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Fresh berries make a beautiful pink buttercream frosting that can pair with chocolate or vanilla cakes (or cupcakes).
1 cup butter, softened
2 packages (16 ounce size) powdered sugar, sifted
1 cup finely chopped fresh strawberries
Place the softened butter in a mixing bowl and beat with an electric mixer for 20-30 seconds or until fluffy and light.
With the mixer running on low speed, slowly add the powdered sugar and strawberries. Beat until the mixture is incorporated and creamy. Add additional powdered sugar if needed.
Frost cakes or cupcakes as desired. For additional flavor you can add a little vanilla or almond extract if your strawberries aren't very flavorful (they also make strawberry extract but unless you have it on hand I wouldn't go buy it just for this recipe).
Make sure your butter is at room temperature before starting so it incorporates smoothly.
For a more intense strawberry flavor, consider reducing the strawberries on the stovetop into a puree before adding them to the frosting (let them cool completely before adding them).
If using the frosting on a cake, crumb coat the cake first with a thin layer of frosting to seal in any crumbs before adding the final layer.
Experiment with different fruits such as raspberries or blackberries for flavor variations.
If you prefer a smoother frosting, you can blend the strawberries into a smooth puree before adding them to the buttercream.
Unless a recipe states unsalted you should typically assume it calls for salted butter. You can use unsalted in this recipe but you may need to add a pinch of salt (or to taste).
Yes, frozen strawberries can be used in place of fresh. Just make sure to thaw and drain them before adding to the frosting to avoid excess liquid.
Leftover buttercream frosting can be stored in an airtight container in the refrigerator for up to one week. Bring it to room temperature and re-whip before using again.
You can make the frosting a day or two in advance. Store it in the refrigerator and let it come to room temperature before frosting cakes or cupcakes.
If the frosting is too thick, you can add a little milk or cream a teaspoon at a time until you reach your desired consistency.
If the frosting is too thin, you can add more powdered sugar a tablespoon at a time until it thickens up.
Yes, this strawberry buttercream frosting works well on layer cakes, sheet cakes, and cupcakes.
Sifting the powdered sugar helps to remove any lumps, for a smooth and creamy frosting texture.
If you want a deeper pink color, you can add a drop or two of food coloring. Gel food coloring works best as it won't alter the consistency of the frosting.
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