on Jun 20, 2013, Updated Sep 07, 2023 103 Comments Baked goods like cakes, cupcakes, and cookies taste amazing with this scrumptious, fresh-tasting Strawberry Buttercream frosting. It’s so tasty, comes together easily, and is made with only six real ingredients, including strawberries, butter, and sugar. The pink color and strawberry flavor are all natural from the strawberries. It’s amazing on everything from Strawberry Cake to Chocolate Cupcakes or swirled on top of a chewy sugar cookie! Such a favorite frosting!
How to Make Strawberry Buttercream
My family loves this frosting! I get requests for it often. It’s so good and such a favorite that my niece wanted it for a graduation celebration cake. Strawberry lovers adore it – but everyone that I’ve served it to loves it, too! The taste is fresh and amazing – I hope you try it soon. This buttercream frosting only takes a few ingredients. Here’s what you’ll need:
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
Butter – Use unsalted butter that is softened to room temperature Confectioner’s sugar – Also called powdered sugar Strawberry syrup – A strawberry simple syrup made with fresh strawberries, sugar, and water Vanilla extract -Use this homemade vanilla or your favorite high-quality vanilla Half-and-half – Or use cream or whole milk Salt – Use a pinch of kosher salt to balance and enhance the sweetness
Step-by-Step Instructions
Mix together butter and sugar. Cream together the softened butter and a small amount of confectioner’s sugar at a time. To make my strawberry buttercream frosting, you’ll want to be sure to follow the instructions of adding the confectioner’s sugar 1/2 cup at a time and then turning your mixer on high speed for the fluffiest of frostings. Combine with strawberry and vanilla. After each bit of the sugar has been added, add a bit of strawberry syrup at a time. Add the vanilla and then beat on high for about 20 seconds to lighten the frosting. Mix with half-and-half. Add one tablespoon of half-and-half at a time until the buttercream has reached a consistency that will hold shape. Add a pinch of salt and whip on high for a final 20 seconds. Frost the dessert or store it. Use this immediately or cover and refrigerate for up to three days.
Storage Tips
To refrigerate. Cover well or place in an airtight container with a lid for up to three days. To frost the dessert. To use once refrigerated, slowly allow it to reach room temperature and then beat on low speed until the buttercream is smooth before using. This delicious buttercream works perfectly on so many baked goods, from cakes and cupcakes to topping cookies or just placing a dollop between two vanilla wafers. Here’s my Strawberry Buttercream Frosting recipe. I can’t wait to hear how you love it. Enjoy!Robyn xo
