Print

Strawberry Buttercream Frosting


  • Author: Cindy Gibbs
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 3 1/2 cups 1x

Description

This Strawberry Buttercream Frosting has a double punch of strawberry flavor from both pureed strawberries and powdered freeze-dried strawberries.  Just pure strawberry flavor and it pipes beautifully!


Scale

Ingredients

FOR THE STRAWBERRY GOLD aka FREEZE DRIED STRAWBERRIES

  • 1/4 cup freeze dried strawberries

FOR THE PUREE

  • 1 cup fresh strawberries quartered

FOR THE STRAWBERRY BUTTERCREAM

  • 2 sticks unsalted butter, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 2 tablespoons strawberry puree
  • 2 tablespoons strawberry gold, (powdered freeze-dried strawberries)
  • 1/4 teaspoon pure vanilla extract
  • 3 cups powdered sugar
  • 1 tablespoon half & half

Instructions

FOR THE STRAWBERRY GOLD aka FREEZE DRIED STRAWBERRIES

  1. Add the freeze-dried strawberries to a blender and pulse until they become a fine powder and set aside.

FOR THE STRAWBERRY PUREE

  1. Place the strawberries in a blender and pulse 3 to 4 times.
  2. Transfer the strawberries to a small pan and simmer over medium-low heat until the strawberries are reduced by about 1/2.  This could take up to 15 minutes or so.  Check it frequently until it looks like it’s reduced to about 1/2 cup. It doesn’t half to be exact.  However, the more reduced, the more potent the strawberry flavor.
  3. Transfer the reduced mixture to a small bowl and refrigerate until cool.  Make sure it’s cool before adding it to the other frosting ingredients.

FOR THE STRAWBERRY BUTTERCREAM

  1. Add the butter to the mixing bowl of a stand mixer fitted with the whisk attachment, (or use a hand mixer).  Whisk on high speed until the butter is light and creamy.  Add the vanilla, salt, strawberry puree, strawberry gold, and vanilla.  Whisk on medium speed until all ingredients are incorporated and the mixture is light and creamy.
  2. With the mixer on low, slowly add the powdered sugar, one cup at a time, mixing until the powdered sugar is fully incorporated.  Add the half & half and mix until smooth.  Add a little more half & half as needed to get the perfect consistency for piping.  The buttercream frosting should be thick and able to stand on its own when piped.
  3. Refrigerate the frosting until ready to use.  Once you use the frosting for a cake or cupcakes, they should be refrigerated until about 1 hour before serving.
  4. The frosting will keep for up to 5 days refrigerated.

Notes

  1. In the cupcake picture above, I used a Wilton 1M piping tip.
  2. This frosting needs to be refrigerated due to the pureed strawberries in it.  It’s best to keep it chilled until about one hour or so before serving.
  3. This recipe will frost one double layer 9 inch cake or up to 24 cupcakes.  However, if you’re piping the frosting really high, like in the picture above, it will frost about 12 cupcakes.
  4. Use the extra strawberry puree and freeze-dried powdered strawberries in your favorite milkshake or smoothie.
  • Category: Frostings
  • Cuisine: American

Keywords: strawberry frosting, frosting, strawberry buttercream frosting,