Description
Learn how to make strawberry frosting using fresh berries. This strawberry buttercream tastes delicious on vanilla or chocolate cake, and is totally pipeable. The fresh berries give this frosting the most beautiful color!
Ingredients
- 12 oz strawberries (340 grams), fresh or frozen
- 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, if needed
Instructions
1. Core the strawberries to remove the white centers.
2. Place the berries in a food processor or blender and pulse until smooth. You should have about 1 and 1/2 cups of strawberry puree.
3. Put the puree through a sieve to remove the seeds, working in batches. Push through with the back of a spoon and discard the seeds.
4. Pour the strained puree into a medium saucepan over low-medium heat and boil gently, stirring occasionally.
5. Continue boiling until reduced to a thick, jam-like consistency—dark red and less than 1/4 of the original volume. This can take 20-30 minutes. Cool completely.
6. In a large bowl using a stand or hand-held mixer, beat the butter on medium speed until fluffy and no lumps remain.
7. Turn the mixer to low and beat in 2 and 1/2 cups of the powdered sugar.
8. Ensure the strawberry puree is cold. Add 2-3 tablespoons to the frosting along with the vanilla and salt. Beat on medium speed until combined.
9. Beat in the remaining powdered sugar 1 cup at a time. Add more puree for stronger flavor or 1 tablespoon whipping cream if too thick. Beat until the desired consistency is reached.
Notes
If using frozen berries, the reduction process will take longer.
The flavor of the frosting depends on how flavorful your strawberries are.
For strawberry cream cheese frosting, replace 1/4 cup of butter with 4 oz brick-style full-fat cream cheese.
Yields enough to frost 12-18 cupcakes with a piping bag, or 18-24 cupcakes using a knife. Also enough for the top of a 9×13 inch cake.
Nutrition info based on frosting for 1 cupcake, assuming 18 cupcakes total.
Frosted cakes/cupcakes can be stored at room temperature in an airtight container for 1 day, or in the fridge for up to 3 days.
Make the puree a day ahead if desired. Let it cool and store in an airtight container in the fridge.
Nutrition
- Serving Size: 1 cupcake
- Calories: 203
- Sugar: 27g
- Sodium: 35mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 28mg