Well, strawberries – they don’t need further introduction. Each bite into those juicy ruby crowns definitely kicks off your palate, sweeping your taste buds with a harmonious tango of sweetness and acidity. What if these refreshing summer jewels collide with the cloud-like sweet buttercream? That’s a flavor bomb!
Strawberries bring the buttercream frosting to the next level. And trust me, this classic icing flies off the shelves like wildfire at my bakery 🧁🎂. Ready to whip up the magic? Let’s dive into the best recipe!
Why This Strawberry Frosting Recipe Will Win Your Heart
Customers keep lining up in front of my bakery’s door for this strawberry buttercream icing for a reason:
- A flavor party: Fruits and buttercream frosting are a timeless duo, but real strawberries always splash a refreshing stroke on the flavor canvas. The mouth-watering tang and fruity touch in these berries perfectly complement the buttery, luscious sweetness of buttercream, leaving a lingering, balanced aftertaste.
- A chameleon in the kitchen: Strawberry cupcakes, fruit cakes, or carrot cake loaves, cookies, you name it! Dollop this strawberry buttercream icing on any baked goods, and you get a heavenly sweet treat. I found that this spread and chocolate cupcakes or cakes are a match made in heaven, with each bite a delightful dance on your tongue.
- Super duper easy to make: Believe me, 20 minutes are enough to whip up the sweet, velvety crowns for your favorite desserts. And the best part? This recipe only calls for 3 simple ingredients: butter, strawberries, and powdered sugar!
How To Make Strawberry Buttercream Icing
Prep The Strawberries
Step 1: Those glossy rubies need to get ready – neat and clean – before uniting with the butter. So, give them a thorough rinse and let them air dry.
Pro tip: If you don’t have any fresh strawberries on hand, frozen berries can work in a pinch. Of course, fresh berries are the go-to choice, as they are the recipe for that fruity, tangy kick we all dream of in the frosting.
Pick fully red and plump berries for a more intense strawberry flavor.
Step 2: Unlike with raspberry buttercream frosting, you need to cut off the stems and chop those strawberries into smaller chunks.
Step 3: Dump 1 cup of chopped berries into a blender or a food processor and blend them until smooth. This is a solo dance of strawberries, so don’t let any sugar or water get in the way.
Now, you should get ½ cup of fresh strawberry puree.
Pro tip: While not mandatory, I usually run the puree through a sieve to remove any gritty seeds. It’s all about the smooth and melt-in-your-mouth texture, right?
Whip Up The Frosting
Step 1: Take 2 cups of butter out of the fridge and let it cool down at room temperature until it reaches a slightly soft texture (pliable).
Step 2: Add ½ cup of strawberry puree and that butter into a mixing bowl. Whisk the mixture so that these ingredients get married, which takes about 3 to 4 minutes.
Remember to scrape off any mixture clinging to the paddle or the wall of the bowl in between. We won’t want to miss out on any of that bliss!
Step 3: Now is the time for a sugary makeover! Take 2 pounds or 8 cups of powdered sugar and dump it all into the mixing bowl.
You might ask me about the sifting process. Well, I would say that’s an unnecessary move. The electric mixer will then take care of any sugar lumps.
Step 4: Let the mixer do its job at the lowest speed for 30 seconds; this is the dating time for sugar and butter to get to know each other.
After they combine well, you can turn the mixer to medium-high speeds for 30 to 45 seconds. Now, you should have a fluffy and creamy strawberry frosting!
Dress-Up Time!
My favorite time! You can pipe the fresh strawberry buttercream frosting on any baked treats you like, such as red velvet cakes, cookies and cream cakes, strawberry shortcake cupcakes, and more.
But beware of the serving! This recipe will yield enough icing to frost two double-layer 8” cakes or 9” x 13” sheet cakes. If you’re big on cupcakes, then this frosting can generously pipe 30 to 36 cupcakes. In case you spread the icing with a knife, you can manage to cover up to 48 cupcakes.
Secrets To Whip Up The Perfect Frosting
Below are 4 lessons that I’ve learned the hard way after countless trials and errors:
- If frozen or freeze-dried strawberries are on your side, you need to drain out the water from the ice crystals so that it won’t dilute the frosting.
- For a bolder flavor and a more vibrant color, consider boiling the fresh strawberry puree for about 15 minutes to remove excess water. Remember to let it completely cool down before pouring it into the mixer.
- If the icing is too thick and feels hard when whipping, a little strawberry puree can loosen it up a bit. In case it turns out too runny, add 1 tablespoon of cornstarch or ½ cup of powdered sugar to thicken it.
- It’s best to refrigerate the icing overnight to intensify the fresh strawberry flavor.
FAQs
How To Store Strawberry Buttercream Frosting?
This icing is quite easy-going. If you put it in an airtight container at room temperature, the homemade strawberry frosting will be good to go for 1 day. Stack it in the fridge, and you can enjoy it for up to 1 week.
The best storage method is to freeze the leftover frosting, which will extend its lifespan to 3 or 4 months. Just ensure you store it in a freezer-safe wrap to prevent the onset of freezer burns.
Can I Substitute Another Fruit For The Strawberries?
Sure thing! Any fruit with the same sweet-tangy profile can stand in for strawberries. Some to name are raspberries, blueberries, blackberries, cherries, cranberries, peaches, apricots, or other citrus fruits.
Can I Make The Frosting Ahead Of Time?
100% yes. It’s even recommended to prepare this decorating spread in advance, say, 1 day. After whipping it, you can let the fresh strawberry frosting chill in the fridge overnight. And the next morning, you’re in for a delightfully sweet surprise!
More Unique Frosting Recipes:
Strawberry Buttercream Frosting
Ingredients
- ½ cup strawberry puree 2 cups of fresh/frozen berries
- 2 pounds powdered sugar 8 cups
- 2 cups salted butter
Instructions
- Prepare 2 cups of fresh/frozen strawberries and wash them carefully.
- Cut off the stems and chop the ripe strawberries off into small pieces.
- Puree the chunks of strawberries in a blender or a food processor, and you get ½ cup of pureed strawberries.
- Dump 2 cups of salted butter (let it reach a slightly soft texture) and ½ cup of puree into a mixing bowl. Whisk them up until combined well (3-4 minutes). Scrape off any mixture sticking on the bowl’s wall.
- Add 8 cups of 2 pounds of powdered sugar (no need to sift it) into the bowl. Mix them at the lowest speed for about 30 seconds. Continue with medium-high speeds for 30 to 45 seconds so the mixture turns into a smooth, light frosting.
- This recipe makes enough icing to cover two double-layer 8” cakes or 9” x 13” sheet cakes or 30-36 cupcakes (up to 48 cupcakes if spread with a knife).
Notes
- Drain out any water if you use frozen berries.
- Consider boiling the puree (15 minutes) to deepen both the flavor and the color.
- Add more strawberry puree if the fresh strawberry frosting is too thick, and add 1 tablespoon of cornstarch or ½ cup of powdered sugar if it is too thin.
- Refrigerate the icing overnight for a better flavor.
Thank you for sharing. This frosting came out perfectly. This is my strawberry go to.