A few weeks ago, I shared a recipe for Minnie Cupcakes that included a delicious Strawberry Buttercream Frosting.
The Strawberry Buttercream Frosting is so tasty, I figured it deserved its own post!
Ingredients:
- 1 cup 2 sticks unsalted butter, at room temperature
- 1 cup freeze-dried strawberries
- 4 cups confectioners’ sugar
- 1/4 cup heavy cream plus more if needed
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
To make the Strawberry Buttercream Frosting, first add the freeze dried strawberries to a blender (paid link) and blend until powdery.
Add 1 cup softened butter to a stand mixer (paid link) fitted with a paddle attachment and beat until light and fluffy, about 2 minutes.
Sift the powdered freeze dried strawberries using a fine mesh sieve (paid link) into the bowl with the butter.
Scrape down the bowl, then beat the strawberry powder into the butter until combined.
While the mixer is running on low, slowly add in the confectioners’ sugar, then follow with the heavy cream, vanilla extract, and salt, beating until fully combined.
If the mixture feels too thick, add a bit more heavy cream (a teaspoon at a time) until it reaches your desired consistency. On the flip side, if it feels too watery, you can add teaspoonfuls of confectioners’ sugar until it reaches your desired consistency.
Transfer the frosting into a piping bag fitted with your desired tip (paid link).
Pipe onto your cooled cupcakes or cake.
This Strawberry Buttercream Frosting has a sweet but not too sweet strawberry flavor which is wonderfully balanced.
I used this frosting on top of Vanilla Cupcakes but would be amazing paired with chocolate, lemon, or strawberry cupcakes as well!
This recipe makes enough strawberry buttercream frosting for 12 cupcakes, about 3 cups of frosting.
Strawberry Buttercream Frosting
Ingredients
- 1 cup 2 sticks unsalted butter, at room temperature
- 1 cup freeze-dried strawberries
- 4 cups confectioners’ sugar
- 1/4 cup heavy cream plus more if needed
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Add the freeze dried strawberries to a blender and blend until powdery.1 cup freeze-dried strawberries
- Add 1 cup softened butter to a stand mixer fitted with a paddle attachment and beat until light and fluffy, about 2 minutes.1 cup 2 sticks unsalted butter, at room temperature
- Sift the powdered freeze dried strawberries using a fine mesh sieve into the bowl with the butter.
- Beat until combined.
- While the mixer is running on low, slowly add in the confectioners’ sugar, then follow with the heavy cream, vanilla extract, and salt, beating until fully combined.4 cups confectioners’ sugar, 1/4 cup heavy cream plus more if needed, 1 tablespoon vanilla extract, 1/4 teaspoon salt
- If the mixture feels too thick, add a bit more heavy cream (a teaspoon at a time) until it reaches your desired consistency. On the flip side, if it feels too watery, you can add teaspoonfuls of confectioners’ sugar until it reaches your desired consistency.
- Transfer the frosting into a piping bag fitted with your desired tip.
- Pipe onto your cooled cupcakes or cake.
What do you think?