If you’ve seen my cake recipes, you know that I LOVE a really good frosting. I haven’t been putting them on the site separately, but figured it’s about time to do so because there’s endless ways to use frosting.
This recipe was specifically made for my chocolate strawberry cake (coming tomorrow!) but it would also be delicious on your favorite brownie recipe, cakes, cupcakes, cookie sandwiches and more. Check out all my ideas below. xo!
What is buttercream?
Buttercream is a type of frosting made with, of course, butter, plus sugar and milk or cream. It’s super fluffy and great for decorating cakes & pastries because all of the ingredients are whipped together until smooth but hold a nice shape.
Unlike “icing,” which is made from mostly powdered sugar and a liquid fat like milk, traditional buttercream recipes use about a 2:1 ratio of sugar to butter. Some recipes use other fat sources like margarine or shortening as well. In this recipe, we’re infusing a delicious vanilla buttercream frosting with wonderful strawberry flavor.
Ingredients in strawberry buttercream
This easy strawberry buttercream recipe uses just five simple ingredients for a perfectly fluffy, strawberry frosting you’ll make again and again. Here’s what you’ll need to make it:
- Butter: our fat source in this recipe is good old fashioned butter. I prefer to use salted butter because it has more flavor, but unsalted works perfectly.
- Powdered sugar: we’ll use plenty of powdered sugar to sweeten the buttercream.
- Freeze dried strawberries: to get that delicious strawberry flavor, you’ll actually blend up freeze dried strawberries into a fine powder.
- Vanilla: for an extra boost of flavor.
- Milk: feel free to use any milk you’d like to thin the strawberry buttercream just a bit.
Why use freeze dried strawberries?
I tested this strawberry buttercream recipe many different ways and found that using freeze dried strawberries, as opposed to strawberry jam or even fresh strawberries, gave the frosting and even deeper strawberry flavor (and color!) Unless you have very ripe, sweet strawberries, fresh ones potentially won’t give your buttercream the strawberry flavor you’re looking for.
Bonus: you can make this easy strawberry frosting all year round, even when strawberries aren’t in season!
Easy ingredient swaps
- Make it dairy free: feel free to use vegan butter.
- Use unrefined sugar: feel free to try using my homemade paleo powdered sugar or your powdered sweetener of choice in this strawberry buttercream recipe and let me know how it turns out! I have only tested it as is though.
How to make strawberry buttercream frosting from scratch
You won’t believe how easy this strawberry buttercream recipe is!
- Blend the strawberries. You’ll first blend your freeze dried strawberries in a blender or food processor until they become a very fine powder.
- Cream the butter. Next, whip your softened butter in the bowl of an electric mixer until it’s light and fluffy.
- Whip everything together. Add the freeze-dried strawberry powder, powdered sugar & vanilla extract to your electric mixer and beat for 2-3 minutes more. Add in a few tablespoons of milk to thin the frosting out, beat again until smooth.
How do you make buttercream frosting fluffy?
The key is to whip together all of the ingredients slowly and increase the speed of your electric mixer as you go. This will create beautiful peaks in the frosting and make it super easy to frost your favorite treats. Don’t forget to add a little bit of milk at a time as needed, this will also help to make the frosting easier to spread.
Ways to use this strawberry buttercream
The options are truly endless. Here are some of my favorite ways to use this frosting:
- Double the strawberry fun with this Almond Flour Strawberry Shortcake Cake
- Add a layer to my famous Grain Free Tahini Brownies or my Flourless Almond Butter Brownies.
- Did someone say strawberry banana? Put a dollop on these Healthy Soft Banana Bread Cookies
- Decorate one of these Almond Flour Chocolate Sugar Cookies or make a fun cookie sandwich for Valentine’s Day.
How to store homemade buttercream
- At room temp: this strawberry buttercream will stay good at room temp for about a day on a cake.
- In the fridge: feel free to keep the frosting in the fridge for up to a week if you’re looking to prepare it ahead of time. Let the frosting come to room temp before using it. After you’ve frosted your cake or another dessert, I also recommend storing the cake in the fridge after one day.
Can you freeze buttercream frosting?
Actually, yes! You can freeze this strawberry buttercream frosting for up to 3 months in an airtight container or freezer-friendly bag. When you’re ready to use it, simply let it thaw in the refrigerator, let it come to room temp, and then re-whip it in your electric mixer.
I hope you love this easy strawberry buttercream frosting recipe! If you make it be sure to leave a comment & a rating so I know how you liked it. Enjoy, xo!
Strawberry Buttercream Frosting
Gorgeous strawberry buttercream frosting made with five simple ingredients and bursting with strawberry flavor. This fluffy, easy strawberry buttercream recipe is perfect for your favorite cakes, cupcakes, brownies and more!
- 1 heaping cup freeze dried strawberries*
- 1 cup butter (I prefer salted, but unsalted also works!), at room temperature
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk of choice*
Add your freeze dried strawberries to a high powered blender (or a food processor) and blend until they become a fine powder.
Next, in the bowl of an electric mixer, add the softened butter (or vegan butter) and whip on high until light and fluffy.
Next, add the freeze-dried strawberry powder, powdered sugar, vanilla extract and beat for 2-3 minutes more, starting on low speed and slowly increasing to high.
Add in a few tablespoons of milk to thin the frosting out, beat again until smooth. Spread on your favorite cake, cookies or whatever your heart desires!
To make vegan: feel free to use a vegan buttery stick, such as Earth Balance.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats