I’m going to walk you through, step by step, how to make Strawberry Buttercream like a pro. You might be wondering why you should even make this decadent treat yourself when it can be purchased at the store. For starters, the cost per serving is far cheaper if you make it yourself.
THE BEST STRAWBERRY BUTTERCREAM FROSTING
Teaming with fresh strawberries, this yummy homemade The Best Strawberry Buttercream Frosting tastes amazing and is so easy to make.
This recipe was born from wanting to do something different with chocolate cupcakes and having some fresh strawberries in the fridge. I had very low expectations, but it really turned out delicious. Normally Strawberry Frosting is not one of my favorites but I think I don’t like the artificial taste you get from strawberry extract in most recipes. Using the fresh strawberries (I bet frozen would work too) takes this Strawberry Buttercream Frosting to the next level.
We started with fresh strawberries but you could also use frozen strawberries for this frosting recipe. We washed them and give them a quick chop. The sweeter and riper the Strawberries are the better the frosting will taste.
We placed the cut up strawberries in a food processor and pureed them with nothing added. One cup of strawberries equaled 1/2 cup of strawberry puree but you’ll only need 1/4 of puree for one batch of Strawberry Buttercream Frosting.
I use my food scale to measure 1 pound of Powdered Sugar. (If you don’t have a food scale the equivalent would be 4 cups.) You can sift the powdered sugar if it is really lumpy. I do not always do this. Instead I will mix the powdered sugar on low for 30 seconds to break up any large lumps.
Add 1 cup (2 sticks) of softened butter to the Powdered Sugar and then mix on low. I only ever use real butter, but you can use whatever you have on hand. Although I think margarine changes the taste, your buttercream frosting made with margarine will still better than canned frosting.
Add 1/4 cup of the Strawberry Puree to the butter/powdered sugar and mix until the frosting is the right consistency.
If it is too thick add a tiny bit more of the puree.
Using the strawberry puree (versus milk & vanilla in regular Buttercream Frosting) makes the frosting a little looser but it will firm up in the refrigerator. If you really want to punch up the Strawberry taste, add some tiny pieces of strawberry at this point!
How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough Strawberry Buttercream Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag like we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl
This strawberry frosting is really yummy. It has a very light and pleasant strawberry taste. The strawberry flavor will deepen after sitting in the refrigerator overnight so this is the good frosting to make ahead and frost the next day.
We really think you are going to love this Strawberry Buttercream Frosting. It tastes great on Angel Food Cake or Chocolate Cupcakes (or really anything else!) Enjoy!
PRINT4.3 Stars (426 Reviews)THE BEST STRAWBERRY BUTTERCREAM FROSTING
yield 2 1/2 CUPS prep time 10 MINUTES cook time 10 MINUTES total time 20 MINUTES
Teaming with fresh strawberries, this yummy homemade The Best Strawberry Buttercream Frosting tastes amazing and is so easy to make.
INGREDIENTS
- 1 pound (4 cups) of Powdered Sugar
- 1 cup Butter (We use Salted Sweet Cream Butter)
- 1/4 cup Pureed Strawberries
STRAWBERRY BUTTERCREAM FROSTING – MADE WITH FRESH OR FROZEN BERRIES
Learn how to make the best strawberry buttercream frosting. This frosting can be made with fresh or frozen berries and turns out extra creamy with a delicious, real strawberry flavor. It pipes beautifully on cakes or cupcakes and tastes delicious on vanilla, strawberry or chocolate cake.
**This post was updated March 31st with new photos and recipe tips**
This strawberry frosting will transform any cake or cupcake into the most delicious treat. It’s bursting with fresh strawberry flavor without being too sweet. It’s creamy, smooth and holds its shape when piped – making it the perfect strawberry buttercream recipe.No Bake Cherry Cheesecake
Some strawberry frosting recipes use jam, and some use freeze-dried strawberries. I find jam doesn’t provide a true strawberry flavor, and freeze dried strawberries are pretty hard to find in the grocery store. So for this recipe – we’re using real strawberries. No artificial flavors here. It does mean that there’s a little extra work involved to get that delicious, natural strawberry flavor – AND thick, creamy consistency.
But the little extra work is totally worth it.
HOW TO MAKE STRAWBERRY BUTTERCREAM FROSTING
There are 2 components for making this frosting. First, you need to make a strawberry puree and reduce it down to a thick consistency. And then you make the frosting using the cooled puree.
To Make the Puree
To get started, first, we’ll core the fresh strawberries. I always cut out the white part in the middle because it doesn’t add any flavor and getting rid of the white part makes the frosting a deeper red color. Then you’ll puree the berries in a food processor or blender. You can’t simply add chunks of berries to the frosting, because it will make the frosting too watery.
Then you’ll push the puree through a sieve to remove the seeds. This isn’t 100% necessary, but I prefer my frosting without the seeds.
Then it’s time to boil down the strawberry puree. Boiling down the puree concentrates the flavor and removes excess liquid/water. This is absolutely necessary so that the frosting has a strong strawberry flavor and doesn’t separate. If you simply add the puree as is to the butter – it will end up watery. The mixture is boiled over medium heat while stirring occasionally until it’s a thick consistency, like jam. At this point, it should be much darker in color (think a dark red-ish pink) and you should only have a few tablespoons left. You can see the puree before and after it’s been boiled down below.
Then the thick strawberry sauce needs to be cooled. This step is 100% mandatory. If the reduced strawberry puree is even the tiniest bit warm when you add it to your frosting – the frosting will separate and it won’t work.
Making the Buttercream
Once the puree is boiled down and cooled, making the frosting is just like any classic, American-style buttercream.
- Beat the butter until it’s fluffy (about 2 minutes).
- Then mix in about ½ of the powdered sugar.
- Beat in the reduced strawberry puree, vanilla extract & salt.
- Then mix in the rest of the powdered sugar about ½ cup at a time, adding in a little cream if necessary.
TIPS FOR MAKING STRAWBERRY FROSTING
- Use fresh or frozen berries to make this strawberry frosting. The more sweet and flavorful your berries are, the better your frosting will taste.
- If using frozen berries, you’ll need to boil down the strawberry puree for longer to get rid of the extra water from the ice crystals.
- Push the strawberry puree through a sieve using the back of a spoon or rubber spatula – if you don’t get all the seeds out, don’t worry
- Make sure to boil the puree down for at least 15 minutes – it should be thick and look like jam
- Make sure to cool the reduced strawberry puree fully. It should be cold before adding into the frosting.
- The brighter red your strawberries are – the more vibrant color it will have and more flavorful your frosting will be. You can also add a few drops of red food coloring for a brighter pink color.
***If your strawberry frosting separates or is too watery – this is either caused by not boiling down the strawberry puree for long enough to remove the water, or because the reduced puree was too warm when it was added to the butter
HOW MUCH DOES IT MAKE?
This recipe makes enough for:
- 12-18 cupcakes piped with frosting
- 18-24 cupcakes frosted with a thin layer, using a knife
- one 9×13 inch sheet cake with a thick layer of frosting
- for an 8×8 or 9×9 inch cake or pan of brownies – cut the recipe in ½
- for an 8 inch 3-layer cake, double the recipe
This strawberry buttercream frosting is so perfect on vanilla cupcakes, chocolate cake, or thick sugar cookies. I love the natural strawberry flavor and the color is just way too pretty.
Foolproof Strawberry Buttercream Frosting
My Strawberry Buttercream Frosting recipe uses fresh strawberries and never artificial flavors!
Hi Bold Bakers!
WHAT YOU GET: A sweet, light, and fluffy strawberry buttercream recipe that’s flavored with fresh strawberries, not artificial flavors.
Give your cake or cupcakes a burst of summer flavor with my homemade (and foolproof) strawberry buttercream! I love using fruits in my baking to give my desserts a deliciously sweet flavor — plus, this counts as my daily serving of fruit for the day, right?
There’s nothing artificial in this recipe; I use real strawberries, not strawberry extract, which also gives the buttercream a lovely pink color, and just a touch of lemon juice to bring out the sweetness of the fruit. You can also use frozen strawberries, but keep in mind that they may be more liquid-y than fresh.
How To Make The Best Buttercream
No dense buttercream here! Over the years, I’ve learned the key trick to making the best buttercream: you want to incorporate as much air as possible into the butter. To ensure my strawberry buttercream is fluffy and airy, I whip my butter for a bit longer than other recipes suggest. Sometimes I’ll let it whip for 7 to 8 minutes before adding the powdered sugar.
Sifting is also a great way to not only ensure you’re adding air into your buttercream, but it’s also a great way to avoid lumpy, gritty frosting! So be sure to sift your powdered sugar before combining it with the butter.
Use this on my Vanilla Birthday Cake, or even my Crazy Cupcakes — one base cupcake recipe that can be any flavor you want!
Is The Buttercream Too Thin?
If you’re trying to decorate a cake with buttercream that’s too thin, you will run into some problems. You want your buttercream to be stiff enough, so it’s easy to manage and spread. If your frosting is too thin, try chilling it in the refrigerator. If it is still too thin, add more sifted powdere3d sugar until you get the right texture.
How To Freeze Strawberry Buttercream
You can freeze buttercream for up to 3 months in an airtight container for whenever you’re ready to decorate your masterpieces. Be sure to let the frosting come to room temperature before using!
Tools You Need To Make Nutella Buttercream Frosting:
- Measuring cups and spoons
- Electric stand mixer or hand mixer
- Sifter
- Small skillet
Gemma’s Pro Chef Tips For Making Strawberry Buttercream
- You can use frozen strawberries for this recipe if you don’t have fresh ones, but note that they will let off more liquid once cooked. Don’t add all of that liquid to your frosting.
- Always make sure that you sift your powdered sugar to remove any lumps and to add more air into the frosting.
- The touch of lemon juice in the frosting really brings out the flavor of the strawberries — don’t leave it out!
- If you have access to freeze-dried strawberries, grind down ½ cup in your food processor into a powder and whip it into your frosting for a more intense strawberry flavor.
- Try this frosting on my Strawberry or Vanilla Cupcakes!
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Fresh Strawberry Buttercream Frosting
Prep Time10 minsCook Time5 minsCool strawberries for1 hrMy Strawberry Buttercream Frosting recipe uses fresh strawberries and never artificial flavors for that light strawberry flavor you need!Author: Gemma StaffordServings: 4 Cups
Ingredients
- 1 cup (5oz/142g) fresh strawberries (finely diced)
- 1 tablespoon water
- 1 cup (8oz/225g) unsalted butter (softened)
- 4 cups (16oz/450g) powdered sugar (sifted)
- 1 tablespoon lemon juice
Instructions
- Place the strawberries and water in a small skillet over medium-low heat and cook, stirring and mashing the whole time, until the strawberries break down into a thick, reduced paste. Transfer to a bowl and let cool completely.
- On a stand mixer fitted with a whisk attachment or with a handheld electric mixer, whisk the butter on medium-high for 3-5 minutes, until very fluffy.
- Reduce the speed to low and gradually add the powdered sugar until mixed.
- Add the strawberries along with the lemon juice and whisk until combined.
- Use immediately or cover and refrigerate until ready to use. Bring to room temperature on the counter and re-whip before using.
- Store leftover frosting in the refrigerator for up to 2 days.
Strawberry Buttercream Frosting Recipe
Strawberry Buttercream has to be one of my family’s favorite flavors of frosting. How could it not be since we are all about strawberry everything!
Perfect for spring and summer, this strawberry buttercream frosting is so delicious on so many baked goods it will quickly become one of your favorites, too! Promise.
Well, if you like strawberries, that is.
This past weekend, I whipped up a batch of this strawberry buttercream frosting to use on my niece’s cake for her graduation party. It was by her request when I asked her what kind of cake she wanted for her party
This delicious buttercream works perfectly on so many baked goods from cakes and cupcakes to topping cookies or just smooshing between two vanilla wafers if you are in a hurry.
I do have a few tricks to make your buttercream frosting light and fluffy and bakery perfect look
To make my strawberry buttercream frosting, you’ll want to be sure to follow the instructions of adding the confectioner’s sugar ½ cup at a time and then turning your mixer onto a high speed for the fluffiest of frostings.
Here’s my Strawberry Buttercream Frosting recipe. I can’t wait to hear how you love it.4.48 FROM 21 VOTES
Strawberry Buttercream Frosting Recipe
DESSERT — 10 MINS
Strawberry Buttercream Frosting is perfect for frosting cakes, cupcakes, and other baked goods. Get this family-favorite Strawberry Buttercream Frosting recipe for perfect fresh strawberry buttercream flavor!
Ingredients 1x2x3x
- ▢1 cup unsalted butter softened
- ▢3 ½ – 4 cups confectioner’s sugar sifted
- ▢4 tablespoons strawberry syrup
- ▢1 tablespoon vanilla extract
- ▢2 tablespoons half-and-half heavy cream or whole milk
- ▢pinch salt
Instructions
- Cream together butter and ½ cup of confectioner’s sugar at a time. After each cup of sugar has been added, add strawberry syrup 1 tablespoon at a time. Add vanilla and then beat on high for about 20 seconds to lighten the frosting.
- Add half-and-half, one tablespoon at a time until the buttercream has reached a consistency where it will hold it’s shape. Add pinch of salt and whip on high for a final 20 seconds.
- Use immediately or cover and refrigerate up to three days. To use once refrigerated, slowly allow to reach room temperature and then beat on low speed until the buttercream is smooth before using.