Strawberry Buttercream Frosting

02.13.2013

strawberry buttercream frosting2

What’s the only thing you need this Valentines day? This. Strawberry Buttercream Frosting… well and maybe some cupcakes to spread it on =). This frosting is melt in you mouth strawberry divinity. I’ve made my fair share of strawberry frosting that is too runny and finally realized one day fresh strawberries just wasn’t cutting it (or strawberry jam) because they contain too much liquid to their flavor ratio. It takes a lot of strawberries to get a really good pronounced strawberry flavor in a frosting, so what’s the solution? Freeze dried strawberries. You can usually find them near the dried fruits in the grocery store (i.e. by the raisins/craisins). The pack a lot of punch for such a light weight. You won’t be left with a frosting where you are wondering what the main flavor is supposed to be. And the other great thing – it’s naturally pink frosting. Those freeze dried strawberries also give off a lot of color. ┬áSpread this over vanilla or chocolate cupcakes/cake and you will be in heaven with the first bite. Enjoy and Happy Valentines Day!

UPDATE: I’ve had a few questions asking if fresh strawberries could be substituted for the freeze dried because they can be hard to find, here is another strawberry buttercream frosting recipe I recently posted that uses fresh strawberries instead here. I found if you simmer the berries first (reducing the liquids) they work great in frosting.

strawberry buttercream frosting

Strawberry Buttercream Frosting

Yield: enough for 1 dozen cupcakes

Strawberry Buttercream Frosting

Ingredients

  • 3/4 cup unsalted butter, at room temperature*
  • 1 cup (15g) freeze dried strawberries
  • 2 1/2 Tbsp heavy cream
  • 2 cups (230g) powdered sugar

Directions

  • In the bowl of an electric stand mixer, fitted with paddle attachment, whip butter on medium-high speed until very pale and fluffy 6 - 8 minutes, frequently scraping down sides and bottom of bowl. Meanwhile, pulverize freeze dried strawberries in a food processor** until finely ground (wait about 10 second before opening food processor allowing the powder in the air to settle a bit. There should have 3 1/2 Tbsp of the strawberry powder). Transfer strawberry powder to whipped butter and blend mixture until combine. Stir in heavy cream followed by powdered sugar and whip mixture 4 - 5 minute longer on medium-high speed, until very pale and fluffy, frequently scraping down sides and bottom of bowl. For best results frost and serve within an hour.
  • *or softened in microwave on HIGH power in 4 - 5 second intervals, rotating butter to next side between intervals until lightly softened.
  • **if you don't own a food processor, you can place the strawberries in a resealable bag, seal bag and crush to fine powder with a rolling pin.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2013/02/strawberry-buttercream-frosting/

59 comments

  • emma: yum. i love strawberries and i LOVE buttercream so naturally they perfect together. February 13, 2013 at 12:58pm Reply

    • Jaclyn: Well said emma =). February 14, 2013 at 9:23am Reply

  • Chung-Ah | Damn Delicious: Freeze-dried strawberries?! Amazing. Will definitely have to try that. February 13, 2013 at 4:17pm Reply

  • Jen: I have been trying different strawberry buttercreams looking for just the right one. I am curious as to what changes about this as it sits. When I’m making cakes or cupcakes for someone they don’t usually get served within a short time frame.
    Thanks February 15, 2013 at 6:18am Reply

    • Jaclyn: I stated to serve within an hour for best results because the frosting begins to lose it’s fluff after a few hours – I like fluffy frosting and that’s why there’s 10 mins + of whipping in many of my buttercream frosting recipes. The flavor doesn’t really change just the texture a bit if it’s rests for more than a few hours, its just a little bit heavier and not quite as light. You’d be fine to let it go longer though, we had a few cupcakes left over the next day and they were still utterly delicious. Lucky someone you are making cupcakes for =), that’s very nice of you! Hope you/they enjoy! February 15, 2013 at 10:53am Reply

  • Elany: I looked everywhere, but I couldn’t find the freeze dried strawberries where I live and I live in a big city. Where did you find yours? Thanks. February 20, 2013 at 5:50pm Reply

    • Jaclyn: Elany – you can find them at trader joes, whole foods or I actually find them at walmart because I don’t have either of those in the area I live. The ones I bought are called “crunchies”. If all else fails you can purchase them online. February 24, 2013 at 9:41am Reply

    • Bernice: Found my strawberries by accident! Walgreens where the nuts are at!!! Now I have it make it!!! May 14, 2013 at 7:42am Reply

    • Katie: If all else fails try babiesrus or any baby food section, they sell them in packers for toddlers! June 10, 2013 at 9:57am Reply

  • margaret watson: I love your website…I am unable to find the freeze dried strawberries…I have some that I have dehydrated..would that work? Having a family reunion of 65 people..would like to make these…thanks again…Margaret February 23, 2013 at 8:31am Reply

    • Jaclyn: Margaret – I would say if you have dehydrated your strawberries well enough that that can easily crumble into powder then I think they would work just fine. The flavor may not be quite as intense as freeze dried strawberries but they should work nearly just as good. I hope you enjoy this frosting! February 24, 2013 at 7:39pm Reply

  • Linda: wow! just what iw as looking for. I have made some with strawberry puree and they kinda fall apart after few hours. i can’t wait to try these! it make sense to use freezer dried strawberries. February 25, 2013 at 6:04pm Reply

  • Alysha: How much frosting does this make? March 5, 2013 at 2:33pm Reply

    • Jaclyn: Alysha – I wish I knew in cups but I never measure afterward, sorry. It makes enough for 1 dozen cupcakes so if you are making this for a cake (single or double layer) you will want to double the recipe. Hope that helps! March 6, 2013 at 10:28am Reply

  • linda: Im making them right now for a party at work.i cant serve it immediately is it going to last at least 4 hours outside tge fridge….or if not I will pipe and put in fridge for few hours and then serve. ? March 7, 2013 at 9:14pm Reply

    • Jaclyn: Linda – I left mine at room temperature for probably about that amount of time and they tasted great still. I hope you love this! March 8, 2013 at 6:06am Reply

      • Linda: thanks! what i ended up doing was, i made them at night and piped them…then put them in the fridge. the next day i left them out for 4-5 hours. they were fine ..but around 6th hour it was starting to melt….i think its better to serve after like you mentioned in the blog. nevertheless, they were great! for next weekend i am going to bake 60 cupcakes…i dont have room in the fridge for that many so i am going to pipe right before i hope that will work..
        thanks for your great recipe, everyone loved it at work. March 16, 2013 at 3:25pm Reply

        • Jaclyn: Linda – Thanks so much for your comment! Glad you enjoyed and thanks for the advice =). March 16, 2013 at 8:22pm Reply

  • Mary: I want to use the frosting for piping cupcakes. I’m wondering if the frosting will hold its form on the cupcake for about a day or will it melt? March 16, 2013 at 4:04pm Reply

    • Jaclyn: It should hold its shape for at least a few hours, but I always like to serve cupcakes the day the day they are made. You can also view Linda’s comment above in this regard. I hope you enjoy! March 16, 2013 at 8:20pm Reply

  • Aicha: My store was out of strawberries so I bought freeze-dried mixed berries. I think that made the frosting too tangy. And it was too sweet for my taste. Super easy to make and looked so pretty with the freeze-dried fruit color. I wanted to love it. Do you think it will turn out as fluffy if I decrease the sugar?? March 18, 2013 at 12:40am Reply

    • Jaclyn: I think so, if you still whip it for a long period of time it should be nearly just as fluffy. March 26, 2013 at 8:18pm Reply

  • Party Time! | Spilled Milk: [...] (which I got the idea for from the hunted interior). I used a basic vanilla cupcake recipe and then this awesome strawberry buttercream [...] April 23, 2013 at 7:58am Reply

  • Ashlee: Have you ever tried to use half butter half shortening on this recipe to help with stability? I’m just wondering how it will affect the flavor. I’m using this to torte and ice a cake and I wonder if half shortening will hold up better as I will have it out of the fridge for a while to decorate it. April 29, 2013 at 12:46pm Reply

    • Jaclyn: I haven’t ever tried with half of each but it’s pretty stable with butter alone. It’s fluffy but it holds up pretty well. May 1, 2013 at 6:36pm Reply

  • Jazzelynn: Could real strawberries be used instead of freeze dried strawberries if I were to puree it down? May 8, 2013 at 1:15pm Reply

    • Jaclyn: No because it would make the frosting too runny, that’s why I went with the freeze dried you get a lot of flavor without all the liquid. May 8, 2013 at 6:35pm Reply

  • Kinsey B: I just made this icing for my daughter’s 3rd birthday party today. They turned out great and I can’t wait to try them. I also made blueberry icing, which looks great. Thanks for a dye free recipe. May 25, 2013 at 8:21am Reply

    • Jaclyn: I’ve been wanting to try blueberry! I’m glad it turned out for you thanks for your comment Kinsey! I hope she has a great birthday! May 25, 2013 at 9:11am Reply

  • Novi: How about if I substitute the dried strawberry with strawberry jam ? thank you May 29, 2013 at 6:25am Reply

    • Jaclyn: I wouldn’t recommend it because it will make it too sweet and alter the consistency. If you can’t find the dried strawberries the next best thing would be fresh strawberries pureed and omitting the cream. June 1, 2013 at 9:36am Reply

  • Eiva: Brilliant idea using Freeze Dried Strawberry. Kudos … June 4, 2013 at 3:55pm Reply

  • Stephanie: I love this frosting recipe so much. My roommate and I found it while searching for a strawberry frosting recipe. She made it that time (on a funfetti cake) and I’ve made it twice (as part of banana split cupcakes and on funfetti cupcakes.)

    It is SOOOO good. Addicting, even. Love it. July 1, 2013 at 8:38pm Reply

    • Jaclyn: That’s great to hear, so glad you’ve loved it Stephanie! I need to try it on a banana split cupcakes, that sounds delicious. thanks for your comment! July 2, 2013 at 11:04am Reply

  • Shannon: If putting on cakes that will be covered with fondant….is it okay to make ahead of time and refrigerate? July 7, 2013 at 7:06pm Reply

    • Jaclyn: Yes that would be fine – just bring it to room temp before frosting the cake. July 7, 2013 at 8:08pm Reply

    • Laura: How did the frosting hold up under the fondant? April 14, 2014 at 5:30am Reply

  • Nicole: Can you use this recipe to decorate a rose cake? July 10, 2013 at 12:44pm Reply

    • Jaclyn: I don’t know that I’d recommend it unless you will be enjoying it within a few hours of frosting – just because this is a fluffy frosting but it doesn’t remain fluffy for too long. Chilling might help hold its shape longer though if you were to try it. It would still look pretty it would just deflate slightly is what I’m trying to say I guess. July 19, 2013 at 11:05pm Reply

  • Shannon: Am going to try this on Sunday, looking forward to it. July 19, 2013 at 3:09pm Reply

  • Anusha: Can I use an electric hand blender to whip the butter, will I still be able to whip up a fluffy frosting? September 10, 2013 at 6:56pm Reply

    • Jaclyn: Yes, you definitely should be able too, you may just have to whip a bit longer. September 14, 2013 at 8:57pm Reply

  • sbg: This is brilliant, thank you! I’ve always resorted to jam in strawberry buttercream and it never imparts the right flavor. I have never once had *any* success with fresh pureed berries, much to my chagrin – this seems to be an excellent solution. And timely, as I’m making a Neapolitan cake on Wednesday! October 13, 2013 at 4:40pm Reply

  • Just a Little Strawberry Buttercream… | Seeking Shade: […] I used a basic vanilla cake recipe, which I wasn’t ecstatic about, so I won’t bother sharing. But I’ll try my surefire mother-in-law’s recipe next time and make sure to post then. The strawberry buttercream frosting on the other hand — was stupendous! For full recipe and step by step how to, click here. […] January 5, 2014 at 1:26am Reply

  • Michelle: About to make this for the Strawberry Shortcake cupcakes. Just wanted to let people know that a great place to buy freeze dried strawberries is Nuts.com; I’ve been ordering from them for a few years and they have almost everything, very fast shipping too. February 8, 2014 at 6:07am Reply

  • Isabelle Ocean: Would it be ok if i used a different paddle attachment? February 17, 2014 at 6:05pm Reply

    • Jaclyn: That should be fine. February 25, 2014 at 11:10pm Reply

  • Debbie Holt: I love this idea of the freeze dried berries. I will make this tomorrow!!!!! Thanks for the awesome idea!!! February 27, 2014 at 10:09pm Reply

    • Jaclyn: I hope you love it Debbie! February 27, 2014 at 10:45pm Reply

  • Laura: I’m hoping to make this and put it on cupcakes to bring into work, but I would have to make it the night before. Do you have a recommendation for that? Maybe putting the frosting in the refrigerator after it is made, and then frosting the cupcakes the next day at work? Or frosting the cupcakes and keeping them in the refrigerator until ready to serve? I’ve read the comments above but still not sure what the best would be for this situation. March 4, 2014 at 9:54am Reply

    • Jaclyn: I think either way it won’t make much of a difference. I would probably keep the frosting in the refrigerator though at least then you could frost the cupcakes the next day. Just be sure the frosting is at room temp before frosting. I hope you love them! March 7, 2014 at 7:13pm Reply

  • Ashlee: I noticed today that my local grocery store also has freeze dried raspberries and blueberries. Wondering of I could substitute for the strawberries and make a raspberry buttercream or a blueberry buttercream? March 5, 2014 at 2:52pm Reply

    • Jaclyn: I think that should work great! I hope you love it! March 5, 2014 at 6:12pm Reply

  • Hollie: Anyone tried using half butter half cream cheese? April 9, 2014 at 8:28pm Reply

  • Sue: Can I replace the dried strawberries with frozen fresh strawberries? Coz I’ve bot den any dried strawberries so far, thanks June 16, 2014 at 10:24am Reply

    • Jaclyn: The next best thing I think would be to puree and simmer strawberries, to evaporate some of the liquids and concentrate the flavor. I hope that helps! June 16, 2014 at 1:08pm Reply

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  • Morgan: I made this recipe today using freeze-dried raspberries (the person I’m making it for is allergic to strawberries). It turned out really well, but the only thing that I would do differently is sift the raspberry powder. The food processor didn’t crush all of the seeds, so the frosting has some seeds (I didn’t notice until it was too late). Trader Joes has many different varieties of freeze-dried fruit (blueberries, cranberries, mango, etc.) and I this recipe would probably work with any of them! September 19, 2014 at 12:34pm Reply

    • Jaclyn: I’m glad it worked with the freeze dried raspberries too, thanks for your feedback Morgan! October 9, 2014 at 11:30pm Reply

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