Description

A luscious and vibrant Strawberry Buttercream Frosting made by reducing fresh or frozen strawberries into a thick, jam-like puree and blending it with creamy unsalted butter and powdered sugar for the perfect balance of fruity sweetness and rich texture. Ideal for decorating cakes, cupcakes, or sweet treats with a natural strawberry flavor and beautiful pink hue.

Ingredients

Scale

Strawberry Puree

12 oz strawberries (340 grams), fresh or frozen

Buttercream Frosting

1 cup unsalted butter (112 grams), softened but still slightly firm
4 to 5 cups powdered sugar (440–550 grams), sifted
1/4 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon whipping cream (optional, if needed)

Instructions

Core the Strawberries: Remove the white centers from the strawberries to ensure smooth puree without bitterness.
Puree the Strawberries: Place the berries in a food processor or blender and pulse until smooth, aiming for about 1 and 1/2 cups of strawberry puree.
Strain the Puree: Push the puree through a fine sieve in batches to remove seeds, using the back of a spoon, discarding the seeds for a silky texture.
Reduce the Puree: Pour the strained strawberry puree into a medium saucepan over low-medium heat and gently bring to a boil, stirring occasionally to avoid burning.
Thicken the Puree: Continue boiling the puree until it reduces to a thick, jam-like consistency, dark red in color and less than 1/4 of the original volume, which takes approximately 20-30 minutes (longer if using frozen berries). Remove from heat and let cool completely; refrigerate to cool faster if desired.
Beat the Butter: In a large bowl, use a stand or hand mixer on medium speed to beat the softened butter until fluffy and free of lumps.
Add Powdered Sugar: Lower the mixer to low speed and gradually beat in 2 and 1/2 cups of powdered sugar carefully to start forming the frosting base.
Incorporate Strawberry Puree and Flavorings: Ensure the reduced strawberry puree is cold, then add 2 to 3 tablespoons of it along with vanilla extract and salt to the butter-sugar mixture. Beat on medium speed until combined, noting the mixture will appear uneven.
Add Remaining Sugar and Adjust Consistency: Beat in the remaining powdered sugar, one cup at a time. If the frosting becomes too thick, add an additional tablespoon of the cold strawberry puree to enhance flavor or 1 tablespoon of whipping cream to loosen the texture. Continue beating until the desired sweetness and consistency are achieved.

Notes

Using frozen strawberries may increase the reduction time for the puree.
Make sure the butter is softened but still slightly firm for optimal whipping.
Adding whipping cream is optional and can be used to adjust the frosting’s consistency if too thick.
The strawberry puree must be fully cooled before adding to the butter to prevent melting.
Sifting powdered sugar ensures a smooth and lump-free frosting.
This frosting is best used immediately or stored in the refrigerator and brought back to room temperature before use.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert Frosting
Method: Stovetop
Cuisine: American

Keywords: strawberry buttercream frosting, strawberry frosting, buttercream, strawberry puree, cake frosting, cupcake frosting, homemade frosting