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Strawberry Buttercream Frosting
Yield: 4 cups
Strawberry buttercream frosting is smooth, creamy, and packed with strawberry flavor. This buttercream is made with strawberry reduction which is a homemade concentrated strawberry puree that gives this buttercream amazing strawberry flavor! This frosting is perfect for cakes and cupcakes!
Equipment
- Electric hand mixer or stand mixer fitted with a paddle/whisk attachment
Ingredients
- 2 cups unsalted butter room temperature
- 5 cups powdered sugar
- ½ cup strawberry reduction see blog for more info
- 2 tsp vanilla extract
- ½ tsp salt
- ¼ cup heavy cream
Instructions
- In a large mixing bowl with an electric hand mixer or the bowl of a stand mixer fitted with a whisk or paddle attachment, add in room temperature unsalted butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will be light, fluffy, and pale in color.
- Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
- Add in strawberry reduction and continue to mix on low speed.
- Add vanilla extract and salt and mix on low until combined.
- Slowly drizzle in the heavy cream. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
- Turn the speed on the mixer to medium and whip for an additional 2 to 3 minutes until the buttercream is light and fluffy.
Notes
Strawberry buttercream frosting can be stored in an airtight container in the refrigerator for up to 2 weeks.
This recipe makes enough buttercream to frost 2-3 dozen cupcakes or a 7 or 8 inch 3-layer cake.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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