adding a burst of fresh flavor to cakes, cupcakes, and cookies. Whether you use fresh, frozen, or freeze-dried strawberries, it comes together quickly and easily in just 10 minutes.

The image shows two piping bags filled with pink frosting resting on a white marbled surface, with one piping bag partially squeezed. Around the bags, there are fresh whole strawberries and halved strawberries scattered casually. In the background, there are three white plates, each holding cupcakes topped with swirled pink frosting, rising in smooth, even layers. A woman's hand is holding one piping bag, gently squeezing it to create the frosting design. The frosting has a smooth and creamy texture with small strawberry bits visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (4 sticks) unsalted butter, softened
⅓ cup strawberry puree, or 1 cup freeze-dried strawberries
¼ teaspoon salt
1 to 2 tablespoons heavy cream, or evaporated milk
5 to 6 cups powdered sugar

Optional Add-Ins:
4 strawberries, finely diced
¼ to 1 teaspoon strawberry extract, to boost flavor
¼ to 1 teaspoon vanilla or almond extract
Red food coloring, for a more vibrant pink

Instructions

Step 1: Make the strawberry puree by blending 6 to 8 fresh or frozen strawberries until smooth. If using freeze-dried strawberries, pulverize them in a blender and sift out any large pieces for a smooth powder.
Step 2: In a mixer bowl, beat the softened butter on medium speed until smooth and creamy, about 2 minutes.
Step 3: Add the strawberry puree (or powder), salt, 1 tablespoon heavy cream, and any optional extracts to the butter. Beat to combine well.
Step 4: Gradually add powdered sugar one cup at a time on low speed, scraping the bowl as needed until all sugar is incorporated.
Step 5: Increase mixer speed to high and beat until light and fluffy, about 2 minutes.
Step 6: Taste the frosting and adjust with more salt, extracts, powdered sugar, or cream to reach your preferred flavor and consistency.
Step 7: Fold in finely diced strawberries if desired, then use the frosting immediately to decorate your baked goods.

Tips & Variations

For a stronger strawberry taste, add up to 1 teaspoon of strawberry extract.
If frosting is too thin, add more powdered sugar; if too thick, add heavy cream or strawberry puree a tablespoon at a time.
Use red food coloring to enhance the pink hue if desired.
Make half the recipe for a 9×13 sheet cake to avoid extra frosting.

Storage

Store frosting in an airtight container with plastic wrap pressed directly on the surface to prevent drying. Keep refrigerated for up to 7 days. Before use, let it soften at room temperature for an hour and beat again to restore fluffiness. You can also freeze the frosting for up to 3 months; thaw overnight in the fridge and rebeat before using.

How to Serve

The image shows a close-up of two clear plastic piping bags filled with pink frosting, lying on a white marbled surface. Next to the bags is a white bowl filled with fresh red strawberries. In the foreground, there are two cupcakes topped with swirled pink frosting, each with a smooth, creamy texture and a light airy sign. There are also a few halved strawberries scattered around the surface. The overall color palette is soft pink and red with a clean white marbled background, emphasizing the rich texture of the frosting and fresh fruit. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the puree?

Yes, frozen strawberries work great for the puree. Just thaw them slightly before blending to get a smooth consistency.

How do I fix frosting that’s too runny or too stiff?

If the frosting is too runny, add more powdered sugar gradually to thicken it. If it’s too stiff, add a little heavy cream or strawberry puree, one tablespoon at a time, and beat until smooth.