Strawberry frosting sometimes gets a bad rap. It can be far too sweet, oddly runny or taste nothing like strawberries at all. The moisture content of strawberries usually makes it difficult to achieve the proper texture, but our strawberry frosting recipe is made with a fresh strawberry puree, so the smooth, creamy consistency is perfection.
Trust us, the prep time is worth it, as the result is a beautiful strawberry frosting that lets the fresh fruit’s amazing flavor radiate through every bite. Try it on homemade cupcakes, a chocolate layer cake or even whoopie pies.
Strawberry Frosting Ingredients
- Strawberries: This recipe highlights fresh strawberries, rather than using strawberry jam or freeze-dried berries. The key is to puree and reduce the berries so you can harness all the flavor of the strawberries without adding too much additional liquid.
- Butter: It wouldn’t be buttercream without butter! Be sure to use unsalted, softened butter to create the fluffiest frosting possible.
- Confectioners’ sugar: Confectioners’ sugar is the key to a smooth texture. It dissolves easily in recipes where no heat is involved, so it’s ideal for frosting recipes.
- Milk: We use a splash of milk to thin out the frosting. You can use 2%, whole milk or even heavy cream.
- Vanilla extract: While only a small amount is added, vanilla extract plays a key role in balancing the flavors here.
- Salt: Since there is so much sweetness in frosting, a small pinch of salt offsets the sweet a bit and helps bring out the natural flavors of the fresh strawberries.
Directions
Step 1: Prep the strawberry puree
Wash the strawberries and remove the stems. Roughly chop the berries and puree them in a food processor until they’re silky smooth.
Transfer the puree to a small saucepan, and bring it to a boil over medium heat. Reduce the heat to a simmer. Cook the puree, uncovered, until it reduces by about half, 15 to 20 minutes, stirring occasionally.
Step 2: Chill the puree
Transfer the reduced puree to a bowl to cool to room temperature. Cover and refrigerate until chilled.
Step 3: Beat the butter and sugar
In a large bowl, use a hand mixer or stand mixer to beat the softened butter and 2 cups confectioners’ sugar until light and fluffy, three to five minutes.
Step 4: Whip up the frosting
Beat in the milk, vanilla extract, salt and chilled strawberry puree.
Gradually beat in enough remaining confectioners’ sugar until the frosting reaches your desired consistency.
Editor’s Tip: Turn up the speed on the mixer to whip the frosting until fluffy. Use a rubber spatula to scrape down the sides and bottom of the bowl. We want all the ingredients incorporated so there are no streaks running throughout the frosting.
Pipe the frosting on cupcakes, or use an offset spatula to frost a cake.
Strawberry Frosting Variations
- Intensify the strawberry flavor: Grab a bottle of strawberry extract and beat a 1/4 teaspoon into this frosting. Taste it and add a 1/4 teaspoon more if desired.
- Amplify the pink hue: A few drops of red or pink food coloring mixed in will make the strawberry frosting’s color even more vibrant.
- Add richness: Try our strawberry cream cheese frosting recipe for a richer, creamier topping. It definitely gives a strawberry cheesecake-like taste to desserts.
- Use strawberry jam: If you have a good strawberry jam on hand that you want to use in the frosting, whip up our strawberry buttercream recipe instead. It doesn’t use any fresh or frozen strawberries—only jam!
- Increase the fruit: Want a chunky frosting full of fruit to dress up a Bundt cake or layer cake? Fold chopped strawberries or even chopped pineapple into the finished frosting.
- Swap in almond extract: For a different flavor profile, swap in almond extract for the vanilla extract in this recipe. The switch will enhance the sweetness and pair perfectly with vanilla or almond cupcakes.
- Infuse with lemon zest: Want something with a bit more punch? Mix the zest of half a lemon into the frosting to make a strawberry lemonade-inspired treat.
How to Store Strawberry Frosting
Leftover strawberry buttercream frosting should be stored in the fridge in an airtight container and will keep for up to four days. When you’re ready to use it again, place the frosting in a bowl and re-fluff it with a hand mixer, beating it for just a minute.
If you have already frosted a cake or cupcakes with strawberry frosting, the frosted treats do not need to be refrigerated before serving. They can be kept at room temperature for one day.
Can you freeze strawberry frosting?
Yes, this strawberry frosting recipe freezes well. If you have any extra, store the frosting in an airtight container in the freezer for up to three months.
Strawberry Frosting Tips
Can you use frozen strawberries to make this strawberry frosting recipe?
Yes, frozen berries can be used instead of fresh ones for this frosting. To make the swap, thaw the frozen berries, then drain the excess liquid.
How do you thicken strawberry frosting?
If you find that your buttercream frosting is a bit runny, gradually mix in additional confectioners’ sugar to help thicken it.
How do you make smooth strawberry buttercream frosting?
The key to making a smooth buttercream frosting is all in the butter. The butter should be completely softened so it can be seamlessly incorporated with the confectioners’ sugar. Butter that isn’t soft will leave chunks in the frosting.
