American buttercream that is packed full of strawberry goodness. It tastes like a strawberry milkshake in frosting form! 🍓
Strawberry buttercream may just become your new favorite recipe! It is simple to make and perfect for decorating desserts. Just think how good it will be on chocolate cupcakes or fluffy white cupcakes. Really the possibilities are endless!
We had a big extended family Easter party at my parents’ little farm this year. They had one of their barns redone over the winter and wanted to break it in as the new party barn.
I, of course, nominated myself as the dessert committee. Having a big crowd to bake for is a fun excuse to make a variety of treats.
Little Dude and I made some chocolate bunnies filled with caramel, peanut butter and marshmallow. They were surprisingly easy and really delicious!
I had a couple ideas for cupcakes I had been wanting to try as well. I made a batch of buttery vanilla cupcakes first.
With a neutral base like that, I wanted the frosting to make a bit of a statement. It would have been easy enough to dig into my frosting archives, but where’s the fun in that?
The texture of the cupcakes reminded me somewhat of a pound cake, so inspiration struck! One of my favorite spring desserts is pound cake with strawberries and whipped cream.
So strawberry frosting seemed like the perfect solution! I opted to tweak an American buttercream recipe because of how easy they are to make. (You can learn more about the different types of frosting in my frosting 101 guide.)
There are several ways you could add strawberries to your frosting. One would be to add jam or preserves.
I opted against that as it would be adding even more sugar to an already sweet frosting base. I wanted people to graze on the dessert spread and not feel oversugared too early! 😉
Another option would be to add fresh strawberry puree. I was a little nervous about how the texture would hold up though as I knew they’d be sitting outside for the length of the party.
So I settled on a perfect way to add a huge strawberry flavored punch without a ton of extra sugar or liquid… freeze dried strawberries! It worked out fabulously if I do say so myself.
I just whizzed up a 1.2 ounce package in our magic bullet until they were a fine powder. You could use a food processor or blender to do that job as well.
The final product was every bit as good as I had envisioned. The color was pretty and the taste was obviously strawberry.
The frosting was easy to pipe and held it’s shape well. I cannot wait to think of an excuse to make it again.
In fact, I can’t wait to try it on chocolate cupcakes. It would be so pretty, maybe garnished with a drizzle of melted chocolate. Mmmm!
Have you ever tried a fruity frosting? What’s your favorite kind?
- 3/4 cup butter, softened
- 4 cups powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3-4 Tablespoons half and half, cream or milk
- 1.2 ounces freeze dried strawberries
- Beat butter until light and fluffy, at least 2 minutes.
- Add powdered sugar vanilla, salt and a Tablespoon or two of milk or cream. Add more milk or cream as necessary to get a nice smooth frosting. Beat at least 3 more minutes.
- Process the freeze dried strawberries in a blender or food processor until they are a fine powder.
- Mix the strawberry powder into the frosting. Adjust the final texture with a little more powdered sugar or milk as necessary.
- Use right away or store in an airtight container.
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Amount Per Serving: Calories: 131Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 75mgCarbohydrates: 19gFiber: 0gSugar: 18gProtein: 1g
All nutritional information is estimated and will depend on the exact ingredients you use.