This is the Strawberry Buttercream you have always wanted and searched for. Fresh strawberries or strawberry jams are no comparison to this intensely flavored buttercream. This truly is a party in your mouth. A full pound of strawberries are added to a simple buttercream and the result is just short of amazing for a recipe that takes only 30 minutes.
The recipe calls for freeze dried strawberries – the kind the astronauts took with them. A 1.2 ounce package equals a full pound of strawberries without the juice making them ideal to introduce into a frosting.
A couple of other recipes using this frosting include my Strawberry Cake – A Little Slice of Heaven of Heaven, Banana Split Cupcakes and the elegant Chocolate Strawberry Ruffle Cake.
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What are Freeze Dried Strawberries
These are the most intensely flavored strawberries you can eat. All of the moisture has been taken out of them leaving only the shape, color and pure strawberry taste. Originally developed for astronauts all manner of food was freeze dried. One of my favorites was the ice cream. Today there are all kinds of freeze dried fruits. Trader Joe’s has the best price I can find a large variety of flavors. The only one I don’t like is the red raspberry. When those are ground, the seeds seem to stay very noticeable.
A single 1.2 ounce package makes about ½ cup when processed to strawberry dust in the processor.
Why You’ll Love this Recipe
- First off, it’s quick and easy to make.
- It truly does taste like strawberries. Strawberry jam or even fresh strawberries can’t give buttercream that burst of flavor everyone loves but freeze dried strawberries can.
- It can be used anywhere frosting is needed. The Strawberry Cake is a perfect example.
- With the exception of the freeze dried strawberries, this frosting uses everyday ingredients which you probably have on hand.
Variations
Any flavor of freeze dried fruit can be substituted…..blueberry, raspberry, mango – you get the idea.
Recipe FAQs
Because they introduce the most strawberry flavor to the buttercream. Because they have no juice, just pure flavor, the flavor of the buttercream is more intense.
This is an American buttercream which means it is based on powdered sugar and butter as its main ingredients. American buttercream is especially good if the cupcake or cake has to hold up in a warm environment.
No. The final product will be grainy. Powdered sugar is just that, powdered. It is made to dissolve completely with no trace of graininess.
Expert Tips
- The temperature of the butter is important when making and American buttercream like this. The ideal temperature of the butter to cream or mix well with the powdered sugar is 72° to 75°F. This ensure that the powdered sugar will dissolve easily and completely.
- If the butter is warmer than this, extra powdered sugar will have to be added to make it stiff enough. This will dilute the flavor.
- If the buttercream becomes airy while sitting, just stir it vigorously to smooth it out again.
- Add a little red food coloring at the end of beating to get an attractive bright red. Without the coloring, the buttercream is rather insipid looking.
Other Buttercream Recipes You’ll Love
If you tried this Strawberry Buttercream recipe or any other recipe on my website, please leave a 🌟 star rating in the recipe card and let me know how it goes in the 📝 comments below. I love hearing from you!
Strawberry Buttercream Frosting
This is the Strawberry Buttercream you have always wanted. This truly is a party in your mouth. A full pound of strawberries are added to a simple buttercream and the result is just short of amazing for a recipe that takes only 30 minutes.
Instructions
Remove the package of desiccant in the package if there is one. Place half the strawberries and half the powdered sugar in the bowl of a food processor or blender. Stop several times and stir the ingredients being sure to get to the bottom.
Process until completely powdered. Remove from the bowl and repeat with the second half of the strawberries and powdered sugar.
Place the ingredients including 3 tablespoons of milk in the bowl of mixer. Mix on low to combine then raise the speed to medium and beat until light and fluffy, scraping often.
Add the red food coloring if using to the desired color. Use immediately.
Notes
- The buttercream can be used anywhere frosting is needed. The Strawberry Cake is a perfect example.
- The temperature of the butter is important when making and American buttercream like this. The ideal temperature of the butter to cream or mix well with the powdered sugar is 72° to 75°F. This ensure that the powdered sugar will dissolve easily and completely.
- If the butter is warmer than this, extra powdered sugar will have to be added to make it stiff enough. This will dilute the flavor.
- If the buttercream becomes airy while sitting, just stir it vigorously to smooth it out again.
- Add a little red food coloring at the end of beating to get an attractive bright red. Without the coloring, the buttercream is rather insipid looking
- With the exception of the freeze dried strawberries, this frosting uses everyday ingredients which you probably have on hand.
Nutrition
Serving: 10servingsCalories: 85kcalCarbohydrates: 21gProtein: 0.1gFat: 0.1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.03gCholesterol: 1mgSodium: 2mgPotassium: 7mgSugar: 21gVitamin A: 7IUCalcium: 6mgIron: 0.01mg
