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Chocolate cupcake decorated with strawberry buttercream frosting and topped with a berry
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Strawberry Buttercream Frosting

Learn how to make strawberry frosting using fresh berries. This strawberry buttercream tastes delicious on vanilla or chocolate cake, and is totally pipeable. The fresh berries give this frosting the most beautiful color!
Course Dessert
Cuisine American
Keyword Strawberry Buttercream, Strawberry Buttercream Frosting, Strawberry Frosting
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 18 cupcakes
Calories 203kcal

Ingredients

  • 12 oz strawberries (340 grams) fresh or frozen*
  • 1 cup unsalted butter* (112 grams) softened, but still slightly firm to the touch
  • 4 to 5 cups powdered sugar (440-550 grams) sifted
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 tablespoon whipping cream if needed

Instructions

  • Core the strawberries to remove the white centers. 
  • Place the berries in a food processor or blender and pulse until smooth. You should have about 1 and ½ cups of strawberry puree. 
  • Then put the puree through a sieve to remove the seeds - I do about ⅓ of the mixture at a time. Push it through the sieve using the back of a spoon. Discard the seeds.
  • Pour the strained strawberry puree into a medium saucepan over low-medium heat. Allow the mixture to boil gently while occasionally stirring.
  • Continue boiling until it reduces to a thick jam-like consistency. It should be dark red in color and less than ¼ of the original volume. This can take about 20-30 minutes, potentially more if using frozen berries. Remove from the heat and cool fully. You can speed this up by transferring to a bowl and placing in the fridge.
  • In a large bowl using a stand or hand-held electric mixer on medium speed, beat the butter until fluffy and no lumps remain. 
  • Turn the mixer down to low speed and carefully beat in 2 and ½ cups of the powdered sugar.
  • Ensure the strawberry puree is cold, then add 2-3 tablespoons into the frosting along with the vanilla and salt. Beat together on medium speed until combined. (At this point the mixture will look uneven and not much like frosting). 
  • Beat in the rest of the powdered sugar 1 cup at a time. If the frosting looks thick, you can add 1 more tablespoon of the cooled, reduced strawberry puree for a stronger strawberry flavor, or 1 tablespoon of whipping cream. Continue beating in the rest of the powdered sugar until the desired sweetness is reached.

Notes

  1. Fresh vs Frozen Berries: If using frozen berries, it will take longer to boil down the puree.
  2. A Note About Flavor: The flavor of your frosting is dependant on how flavorful your strawberries are. 
  3. For a Strawberry Cream Cheese Frosting: replace ¼ cup butter with 4 oz full-fat, brick style cream cheese
  4. Yield: This recipe will make enough to frost 12-18 cupcakes if frosting using a piping bag, or 18-24 cupcakes if frosting using a knife. It's also enough to frost the top of a 9x13 inch cake. 
  5. Nutrition: Nutrition information is based off of the frosting for 1 cupcake, assuming you frosted 18 cupcakes with this recipe. 
  6. Storage: Frosted cakes & cupcakes can be left at room temperature in an airtight container for 1 day, or in the fridge for up to 3 days. 
  7. Make Ahead Tips: You can make the puree (steps 1-5) the day before you plan to make the frosting. Let the reduced puree cool, then store in an airtight container in the fridge overnight. 

Nutrition

Calories: 203kcal | Carbohydrates: 28g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 35mg | Potassium: 32mg | Fiber: 1g | Sugar: 27g | Vitamin A: 327IU | Vitamin C: 11mg | Calcium: 6mg | Iron: 1mg