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.
Notes
To freeze, simply double wrap frosting in plastic wrap followed by foil and place in the freezer for up to 3 months. When you're ready to frost a cake, thaw your buttercream until it softens (I usually put it out on the counter for an hour or so) and then mix on medium high speed until its light and fluffy.