Strawberry Buttercream Frosting
This homemade strawberry buttercream frosting is smooth and creamy. This strawberry frosting is made with freeze dried strawberries, which is the key ingredient to a perfect strawberry buttercream recipe.
Servings: 2 cups (about)
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 3 -4 cups powdered sugar (confectioners’ sugar)
- 1 1/4 cups freeze-dried strawberries, crushed*
- 3-4 Tbsp heavy whipping cream (you can substitute whole milk or half & half)
- salt, to taste
- pink food coloring
Instructions
- Using a hand mixer or a stand mixer, beat the unsalted butter in a large bowl on medium speed until it is very light and fluffy, about 2-3 minutes. This makes for a very fluffy frosting.
- Next, gradually add in the powdered sugar, 1 cup at a time, beginning with 3 cups (reserve the remaining cup for later).
- Add in the heavy whipping cream, beginning with 3 Tbsp. Beat until well combined.
- Next, add in the crushed freeze-dried strawberries, mixing until well combined.
- If the frosting seems too thin, add in the remaining cup of powdered sugar, beginning with 1/2 cup. If the frosting seems too thick, add in the remaining heavy cream.
- Lastly, add in a pinch of salt to offset the sweetness (optional), and a couple drops of food coloring, if desired. Mix until well combined.
- Use this to frost cookies, cakes, brownies, etc.
Notes
*How crushed you want the freeze dried strawberries is up to you. I like my frosting to have a little texture, so I do not crush the berries completely into powder. However, you can if you prefer. I suggest using a food processor, blender, or a sealed bag and a rolling pin to crush the berries.
If desired, add in a squeeze of fresh lemon juice or lemon zest to brighten the flavor.
Additionally, you can add in 1/2 tsp vanilla extract or 1/4 tsp almond extract.
If desired, add in a squeeze of fresh lemon juice or lemon zest to brighten the flavor.
Additionally, you can add in 1/2 tsp vanilla extract or 1/4 tsp almond extract.