The Best Strawberry Buttercream Frosting
This strawberry buttercream recipe is a perfectly balanced blend of creamy buttercream and a vibrant punch of freeze-dried strawberries. Makes enough to frost one 3 layer 8" cake, multiply by 1.5 for extra piping!
Equipment
- Stand Mixer with Paddle Attachment
- Blender or Food Processor
Ingredients
- 5 Cups Powdered Sugar 680 g
- 2 Cups Unsalted Butter, Room Temperature 450 g
- ½ Cup Heavy Cream 60 g
- 1 Pinch Salt 6 g
- ½ Cup Freeze Dried Strawberries 85 g - crushed or blended
Instructions
- Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until paste-like, then increase to medium-high and mix for 4–6 minutes until the color changes from yellow to white.
- While mixing, sift the powdered sugar using a fine-mesh sieve or sifter into a separate bowl.
- Crush or blend Freeze-dried Strawberries
- Turn off the mixer and add the powdered sugar in 1–2 cup increments, mixing on low speed after each addition until fully incorporated. This prevents a sugar cloud.
- Add the heavy cream, salt, and vanilla extract and freeze-dried strawberries. Mix on medium speed for 30 seconds to incorporate.
- Increase to medium-high speed and mix for 5–10 minutes, pausing occasionally to scrape down the bowl.
- Remove any air bubbles by pressing and smoothing the frosting with a spatula or wooden spoon in a zig-zag motion prior to frosting your cake.