Strawberry Buttercream Frosting
The best strawberry buttercream frosting, made with freeze dried strawberries for the most consistent flavor and color!
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.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!