Strawberry Buttercream Frosting

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#79169

Fresh berries make a beautiful pink buttercream frosting that can pair with chocolate or vanilla cakes (or cupcakes).

photo of Strawberry Buttercream Frosting

serves/makes:

ready in:
under 30 minutes

ingredients

1 cup butter, softened
2 packages (16 ounce size) powdered sugar, sifted
1 cup finely chopped fresh strawberries

directions

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).

recipe tips

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.

common recipe questions

What type of butter is best to use for the buttercream frosting?

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).

Can I use frozen strawberries instead of fresh?

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.

How should I store the leftover buttercream frosting?

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.

Can I make the buttercream frosting ahead of time?

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 my frosting is too thick, how can I thin it out?

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.

What can I do if my frosting is too thin?

If the frosting is too thin, you can add more powdered sugar a tablespoon at a time until it thickens up.

Can I use this frosting recipe on a layer cake?

Yes, this strawberry buttercream frosting works well on layer cakes, sheet cakes, and cupcakes.

Why is it important to sift the powdered sugar?

Sifting the powdered sugar helps to remove any lumps, for a smooth and creamy frosting texture.

How do I get a deeper pink color in my frosting?

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.