Strawberry Buttercream Frosting Recipe
We’re diving headfirst into a pile of sweet, pink, strawberry-infused goodness. Yep, I’m talking about Strawberry Buttercream Frosting! This isn’t your grandma’s frosting (unless your grandma is secretly a frosting ninja). It’s light, it’s fluffy, it’s bursting with real strawberry flavor, and it’s so good you’ll want to eat it straight from the bowl. No judgment here if you do!
My husband, bless his heart, is obsessed with this stuff. Last week, I made a batch for some cupcakes I was supposed to take to a bake sale (oops, totally forgot about that!), and I swear he ate half of it with a spoon before I could even get the cupcakes frosted. Then, when I finally wrestled it away from him, he started hinting about having it on toast for breakfast. Toast! I mean, who am I to deny the man his strawberry buttercream dreams? Honestly, it’s become a staple around here, and I’m not even mad about it.
Why You’ll Love This Strawberry Buttercream Frosting Recipe
- It tastes like actual strawberries, not some artificial, overly sweet pink goo.
- It’s surprisingly easy to make – even I can’t mess it up too badly, and that’s saying something.
- It makes everything better. Seriously. Cupcakes, cakes, cookies, fingers… you name it.
- Kids (and grown-up kids) go absolutely bananas for it. Instant smiles guaranteed.
- You can totally lick the spoon. It’s basically mandatory.
How to Make It
Okay, so here’s the lowdown. First, you gotta get some butter – real butter, not that fake stuff. Let it soften, like, really soften. If it’s still cold, you’re gonna have lumps, and nobody wants lumpy frosting, right? Then, you whip it up until it’s all light and fluffy. Think clouds, people!
Next, in goes the powdered sugar. Now, here’s a tip: sift that stuff! Trust me on this. Otherwise, you’ll end up with little clumps of sugar that just won’t quit. Add it gradually, mixing as you go. Then, the magic ingredient: strawberry puree! You can use fresh or frozen strawberries, just make sure you blend them up good and strain out the seeds, unless you’re into that sort of thing.
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Finally, a splash of vanilla extract and a pinch of salt to balance out the sweetness. Whip it all together until it’s smooth and creamy. If it’s too thick, add a little milk or cream until it reaches the perfect consistency. Taste it (duh!), and adjust the sweetness if needed. And that’s it! You’ve got yourself a batch of ridiculously delicious strawberry buttercream frosting. Now go forth and frost! Or eat it with a spoon. I won’t judge.
Ingredient Notes
- Butter: Gotta be softened! I usually leave it out for a couple of hours, but if you’re impatient, you can nuke it for a few seconds. Just don’t melt it completely, or you’ll have a greasy mess.
- Powdered Sugar: Sift, sift, sift! I can’t stress this enough. Clumps are the enemy.
- Strawberries: Fresh or frozen, either works. Just make sure to puree them well and strain out the seeds for a smoother frosting. Unless you’re into that sort of thing, of course.
- Vanilla Extract: Don’t skip this! It adds a nice depth of flavor and balances out the sweetness.
- Salt: Just a pinch! It might seem weird, but it really brings out the strawberry flavor.
Recipe Steps:
- Soften the butter to room temperature.
- Whip the butter until light and fluffy.
- Sift and gradually add the powdered sugar, mixing well.
- Puree fresh or frozen strawberries and strain out the seeds.
- Add the strawberry puree, vanilla extract, and salt to the butter mixture.
- Whip until smooth and creamy, adjusting consistency with milk or cream if needed.
- Taste and adjust sweetness as desired.
What to Serve It With
Okay, besides a spoon (because, let’s be real), this frosting is amazing on:
- Cupcakes: Vanilla, chocolate, strawberry… you name it.
- Cakes: Especially vanilla or white cake.
- Cookies: Sugar cookies, shortbread, even chocolate chip.
- Brownies: Okay, maybe that’s overkill, but I’m not gonna stop you.
- Toast: Don’t knock it ’til you try it!
Tips & Mistakes
- Don’t overmix the frosting! It can become dense and greasy.
- If your frosting is too thin, add more powdered sugar, a tablespoon at a time.
- If your frosting is too thick, add a little milk or cream, a teaspoon at a time.
- Don’t be afraid to experiment with different extracts! Almond extract would be delicious, or even a little lemon zest.
- I once tried to use strawberry jam instead of fresh strawberries. It was a disaster. Don’t do it.
Storage Tips
Store any leftover frosting in an airtight container in the fridge. It’ll keep for about a week, maybe longer if you’re lucky. It gets a little firm when it’s cold, so let it sit out at room temperature for a bit before using it. Or, you know, just eat it cold. I’m not judging. I’ve definitely had it straight from the fridge for breakfast. It’s basically like strawberry yogurt, right?
Variations and Substitutions
- For a richer flavor, use brown butter instead of regular butter. Just be careful not to burn it!
- If you don’t have vanilla extract, you can use almond extract instead. It’ll give it a slightly different flavor, but it’s still delicious.
- I’ve tried using honey instead of powdered sugar, but it didn’t work out so well. The frosting was too runny. Maybe I just didn’t use enough, but I wouldn’t recommend it.
- If you’re feeling fancy, you can add a little freeze-dried strawberry powder to boost the strawberry flavor.
- Once, I was out of vanilla extract and just… skipped it. It was fine. Not as good, but still edible. Don’t tell anyone.
Frequently Asked Questions
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Strawberry Buttercream Frosting Recipe
Ingredients
Main Ingredients
- 1.5 cups unsalted butter softened to room temperature
- 4 cups powdered sugar sifted
- 1 cup fresh strawberries hulled and pureed
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
Preparation Steps
- In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy.
- Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed until incorporated. Increase the speed to medium and beat until the mixture is fluffy.
- Add the pureed strawberries, vanilla extract, and a pinch of salt to the butter mixture. Beat on medium speed until well combined. Taste and adjust sugar or strawberries to your liking.
- Once fluffy and smooth, spread or pipe the frosting onto your favorite cakes or cupcakes.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
