Strawberry Buttercream Recipe
This Strawberry Buttercream recipe combines the rich creaminess of unsalted butter with the vibrant, natural sweetness of freeze-dried strawberries. The result is a beautifully pink, silky smooth frosting perfect for cakes, cupcakes, and other desserts. Enhanced with vanilla and a touch of milk for softness, this buttercream is both flavorful and easy to make.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Approximately 3 cups, enough to frost a 9-inch two-layer cake or 24 cupcakes 1x
- Category: Frosting/Buttercream
- Method: Mixing/Whipping
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Strawberry Buttercream Ingredients
- 1 Cup (23g) freeze dried strawberries
- 1 Cup (226g) unsalted butter, room temperature
- 1 tsp pure vanilla extract
- 3 Tbsp (45ml) whole milk, room temperature
- 3 1/2 Cups (420g) powdered sugar
- 1/8 tsp salt, or to taste
Instructions
- Prepare Strawberry Powder: With a food processor, grind the freeze-dried strawberries into a fine powder and set aside. This powder will give your buttercream a vibrant strawberry flavor and natural color.
- Whip the Butter: Using a stand mixer fitted with a paddle attachment, whip the unsalted butter on medium speed until creamy and light in color, about 5 minutes. This ensures a fluffy base for the frosting.
- Add Strawberry Powder, Vanilla, and Milk: Add the strawberry powder, vanilla extract, and whole milk to the whipped butter. Continue mixing on medium speed for 1 minute, making sure to scrape down the bowl and paddle for an even blend.
- Incorporate Powdered Sugar: Gradually add the powdered sugar a few cups at a time, mixing on low speed until every addition is fully incorporated. After each addition, scrape down the bowl and paddle to maintain an even consistency.
- Season with Salt and Final Mix: Add the salt and mix on low speed until the buttercream is fully combined, silky smooth, and ready to use for decorating your favorite desserts.
Notes
- Freeze-dried strawberries provide intense flavor without adding moisture, which is ideal for buttercream.
- Ensure the butter and milk are at room temperature for smooth mixing and texture.
- Adjust the amount of powdered sugar to achieve your preferred frosting consistency.
- Store leftover buttercream in an airtight container in the refrigerator for up to one week; let it come to room temperature before using.
- You can substitute whole milk with heavy cream for a richer texture if desired.
Nutrition
- Serving Size: 2 tablespoons (about 36g)
- Calories: 160
- Sugar: 22g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 0.2g
- Cholesterol: 20mg
Keywords: Strawberry buttercream, buttercream frosting, strawberry frosting, cake frosting, cupcake frosting, homemade buttercream
Find it online: https://www.sanacooks.com/strawberry-buttercream-recipe/
