strawberry buttercream icing recipe

Written ByJenny Smyth Posted on
strawberry buttercream icing recipe
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The Best strawberry buttercream icing recipe

I’ve been making this strawberry buttercream icing recipe for years, and it’s a staple in our household. My kids love helping me mix the ingredients together, and they always get excited when they see the finished product.

This icing is perfect for any occasion, whether it’s a birthday party or a casual Tuesday night dinner. The best part is that it’s ridiculously easy to make and requires only a few ingredients.

I like to think of this icing as a blank canvas – you can customize it to fit any flavor or theme you like. The original recipe calls for fresh strawberries, but I’ve also used frozen strawberries with great results.

If you’re looking for a healthier alternative to traditional buttercream icing, this recipe is a great option. The strawberries add natural sweetness and moisture, making it perfect for topping cakes, cupcakes, or even using as a dip for fruit.

Strawberry Buttercream Icing

Strawberry Buttercream Icing

4.8 from 1130 votes

A luscious and creamy buttercream icing infused with fresh strawberry flavor. Perfect for cakes, cupcakes, and cookies, this icing adds a delightful fruity sweetness to any dessert.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time15 mins
Servings: 2 cupsCuisine: InternationalCalories: 1200 kcal for entire batch

🥘Ingredients

For the Strawberry Puree

1 cup fresh strawberries, hulled and chopped
1 tablespoon granulated sugar

For the Buttercream

1 cup unsalted butter, softened to room temperature
4 cups powdered sugar, sifted
2 tablespoons strawberry puree
1 teaspoon vanilla extract
1-2 tablespoons heavy cream or milk, as needed
Pinch of salt

👨‍🍳Directions

1Place the chopped strawberries and granulated sugar in a small saucepan over medium heat.
2Cook for 5 to 7 minutes, stirring occasionally, until the strawberries soften and release their juices.
3Remove from heat and let cool slightly, then strain through a fine-mesh strainer into a bowl, pressing on the solids to extract as much liquid as possible.
4Discard the solids and let the puree cool completely to room temperature.
5In a large mixing bowl, beat the softened butter with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2 minutes.
6Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated, then increase to medium speed and beat until light and fluffy, about 3 to 4 minutes.
7Add the cooled strawberry puree, vanilla extract, and a pinch of salt to the butter mixture.
8Beat on low speed until combined, then increase to medium speed and beat for 1 to 2 minutes until the icing is smooth and evenly pink.
9If the icing is too thick, add heavy cream or milk one tablespoon at a time until desired consistency is reached.
10Use the strawberry buttercream icing immediately to frost a cooled cake or cupcakes, or store in an airtight container in the refrigerator for up to one week.
11Before using, let the icing come to room temperature and re-whip briefly to restore its creamy texture.

🔧Equipment

Small saucepan
Fine-mesh strainer
Mixing bowl
Hand mixer or stand mixer with paddle attachment
Rubber spatula

📊Nutrition Facts (per serving)

🔥Calories: 1200 kcal🧈Total Fat: 92g💛Saturated Fat: 58g❤️Cholesterol: 244mg🧂Sodium: 24mg🌾Total Carbs: 96g🥦Dietary Fiber: 1g🍬Sugars: 92g🥩Protein: 1g

📝Notes

For a more intense strawberry flavor, use freeze-dried strawberry powder instead of fresh puree. Ensure the butter is at room temperature for a smooth, non-grainy icing. If the icing curdles, continue beating on medium speed until it comes back together.

Watch Video Of How Strawberry Buttercream Icing Works

This strawberry buttercream icing recipe is always a good idea for any occasion – whether it’s a birthday party or just a Tuesday night dinner.

The best part is that it’s ridiculously easy to make and requires only a few ingredients.

You can customize it to fit any flavor or theme you like by using different types of fruit or adding your own twist with spices or extracts.

❓ Frequently Asked Questions About Strawberry Buttercream Icing

Q1: What type of strawberries should I use?

The best type of strawberries to use are fresh, ripe ones with no bruises or blemishes. If you’re using frozen strawberries, make sure they’re thawed and pat dry with a paper towel before using.

Q2: Can I use other types of fruit instead of strawberries?

Sure! While strawberries are the classic choice for this recipe, you can experiment with other fruits like blueberries, raspberries, or even peaches.

Q3: Why do I need to temper the butter?

Tempering the butter ensures that it’s at room temperature and won’t seize up when you add the cold milk mixture.

Q4: Can I make this icing ahead of time?

You can make the icing ahead of time and store it in an airtight container in the fridge for up to 3 days. Just give it a good stir before using.

Q5: How do I store leftover icing?

If you have leftover icing, store it in an airtight container in the fridge and use it within 3 days. You can also freeze it for up to 2 months and thaw when needed.

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