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Strawberry Buttercream Frosting
With a lovely strawberry flavor and a naturally soft pink color, strawberry buttercream is perfect for piping on all sorts of desserts.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
Calories:
214
kcal
Author:
Stefani
Ingredients
1
cup
unsalted butter
room temperature
1/4
cup
strawberry puree
about 5 large strawberries food processed until they are a thick, seedy liquid
1/2
teaspoon
salt
2
cups
powdered sugar
US Customary
-
Metric
Instructions
Beat butter for three minutes (or until light and fluffy) in the bowl of a stand mixer fitted with the paddle attachment.
Mix in strawberry puree and salt.
Mix in powdered sugar a little bit at a time.
Spread or pipe on cupcakes, cakes, or cookies.
Notes
This recipe yields about two cups of frosting. This should be enough to frost twelve cupcakes. Double the recipe to frost a two layer eight-inch cake.
Be sure to
beat the butter for at least three minutes
so it is light and fluffy.
Use less ripe strawberries
. Riper strawberries tend to be more moist and could end up making the frosting too wet.
Add the powdered sugar a little bit at a time and always start on low speed
to keep it from making a mess in your kitchen.
If your strawberries were frozen, be sure to defrost them and drain off any excess liquid
before using them.
Nutrition
Calories:
214
kcal
|
Carbohydrates:
20
g
|
Fat:
15
g
|
Saturated Fat:
9
g
|
Cholesterol:
40
mg
|
Sodium:
99
mg
|
Potassium:
11
mg
|
Sugar:
19
g
|
Vitamin A:
475
IU
|
Vitamin C:
2.8
mg
|
Calcium:
5
mg