Top your favorite cupcakes with this fresh and sweet Strawberry Frosting. Made with REAL fresh strawberries, it will be a dessert-time favorite.
Strawberry Buttercream Frosting
We love strawberries here at the Gracious House. Like, A LOT. We love them so much that they absolutely MUST go in every fruit salad, we only use strawberry jam for our PBJ, and I developed a special strawberry cupcake recipe that uses fresh strawberries. Seriously, love them.
Loving strawberries as much as we do, it seems only fitting that that we be able to top all of our favorite cupcakes with a delightful, sweet, and fresh Strawberry Buttercream Frosting. Dream with me, if you will... Strawberry frosting on chocolate cupcakes to give them that perfect fresh tang. OR! Strawberry frosting on strawberry cupcakes! Now, that's my kind of cupcake!
Whatever you decide to top with this delicious strawberry buttercream frosting, I'm sure it will knock your socks off!
Strawberry Buttercream Frosting Recipe
Strawberry Buttercream Frosting
Ingredients
- 1 heaping cup strawberries
- 2 tablespoons lemon juice
- 1 cup 2 sticks butter, room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon milk or cream
Instructions
- Place strawberries and lemon juice in a food processor and process until smooth.
- Place puree in a small saucepan. Over medium heat, bring mixture to a simmer, stirring often. Simmer for about 20 minutes, or until you have about ⅓ cup of strawberry puree mixture. Remove from heat.
- If you don't want seeds or skins in your buttercream, strain the strawberry puree through a fine mesh strainer at this point. (I do not strain mine.) Allow to cool to room temperature
- In a large mixing bowl, add butter and strawberry puree. Beat together with a mixer until mixture is smooth.
- Add in the powdered sugar, and beat on medium-high until mixture is smooth and creamy.
- Add your milk or cream and vanilla and beat again to combine. Test your buttercream now. If it's still too thick, continue adding milk or cream, 1 tablespoon at a time until buttercream reaches desired consistency.
- You can frost your cupcakes with the strawberry buttercream frosting as soon as they are completely cooled. You can spread or pipe it on.
Nutrition
Did you like this Strawberry Buttercream Frosting Recipe? Find more on my Cakes & Cupcakes and Desserts boards on Pinterest!
If you liked this Strawberry Buttercream Frosting Recipe, you might also like
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Patti says
Just made this today and it tastes great!! Love that it uses fresh strawberries. Strained the mixture and it was nice and smooth. Color of buttercream is pretty. Thanks for sharing this recipe!!
Terry says
⭐️⭐️⭐️⭐️⭐️. This is because when I sent the first post it wouldn't light but one star. It totally deserves these 5 and the two thumbs up in the first post. This buttercream is delicious on chocolate brownies. I made them for Valentines Day this year and there wasn't a one left! Delicious!!
I tried to rate this recipe and couldn't get the stars to light up, but so y'all know, I give it 5 stars. I highly recommend!! ??
Michelle says
.
Rachel says
How long does this frosting stay fresh for? Does it crust over?
Michelle says
It behaves similarly to most buttercreams. It will stay fresh in an airtight container, refrigerated for a week. If storing in a bowl, cover the actual frosting with plastic wrap so it doesn't crust over, and then put the lid on.
Anne says
Should I double the recipe if using for a 2 layer cake?
Alissa Zinke says
best freaking frosting ever!!!! so easy & tastes like strawberry ice cream 🙂
Christina Chatterton says
Would I need to let cool in the fridge when Im done or let sit out? (Before spreading on cake or piping). This will be my first attempt in making this for my husbands birthday. So any tips are welcomed! Thank you 🙂
Michelle says
It depends on how soft your butter is, and how warm your house is, and how long you're going to let it sit out before you use it! If you're going to use it that day, it doesn't need to be refrigerated unless it's too runny to work with. A tip for working with frosting is making sure your *cake* is cold because cold frosting doesn't spread or pipe. But if you pop your cake in the freezer for 15-30 minutes before you fill and frost it, the room temp frosting will set up perfect on it! Hope that helps!
Natalie says
I’m making this frosting for cupcakes, How many will this recipe frost?
Bethany says
I LOVE this recipe and use it all the time! My favorite so far is to pair it with a vanilla cake/cupcake, but I plan to try it on brownies.
Do you think this same recipe would work with blueberries? Would you change anything else in that case?
Michelle says
Yes! I've made blueberry compote for syrup before. I'd just use the exact same process. Boil it down. Strain it if you want. Let me know how that turns out! It sounds so yummy!
Beth says
Darn, I'm pretty much an amateur and don't have a food processor. Is there any way to still pull this off without one??
Michelle says
You can use a blender or a nutribullet or something like that, instead!
Marisol Moreno says
It’s too runny how can I fix it?
Michelle says
If the puree is too runny, you can boil it longer so its thicker. If the frosting is too runny, you can add some more powdered sugar.