{"id":25580,"date":"2019-02-25T15:49:39","date_gmt":"2019-02-25T22:49:39","guid":{"rendered":"https:\/\/www.sugarhero.com\/?p=25580"},"modified":"2024-03-19T12:38:03","modified_gmt":"2024-03-19T19:38:03","slug":"strawberry-buttercream-recipe","status":"publish","type":"post","link":"https:\/\/www.sugarhero.com\/strawberry-buttercream-recipe\/","title":{"rendered":"Strawberry Buttercream"},"content":{"rendered":"\n

This Strawberry Buttercream is incredible! With a smooth, creamy texture and bright fresh strawberry flavor, it’s going to be your new favorite frosting to put on everything!<\/em><\/p>\n\n\n\n

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Strawberry Buttercream Frosting<\/h2>\n\n\n\n

When it comes to frosting, I can’t argue that traditional vanilla buttercream<\/a> is the most versatile. It can be flavored all sorts of ways, and is a great supporting partner–it never overwhelms any other flavors in the dessert.<\/p>\n\n\n\n

But–sorry, vanilla lovers–it can also be a bit plain. When I’m looking to add a big pop of flavor to my cakes and cupcakes, I love to switch it up and use this strawberry buttercream<\/strong> instead. It’s just as smooth and luscious as traditional vanilla buttercream, but it’s got a bright, bold fruit flavor and pretty pink color that livens up any cake!<\/p>\n\n\n\n

This Strawberry Buttercream Frosting is especially wonderful on spring-time, Valentine’s<\/a> and Easter desserts<\/a>, which are perfectly suited for light, fresh fruit flavors like berries and citrus<\/a>. But because it doesn’t require fresh, peak-of-season strawberries, it can actually be made and enjoyed year-round!<\/p>\n\n\n\n

I’ll show you how to make this strawberry frosting, answer some common questions, and share my favorite recipe below!<\/p>\n\n\n\n

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This Strawberry Buttercream Frosting recipe is based on my Easiest Swiss Meringue buttercream<\/a>. This means it has a wonderfully light and smooth texture, doesn’t crust, isn’t too sweet, and is fast and easy to whip up!<\/p>\n\n\n\n

This also means that it requires pasteurized egg whites in a carton, which are safe to eat<\/strong> without cooking because they are pasteurized. See the Easiest Swiss Meringue buttercream recipe<\/a> for more information if you have any questions about this!<\/p>\n\n\n\n

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The Secret to the Best Strawberry Buttercream<\/h2>\n\n\n\n

The secret to getting a big, bold strawberry flavor in your buttercream? FREEZE DRIED STRAWBERRIES.<\/strong><\/p>\n\n\n\n

Freeze-dried strawberries are light and crunchy, and unlike traditional dried strawberries, they have no additional sweeteners added. This means the bright sweet-tart taste of strawberries shines through in every bite.<\/p>\n\n\n\n

It used to be difficult to find freeze-dried fruit, but fortunately it’s now much easier, and most large supermarkets stock it near the other dried fruit! I typically buy mine at Trader Joe’s or Target, but you can also find freeze-dried fruit online<\/a> if you can’t find it in stores. Buying in bulk will save you some money, but be aware that the fruit will lose its crunchy texture the more it’s exposed to air, so once opened, it’s not great for long-term storage.<\/p>\n\n\n\n

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Take the freeze-dried strawberries and place them in a food processor. If you don’t have a food processor, you can also use a (clean!) spice grinder, or a blender.<\/p>\n\n\n\n

You can also crush them by hand by putting them in a zip-top plastic bag and rolling over it with a rolling pin. However, we want the strawberries to be a really fine powder<\/em>, which is harder to do by hand.<\/p>\n\n\n\n

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Process the berries until they’re a very, very fine powder. You may need to shake the processor, or stop periodically and stir the berries, to make sure that you’re not left with berry chunks.<\/p>\n\n\n\n

Tip:<\/strong> Cover the top and sides of your food processor with a kitchen towel or plastic wrap before turning it on. The pulverizing process will create a lot of fine strawberry dust that will float up through the processor and get all over your kitchen unless you cover the processor!<\/p>\n\n\n\n

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Now add this strawberry powder to your buttercream! Mix it together on low speed, and your plain vanilla buttercream will be transformed into a pale pink frosting with a vibrant strawberry flavor!<\/p>\n\n\n\n

If you want a darker pink color, use a few drops of your favorite food coloring–I love and recommend Americolor Soft Pink<\/a>.<\/p>\n\n\n\n

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After a quick mix to incorporate the strawberry powder and any optional coloring, your buttercream is ready to use! Isn’t it gorgeous? I love how it has tiny specks of strawberries and strawberry seeds in it–it has such a pretty, realistic look.<\/p>\n\n\n\n

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Strawberry Frosting FAQs<\/h2>\n\n\n\n

Can I Use Fresh Strawberries to Make Strawberry Frosting?<\/h5>\n\n\n\n

Yes. I still prefer the flavor and texture of freeze-dried berry frosting, but if you have fresh berries, you can make it work! Here’s a quick checklist:<\/p>\n\n\n\n