Go Back
Easy Homemade Strawberry Frosting Recipe

Easy Homemade Strawberry Frosting Recipe

A classic strawberry buttercream made with reduced fresh strawberry puree for bright berry flavor and a smooth, dependable texture. This recipe makes about 3 cups, enough for approximately 24 cupcakes or one two-layer 8- or 9-inch cake.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 30 minutes
Servings: 3 servings
Ingredients Method Notes

Ingredients
  

Strawberry Reduction
  • 1 cup, about 150 g Fresh strawberries, hulled and finely pureed
Buttercream
  • 1 cup, 226 g Unsalted butter, softened
  • 4 cups, about 480 g Powdered sugar, sifted
  • 1 teaspoon Pure vanilla extract
  • 1/4 teaspoon Fine salt
Optional Consistency Adjustment
  • 2 to 4 tablespoons, only if needed Heavy cream or milk

Method
 

Step-by-Step
  1. Puree the hulled strawberries until smooth. Transfer the puree to a small saucepan and simmer over medium-low heat, stirring occasionally, until it reduces from 1 cup to about 1/3 cup, usually 8 to 12 minutes.
  2. Cool the strawberry reduction completely before making the frosting. Chill it briefly if needed to speed up the cooling process.
  3. Beat the softened butter for 2 to 3 minutes, until pale and creamy. Add the sifted powdered sugar gradually, mixing on low speed at first.
  4. Add the completely cooled strawberry reduction, vanilla, and salt. Beat on medium-high speed for 2 to 3 minutes, until fluffy and evenly colored.
  5. Add heavy cream or milk 1 tablespoon at a time, only if needed, until the frosting is smooth and spreadable. If the frosting becomes too soft, mix in a little more powdered sugar.

Notes

Do not add raw strawberry puree directly to the buttercream because its extra water can make the frosting loose or cause separation. The strawberry reduction must be completely cool before mixing with the butter. Use immediately, or refrigerate and bring back to room temperature before re-whipping.