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    Home > Blog Index

    Published: Sep 2, 2014 · Modified: Jul 29, 2023 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

    Strawberry Buttercream Frosting

    Jump to Recipe Print Recipe

    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.

    Cupcakes topped with Strawberry Buttercream.

    The recipe calls for freeze dried strawberries - the kind the astronauts took with them. A 1.2 ounce package equals 2 cups of freeze dried strawberries or a full pound of strawberries without the juice making them ideal to introduce into a frosting. 

    Jump to:
    • Why You'll Love this Recipe
    • Variations
    • Recipe Ingredients
    • Step by Step Instructions
    • Recipe FAQs
    • Expert Tips
    • Other Buttercream Recipes You'll Love
    • Strawberry Buttercream Frosting

    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.

    how to bake better custard
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    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    Recipe Ingredients

    Ingredients for the Strawberry Buttercream Frosting include powdered sugar, red food coloring, freeze dried strawberries, butter, milk, and almond extract.

    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

    A package of freeze dried strawberries.

    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.

    Half of the strawberries and powdered sugar are placed in the processor bowl.

    Step 2. Place half of the strawberries and half of the powdered sugar in the bowl of a processor.

    The strawberries and powdered sugar are processed to a fine powder.

    Step 3. Process the powdered sugar and strawberries to a fine powder. Remove and repeat with the second half.

    All of the ingredients have been placed in the bowl of a mixer.

    Step 4. Place all of the ingredients in the bowl of a mixer fitted with the paddle attachment. Beat on low to bring together

    The strawberry buttercream is completely mixed.

    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

    Why use freeze dried strawberries?

    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.

    What kind of buttercream is this?

    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.

    Can granulated sugar be used instead of powdered sugar?

    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.
    Another view of the cupcakes piped with the buttercream.

    Other Buttercream Recipes You'll Love

    • Classic Birthday Cake Perfections
      Classic Birthday Cake Perfection
    • Slices of the Strawberry Cake sit on a marble plate with fresh strawberries.
      Strawberry Cake - A Little Slice of Heaven
    • A sour cream cake laden with poppyseeds filled with orange curd and finished white chocolate buttercream
      Poppyseed Cake with Orange Curd and White Chocolate Buttercream
    • Malted Milk Frosted Cupcakes
      Malted Milk Frosted Cupcakes

    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!

    Cupcakes topped with Strawberry Buttercream.

    Strawberry Buttercream Frosting

    Helen S Fletcher
    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Total Time 30 minutes mins
    Course Dessert
    Cuisine American
    Servings 10 cupcakes
    Calories 85 kcal

    Ingredients

    • 1.2 oz pkg freeze dried strawberries (2 cups unprocessed)
    • 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

    Serving: 10servingsCalories: 85kcalCarbohydrates: 21gProtein: 0.1gFat: 0.1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.03gCholesterol: 1mgSodium: 2mgPotassium: 7mgSugar: 21gVitamin A: 7IUCalcium: 6mgIron: 0.01mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!
    Print Friendly, PDF & Email

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    Reader Interactions

    Comments

    1. Eileen Murphy says

      July 18, 2023 at 6:24 pm

      5 stars
      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.

      Reply
      • Helen S Fletcher says

        July 18, 2023 at 7:10 pm

        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.

        Reply
    2. Vera Parkier says

      September 02, 2014 at 10:09 am

      Are the freeze dried strawberries you mentioned different from the one I buy in the supermarket?

      Reply
      • hfletcher says

        September 02, 2014 at 11:48 am

        Hi Vera - no those are dried strawberries but not freeze dried. Camping stores have freeze dried fruit and other items.

        Reply
    5 from 1 vote

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