Strawberry frosting made with fresh strawberries

Strawberry frosting made with fresh strawberries

Sweet, ripe strawberries make this frosting the best you have! Creamy strawberry cream frosting can be used on almost any cake, biscuit or cupcake.

This strawberry frosting is refreshing and perfect for those warm, sunny days. It also has a perfect pink hue, which is too sweet from the inside out! For more delicious use of fully ripe berries, try homemade strawberry jam, strawberry pretzel salad, and simple strawberry shortbread.

Delicious strawberry buttercream frosting

Cakes and frosting make life better, right? I will never refuse a large piece of cake (we like it on strawberry cake) covered with delicious strawberry buttercream frosting. It is refreshing to eat after refrigeration.

This strawberry frosting is the scream of summer to me. It is light, smooth, and creamy. The moment you take a bite, it melts in your mouth.

You definitely want to use fresh ripe strawberries in this recipe. It will enhance this sweetness and make it irresistibly delicious. I like that this frosting blends easily. This strawberry cream recipe tastes better than anything you can find in the grocery store-I promise!

How to make strawberry frosting

hit. First stir the butter in a blender or hand blender until it becomes light and fluffy.

Combine. Add strawberry puree and stir to combine.

mix. Add 3 cups of powdered sugar and stir until combined. Add ½ cup of extra powdered sugar at a time to make a spreadable, fluffy, but non-runny frosting.

Coverage: This frosting can cover an 8-inch two-layer cake or a 9 x 13 cake. You can also spread it on 24 cupcakes. If you use pipes, then you can only cover about 15-18 cupcakes. In addition, if you want to use it for pipes, you need to thicken it to make it stronger.

Recipe tips

  • For the best flavor, choose sweet, ripe strawberries.
  • 1 cup of strawberries = ½ cup of strawberry puree.
  • Frozen strawberries are fine, but we prefer to use fresh berries.
  • If the frosting is too thick, add strawberry puree or milk to make it thinner.

How to thicken frosting

Thicker frosting: An easy way to thicken strawberry cake frosting is to add a little more powdered sugar. However, the more powdered sugar you add, the weaker the strawberry flavor will be. If you need to thicken it significantly and maintain the berry flavor, you will want to try to reduce the puree on the stove top.

  • In a small saucepan, cook the strawberry puree over medium heat until it is reduced by about half.
  • You must let the puree cool or the butter will melt.
  • Once cooled, add the puree to the butter and continue the recipe.

Another way to thicken the frosting and maintain the flavor is to use freeze-dried strawberries.

  • Mix (or use a food processor) the freeze-dried strawberries until they form a powder. You can sift out the seeds or use them directly.
  • Add the powder and a bit of milk to the butter to make up for the lack of moisture. First add ¼ c of strawberry powder and 2-3 tablespoons of milk.
  • Add powdered sugar.
  • Add more milk (to make it thinner) or strawberry powder (to make it thicker) until you reach the texture you want.

How to store

For best results Shop Put the icing sugar in an airtight container in the refrigerator for 5-7 days, or in the refrigerator for up to 1 month.

Once you have used the frosting on the cake, the cake can be left at room temperature for 1-3 days, in the refrigerator for 3-5 days or in the refrigerator for 2-3 months.

If you have leftover frosting and want to use it in other recipes (except strawberry cake), try adding it to brownies, sugar cookies, vanilla cupcakes, or any other food suitable for frosting.

For more frosting recipes, please check:

Course dessert

American cuisine

Calories 5271 kcal

Author Little Luna

  • 1/2 cup butter softened
  • 1/2 cup strawberry puree
  • 4 ½-5 cups powdered sugar
  • Beat the butter until fluffy. Add strawberry puree and stir to combine.

  • Add 3 cups of powdered sugar and stir until combined. Add ½ cup of extra powdered sugar at a time to make a spreadable, fluffy, but non-runny frosting.

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