Classic Strawberry Buttercream Frosting is an easy recipe that is perfect for cakes or cupcakes! My favorite is Chocolate!
This specific recipe makes enough frosting to generously frost a 9×13 cake or even a double layer cake, or 12 cupcakes (if piping). If not piping, you should be able to frost 24 cupcakes modestly!
Using freeze dried strawberries makes this frosting sensational- not watery or runny- the perfect taste and the ultimate consistency!
If you don’t have a food processor, place the freeze dried strawberries in a large ziplock baggie. Squeeze the air out before sealing, place the bag a hard, flat surface, then roll a rolling pin over the bag until the berries are crushed into a powder. Alternatively, you can use strawberry powder instead of freeze dried strawberries.
– NOTES –
1. The butter should be softened to room temperature, not too hard, but not melting.
2. Sift the powdered sugar after measuring, not before.
3. Be sure that baked goods have cooled completely before frosting.
You can refrigerate the frosting in an airtight container for up to 10 days.
Be sure to let it reach room temperature before frosting/piping; the frosting hardens up quite a bit when refrigerated and will be difficult to spread unless thawed.
This is a sure fire recipe you will come back to time and time again!
Please remember to SHARE on Facebook and PIN IT!
Classic Strawberry Buttercream
- 1/2 cup freeze-dried strawberries
- 1 cup (2 sticks) unsalted butter, softened
- 1 teaspoon vanilla extract
- 4-5 cups powdered sugar, sifted
- 3-4 tablespoons cream, milk, or water
- 2-3 drops red food coloring (optional)
- Pinch salt (optional)
Prep Time: 10 minutes
Servings: 12 (see notes below)
- Pulse the freeze dried strawberries in a food processor until they have reached a fine powder consistency.
- Place the softened butter, pulverized strawberries, and vanilla in a large mixing bowl or the bowl of a stand mixer.
- Beat on low until combined.
- Gradually add in 4 cups of the powdered sugar, a half cup at a time, scraping down the sides of the bowl between additions, until it becomes a thick frosting.
- Add the cream, milk, or water a tablespoon at a time until the frosting is smooth and has reached a texture that is thick and stable, but easy to spread.
- Add in additional powdered sugar and liquid in small amounts if needed until you have achieved your desired frosting texture.
- If using, add a pinch of salt to offset the tart & sweet flavors of the strawberries & powdered sugar.
- If needed, add a couple of drops of red food coloring to add more pink tone to the frosting.
- Turn off your mixer and place the frosting in a piping bag, or spread over a prepared and cooked cake or cupcakes, then decorate as desired.