Strawberry Frosting
Updated
This easy recipe for homemade strawberry frosting is my go-to when I’m looking to add a luscious, fresh, fruity twist to my baked goodies. Smooth, creamy, and loaded with strawberry flavor, it comes together in minutes.
“The best strawberry icing. I added a little more of the strawberry puree and left out the milk. They were delicious.”
– Lori
Smooth and Creamy Strawberry Icing
If you’ve never made strawberry frosting from scratch, it is not as complicated as you may think. My favorite option to capture the essence of the strawberry flavor is to use freeze-dried strawberries for this frosting. I’ve tried using a strawberry reduction and pureed strawberries, but I keep coming back to the freeze-dried strawberries for the best flavor. Though if you are dead set on using fresh strawberries, I’ve given you an option below.
This strawberry buttercream recipe makes enough frosting for 24 cupcakes, two 9-inch cakes, or one 9 x 13-inch cake, which is what you typically need for a standard cake or cupcake recipe.
Things I Learned While Testing
- Sift the powdered sugar. This will ensure the icing is super smooth.
- Use softened butter. This makes it easier to blend. Pull the butter out of the fridge about 30 minutes before you want to prepare the frosting. If you can poke it with your finger and see an indent, it’s softened.
- For a whiter frosting. Use less expensive butter. More expensive butter tends to be more yellow. I use the Great Value Unsalted Butter (Walmart) or Smart Balance dairy-free butter.
- For firmer frosting. Use less milk or add more powdered sugar.
- Freeze-dried strawberries. Do not use dried strawberries; use freeze-dried strawberries. These can be found with the dried fruit in the grocery store. I have purchased them at both Walmart and Aldi.
- To make piping easier. Line a tall glass with a piping bag and then pour the icing into it. My favorite frosting tip is the Wilton 1M.
Strawberry Frosting
Ingredients
- 1 cup freeze-dried strawberries
- 1 cup unsalted butter, softened, for dairy-free use Smart Balance butter*
- 1 tsp pure vanilla extract
- 4 cups powdered sugar
- ⅛ tsp salt
- 2-4 tbsp milk, use unsweetened almond milk for dairy free
Strawberry Reduction Sauce Option**
- 2 lbs. fresh strawberries, start with ¼ cup and add more if you want more strawberry flavor
- 4 tbsp sugar
- 1 tbsp lemon juice, optional
Instructions
- Add the freeze-dried strawberries to a food processor or blender and puree them into a strawberry powder.
- In a large bowl, cream the butter with a mixer.
- Add the pure vanilla extract and salt to the creamed butter and mix until fully combined. Use a spatula to scrape down the sides of the bowl before adding the powdered sugar.
- Add the powdered sugar one cup at a time. Mix until the frosting is firm.
- Add the freeze-dried strawberry powder and mix until fully combined. Optional, use the cooled strawberry reduction sauce.
- Add the milk 1 tbsp at a time, depending on how firm you want the frosting, and beat until smooth and spreadable.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Strawberry Buttercream Frosting Step by Step
Gather your ingredients.
Prepare the strawberries: If using freeze-dried strawberries, add 1 cup (30g) to a food processor or blender and puree until a strawberry powder. forms.
If using fresh strawberries, make the strawberry reduction several hours beforehand.
Mix ingredients together: Cream 1 cup (227g) softened butter with an electric mixer.
Add 1 tsp (5 ml) pure vanilla extract and ⅛ tsp (0.75g) salt to the creamed butter and mix until fully combined. Make sure to scrape down the sides using a spatula before you add the powdered sugar.
Add 4 cups (480g) powdered sugar one cup at a time, mixing until the mixture is smooth and firm.
Add the strawberries: Add the freeze-dried strawberry powder or the completely cooled strawberry reduction sauce and mix until fully combined.
Add the milk: Add 1 tbsp (15 ml) milk at a time until you reach your preferred consistency. Beat until smooth and spreadable.
Use or store: Transfer to an airtight container or drizzle over your favorite baked goods.
Serving Suggestions
This frosting goes hand in hand with a gluten free strawberry cake, but I also love using it on gluten-free vanilla cupcakes, or even gluten free red velvet cupcakes. And, of course, this frosting takes these strawberry cupcakes over the top with even more strawberry flavor.
Storage Instructions
Store unused frosting in the fridge for up to 1 week. It will firm up in the fridge, so loosen it with a few tablespoons of milk or let it come to room temperature.
The frosting is easy to freeze. You can freeze it for up to 3 months in an airtight container or freezer bag. Defrost in the refrigerator overnight, bring it to room temperature, and rewhip.
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the best strawberry icing. I added alittle more of the strawberry puree and left out the milk. they were delicious