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. Spread this over vanilla or chocolate cupcakes/cake and you will be in heaven with the first bite. Enjoy and Happy Valentines Day!
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
emma: yum. i love strawberries and i LOVE buttercream so naturally they perfect together. February 13, 2013 at 12:58pm
Jaclyn: Well said emma =). February 14, 2013 at 9:23am
Chung-Ah | Damn Delicious: Freeze-dried strawberries?! Amazing. Will definitely have to try that. February 13, 2013 at 4:17pm
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
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
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
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
Bernice: Found my strawberries by accident! Walgreens where the nuts are at!!! Now I have it make it!!! May 14, 2013 at 7:42am
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
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
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
Alysha: How much frosting does this make? March 5, 2013 at 2:33pm
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
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
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
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
Jaclyn: Linda – Thanks so much for your comment! Glad you enjoyed and thanks for the advice =). March 16, 2013 at 8:22pm
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
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
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
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
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
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
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
Jazzelynn: Could real strawberries be used instead of freeze dried strawberries if I were to puree it down? May 8, 2013 at 1:15pm
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