Let me show you how to make naturally flavored (and naturally colored) ingredients. strawberry buttercream frosting. The secret is to replace a little powdered sugar with freeze-dried strawberry powder. This strawberry buttercream is ultra creamy and smooth, with lots of real strawberry flavor.
I originally published this recipe in 2017. and since then we’ve added new photos, a video tutorial, and a few more tips for success.
One reader, Kristen, says: “I made a variety of cupcakes for a wedding. I made this frosting and I must say it was easy to make and hands down the best frosting I have ever had. I love all your recipes. ★★★★★“
Let’s talk about how to make naturally flavored, pink strawberry buttercream frosting.
Have you ever tried making frosting with fresh strawberries? I did it and the results were disastrous. I chopped up the strawberries, even blotted out some of the moisture, pureed them, and then added them to a vanilla glaze. Buttercream curdles instantly as a result of excess moisture, yuck! The same thing happened with the strawberry jam, which also made the frosting too sweet.
Instead of relying on the artificial strawberry flavor, I tried a trick I learned while writing my cookbook. Sally Sweet Addiction. Use freeze-dried strawberry powder!
I have a recipe for Strawberry Buttercream Fudge in that cookbook; They’re actually the pretty pink striped candies you see on the cover. The filling is creamy and smooth with lots of concentrated strawberry flavor, which comes from (you guessed it) ground freeze-dried strawberries. I decided to make strawberry frosting in exactly the same way. It’s really easy.
A reader, Laura, says: “This is a revelation! Incredible strawberry flavor and beautiful color. Thanks for the recipe and step-by-step instructions. My new favorite secret candy ingredient! ★★★★★“
Strawberry Buttercream Frosting (6 ingredients)
- Freeze-dried strawberries: You will grind them into powder. Do you want to make a raspberry buttercream? Use freeze-dried raspberries instead.
- Unsalted butter: Start with room temperature butter. Butter at room temperature It’s actually cooler than you think. If the butter is too hot, the frosting will be greasy.
- Confectioner’s sugar: Powdered sugar is the majority of this glaze, sweetening it and binding the ingredients together.
- Heavy cream or milk: The liquid thins out and adds creaminess to the frosting. You can use heavy cream, milk, or even half and half.
- Vanilla extract: Vanilla extract adds amazing flavor.
- Salt: A pinch of salt offsets all the sweetness.
That’s all! This pretty pink strawberry frosting contains no artificial flavors or food colors.
Grind the freeze-dried strawberries into powder with a food processor or blender:
Success tip for a super smooth strawberry buttercream:
If you prefer a smoother strawberry buttercream, without tiny seeds, you can sift the seeds and larger pieces of ground freeze-dried strawberries with a fine mesh sieveAnd use only the superfine strawberry powder. If I have an extra minute, I usually do this.
The rest of the recipe is similar to making regular. vanilla buttercream either chocolate buttercream. You will need a portable either stand mixer.
Where can I buy freeze-dried strawberries?
I always find freeze-dried strawberries in my regular supermarket, in the dried fruit aisle. Trader Joe’s, Whole Foods, Target and Amazon everyone wears them.
Do not use “dried strawberries” that are chewy like raisins or dried apricots. They have a rubbery texture and are not ground into a powder. You need freeze-dried strawberries, with all the moisture removed. They are the same strawberries that we use in strawberry and cream cookies.
What tastes better with strawberry buttercream?
He dessert The flavor combination possibilities are endless! This recipe makes enough for a dozen 3-layer cupcakes. 6 inch cakeor a 9×13 inch quarter vanilla sheet cake. I would multiply the recipe 1.5 times for a 2 layer cake.
I also halve the recipe and use it to fill these. chocolate covered strawberry cupcakes.
Strawberry Frosting Variations
If you love strawberry buttercream frosting, you’ll love these delicious variations too!
Strawberry Buttercream Frosting
Preparation time:
10 minutes
Cooking time:
0 minutes
Total time:
10 minutes
Produce:
about 3 cups
Category:
Cold
Method:
Baking
Kitchen:
American
Description
Freeze dried strawberries are the secret to adding real flavor and natural color to strawberry buttercream frosting. Rich and creamy, this tasty frosting pairs perfectly with a variety of sweets including chocolate cupcakes, lemon cupcakes, and/or a vanilla sponge cake.
Instructions
- Using a food processor In a blender, process the freeze-dried strawberries to a powdery crumb. You should have about 1/2 cup. If it is not fine enough, you can sift it with a fine mesh sieve to remove larger seeds/pieces. Set aside.
- In a large bowl using a portable either stand mixer Using a paddle or mixer attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add the icing sugar, strawberry powder, heavy cream/milk and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add 1 or 2 more tablespoons of heavy cream/milk if necessary to thin out, if desired. (I usually add at least 1 more.) Add a pinch of salt if the glaze is too sweet.
- Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator and then beat the frosting on medium speed for a few seconds to make it creamy again. After thawing or refrigerating, adding a splash of heavy cream or milk will help thin the frosting again, if needed. (It hardens in the refrigerator).
Grades
- Special tools (affiliate links): food processor | fine mesh sieve | Electric mixer (Portable either stand mixer)
- Where to find freeze-dried strawberries: I always find freeze-dried strawberries in my regular supermarket, in the dried fruit aisle. Trader Joe’s, Whole Foods, some dollar stores, Target and Amazon take them.
- Do not use fresh, frozen or dried strawberries. Fresh and frozen strawberries add too much moisture. Dried strawberries are chewy like raisins or dried apricots. They have a rubbery texture and are not ground into a powder. you need freeze dried strawberriesfrom which all moisture has been removed.
- Heavy cream: Heavy cream makes an extra creamy frosting, but whole milk or half and half work too. Low-fat or non-dairy milks work in a pinch, but the frosting won’t be as creamy.
- Amount: This recipe is enough to frost 12 to 18 cupcakes, or a thin layer on a 9×13 inch cake quarter. 1.5 times the recipe for a 2 layer cake. (Doubling the recipe would be too much.)
