An easy recipe for homemade strawberry frosting. This strawberry buttercream frosting can be made with either fresh strawberries or freeze-dried strawberries. This recipe makes enough frosting for 24 cupcakes, two 9-inch cakes, or one 9 x 13-inch cake.
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 or the completely cooled strawberry reduction sauce and mix until fully combined. I prefer using freeze-dried strawberry powder when making frosting.
Add the milk 1 tablespoon at a time, depending on how firm you want the frosting, and beat until smooth and spreadable.
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Notes
The recipe makes enough frosting for 24 cupcakes, two 9-inch cakes, or one 9 x 13-inch cake.
For the dairy-free/vegan option, I used Smart Balance butter and unsweetened almond milk.
Some brands of dairy-free/vegan butter are softer than traditional butter. You may need to add more powdered sugar to the recipe.
The frosting can be frozen for up to 3 months. Defrost overnight in the refrigerator, bring to room temperature, and re-whip.
See the recipe post for all of my tips for the best strawberry frosting.