How to make easy homemade strawberry buttercream frosting using fresh strawberries.
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Who doesn’t adore the classic charm of vanilla buttercream or the rich indulgence of chocolate frosting? But, have you ever ventured into the world of homemade flavored frostings? Picture this: strawberry buttercream frosting, a vibrant, fruity twist to your desserts. I can almost hear the curiosity bubbling up!
Now, you might have come across strawberry frosting in store aisles, sitting pretty in tubs. But let’s have a heart-to-heart about those. The truth is, store-bought frosting tends to carry a certain… let’s say, industrially enhanced flavor. It’s made to last longer on shelves, which often means a compromise on taste.
But fear not! For those who’ve tried to jazz up store-bought frosting, you know there are tricks to improve its look and taste (Store-bought buttercream frosting hacks). Yet, if we’re being honest, they rarely hold a candle to the homemade marvel.
Speaking of homemade, let’s dive into why it’s just unbeatable. Crafting your strawberry buttercream means you control the flavors, the ingredients, and the love that goes into every batch. It’s a game-changer for any dessert, making it not just a treat but an experience.
If you’re intrigued by the idea of enhancing your cupcake game, why not explore more? Whether it’s the whimsy of Unicorn Chocolate Cupcakes, the elegance of Vanilla Mermaid Cupcakes, or the festive spirit of Easter Bunny Cupcakes, there’s a world of flavors waiting for you. And for those special occasions, the Red Velvet Valentines Day Cupcakes are a surefire way to spread the love. But why stop there? Dive deeper into the art of frosting with Raspberry Buttercream Frosting or the magical Unicorn Rainbow Buttercream Frosting. And, of course, for those looking to perfect their craft, our guide on Cupcake Tools and Equipment is an indispensable resource.
On the other hand, whipping up this homemade Strawberry Buttercream Frosting is incredibly easy to do and won’t take up a whole lot of time. Plus it has none of that manufactured taste. In fact, this strawberry frosting is flavored with actual fresh strawberries! That’s right. The best way to get that natural strawberry taste in frosting is to use real strawberries, not an extract or flavoring. Who knew, right? I can just about guarantee that once you get a taste of this delicious homemade strawberry buttercream frosting you will never even give the store-bought stuff another glance!
If you would like a little more insight on how to spruce up store-bought frostings, then check out my Store-bought Buttercream Frosting Hacks.
Frosting Equipment
This strawberry buttercream frosting is truly a simple recipe and luckily, you will not need a lot of equipment to mix it up. All you will need are a few kitchen tools and equipment that are already commonly found in most household kitchens.
Sweet Strawberry Ingredients
Your mind is about to be blown away when you see that this easy frosting recipe is composed of only 4 simple sweet ingredients. If you thought making a homemade buttercream frosting would be more complicated, think again!
- 1 cup butter –room temperature
- 3 ½ cups powdered sugar
- 2 tsp vanilla extract
- 1 ½ cup fresh strawberries -stems removed and thinly sliced
Here’s my simple guide on How to Keep Strawberries Fresh.
How to Make Homemade Strawberry Buttercream Frosting
Now let’s get down to the steps for this sweetly satisfying strawberry frosting. The whole process is really simple and should only take you a few minutes from start to finish. So grab your kitchen gear and let’s get going!
- First, gather up and measure out all of the strawberry frosting ingredients.
- Next, thinly slice and dice the fresh strawberries. You will need 1 ½ cups of the sliced strawberries.
- Then, transfer the strawberries to a blender and blend until a thin puree is reached.
- If needed, use a silicone spatula to scrape the sides down in between blending to make sure there are no strawberry chunks left.
- Next, transfer the room temp butter to a large mixing bowl set in a KitchenAid stand mixer prepared with a whisk attachment and beat the butter until it’s smooth and creamy.
- Add in the powdered sugar and vanilla extract and beat again until completely mixed.
- Then, slowly add the strawberry puree, starting with a ½ cup, mixing again between each addition. Don’t add too much of the puree at one time.
- You don’t want this frosting to turn out too thin or soupy so only add the pureed strawberries gradually and as needed. You may not use all of the puree.
- If your frosting mixture looks like it may be too thin for piping, mix in a little more powdered sugar until you get the right consistency.
- This strawberry frosting is ready when stiff peaks form on the tip of the whisk.
- Finally, transfer the strawberry frosting to a pastry piping bag and close off with a piping bag tie.
- You can use any leftover whole strawberries or strawberry slices to decorate the cupcakes or cake.
Fixing Watery Strawberry Buttercream: A Sweet Solution
While whipping up your strawberry buttercream, you might stumble upon a slippery slope—too much moisture from those juicy strawberries turning your perfect frosting into a watery affair. But hold off on the panic button; there’s a sweet fix for this!
Should your buttercream start resembling a strawberry soup, fret not. A simple sprinkle of powdered sugar can work wonders. Add it tablespoon by tablespoon, watching as your frosting thickens back to its dreamy, creamy self. This trick not only saves your frosting but does so without skewing its delightful taste.
But here’s a pro tip for those in pursuit of perfection: simmer down your strawberry puree on a gentle flame first. Using a saucepan and spoon, reduce the water content, intensifying the flavor, and ensuring your frosting achieves that coveted silky texture without being overly runny.
Baking, after all, is an adventure—a blend of science and art. So, when your strawberry buttercream decides to go on a watery detour, remember these tips. They’re your ticket back to a deliciously smooth journey, ensuring your treats are not just edible but memorable.
Frosting Storage
Once you pipe your homemade strawberry buttercream frosting onto a cake or pastry, it will stay good for as long as the pastry does. However, if you make this ahead of time or end up with some leftover frosting that you need to save for later, then you can safely store it until you’re ready to use it. If you didn’t use all of the strawberry puree either, don’t toss it out! The puree can be stored safely also.
Storing homemade frostings:
- Transfer the homemade strawberry frosting to an airtight container or a ziploc bag and mark the date on the outside.
- When using a ziploc bag, I like to double bag the frosting because it helps save some space in the fridge or freezer.
- Store in the fridge for up to 1 week or…
- Store in the freezer for up to 1 month.
- Thaw in the fridge before using again.
Leftover strawberry puree storage:
- Transfer to an airtight container and store in the fridge for up to 5 days.
- Or… pour into ice cube trays and freeze.
- Once frozen solid, transfer the strawberry cubes to an airtight ziploc bag and store in the freezer for up to 3 months.
- Strawberry puree can be added to smoothies, milkshakes, ice cream, or any other recipe that you want to add that sweet strawberry flavor to.
Sweet Strawberry Serving Ideas
If you are a strawberry lover or have one in your household then you have probably already started to imagine all the different ways that you can serve this sweet strawberry frosting. But if you need some ideas or suggestions, I’ve got you covered!
Top this strawberry buttercream frosting on:
- Cupcakes
- The recipe makes enough frosting to decorate 12 cupcakes.
- Cakes
- Cookie Sandwiches
- On soft sugar cookies
- As a yummy fruit or cookie dip.
Other easy dessert toppings:
- Easy Vanilla Cake Glaze
- Marshmallow Meringue Frosting
- Homemade Whipped Cream
- Easy Chocolate Cake Glaze
- Store- bought Buttercream Frosting Hacks
Strawberry Buttercream Frosting
Ingredients
- 1 cup butter room temperature
- 3 ½ cups powdered sugar
- 2 tsp vanilla extract
- 1 ½ cup fresh strawberries stems removed and sliced
Instructions
- First, gather up and measure out all of the strawberry frosting ingredients.
- Next, thinly slice and dice the fresh strawberries. You will need 1 ½ cups of the sliced strawberries.
- Then, transfer the strawberries to a blender and blend until a thin puree is reached.If needed, use a silicone spatula to scrape the sides down in between blending to make sure there are no strawberry chunks left.
- Next, transfer the room temp butter to a large mixing bowl set in a KitchenAid stand mixer prepared with a whisk attachment and beat the butter until it’s smooth and creamy.
- Add in the powdered sugar and vanilla extract and beat again until completely mixed.
- Then, slowly add the strawberry puree, starting with a ½ cup, mixing again between each addition. Don’t add too much of the puree at one time.Once all ingredients are combined, increase the mixer to high speed and whip for 8–10 minutes. This step ensures the frosting is fluffy and forms stiff peaks on the tip of the whisk.-You don’t want this frosting to turn out too thin or soupy so only add the pureed strawberries gradually and as needed. You may not use all of the puree.-If your frosting mixture looks like it may be too thin for piping, mix in a little more powdered sugar until you get the right consistency.
- This strawberry frosting is ready when stiff peaks form on the tip of the whisk.
- Finally, transfer the strawberry frosting to a pastry piping bag and close off with a piping bag tie. You can use any leftover whole strawberries or strawberry slices to decorate the cupcakes or cake.
Video
Notes
- The recipe makes enough frosting to decorate 12 cupcakes.
Nutrition
Food Photography & Video Tips from My Studio
Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
This recipe is not it. Because of the water that strawberries retain, the water and butter do not mix together. It looks like red spoiled milk that is way too runny no matter how much powdered sugar I add. And no matter how much strawberry I add, the strawberry taste doesn’t come through at all. I made a double batch and have to throw the whole thing away and find a new recipe. More than likely one that calls for a strawberry reduction instead of a purée so the water cooks out.
Oh no, I’m really sorry to hear that the recipe didn’t turn out as expected! It sounds like the moisture content in the strawberries might have been higher than anticipated, which can definitely impact the consistency and flavor. Your feedback is super valuable, and I appreciate you taking the time to share your experience. A strawberry reduction is a fantastic idea to intensify the flavor without adding extra water. I’ll be sure to experiment with that technique and update the recipe for better results. Thank you for giving the recipe a try, and I hope your next baking adventure turns out wonderfully!
Starting with (1/2)c of puree split my batch immediately. I remade the batch using only (1/4)c strawberries and that was plenty.
Thanks for sharing, Whitney! That’s a great tip—starting with just 1/4 cup of puree sounds like the perfect adjustment. Strawberries can be tricky, especially with how much moisture they bring. I’ll keep this in mind next time and may even mention it in the recipe notes! Appreciate you testing and reporting back 🍓💕