Strawberry Buttercream Frosting Recipe
Strawberry Buttercream Frosting is an easy homemade frosting you can make by creaming butter and powdered sugar together and then adding delicious strawberry juice with tiny bits of fresh strawberries.
Chopped strawberries and their juicy goodness are the secrets to this delectable recipe for Strawberry Buttercream Frosting.
My Strawberry Cake recipe is a family favorite that my husband bakes by request a few times throughout every year. This is the easy strawberry buttercream recipe he whips up to frost that cake. We have not missed having this cake on our Thanksgiving dessert table in many years.
Homemade buttercream frosting can be made in almost any flavor using the liquid part of the recipe. Substitute a couple of teaspoons of milk for the strawberry juice and you have a vanilla buttercream frosting. Easy, peasy.
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Ingredients
Simple ingredients you can find at your local grocery store. Check the frozen fruit section to find a small container of strawberries.
- 1 cup unsalted butter softened (2 sticks)
- 2 (16 oz.) pkg. Confectioners’ sugar, sifted
- 1/4 cup finely chopped frozen (thawed) strawberries
- a pinch of salt
- 1 tsp. clear vanilla extract
Kitchen Tools Used
- A stand mixer, like this one with a whisk attachment
- Spatula, like this one for scraping the sides of the bowl
- Small food processor, like this one to puree the strawberries
Directions
In a large bowl, beat the softened butter on medium-high speed until light and fluffy.
A stand mixer with a whisk attachment is the easiest way to make homemade frosting but a hand mixer will work just fine too.
While the butter is creaming, go ahead and place strawberries into the bowl of a food processor and chop them well, almost pureed. Do not drain the juice.
With the mixer on low speed, add in the salt and begin to slowly add the powdered sugar a little at a time to avoid blowback. As the buttercream begins to thicken, you may need to turn the mixer up to medium-high speed.
Add the strawberries about one teaspoon at a time and scrape down the sides of the bowl occasionally.
Mix in the clear vanilla. Then continue to beat for about 3 or 4 more minutes and you will have the best strawberry buttercream frosting ready to use.
If the buttercream is too thick, you can add a drop of milk until you reach the desired consistency. If your buttercream is too thin, you can add a smidgen more powdered sugar.
The strawberry juice gives this frosting a beautiful color and the little chunks of strawberries show off your homemade frosting. It is easily the best strawberry frosting recipe.
For best results, store your frosted cake in the refrigerator in an airtight container like this cake carrier.
Strawberry Buttercream Frosting Recipe
Chopped juicy strawberries are the secret to this delicious homemade Strawberry Buttercream Frosting. Great on cakes and cupcakes.
Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 4 cups of Confectioners’ sugar, sifted (2 (16 oz.) pkg.)
- 1/4 cup finely chopped frozen strawberries (thawed)
- a pinch of salt
- 1 tsp. clear vanilla extract
Instructions
In a large mixing bowl, beat the butter on medium speed until light and fluffy.
While the butter is creaming, go ahead and place strawberries into the bowl of a food processor and chop them well, almost pureed. Do not drain the juice.
With the mixer on low speed, add in the salt and begin to slowly add the powdered sugar a little at a time to avoid blowback. As the buttercream begins to thicken, you may need to turn the mixer up to medium speed.
Add the chopped strawberries about one teaspoon at a time and continue to mix before adding more strawberries. (The amount of juice in the strawberries depends on the size of the strawberries being used so only add a little bit at a time until your frosting reaches your desired consistency. )
Mix in the clear vanilla. Then continue to beat for about 3 or 4 more minutes.
Frost your cake or cupcakes and enjoy. This frosting works well in a piping bag for decorating cupcakes and cakes.
A cake with strawberry buttercream icing is best kept refrigerated.
Nutrition Information
Yield
18Serving Size
1Amount Per Serving Calories 187Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 27mgSodium 9mgCarbohydrates 25gFiber 0gSugar 24gProtein 0g
Nutrition information is estimated and may not be exact based on uncontrolled variables in home kitchens used by each individual cook.
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Learn to make my Old Fashioned Three Layer Lemon Cake from scratch. Serve this delectable cake any time of the year if you are in the mood for a lemony dessert.
Simple Orange Blossom Bundt Cake recipe with a scrumptious orange ganache drizzled over it.
