strawberry frosting

This Homemade Strawberry Frosting is the BEST you'll ever make! And there's two different ways to achieve it! You can use fresh strawberries that have been reduced over the stove to increase flavor, or freeze dried strawberries!

Homemade Strawberry Frosting - Two Ways

strawberries strawberries

(224 grams) unsalted butter, room temperature

(460 grams) powdered sugar

3–4 tbsp (45-60 milliliters) water or cream, if needed

tsp vanilla extract

salt

If using fresh strawberries

, add the strawberries to a food processor or blender and puree until smooth. You should have about 3/4 cups of puree.

2. Add the puree to a small sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced to about 6 tbsp, about 10-15 minutes. To measure, pour the puree into a measuring cup. If it’s more than 6 tbsp (between 1/4 and 1/2 cup), add it back to the pan and continue cooking.

. When the puree has thickened and reduced, pour into a large measuring cup and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.

. If using freeze dried strawberries, add them to a food processor and grind into a fine powder. Set aside.

. Regardless of which version you&#8217;re making, add the butter (and shortening, if using) to a large mixer bowl and beat until smooth.

. Add about half of the powdered sugar and beat until well combined and smooth.

. If using the strawberry reduction, add about 3 tablespoons of the reduction and beat until well combined and smooth. If using the freeze dried strawberries, add the powder and about 3 tablespoons of water or cream and beat until well combined and smooth.

. Add the vanilla extract and slowly add the remaining powdered sugar and beat until well combined and smooth.

. Add additional strawberry reduction/milk or cream until your frosting is the right consistency. Use your frosting on cakes, cupcakes, etc. Frosting can be left at room temperature for 1-2 days, but if you aren&#8217;t using it right away, I recommend refrigerating it for up to a week or freezing it for about a month.

Hello! For your strawberry buttercream, how many cupcakes would you say this amount of buttercream could frost?

I used the freeze dried strawberry method and it turned out great! Saved me some time and effort without sacrificing flavor! Thank you!

The icing turned out awesome. Thank you. Tom

So good!! I made this for a two layer cake I made. There was enough for the middle, too and sides!!

Best strawberry cupcake recipe ever, better than Cooks Illustrated.

Love your recipes, and this is a wonderful looking one! Excited to try it! I tried to save your recipe to Pinterest and it wasn't really working. So I created a pin and wanted to share with you because I think you deserve credit and the recipe deserves more platform! https://pin.it/5O5mk9J

Followed your recipe as is but it came out a tad watery. Any tricks on how to thicken it up?

I made this recently as I have been trying to duplicate a childhood favorite.  It was delicious.  I did not purée &amp; strain the strawberries I just mashed them up.  I rather like the strawberry seeds.

Thank you for some great tips to help me recreate a wonderful memory.

I was not thrilled when my son asked for strawberry frosting on his birthday cake, until I found this recipe! The use of freeze dried strawberries is brilliant! (BTW I got them at Trader Joe's). I could not stop eating this... Thank you so much!

I just made cupcakes with this recipe and they turned out great! 

Hey. Can I use a blender instead of food processor for the freeze dried strawberries

his strawberry mini sheet cake is the perfect small batch cake. It has a deliciously fluffy texture and tastes EXACTLY like a fresh, sweet strawberry. 

Mini Strawberry Cake

strawberries (from about 4 strawberries)

sugar

kosher salt

red food coloring gel (optional)

all-purpose flour

baking powder

unsalted butter (at room temperature)

vanilla extract

milk

strawberry puree

cream cheese (at room temperature)

heavy cream (optional)

strawberries

Preheat the oven to 350 degrees F. In a small baking dish, combine the strawberries, sugar and a salt. Transfer to the oven to roast for 10 minutes. Remove it from the oven and transfer it to a food processor. Blend until completely smooth. Measure out 1/4 cup and set aside. (Any extra can be added to cocktails, milk for drinking, etc.)

To Make the Roasted Strawberry Puree:

Keep the oven at 350 degrees F (as it was for roasting the strawberries). And grease and line a 8x8-inch baking pan. (See below in “NOTES” section for other baking pan alternatives).

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In the bowl of a stand-up mixer with the paddle attachment (alternatively you can do this in a large bowl with an electric mixer), add the butter, sugar and vanilla. Beat until light and fluffy, about 2 to 3 minutes. In a measuring cup, pour in the milk, egg whites, and reserved 1/4 cup strawberry puree and whisk until combined.

Turn the mixer to low speed and, alternating between the dry ingredients and the liquid ingredients (the strawberry/egg white mixture), add the them butter/sugar mixture until the batter is relatively smooth.

Pour the batter into the prepared baking pan and smooth it out until it reaches the sides. Transfer to the oven to bake for 25 to 32 minutes, until a skewer inserted into the center comes out clean.

Allow the cake to cool in the pan for about 10 minutes and then invert onto a cooling rack and cool to room temperature. It’ll probably take a good hour.

To Make the Mini Sheet Cake:

Using a food processor OR a spice grinder, add the 1/4 cup freeze-dried strawberries. Pulse for about 1 minute until it resembles a powder. Measure out 1 tablespoon. (See below in NOTES section on other recipes to make using freeze-dried strawberries.)

In the bowl of a stand-up mixer with the paddle attachment (or a medium bowl using an electric hand mixer), add the cream cheese and beat it until smooth. I  like to do this or else the cream cheese frosting will have little clumps of cream cheese. Next, add the butter and beat it until smooth, about 15 seconds.

Add the powdered sugar, salt, vanilla extract and heavy cream. Beat for a full 2 minutes to ensure fluffy, delicious frosting.

If you want to make little strawberries, here’s what you need to do: add about 1/4 cup of frosting to one bowl. And then add a few tablespoons to a second bowl. We’re going to add food coloring to both of those frostings.

Then, add the reserved strawberry powder to the frosting and beat it one last time until combined. Add red food coloring if you want it be more pink. I added a small drop.

If you don’t want to make the strawberries, you can obviously skip removing some of the frosting and just proceed with adding the powder, etc.

To Make the Strawberry Cream Cheese Frosting:

Add a drop or two of red food coloring to the 1/4 cup of frosting. This is going to be for our strawberries. Mix it together until smooth. Transfer it to a piping bag fitted with a #3 round piping tip.

Add a drop of green food coloring to the 2 tablespoons of frosting. This is going to be our strawberry tops. Mix it together until smooth. Transfer it to a piping bag fitted with a #1 round piping tip.

To Make the Strawberries for Decoration:

Add the frosting to the top of the cake and smooth it out into an even layer. Make it cute with some swoops.

If you didn’t do the strawberries above, no biggie. Top it with some sprinkles OR leave it as is. It’s cute.

To add the strawberries, pipe on hearts; they’ll end up looking like strawberries once we add the tops. Add as many as you like. Make them any size you like, too.

Pipe on two little dots at the top of the hearts to transform them from hearts to strawberries. Do mine look like tomatoes? MAYBE. LOL.

To Decorate the Cake:

I keep this cake at room temperature on my counter. I don’t own a glass cake cover so I use a colander. This cake is delicious for about 2 to 3 days. If my way leaves you unsettled, you can always place the cake back into the 8x8-inch baking dish and cover it with plastic wrap.

To Store Cake:

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!

Homemade strawberry frosting with real, natural strawberry flavor!

Strawberry Frosting

(10-12 grams) freeze-dried strawberries

(480 grams) confectioners’ sugar

(60 milliliters) heavy cream

salt,

Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. Set aside.

In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add confectioners&#8217; sugar, strawberry powder, heavy cream/milk, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add 1-2 more Tablespoons of heavy cream/milk if needed to thin out, if desired. (I usually add at least 1 more.) Add a pinch of salt if frosting is too sweet.

Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed. (It stiffens in the refrigerator.)

I loved the flavor of this frosting.  It was delicious.  I would love any advice for making this as a whipped cream based frosting instead of the cream cheese based frosting.  I am really enjoying all of your recipes, thank you for sharing with us!!

I used this wonderfully fresh tasting strawberry frosting with your strawberry cake and I'm telling you it is one of the best things I've ever eaten made from scratch. My guy even used the word "Outstanding!" I miss my grandmother's cakes and bakes so much and to taste this sent me back to when she was alive. So, here's a heartfelt thank you, Sally!

Hi Sally,

I can’t get over how good and creamy this recipe turns out every time I make it. Can I use any other fruit as long as it is dried freeze?

Thanks!

I made this frosting to top a white cake, and they were PERFECT together.  I normally don't care for white cake, but I'd eat this combo all day long!  I reduced all ingredients to 75% of the recipe for a smaller cake, except for the vanilla and strawberries.  I did struggle with the strawberries.  I had a 1oz(28g) bag of freeze dried strawberries, and I'm glad I decided to grind up the whole bag (in case I wanted to make it again was the original thought).  A lot of my powdered strawberries stuck to the lid and sides of the food processor, which was a pain.  And I still had a few larger pieces, so I ran the powder through a sifter (I have picky kids) to make sure you wouldn't "feel" them when you ate the frosting.  I also had to use way more than 10-12g of strawberries to start tasting it.  Maybe it was the brand I used?  Anyway - it was all totally worth it.  Just be prepared to kind of work with the strawberries a bit, and this recipe is a hit!!

As with everything I’ve made from your blog, this came out so scrumptious!  Creamy, perfectly flavored, not grainy at all from the powdered strawberries. Already planning on making it again!!

Devon how much did you use of the powder ?  Thanks

https://www.youtube.com/watch?v=nyh0VxyDdP0

Homemade strawberry frosting with real, natural strawberry flavor!

Get the full recipe: https://sallysbakingaddiction.com/strawberry-frosting/

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The BEST Strawberry Frosting | Sally's Baking Addiction

This pretty-in-pink Fresh Strawberry Frosting is the best because it is made with real strawberries that are pureed and reduced to concentrate their bright, sweet flavor. It pipes well on cakes and cupcakes, but can also be used on brownies, macarons, and other desserts!

Fresh Strawberry Frosting

salted butter, room temperature

coconut extract (optional)

Start by processing the strawberries in a food...

Start by processing the strawberries in a food processor until pureed. Transfer to a small saucepan and bring to a simmer over medium heat, cooking and stirring frequently until reduced by at least half to between 1/4 and 1/2 cup. This usually takes around 10-15 minutes (a little on the longer side if using frozen strawberries). Cool completely before moving on. This step can even be done a day or two in advance.

In a large bowl, beat the butter with...

In a large bowl, beat the butter with an electric mixer for 2-3 minutes until light and smooth.

Add 2 cups of the powdered sugar, mixing...

Add 2 cups of the powdered sugar, mixing until the butter and sugar start to come together, then add the remaining powdered sugar, vanilla, and coconut extract, if using, beating again until it starts to come together.

Add 4 tablespoons of the reduced strawberry puree,...

Add 4 tablespoons of the reduced strawberry puree, beating well until light and fluffy. If needed, add the remaining 1-2 tablespoons of strawberry puree to get the flavor and consistency you desire. Transfer to a piping bag fitted with a decorative tip to frost cupcakes or spread on a layer cake.

Moist, tender peanut butter cake is topped with a smooth strawberry buttercream frosting. This cake is the perfect dessert for any occasion and will be requested again and again!

Peanut Butter Cake with Strawberry Frosting

baking soda

vegetable oil

dark brown sugar

peanut butter

eggs (room temperature)

buttermilk (room temperature)

butter (softened)

half and half (or milk)

Preheat your oven to 450 degrees Farhenheit (232 °C). Spray a 9x13 baking pan with baking spray and set aside.

To a large mixing bowl, add flour, baking powder, baking soda, and salt. Whisk the ingredients to combine and set aside.

To the bowl of a stand mixer fitted with the paddle attachment, add the oil, brown sugar, granulated sugar, and peanut butter. Mix the ingredients on medium (5-6 on a stand mixer) until combined, about 2-3 minutes.

Add in the eggs one at a time, beating to combine after each addition. Beat on medium-low after adding each egg until no more egg is visible.

Alternate adding the flour mixture and buttermilk to the peanut butter mixture, starting and ending with the flour. Beat on medium after each addition just until ingredients are combined. This means until no more dry flour or buttermilk are visible in the batter. Add vanilla and beat until just combined.

Pour batter into the prepared baking pan and smooth it out in an even layer with a silicone spatula. Transfer the pan to the preheated oven and bake for 25-30 minutes until a toothpick inserted into the center comes out with no wet batter.

Allow cake to cool for 10 minutes in the pan then transfer it to a wire rack to cool completely. Do this by very carefully turning the cake out onto parchment paper then carefully flipping it onto a parchment-lined wire cooling rack.

While the cake is cooling add the freeze-dried strawberries to a food processor and pulse until they form a fine powder and set aside.

Add butter to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high (speed of 7-8) until smooth and creamy, about 3 minutes. Add strawberries, powdered sugar, half and half or milk, vanilla, and salt to the mixer bowl and beat on low then gradually increase speed as powdered sugar mixes into the frosting.

Continue to beat until ingredients are combined and the frosting is smooth and creamy, about 1-2 minutes. Do not overmix the frosting as this can cause it to separate.

Spoon frosting out on top of the completely cooled cake and use a frosting spatula to smooth frosting out into an even layer over the cake. Slice and enjoy!

These soft and fluffy pistachio cupcakes with creamy strawberry frosting have the most wonderful sweet, fresh, and nutty flavors!

Pistachio Cupcakes with Strawberry Frosting

unsalted shelled pistachios (out of shell)

(200 grams) granulated sugar

egg whites,

2 teaspoons pure vanilla extract

almond extract

(120 grams) full-fat sour cream

(120 milliliters) whole milk

optional: 1 tiny drop green food coloring*

(about 25 grams) freeze-dried strawberries

3 Tablespoons (45 milliliters) heavy cream

Pulse the pistachios in a food processor until ground up into fine crumbs. See photo above for a visual. Set aside.

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 4 liners &#8211; this recipe makes about 16 cupcakes. Set aside.

Make the cupcakes

 Whisk the cake flour, baking powder, baking soda, salt, and 3/4 cup of pistachio crumbs together. Reserve the rest of the pistachio crumbs for decoration.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy &#8211; about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites, vanilla extract, and almond extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.

Pour/spoon the batter into the liners &#8211; fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.

Make the frosting

Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add confectioners&#8217; sugar, strawberry powder, cream, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add a pinch of salt if frosting is too sweet.

Frost cooled cupcakes and decorate with remaining pistachio crumbs and strawberry slices. I used the Ateco #849 closed star tip.

I made these last week, but used all the pistachios in the cupcake because I didn't want them for decoration. These were absolutely amazing. The pistachio flavor came through beautifully. I did a double batch and frosted half with rose buttercream and half with chocolate ganache, worked extremely well. If you're looking for a pistachio cupcake recipe, use this one!

I tried this with hazelnuts instead of pistachios, and it came out great! Thank you so much for your recipes!

This recipe is amazing! I made this into a 3 layer, 6" cake with cream cheese frosting and it was perfect! The pistachio flavour and almond extract was SO good and overall the cake was really easy to make. I thought the layers were thin intitially, but when I assembled the cake with the frosting, it was the perfect size. You could probably make it into a 2 layer cake as well if you wanted less frosting in the middle.

The strawberry/pistachio combination is brilliant. I’ve made these two years in a row for my husband’s birthday and they are my favorite cupcakes!

I made this as an 8" layer cake and it was one of the best cakes I've ever made! I used some of the extra frosting to make swirly roses on top of the cake and their leaves were simply the green pistachios. The pink and green look beautiful together and the flavors are fantastic. I'm always making strawberry frosting this way from now-the flavor was so perfectly strawberry the color a bright pink.

I made this recipe exactly as listed. I loved it and my family loved it. These are the most delicious cupcakes I ever made. One this for the icing. I wish I sifted the strawberry dust so it wasn’t so chunky. Also I couldn’t find freeze dried strawberries anywhere near me BUT if you have a Starbucks try them! I got a tall cup of just strawberry pieces for .54! Hope this helps someone in a pinch.

I tried these and they were amazing! My family loves them. Quick question tho, would I be able to use dried strawberries instead of freeze dried ones? I got the wrong ones by accident. Thanks in advance

These cupcakes taste amazing……Once again Sally, your recipes never disappoints!

Made these for my birthday for a few friends and they were a huge hit! Came out perfect and even friends that weren’t big on sweets went back for seconds!  Unsalted unshelled pistachios were impossible to find were i live had to unshell a bag by hand ( thank you amazing husband!). Would suggest buying online before hand.

Undetectably vegan strawberry frosting that’s fluffy, light, sweet, and bursting with fresh strawberry flavor! Just 3 ingredients, 1 bowl, and 15 minutes required.

Vegan Strawberry Frosting

vegan butter, at room temperature ((we like Earth Balance buttery sticks here))

strawberry purée ((~1/2 heaping cup

Add softened vegan butter to a large mixing bowl and use an electric hand mixer to beat until fluffy — about 1 minute. Add strawberry purée and beat again until fully incorporated, scraping down the sides as needed.

Begin adding sifted powdered sugar 1/4 cup (28 g) at a time (sifting reduces clumps). Mix on low speed until each 1/4 cup is well incorporated and thick yet spreadable. We found that 3 ½ cups (392 g) was the sweet spot (literally)!

Spread frosting on a fully cooled strawberry, vanilla, or chocolate cake and enjoy! Use immediately or store frosting in the refrigerator up to 5 days or in the freezer up to 1 month.

https://www.youtube.com/watch?v=lpnkLmXhgoI

Undetectably vegan strawberry frosting that’s fluffy, light, sweet, and bursting with fresh strawberry flavor! Just 3 ingredients, 1 bowl, and 15 minutes required.

Full Recipe: https://minimalistbaker.com/vegan-strawberry-frosting/
 
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Vegan Strawberry Frosting | Minimalist Baker Recipes

Learn how to make a fresh, beautiful, naturally vibrant and pink strawberry frosting using either fresh, frozen, or freeze-dried berries! Be sure to check out the how-to video!

Strawberry Frosting (with fresh, frozen, or freeze-dried berries)

oz quartered fresh strawberries

unsalted butter (softened (226 grams))

sugar (500 grams)

heavy cream

Place quartered strawberries in a small saucepan over medium heat and add 1 Tablespoon of water (this will keep the berries from burning to the bottom of the pan).

Cook over medium heat, stirring frequently, until the berries release their juices, then grab a fork or potato masher and mash the berries into a pulp.

Continue to cook, stirring constantly, until mixture is reduced in volume and thickened to a thick paste (similar in consistency to tomato paste) and most of the water is cooked out.

Place in a heatproof container and let cool to room temperature before proceeding. You can speed up the process by placing the strawberry reduction in the refrigerator.

Combine softened butter, a bit of the powdered sugar (about 1 cup) and vanilla extract and salt in a large bowland use an electric mixer to beat until creamy and well-combined. Gradually add remaining powdered sugar until it has all been added.

Scrape the sides and bottom of the bowl and add the cooled strawberry paste. Stir until completely combined, pausing to scrape the sides and bottom of the bowl as needed. Don&#39;t over-mix, but ensure all ingredients are thoroughly combined.

Pipe or spread frosting onto cake or cupcakes. Enjoy!

For fresh/frozen berries

Place freeze dried berries in a small food processor and pulse until they’ve become a fine powder. Set aside.

In a large bowl, combine butter, about 1 cup of powdered sugar, vanilla extract and salt until completely combined. Gradually add remaining powdered sugar until all has been added.

Add strawberry powder and stir until combined. The frosting will become stiff. Gradualy add heavy cream, one tablespoon at a time, until you’ve reached a desirable, pipe-able consistency (I typically need 3 Tablespoons of cream, but your mileage may vary and add the cream slowly).

For freeze-dried berries

https://embed.mediavine.com/videos/dqcqmrpytlngcq9rf5ry

How to Make Strawberry Buttercream Frosting! Learn how to make a fresh, beautiful, naturally vibrant and pink strawberry frosting using either fresh, frozen, or freeze-dried berries!

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