The Best Strawberry Buttercream Frosting
The Best Strawberry Buttercream Frosting is simply the most delicious icing flavored with fresh strawberries and perfect for cakes or cupcakes!
It’s Summertime! Or at least the school calendar says so. The kids are home and we all get to sleep late. Yay! No more homework, quizzes, or tests for two months. If I’m being honest, I’m not as excited about Summer as the children are just because there’s no set schedule. I crave structure and as a stay at home working mom, the school schedule does that for me. Do you know what I mean? But I’m adjusting and so glad the kids get a break from the stress of school.
It’s nice to spend more time with them too. They are teens, so they can do a lot of things on their own now. It’s not so hard on me, trying to juggle work and little ones. Now they can actually help me, so I’m putting them to work. Maybe Summer isn’t so bad after all. I’ve got more helpers around here.
Did I mention that they were teens? That means they are hungry a lot. Summer berries are here, so I’m taking advantage of that. Making lots of recipes with berries, including this one – The Best Strawberry Buttercream Frosting. And this recipe definitely deserves the name. It does not disappoint.
I’m a big fan of strawberries. I think it might be my favorite fruit. When I was little, I had a strawberry collection. Does that sounds a little strange? What I mean is, I collected things that had strawberries on them like strawberry dishes, clothing, jewelry, pictures framed on the wall, stationery, sheets, etc. You get the idea. I was obsessed with strawberries.
My daughter also loves strawberries. The Best Strawberry Buttercream Frosting is a big hit at my house! And it’s very simple to make. One of the most popular recipes on the blog is Classic Vanilla Buttercream Frosting. This is really the same recipe with the addition of strawberry puree and strawberry extract for added flavor.
How to make The Best Strawberry Buttercream Frosting:
Step 1: Beat butter until creamy.
Step 2: Gradually add powdered sugar, cream (or non-dairy milk), strawberry puree & flavoring.
Step 3: Once ingredients are combined, beat for 3 minutes.
Note: I used a Kitchenaid Mixer for this recipe.
This recipe makes enough frosting for 18 cupcakes or a two layer 9-inch round cake.
See below for full recipe. Let me know if you make The Best Strawberry Buttercream Frosting. Tag your photos with #momlovesbaking on Instagram for the chance to be featured.
Don’t forget to pin on Pinterest!
Photo credit: Jennifer Scott Photography
The Best Strawberry Buttercream Frosting
Ingredients
- 1 cup unsalted butter, softened, (2 sticks)
- 16 ounces powdered sugar, (about 4 cups)
- 1/4 cup heavy cream, (substitute almond milk, if desired)
- 1/4 cup strawberries, (about 6 medium sized fresh strawberries)
- 1/2 teaspoon strawberry extract
Instructions
- Add strawberries and cream (or almond milk) to a blender and process untill you have a smooth puree. Set aside.
- Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy.
- Add powdered sugar, strawberry cream puree and strawberry extract with the mixer running on low. Increase to high speed and beat for 3 minutes.
- If the frosting is too thick, you can add a little more cream. Just add one tablespoon at a time, then mix thoroughly until you get the consistency you like.
- This frosting works well for piping onto cupcakes with a pastry bag that's fitted with a 1M nozzle.
- Enough to frost 18 cupcakes or a 9-inch round layer cake. Store frosting in refrigerator up to one week. Let it come to room temperature before eating. If you are using it to frost the cake after it's chilled, let it come to room temperature, then beat it for about 15-30 seconds to get it fluffy again.
Notes
Did you make this recipe?
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Made this frosting for a birthday cake. He requested a strawberry cake with fresh berries and no red dye. It was delicious and came out perfect. Thank you!!
That’s awesome! Thank you for your sweet comment!
Hello, I decided to make this icing/frosting and was really excited. The icing was a disaster, it separated into some small little butter pieces. It had a nasty aftertaste, it never got smooth and it also never thickened up. It was so runny and more of a glazed then frosting. I followed the recipe and. I would not recommend this recipe. 1 star only for the strawberry flavor once it hits your mouth.
16 0z iss definitely not equal to 2 cups! It is 32 0z so you were wrong like she said. Be humble enough to accept you made a mistake people are trusting you all I can say. Go to Gretchen bakery recipies hers are professional and the best out of all the bloggers out there!
Hello Neshi, I’m not exactly sure what you’re referring to but the recipe calls for 16 ounces of powdered sugar which is equivalent to about 4 cups which is clearly stated in the recipe. Thank you.
I tried this recipe and After adding the Purée, it was not what you have in your picture. It was like mixing butter and water. The two separated and had to be thrown out. Also 4 cups is 32 ounces you have 16 ounces. 16 ounces is 2 cups. I noticed this error on your other butter cream recipes as well.
I’m sorry that happened. The recipe worked for me as written. Also, 16 ounces of powdered sugar is equal to approximately 4 cups of powdered sugar. That is not a mistake. You can see it on the bag of sugar under servings per container.
4 cups of dry measure is way different than 4 cups of liquid! So a pound of powdered sugar measured out is about 4 cups.
Hello! I loved your recipe, thanks for sharing! My question, is milk cream or non-dairy cream?
I used heavy whipping cream in this recipe. And yes, it contains dairy.
Hello, for the strawberry puree, what is measurement for the cream? Tablespoon or cups and how much?
1/4 cup of cream
Looks very delicious. Do I assume this dessert is to be refrigerated?
Yes. Enjoy. 🙂