Easy Strawberry Buttercream Frosting
Easy strawberry buttercream frosting is bursting with strawberry flavor. Rather than using fresh strawberries, we are using freeze-dried strawberries to give this easy strawberry frosting amazing flavor and a beautiful pink color.
Easy Strawberry Buttercream Frosting
Hold onto your scrunchies, because babes — we’re about to take your frosting game to totally tubular levels. This easy-peasy strawberry buttercream frosting is like, so bodacious, you’ll think it came straight from a Strawberry Shortcake episode. Made with real freeze-dried strawberries, it’s packed with major flavor and zero fake junk — because we don’t do bogus around here.
Whether you’re frosting a birthday cake for your BFF or just feel like going full-on “Pretty in Pink” with your cupcakes, this frosting is the strawberry on top! Think big berry flavor, and a texture smoother than Ferris Bueller’s plan to skip school. So, if you’re ready to whip it (and whip it good), grab your fave spatula, and let’s make some frosting!
Why You Will Love This Recipe
- Easy to make – Just a few simple steps and 20 minutes to create this perfect buttercream.
- Intense strawberry flavor – Freeze-dried strawberries give the frosting an intense strawberry flavor.
- Beautiful pink color – No food coloring here! Just natural, bright pink strawberry color.
- Easy to pipe – The frosting spreads and pipes beautifully onto cakes and cupcakes.
- Perfect for spring and summer dessert recipes – Bright, sweet berry flavor is perfect for the warmer seasons.
Ingredients for Easy Strawberry Buttercream Frosting
- Unsalted butter – Room temperature.
- Powdered sugar – Confectioners’ sugar/icing sugar.
- Freeze-dried strawberries – Made into a fine powder with a food processor or blender. For this recipe, you will need about 2 ounces of freeze-dried strawberries to give the buttercream an intense strawberry taste.
- Vanilla extract – Pure vanilla extract to round out the flavor of the frosting.
- Salt – A pinch of salt provides some contrast to the sweetness of the frosting.
- Heavy cream – Creates a smooth and creamy consistency.
Scroll down to the recipe card below for full information on the ingredients and quantities for this recipe.
How to Make the Easy Strawberry Buttercream Frosting
- Whip the butter: In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the butter for 5 minutes until it is light, pale, and creamy.
- Add the remaining ingredients: Add in the powdered sugar and freeze-dried strawberry powder and mix on low speed until well combined. Add in the vanilla extract and salt. Slowly drizzle in the heavy cream while mixing on low. Scrape the bottom and sides of the bowl.
- Whip the buttercream: Mix the buttercream on medium speed for 2 to 3 minutes until it is smooth and creamy. Then, mix the frosting on low speed for several minutes to remove any air bubbles.
Scroll down to the recipe card below for more detailed instructions on how to make this recipe.
Expert Buttercream Tips
- Use room temperature butter and whip the butter for 5 minutes before adding any other ingredients. This will help create a light and creamy frosting.
- Use a food processor or blender to create a fine powder from the freeze-dried strawberries. For this recipe, you will need about 2 ounces of freeze-dried strawberries. You will want the powder to be very fine to create a super smooth frosting texture.
- After you make the buttercream, mix the frosting on low speed for several minutes to remove air bubbles.
- Another great way to create smooth frosting is to temper the buttercream. Remove about 1 cup of the frosting, heat it in the microwave for 15 seconds, add it back to the buttercream, and mix on low speed until the frosting is smooth.
- Check out my posts for more tips to making perfect buttercream and how to make smooth buttercream frosting to make the most out of this recipe!
Storing and Serving
- Room temperature: Store the buttercream in an airtight container at room temperature for 1 to 2 days at room temperature. Mix the buttercream by hand or with a mixer before using to smooth out the frosting.
- Refrigerator: Store the buttercream in an airtight container or wrapped in plastic wrap in the refrigerator for up to 2 weeks. To use, bring the buttercream to room temperature and rewhip for several minutes until it is smooth and creamy.
- Freezer: Store the buttercream in an airtight container or wrapped in plastic wrap in the freezer for up to 3 months. To use, bring the buttercream to room temperature and rewhip with a mixer until it reaches your desired consistency.
Frequently Asked Questions
The yield of this recipe is about 6 cups. This is enough buttercream to frost 2 to 3 dozen cupcakes or frost a 3-layer 7-inch round cake. If you would like additional frosting for piping, you may need to make 1.5 batches of the recipe.
This strawberry buttercream recipe would taste amazing paired with strawberry cake, chocolate cake, vanilla cake, lemon cake, or white cake. You could use it with other desserts including cupcakes, cookies, or whoopie pies.
To make the frosting super smooth, you want the buttercream to be at room temperature or slightly warm. Mix the frosting in your mixer on low speed for several minutes to remove any air bubbles or use a spatula and mix it by hand. My favorite trick is to remove about 1 cup of the frosting, heat it in the microwave for 15 seconds, add it back to the buttercream, and mix on low speed until the frosting is combined and smooth.
Other Recipes You Will Love
- Raspberry buttercream frosting
- Lemon buttercream frosting
- Cream cheese frosting
- Strawberry shortcut Swiss meringue buttercream frosting
- Vanilla buttercream frosting
If you try out this easy strawberry buttercream, please take a moment to leave a comment with a star rating below to let me know how you enjoyed this recipe!
I love seeing your sweet creations, so make sure to tag @cakemehometonight on Instagram and follow me on Pinterest for more sweet inspiration!
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Easy Strawberry Buttercream Frosting
Equipment
- Food processor or blender
Ingredients
- 2 cups (454 g) unsalted butter room temperature
- 5 cups (600 g) powdered sugar
- 2 oz (57 g) freeze-dried strawberries made into a powder with a food processor
- 2 tsp (2 tsp) vanilla extract
- ½ tsp (0.5 tsp) salt
- ½ cup (120 ml) heavy cream
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
- Add half of the powdered sugar and mix on the lowest speed setting until fully combined. Add the remaining powdered sugar and continue to mix on low until fully incorporated.
- Use a food processor or blender to grind the freeze-dried strawberries into a fine powder. Then, add in the freeze-dried strawberry powder and mix on low speed until well incorporated.
- Add the vanilla extract and salt and mix on low until combined. Slowly drizzle in the heavy cream while mixing on low speed. Scrape the bottom and sides of the bowl occasionally to ensure the frosting is well mixed.
- Increase the speed on the mixer to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. Turn the mixer to low speed and mix the buttercream for several minutes to remove any air bubbles.
- Optional: To smooth out the buttercream, heat 1 cup of the frosting in the microwave for 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.
Notes
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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