Up-level everyday desserts and pastries with this sweet and summery strawberry buttercream frosting!
While well love vanilla and chocolate frosting, this version has fresh strawberry flavor. It’s a sweet and buttery topping for everything from cakes to cupcakes and toast to waffles!
Homemade Strawberry Buttercream
- Strawberry buttercream frosting can be used to frost cupcakes, cakes, or anything else that needs a great frosting.
- Multi-purpose strawberry buttercream can also be used as a sweet berry frosting for vanilla, lemon, or chocolate layer cakes!
- Fresh or frozen berries can be used so this recipe can be made all year round!
- Pipe buttercream frosting on cupcakes, or spread onto shortcakes, add to shortcake trifle cups or use on homemade strawberry tea bread.
Ingredients & Variations
STRAWBERRIES: Fresh or frozen berries will work, too. Frozen berries require additional cooking time to get the right consistency. For extra color and texture, toss in a handful of whole blueberries, chopped cherries, or even raspberries!
FROSTING: Use real butter, real cream, and vanilla extract for the best results in terms of flavor. In a pinch for time? Use pre-made vanilla or cream cheese frosting and gently stir in the strawberry puree.
How to Make Strawberry Buttercream
Only two simple steps to decadent and sweet summer frosting!
- Puree strawberries with a blender or food processor.
- Cook down to create a thick paste (as per the recipe below).
- Add the cooled berry mixture to butter and powdered sugar until fluffy.
How to Store Buttercream Frosting
Keep frosting in a covered container in the refrigerator for 4 days, and let it come to room temperature before using. Freeze strawberry buttercream for up to 3 months in the freezer in zippered bags and whisk it thoroughly after thawing in the refrigerator.
Summer Sweets with Strawberries
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Fresh Strawberry Buttercream
This Strawberry Buttercream is sweet & fluffy with fresh strawberry puree.
Cut the tops off of the strawberries and place strawberries in a blender or food processor. Puree strawberries until smooth, you should have about 1 ½ cups of puree.
Place the strawberry puree in a medium non-stick saucepan. Heat over medium heat and let simmer while stirring until reduced to ⅓-½ cup (approx 25-30 minutes) or until the puree is just a bit thinner than tomato paste. Cool completely. (This step can be done 48 hours before making the frosting).
Cream the butter, vanilla, and a pinch of salt with a hand mixer on medium until fluffy. Add the cooled puree and mix well.
Add powdered sugar, ½ cup at a time mixing after each addition.
Continue beating until the frosting is thick and fluffy. If the mixture is too thick, heavy cream can be added 1 tablespoon at a time to reach desired consistency.
Pipe the frosting onto the cooled cupcakes.
- The larger the pan or pot, the faster the puree will thicken.
- Use a non-stick pan or the strawberry mixture will stick/burn.
- The puree should be just about the consistency of tomato paste.
- Ensure cupcakes are cool before frosting or the butter in the frosting will melt.
- Keep buttercream in an airtight container in the fridge for up to 4 days. Let it come to room temperature before using.
- Freeze strawberry buttercream for up to 3 months in a zippered bag.
Calories: 492 | Carbohydrates: 88g | Protein: 1g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 5mg | Potassium: 68mg | Fiber: 1g | Sugar: 85g | Vitamin A: 532IU | Vitamin C: 22mg | Calcium: 14mg | Iron: 0.2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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