Strawberry Buttercream Frosting
A classic buttercream frosting with a strawberry twist! Made with freeze dried strawberries, this recipe creates a beautifully pink and absolutely delicious 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.
Tried this recipe?Let us know how it was!