strawberry buttercream recipe

This strawberry buttercream is packed with real strawberry flavor! It&#x27;s perfect for piping on cupcakes, smoothing on cakes, or with cookies!

Strawberry Buttercream

unsalted butter, room temperature (434 grams; 1 lb box)

strawberry powder

tsp salt (3 grams)

tsp vanilla extract (4 grams)

sugar (907 grams; 2 lb bag)

heavy cream (or heavy whipping cream) (150 grams)

Tbsp freshly squeezed lemon juice;

Beat the butter on a medium speed for...

Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Mix in the freeze dried strawberry powder, vanilla extract, and salt on a low speed

Slowly add in the powdered sugar, 1 cup...

Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.

Mix in the freshly squeezed lemon juice.

Beat on low until the ingredients are fully...

Beat on low until the ingredients are fully incorporated, and the desired consistency is reached. 

If the frosting is too thick, add in...

If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

https://mediavine-res.cloudinary.com/video/upload/ahupscmazqmzusyhsys4.mp4

This strawberry buttercream is packed with real strawberry flavor! It's perfect for piping on cupcakes, smoothing on cakes, or with cookies!

These easy Vanilla Cupcakes take no time at all to mix together. These moist and fluffy cupcakes are topped with a Strawberry Buttercream.

Easy Vanilla Cupcakes with Strawberry Buttercream

flour

g (1 ounces) corn flour (cornstarch)

white granulated sugar

baking powder

salt

eggs

vanilla

buttermilk

226 g (1 cup / 2 sticks) unsalted butter, softened

sugar

(approx 22 grams) freeze dried strawberries

vanilla extract

thickened cream ((notes))

Preheat the oven to 180C / 350F / 160C fan forced. Line a muffin tin with paper cupcake liners.

In a large bowl, sift together the plain flour and corn flour. Add the sugar, baking powder and salt and stir well so everything is evenly distributed

Beat the eggs and vanilla together well, until they become frothy (you can do this by hand, or with a hand beater or in a stand mixer and it should only take around 30-40 seconds).

Add the buttermilk to the eggs and mix, followed by half the dry ingredients. Stir to combine. Now add the melted butter and mix well, followed by the remaining dry ingredients. Gently mix and fold to combine (a few very small lumps is fine).

Fill the cases to about 3⁄4 full, then bake for 22-24 minutes or until a toothpick inserted comes out with just a few crumbs on it. Make sure to turn the tray halfway through cooking so they all cook evenly.

Remove from the oven and allow to cool in the tins for 5-10 minutes before transferring the cupcakes to a wire rack.

FOR THE CUPCAKES

Use a blender to blend the freeze dried strawberries to a powder.

In a stand mixer with a paddle attachment, beat the butter on low-med for 6 minutes (or until it’s looking very pale and whipped). Scrape down the sides half way through then continue beating.

With the mixer on low, add the sugar 1 spoon at a time until combined. Scrape down the sides of the bowl. Add the salt, vanilla and cream and beat for 3 minutes at medium speed until it looks light, thick and whipped.

Add the freeze dried strawberry powder and beat for another 2 minutes.

FOR THE WHIPPED BUTTERCREAM

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Strawberry Buttercream

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Top 2 strawberry buttercream recipe recipes from across the web

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The most viewed strawberry buttercream recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine