No need for the artificial coloring of flavors with this all natural icing! You’ll get an amazing kick of strawberries with each bite. You can use this same reduction to flavor Italian meringue buttercream or Swiss meringue buttercream too! I have to mention that this buttercream pairs PERFECTLY with my fresh strawberry cupcakes!
How do you make strawberry buttercream?
1. Add strawberries, lemon juice, and sugar to a medium pot. Over medium-high heat muddle the strawberries to break them up a bit faster. Bring to a boil then reduce to a simmer stirring occasionally.
2. Once the mixture has reduced by about half strain into a bowl and chill. You can use the pulp for smoothies or snacking so don’t toss it.
3. Cream the butter for a few minutes. I’m using a whisk attachment here but a paddle is best practice as it whips less air into the frosting.
4. Sift in the powdered sugar and mix. Start on low and gradually switch over to high. Scrape bowl down.
5. Add the chilled reduction to your buttercream a tablespoon at a time until the desired color and taste is reached. I usually use 1/4 cup but it really depends on the desired taste and consistency.
6. Once your buttercream is completed you can transfer to a piping bag and use. If storing for any amount of time remember to whip with a paddle attachment just before user.
Pro Tips For Making Strawberry Buttercream
- Add 1/4 cup of strawberry reduction. You can also use a strained jam/strawberry preserve as a time saver.
- You can add in more sugar for the sake of consistency and sweetness if desired
- For a less sweet alternative try mixing up a batch of Swiss or Italian meringue buttercream and flavor with the strawberry reduction. Add a tablespoon at a time in until the desired flavor is achieved. Add the reduction at the very end a tablespoon at a time until desired taste is reached.
How do you make strawberry frosting with powdered sugar?
- Whip up a batch of buttercream with room temperature butter then add in powdered sugar. Make sure to sift the sugar, especially if you’re planning on piping as clumps will clog the tips. Mix until light and fluffy.
- Add in the strawberry reduction or strained jam and whip until incorporated. Freeze dried strawberries can be crushed into a powder and used to flavor the buttercream as well.
If You Loved This Recipe Then Try These Out!
If you’ve tried this frosting out then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
- 1 ½ cup strawberries hulled
- 3 tbs lemon juice
- 1 lb confectioner's sugar
- 1 cup unsalted butter room temperature
- Add strawberries and lemon juice to a saucepan over medium heat.
- After the mixture heats up for a few minutes, mash the strawberries then allow to simmer for about 10 minutes.
- Strain mixture into a bowl. Cover and chill.
- Whip the butter for about 5 minutes using a paddle attachment (in a stand-up mixer)
- Beat in the confectioner’s sugar and add in about a ¼ cup of the strawberry reduction.