Make this delightful strawberry buttercream frosting that's as delightful to look at as it to eat! With a beautiful pink hue, it's a perfect topping for a huge variety of cakes.
This strawberry buttercream frosting is perfect for so many types of cake: lemon cake, vanilla cake, chocolate cake, and more! It's great anytime of year since it's made with freeze dried strawberries instead of fresh, but is especially festive in the summertime!
This was inspired by my Lavender Buttercream Frosting on this site, another unique and easy frosting recipe!
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Ingredients
- Freeze dried strawberries - this gives the recipe it's beautiful color and perfect strawberry flavor! You can find these in most grocery stores or order on Amazon.
- Confectioner's sugar - otherwise known as powdered sugar
- Unsalted butter - it's important to have the butter at room temperature for this recipe!
- Vanilla - this will enhance the frosting flavor!
- Heavy cream - I have subbed cow's milk, half and and half, and oat milk in this recipe in a pinch and they all turn out ok, but heavy cream gives the best creaminess/flavor to the frosting
- Salt - balance out this sweet frosting with a bit of salt
See recipe card for quantities.
Instructions
Add all freeze dried strawberries to a food processor.
Blend in food processor until the freeze dried strawberries are a fine powder.
In a stand mixer or large bowl, add room temperature butter. Whip until creamy, 1-2 minutes.
Slowly add in confectioner's sugar and strawberry powder, beating on low setting.
Lastly, blend in the vanilla, heavy cream, and salt.
Substitutions
- Heavy cream - you can sub milk or half and half in a pinch, but heavy cream gives the best creaminess/flavor
Equipment
- Stand mixer or hand mixer
- Food processor - if you don't have a food processor you can use a blender, but it will take longer to get the freeze dried strawberries into a fine powder
Storage
Store the frosting in an airtight container in the refrigerator for up to 5 days. Remove from refrigerator and let return to room temperature before using. It's best to also quickly re-whip the frosting before use.
FAQ
If the frosting comes out a bit too thick, slowly beat in small amounts of the heavy cream until you reach your desired consistency.
I know it seems a bit confusing to use unsalted butter and then add salt back in, but different brands of salted butter use different amounts of salt, so unsalted butter is the best way to control the flavor.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite cocktails to serve with desserts using this strawberry buttercream frosting:
Strawberry Buttercream Frosting
Equipment
- Food processor - if you don't have this you can use a blender, but it will take more time to get the strawberries into a fine powder
- Stand mixer or hand mixer
Ingredients
- 1 cup freeze dried strawberries
- 1 stick unsalted butter room temperature
- 3 cups confectioner's sugar
- 3 tablespoon heavy cream
- 1 teaspoon vanilla
- ⅛ teaspoon salt
Instructions
- Pulse the freeze dried strawberries in a food processor until a fine powder is created.
- Using a stand mixer or hand mixer, beat the butter until creamy, about 1-2 minutes.
- Slowly beat in the confectioner's sugar and strawberry powder to the butter.
- Then, slowly beat in the heavy cream, vanilla, and salt.
- If needed, slowly beat in more heavy cream until you reach your desired consistency.
- Use immediately or store in an airtight container in the refrigerator for up to 5 days. If you store in the refrigerator, let the frosting return to room temperature before using. If needed, re-whip the frosting as the frosting can become too stiff after refrigerating.
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