Fresh Strawberry Buttercream – Spend With Pennies

Up-level everyday desserts and pastries with this sweet and summery strawberry buttercream frosting!

While well love vanilla and chocolate frosting, this version has fresh strawberry flavor. It’s a sweet and buttery topping for everything from cakes to cupcakes and toast to waffles!

Homemade Strawberry Buttercream

• Strawberry buttercream frosting can be used to frost cupcakes, cakes, or anything else that needs a great frosting.
• Multi-purpose strawberry buttercream can also be used as a sweet berry frosting for vanilla, lemon, or chocolate layer cakes!
• Fresh or frozen berries can be used so this recipe can be made all year round!
• Pipe buttercream frosting on cupcakes, or spread onto shortcakes, add to shortcake trifle cups or use on homemade strawberry tea bread.

Ingredients & Variations

STRAWBERRIES: Fresh or frozen berries will work, too. Frozen berries require additional cooking time to get the right consistency. For extra color and texture, toss in a handful of whole blueberries, chopped cherries, or even raspberries!

FROSTING: Use real butter, real cream, and vanilla extract for the best results in terms of flavor. In a pinch for time? Use pre-made vanilla or cream cheese frosting and gently stir in the strawberry puree.

How to Make Strawberry Buttercream

Only two simple steps to decadent and sweet summer frosting!

1. Puree strawberries with a blender or food processor.
2. Cook down to create a thick paste (as per the recipe below).
3. Add the cooled berry mixture to butter and powdered sugar until fluffy.

How to Store Buttercream Frosting

Keep frosting in a covered container in the refrigerator for 4 days, and let it come to room temperature before using. Freeze strawberry buttercream for up to 3 months in the freezer in zippered bags and whisk it thoroughly after thawing in the refrigerator.

Summer Sweets with Strawberries

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Fresh Strawberry Buttercream

This Strawberry Buttercream is sweet & fluffy with fresh strawberry puree.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

• Cut the tops off of the strawberries and place strawberries in a blender or food processor. Puree strawberries until smooth, you should have about 1 ½ cups of puree.

• Place the strawberry puree in a medium non-stick saucepan. Heat over medium heat and let simmer while stirring until reduced to ⅓-½ cup (approx 25-30 minutes) or until the puree is just a bit thinner than tomato paste. Cool completely. (This step can be done 48 hours before making the frosting).

• Cream the butter, vanilla, and a pinch of salt with a hand mixer on medium until fluffy. Add the cooled puree and mix well.

• Add powdered sugar, ½ cup at a time mixing after each addition.

• Continue beating until the frosting is thick and fluffy. If the mixture is too thick, heavy cream can be added 1 tablespoon at a time to reach desired consistency.

• Pipe the frosting onto the cooled cupcakes.

• The larger the pan or pot, the faster the puree will thicken.
• Use a non-stick pan or the strawberry mixture will stick/burn.
• The puree should be just about the consistency of tomato paste.
• Ensure cupcakes are cool before frosting or the butter in the frosting will melt.
• Keep buttercream in an airtight container in the fridge for up to 4 days. Let it come to room temperature before using.
• Freeze strawberry buttercream for up to 3 months in a zippered bag. 

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Calories: 492 | Carbohydrates: 88g | Protein: 1g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 5mg | Potassium: 68mg | Fiber: 1g | Sugar: 85g | Vitamin A: 532IU | Vitamin C: 22mg | Calcium: 14mg | Iron: 0.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

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