Best Ever Strawberry Buttercream (made with fresh strawberries)
This tasty strawberry buttercream is a must try frosting for cakes, cookies and more. If you love fresh strawberries, then I highly recommend trying this pretty strawberry buttercream on your favorite cakes/cupcakes!
Equipment
- Saucepan (linked below)
- wooden spoon (linked below)
- hand mixer (linked below)
- Mixing bowl (linked below)
Ingredients
- 1 cup butter softened
- 1 teaspoon vanilla extract
- 2 dashes salt
- 5-6 cups confectioner's sugar *see note
- 1 cup strawberry puree from well ripened strawberries for more pink color. If using frozen strawberries, see instructions below the recipe card.
Instructions
- Blend enough hulled strawberries to make one cup of strawberry puree. If needed you can add a splash of water to get the strawberries to blend down.
- Once the puree is smooth and no lumps remain, place one cup of puree into a small saucepan and bring to a light boil. Cook and stir the puree for around 10 minutes (more or less) until reduced to one half cup and the mixture is nicely thickened. *see note. Refrigerate the puree for an hour or two until completely chilled.
- Using a hand mixer, combine the softened butter with vanilla extract and salt. Add 5 cups of the confectioner's sugar and mix in until only pea sized lumps remain. Add the 1/2 cup of chilled strawberry puree and mix only until well combined into the frosting.
- If needed, additional confectioner's sugar can be added to get the frosting stiffer for piping on to cupcakes, etc. If the frosting is too stiff, you can add a tablespoon or so of milk or cream. To avoid separation in the frosting, do not over-mix once the strawberry puree is added.
Notes
If you wish, you can mix the butter and confectioner's sugar after each cup of confectioner's sugar is added. Be sure to add at least 5 cups of confectioner's sugar before adding the 1/2 cup of chilled strawberry puree. Once the puree is added you will want to mix the frosting sparingly to avoid separation in the frosting.
You will need to cook the strawberry puree down until reduced to half the amount and most of the liquid is evaporated. This helps to prevent the frosting from being too runny.
Additional notes and step by step photos below.
Tried this recipe?Let us know how it was!