Top your favorite cupcakes with this fresh and sweet Strawberry Buttercream Frosting. Made with REAL fresh strawberries, it will be a dessert-time favorite.
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
1heaping cup strawberries
1cup2 sticks butter, room temperature
1tablespoonmilk or cream
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.