This is the Strawberry Buttercream you have always wanted. This truly is a party in your mouth. A full pound of strawberries are added to a simple buttercream and the result is just short of amazing for a recipe that takes only 30 minutes.
The recipe calls for freeze dried strawberries - the kind the astronauts took with them. A 1.2 ounce package equals a full pound of strawberries without the juice making them ideal to introduce into a frosting.
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Why You'll Love this Recipe
- First off, it's quick and easy to make.
- It truly does taste like strawberries. Strawberry jam or even fresh strawberries can't give buttercream that burst of flavor everyone loves but freeze dried strawberries can.
- It can be used anywhere frosting is needed. The Strawberry Cake is a perfect example.
- With the exception of the freeze dried strawberries, this frosting uses everyday ingredients which you probably have on hand.
Variations
Any flavor of freeze dried fruit can be substituted.....blueberry, raspberry, mango - you get the idea.
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Recipe Ingredients
BACK ROW: Powdered sugar, red food coloring, freeze dried strawberries
MIDDLE ROW: Unsalted butter
FRONT ROW: Milk, almond extract
Be sure to see the recipe card below for the full ingredient list and instructions.
Step by Step Instructions
Step 1. Make sure to get freeze dried strawberries and not dried strawberries. Remove the little package of desiccant that may be in the package to keep the strawberries dry.
Step 2. Place half of the strawberries and half of the powdered sugar in the bowl of a processor.
Step 3. Process the powdered sugar and strawberries to a fine powder. Remove and repeat with the second half.
Step 4. Place all of the ingredients in the bowl of a mixer fitted with the paddle attachment. Beat on low to bring together
Step 5. Beat the ingredients on medium until they are light and fluffy. Scrape often. Add the red food coloring at the end to the desired color.
Recipe FAQs
Because they introduce the most strawberry flavor to the buttercream. Because they have no juice, just pure flavor, the flavor of the buttercream is more intense.
This is an American buttercream which means it is based on powdered sugar and butter as its main ingredients. American buttercream is especially good if the cupcake or cake has to hold up in a warm environment.
No. The final product will be grainy. Powdered sugar is just that, powdered. It is made to dissolve completely with no trace of graininess.
Expert Tips
- The temperature of the butter is important when making and American buttercream like this. The ideal temperature of the butter to cream or mix well with the powdered sugar is 72° to 75°F. This ensure that the powdered sugar will dissolve easily and completely.
- If the butter is warmer than this, extra powdered sugar will have to be added to make it stiff enough. This will dilute the flavor.
- If the buttercream becomes airy while sitting, just stir it vigorously to smooth it out again.
- Add a little red food coloring at the end of beating to get an attractive bright red. Without the coloring, the buttercream is rather insipid looking.
Other Buttercream Recipes You'll Love
If you tried this Strawberry Buttercream Frosting recipe or any other recipe on my website, please leave a 🌟 star rating in the recipe card and let me know how it goes in the 📝 comments below. I love hearing from you!
Strawberry Buttercream Frosting
Ingredients
- 1.2 oz pkg freeze dried strawberries (½ cup processed)
- 1 ¾ cup powdered sugar (200 grams or 7 ounces)
- ½ cup unsalted butter, softened (114 grams or 4 ounces)
- ½ teaspoon almond extract
- 3 to 4 tablespoons milk
- Red Food coloring as needed, optional
Instructions
- Remove the package of desiccant in the package if there is one. Place half the strawberries and half the powdered sugar in the bowl of a food processor or blender. Stop several times and stir the ingredients being sure to get to the bottom.
- Process until completely powdered. Remove from the bowl and repeat with the second half of the strawberries and powdered sugar.
- Place the ingredients including 3 tablespoons of milk in the bowl of mixer. Mix on low to combine then raise the speed to medium and beat until light and fluffy, scraping often.
- Add the red food coloring if using to the desired color. Use immediately.
Notes
- The buttercream can be used anywhere frosting is needed. The Strawberry Cake is a perfect example.
- The temperature of the butter is important when making and American buttercream like this. The ideal temperature of the butter to cream or mix well with the powdered sugar is 72° to 75°F. This ensure that the powdered sugar will dissolve easily and completely.
- If the butter is warmer than this, extra powdered sugar will have to be added to make it stiff enough. This will dilute the flavor.
- If the buttercream becomes airy while sitting, just stir it vigorously to smooth it out again.
- Add a little red food coloring at the end of beating to get an attractive bright red. Without the coloring, the buttercream is rather insipid looking
- With the exception of the freeze dried strawberries, this frosting uses everyday ingredients which you probably have on hand.
Nutrition
Eileen Murphy says
I used this frosting for a Birthday cake for and elderly friend. We had a small dinner party of 6 and everyone raved about it. I was nervous when her son asked for Strawberry because I am not a fan of artificial strawberry flavoring. The freeze dried berries did the trick! Thank you Helen.
Helen S Fletcher says
Hi Eileen, I love this frosting. I know some people think an American buttercream isn't good, but I think they are all good. It depends upon the application and what's under the buttercream.
Vera Parkier says
Are the freeze dried strawberries you mentioned different from the one I buy in the supermarket?
hfletcher says
Hi Vera - no those are dried strawberries but not freeze dried. Camping stores have freeze dried fruit and other items.