Freeze-dried strawberries bring a burst of flavor to every bite of this smooth and creamy strawberry buttercream. Spread or pipe this incredible frosting onto any of your favorite cakes or cupcakes to make even the smallest occasions extra special.
As any parent can attest, there’s nothing a young kiddo loves more than berries. And we’re especially big on strawberries. Fresh strawberries, frozen strawberries, freeze-dried strawberries, strawberry ice cream…she loves them all.
Put her in front of a kids’ charcuterie board and she’ll go right for the berries every time.
This year, our daughter wanted strawberry frosting on the cupcakes for her birthday party. I used a doctored cake mix shortcut for the cupcakes, but decided I might as well go all in on the frosting.
Let’s just say that this strawberry buttercream was the hit of the party.
The perfect strawberry buttercream recipe
There are a lot of ways to make strawberry frosting, and I’ve tried most of them. I’ve made it with fresh strawberry puree and with strawberry jam, but using freeze-dried berries is by far my favorite. And I think it gives the very best result.
Freeze-dried strawberries have a very strong flavor. When you crush them into a powder, it really allows that flavor to infuse into every bit of the silky frosting. Plus, there isn’t any extra liquid to throw off the ratio of your buttercream.
You end up with the creamiest, fluffiest buttercream that is absolutely bursting with strawberry flavor.
Why you’ll love this recipe
- The absolute perfect texture: This buttercream is creamy and fluffy and pipes like a dream onto any of your favorite cakes and cupcakes.
- Bold strawberry flavor: Using freeze-dried strawberries gives the strongest strawberry flavor without sacrificing the texture of the frosting. Plus, the flavor of the berries helps offset some of the sweetness. It’s a strawberry lover’s dream!
- Stores well: You can make this frosting ahead of time, store it in the fridge or freezer, and use it whenever you’re ready.
- Gorgeous pink color: The freeze-dried strawberry powder naturally turns the frosting the most gorgeous, rich shade of pink. No food coloring required!
Ingredients you’ll need
For full measurements and step-by-step instructions, scroll down to the printable recipe card.
This pink strawberry frosting gets its flavor and color from freeze-dried strawberries. Depending on your grocery store, you can often find them with the snacks, although sometimes you can find them near the dried fruit.
The rest of the ingredients are pretty standard for most American buttercream recipes. Unsalted butter is the base and should be softened to room temperature. This will give you the smoothest texture in your frosting. If you only have salted butter, omit the salt in the recipe.
Powdered sugar (aka confectioners’ sugar), milk, vanilla extract, and a pinch of salt make up the rest of the ingredients. Heavy cream or half-and-half will work in place of the milk, and you can easily use vanilla bean paste instead of the extract.
Don’t be tempted to skip the salt (unless you’re using salted butter). Just a pinch makes a huge difference in balancing the flavors of the buttercream.
How to make my strawberry buttercream
Start by crushing the freeze-dried strawberries until they are mostly finely crushed. You can do this in a food processor or with a rolling pin, but I often just do it with my hands. They don’t need to be a totally uniform powder; it’s ok if there are still some bigger pieces mixed in.
Add the crushed strawberries and the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high speed for about 5 minutes, until the butter is very creamy. Scrape the sides and bottom of the bowl with a spatula as needed.
Turn the mixer to low speed and slowly add the powdered sugar, 1 tablespoon of the milk, the vanilla, and a pinch of salt. Mix until combined. If needed, add more milk 1 teaspoon at a time until the frosting is your desired consistency.
Now turn the mixer back up to medium-high speed and beat the frosting for 5 more minutes. I know this seems like a long time, but it is what makes the strawberry buttercream super fluffy.
Now you can use the frosting right away or store it to use later!
Make-ahead and storage tips
Strawberry buttercream can be made ahead of time and stored in the fridge or freezer until you’re ready to use it.
Transfer the frosting into an airtight container. You can press a layer of plastic wrap right to the top of the frosting for extra protection in the freezer if you’d like.
Store in the refrigerator for up to 5 days or in the freezer for up to 1 month. If freezing, thaw in the refrigerator overnight.
When you’re ready to use the frosting, let it sit on the counter to come to room temperature. Whip it with an electric mixer for a few minutes, adding a splash of milk or cream to revive the consistency if needed.
Uses
This strawberry buttercream is a dream on any of your favorite cakes and cupcakes, such as homemade yellow cake or easy chocolate cupcakes. You could even use it on peanut butter cake for a pb&j feel!
But don’t overlook other ways to enjoy it (other than digging right in with a spoon, like my daughter likes to do). You could use it as a filling for cupcakes or even sandwich it between cookies, such as no-chill sugar cookies or my chewy chocolate chipless cookies.
FAQs
I specifically developed this recipe using freeze-dried strawberries for the best, most consistent strawberry flavor. Fresh strawberries will add too much moisture, throwing off the texture of the f
This recipe makes enough to generously frost 12 cupcakes or a 9-inch single-layer cake. Double the recipe to frost 24 cupcakes or a double-layer cake, or to frost the tops and sides of a sheet cake.
Strawberry Buttercream
Ingredients
- 0.6 ounces freeze-dried strawberries about 1 cup
- ¾ cup unsalted butter softened to room temperature
- 12 ounces powdered sugar about 3 cups
- 1 to 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 Pinch of salt
Instructions
- Crush the freeze-dried strawberries until they are mostly finely crushed. Don’t worry if there are still some larger pieces.0.6 ounces freeze-dried strawberries
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with an electric hand mixer, beat the crushed strawberries and butter on medium-high speed for about 5 minutes. The butter should be very creamy.¾ cup unsalted butter
- With the mixer on low, slowly add the powdered sugar, followed by 1 tablespoon of the milk, the vanilla, and a pinch of salt. Mix to combine. If necessary, add additional milk 1 teaspoon at a time until reaching your desired consistency.12 ounces powdered sugar, 1 to 2 tablespoons milk, 1 teaspoon vanilla extract, 1 Pinch of salt
- Turn the mixer back up to medium-high speed and beat for another 5 minutes, until very fluffy.
- Spread or pipe onto cupcakes as desired.
Notes
- Makes enough to frost 12 cupcakes, a 9-inch single-layer cake, or the top of a 9×13-inch sheet cake. Double the recipe to generously fill and frost 24 cupcakes, a 9-inch double-layer cake, or the top and sides of a sheet cake.
- Frosting can be made ahead and stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month. If frozen, let thaw in the fridge overnight. Bring to room temperature before using and beat with an electric mixer for a few minutes, mixing in a splash or two of milk as needed to revive the consistency.