Made with five ingredients, this Strawberry Frosting is so easy to make at home! Full of fresh strawberry flavors, you'll want to put it on everything!
½cupchopped fresh strawberries or frozen thawed strawberriesabout 6 berries
1cupunsalted buttersoftened, (227g)
6cupspowdered sugar(720g)
2 to 3tablespoonsheavy cream
1teaspoonvanilla extract
Instructions
Place the strawberries in a blender or food processor. Process until completely smooth. (If desired, you can strain the mixture through a fine mesh sieve to remove the seeds.) Measure out ¼ cup of strawberry puree.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft and fluffy, about 3 minutes. Add the strawberry puree and beat until well combined. Scrape down the bowl.
With the mixer on low speed, add the powdered sugar in about a cup at a time. Stop and scrape down the bowl occasionally. Once all of the sugar is added, beat in 2 tablespoons of cream and the vanilla. Beat on medium-low speed until fluffy, about 1 minute. Add the additional tablespoon of cream if needed for a smooth and fluffy frosting. Use the frosting immediately or cover and chill overnight. Bring to room temperature and beat again for 30 seconds to 1 minute or until fluffy and spreadable before using.
Video
Notes
This strawberry buttercream frosting recipe makes enough frosting for a 9x13-inch sheet cake, an 8-inch 2-layer cake, or 16 cupcakes.
You can substitute fresh strawberries for freeze-dried strawberries! I like doing this when fresh strawberries aren’t in season. Process 1 cup of freeze-dried strawberries in a food processor until finely ground and powdery. Beat into the butter as directed. You may need to add an additional few tablespoons of cream to the frosting since the strawberries don’t have any added moisture.
You can strain the strawberry puree through a fine mesh sieve to remove the seeds for a smoother frosting.
To make this strawberry frosting dairy-free, you can simply substitute regular butter with vegan butter.
Make sure to mix until just combined. Overmixing can cause the frosting to become too runny.
It’s important you gradually add powdered sugar to the mixer instead of dumping it all in at once. Adding in batches prevents lumps and ensures a smooth texture to your frosting.
I recommend naturally bringing the butter to room temperature instead of using a microwave. You want to avoid the butter melting in the microwave, as the butter will not cream properly if it is runny.