Strawberry season is in full swing and today I’m sharing a fantastic Strawberry Buttercream Frosting Recipe that is easy to make, pipes beautifully, and is bursting with strawberry flavor!
This versatile strawberry buttercream recipe can be used as a filling or frosting, and tastes AMAZING with all sorts of cake and cupcake flavors.
(*In the photo above, I covered our thinly crumb coated lemon cake in Strawberry Buttercream piping using a Wilton Star 21 tip. Spirals of buttercream covered the top of the cake, and I continued my buttercream piping around the sides with a simple braided buttercream design.)
We have quite a few favorite buttercream recipes in our Recipes section, and this latest strawberry addition does not disappoint!
Not only is it the perfect complement to Strawberry Cake, but it is divine with white, yellow, chocolate, and even lemon cakes and cupcakes! In fact, Strawberry Lemon Cake is a brand new favorite of mine!
Strawberry Buttercream
Ingredients
- 10 to 12 large strawberries, sliced and pureed in blender or food processor
- 2 sticks (226g) unsalted butter, slightly softened
- 6 cups (690g) powdered sugar
- 1/2 teaspoon (3g) salt (optional) this will cut the sweetness (popcorn salt will dissolve more quickly)
- 1/4 cup plus 1 Tablespoon pureed strawberries, add more to reach your desired spreading consistency
- 1 teaspoon (4g) strawberry extract (optional) use if the buttercream needs more strawberry flavor
Directions
- Cream the softened butter until smooth.
- Gradually add the powdered sugar and pureed strawberries beating at medium speed until blended.
- Continue mixing on medium speed another 3 to 4 minutes, scraping the sides of the bowl occasionally
- Slow down the mixer to very slow (#2 on a KitchenAid) and mixing another 1 to 2 minutes. This will eliminate air pockets. The buttercream will become very smooth.
- If the buttercream is too thin add more powdered sugar, if too thick add more puree or a bit of milk.
- Any extra strawberry puree can be spread between the cake layers
- Makes 4 to 4 1/2 cups
Hi, I was wondering about this recipe, is it 10-12 strawberries pureed AND 1/4 c of additional puree? Or is the 10-12 strawberries the ones you use to make the puree?
Hi Rebekah, The 10 to 12 large strawberries should make more than 1/4 cup of pureed strawberries……..it is good to have more than 1/4 cup in case you need to add more to the frosting to reach the spreading consistency you like. Also, that should give you enough to spread a thin layer of puree on the cake layers.
I just made this tonight and wanted to thank you for sharing this! Absolutely delicious and fresh, strawberry taste – I put it on a yellow cake.The best! Thanks again
Hi Cathy, Thank you for posting your thoughts on the recipe. I am very happy that you like it!!
This Frosting was absolutely delicious! It
Tastes like Breyers strawberry ice cream!
Thank you for this recipe!
Thanks Pamela! I’m so happy to hear that you loved the recipe! Thanks for your feedback! xo
Thanks for giving this important article. It is quite simple to understand and too awesome in taste. Thankyou so much!!!
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This frosting is amazing, I just made it today with a yellow cake, I was wondering though, I’m not a fan refrigerating my cakes, but with pureed strawberries in the frosting, do you recommend refrigeration or will the butter prevent spoiling as it usually creates a seal? thank you!
-Tristan
Hi Tristan, I am happy you like the frosting! We were not sure how the puree would hold up so we did not leave this cake out overnight. We refrigerate and take out 30 to 45 minutes before serving so it can warm up a bit