This strawberry buttercream frosting is the ultimate dessert accompaniment. Rich, creamy, and made with fresh strawberries this is perfect with any dessert from frosting delicious cupcakes, layered cakes, between macarons, or just with more fresh seasonal strawberries in a bowl. Make more in summer when strawberries are in season or use frozen any time of the year. No matter what time of the year this frosting is bound to satisfy your strawberry craving.
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If there is any frosting that I cannot stop licking my fingers, it's this strawberry buttercream frosting. Soft, creamy, luxurious, and feels like velvet on the tongue. My kids have to be told 'don't touch' because they will lick their fingers.. oh my.
This is a variation on my basic vanilla buttercream frosting which is the eggless version of my other very popular recipe velvet American buttercream.
While you can make a flavored buttercream by just adding strawberry puree and extract to basic vanilla buttercream making a flavored buttercream from scratch has the advantage that you can control the amount of liquid which means you can control the consistency of the buttercream.
So, the next time you want to make a delicious strawberry buttercream from scratch, with fresh strawberries. Use this recipe and you will be blown away. You think it's just four ingredients but Nah Aaah, it's the process my friends follow this method I give you and you will be in strawberry buttercream frosting heaven. This one has the perfect consistency you need to pipe swirls, or borders around a cake.
Step by step instructions
- Place strawberries in a blender until smooth. (you can sieve this if you want a smooth buttercream)
- Cream the butter for two minutes until light and pale in color.
- Add powdered sugar a little at a time
- Once all the powdered sugar is in - continue to whip for a minute more.
- Lastly, add the strawberry puree, strawberry and vanilla extract, and food color.
- Continue to mix this for three minutes on medium until it's all well incorporated.
- This should be a good consistency to pipe swirls on cupcakes or frost around a cake.
- If necessary add one or two tablespoons of milk to the buttercream to get a medium peak consistency.
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Frequently asked questions
This frosting will stay at room temperature for a day. Any frosting that has fresh fruits in it will be considered perishable and need refrigeration. If you need to keep it longer use freeze-dried strawberry powder instead.
You can create many different flavors from just one simple basic recipe. And it includes all American buttercream, Swiss meringue buttercream or Italian meringue buttercream. However, adding fruit puree to your buttercream will affect the consistency of the buttercream. While it will still be delicious it may not be ideal for piping or frosting a cake.
Yes, you can. However, frozen strawberries tend to have excess moisture in them so you may need less strawberries. Alternatively, you may drain the excess moisture before using them.
All berries would work with this recipe. You can add ¼ cup more berry puree in addition to this strawberry puree or substitute the strawberry puree altogether.
You can. But it will affect the consistency of the buttercream. You may not be able to pipe with it. It will still be very delicious.
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Printable Recipe
The Best Strawberry Buttercream Frosting
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Enough for 15 cupcakes or 2 x 8 inch layer cake
- 8 oz (226 g) Butter ((2 stick) unsalted room temperature)
- 1 lb (450 g) Powdered sugar ((4 cups) confections sugar, icing sugar)
- ½ cup (120 ml) Crushed Strawberry Puree (about 8 to 10 whole strawberries)
- ½ teaspoon Strawberry extract
- ½ teaspoon Vanilla extract (optional)
- 2 drops Pink food color
Instructions
- Place strawberries in a blender until smooth. (you can sieve this if you want a smooth buttercream)
- Cream the butter for two minutes until light and pale in color.
- Add powdered sugar a little at a time
- Once all the powdered sugar is in - continue to whip for a minute more.
- Lastly, add the strawberry puree, strawberry and vanilla extract, and food color.
- Continue to mix this for three minutes on medium until it's all well incorporated.
- This should be a good consistency to pipe swirls on cupcakes or frost around a cake.
- If necessary add one or two tablespoons of milk to the buttercream to get a medium peak consistency.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Jacque Hastert
I would make this and then lick the bowl clean! It wouldn't make it on the cake or cupcakes.
Veena Azmanov
I hear you, Jacque. I do that often.
Jagruti Dhanecha
I would finish all before it goes on the cake for frosting, lovely and refreshing frosting with real strawberries!
Veena Azmanov
I know what you mean Jagruti. I'm often tempted to eat this myself.
Sam
Yum! This frosting looks so creamy and fluffy! And I LOVE that it is made with real strawberries.
Veena Azmanov
Thank you, Sam.