Strawberry Buttercream Frosting

Cupcakes topped with Strawberry Buttercream.

5 from 1 vote

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.

Prep Time30

Total Time30

Course: Dessert

Cuisine: American

Keyword: american buttercream, easy buttercream, strawberry buttercream

Servings: cupcakes

Calories: 85kcal

Author: Helen S Fletcher

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