Strawberry Buttercream
My favorite strawberry buttercream recipe for decorating cakes, cupcakes, and more! It's silky smooth, packed with strawberry flavor, the perfect amount of sweet, and the prettiest natural pink color ever.
Servings 2.5 Cups
Ingredients
- 1 Cup (23g) freeze dried strawberries
- 1 Cup (226g) unsalted butter, room temperature
- 1 tsp pure vanilla extract
- 3 Tbsp (45ml) whole milk, room temperature
- 3 Cups (360g) powdered sugar
- 1/8 tsp salt, or to taste
Instructions
- With a food processor, grind the freeze-dried strawberries into a fine powder and set aside.
- Whip the butter using a stand mixer with a paddle attachment on medium speed until it’s creamy and light in color, about 5 minutes. Add the strawberry powder, vanilla, and milk. Continue to mix on medium speed for 1 minute, scraping down the bowl and paddle afterwards.
- Add the powdered sugar a few cups at a time and mix on low speed until fully incorporated, scraping down the bowl and paddle after each addition. Add the salt and continue mixing on low speed until the buttercream is fully combined and silky smooth.
Notes
Make Ahead Tips: This strawberry buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip with your stand mixer on low for one minute to bring it back to frosting consistency.
Yield: This buttercream makes enough to:
- Frost 12-15 cupcakes with a piping bag
- Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe.