If you are looking for a delicious homemade frosting recipe then look no further than this mouth-watering Strawberry Buttercream Frosting recipe! It is oh so yummy and most importantly, it is easy to make!
There is nothing more delicious than creamy buttercream frosting! And who would have known it is so easy to make at home?!
This mouth-watering Strawberry Buttercream Frosting is easy to make and oh so good!
It is perfect for frosting your favorite cupcakes and cakes. My favorite is adding it to yummy chocolate cupcakes.
There is something about the delicious strawberry flavor that melds perfectly with chocolate!
Do you love making your own homemade frosting? If so, be sure and check out these yummy frosting recipes too!
- Lemon Cream Cheese Frosting
- Homemade Spiced Rum Buttercream Frosting
- Homemade Whipped Cream Cheese Frosting
- Homemade Vanilla Frosting
- Honey Cinnamon Cream Cheese Frosting
Now, let’s move on to the star of the show, this deliciously mouth-watering frosting recipe!
Strawberry Buttercream Frosting Recipe
Prep Time: 10 minutes
Servings: 12 (see notes below)
Ingredients:
½ cup freeze-dried strawberries
1 cup (2 sticks) unsalted butter, softened
1 teaspoon vanilla extract
4-5 cups powdered sugar, sifted
3-4 tablespoons cream, milk, or water
2-3 drops red food coloring (optional)
Pinch salt (optional)
How to make this yummy Strawberry Buttercream Frosting:
1. Pulse the freeze dried strawberries in a food processor until they have reached a fine powder consistency.
2. Place the softened butter, pulverized strawberries, and vanilla in a large mixing bowl or the bowl of a stand mixer.
3. Beat on low until combined.
4. Gradually add in 4 cups of the powdered sugar, a half cup at a time, scraping down the sides of the bowl between additions, until it becomes a thick frosting.
5. Add the cream, milk, or water a tablespoon at a time until the frosting is smooth and has reached a texture that is thick and stable, but easy to spread.
6. Add in additional powdered sugar and liquid in small amounts if needed until you have achieved your desired frosting texture.
7. If using, add a pinch of salt to offset the tart & sweet flavors of the strawberries & powdered sugar.
8. If needed, add a couple of drops of red food coloring to add more pink tone to the frosting.
9. Turn off your mixer and place the frosting in a piping bag, or spread over a prepared and cooked cake or cupcakes, then decorate as desired.
Notes & Tips:
● Makes enough frosting to generously frost a 9×13 cake, double layer cake, or 12 cupcakes (if piping). If not piping, you should be able to frost 24 cupcakes modestly.
● If you don’t have a food processor, place the freeze dried strawberries in a large ziplock baggie. Squeeze the air out before sealing, place the bag a hard, flat surface, then roll a rolling pin over the bag until the berries are crushed into a powder.
● Alternatively, you can use strawberry powder instead of freeze dried strawberries.
● The butter should be softened to room temperature, not too hard, but not melting.
● Sift the powdered sugar after measuring, not before.
● You can refrigerate the frosting in an airtight container for up to 10 days. Be sure to let it reach room temperature before frosting/piping; the frosting gardens up quite a bit when refrigerated and will be difficult to spread unless thawed.
● Be sure that baked goods have cooled completely before frosting.
Print this delicious Strawberry Buttercream Frosting recipe!
Strawberry Buttercream Frosting
If you are looking for a delicious homemade frosting recipe then look no further than this mouth-watering Strawberry Buttercream Frosting recipe! It is oh so yummy and most importantly, it is easy to make!
Ingredients
- ½ cup freeze-dried strawberries
- 1 cup (2 sticks) unsalted butter, softened
- 1 teaspoon vanilla extract
- 4-5 cups powdered sugar, sifted
- 3-4 tablespoons cream, milk, or water
- 2-3 drops red food coloring (optional)
- Pinch salt (optional)
Instructions
- Pulse the freeze dried strawberries in a food processor until they have reached a fine powder consistency.
- Place the softened butter, pulverized strawberries, and vanilla in a large mixing bowl or the bowl of a stand mixer.
- Beat on low until combined.
- Gradually add in 4 cups of the powdered sugar, a half cup at a time, scraping down the sides of the bowl between additions, until it becomes a thick frosting.
- Add the cream, milk, or water a tablespoon at a time until the frosting is smooth and has reached a texture that is thick and stable, but easy to spread.
- Add in additional powdered sugar and liquid in small amounts if needed until you have achieved your desired frosting texture.
- If using, add a pinch of salt to offset the tart & sweet flavors of the strawberries & powdered sugar.
- If needed, add a couple of drops of red food coloring to add more pink tone to the frosting.
- Turn off your mixer and place the frosting in a piping bag, or spread over a prepared and cooked cake or cupcakes, then decorate as desired.
Notes
● Makes enough frosting to generously frost a 9x13 cake, double layer cake, or 12 cupcakes (if piping). If not piping, you should be able to frost 24 cupcakes modestly.
● If you don’t have a food processor, place the freeze dried strawberries in a large ziplock baggie. Squeeze the air out before sealing, place the bag a hard, flat surface, then roll a rolling pin over the bag until the berries are crushed into a powder.
● Alternatively, you can use strawberry powder instead of freeze dried strawberries.
● The butter should be softened to room temperature, not too hard, but not melting.
● Sift the powdered sugar after measuring, not before.
● You can refrigerate the frosting in an airtight container for up to 10 days. Be sure to let it reach room temperature before frosting/piping; the frosting gardens up quite a bit when refrigerated and will be difficult to spread unless thawed.
● Be sure that baked goods have cooled completely before frosting.
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