I’m sharing my Strawberry Buttercream Frosting recipe made with real berries and one surprising pantry staple you’ll want to know about.

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I never expected frosting to taste this fresh. This Strawberry Frosting from Just So Tasty is the one I keep making.

Using fresh or thawed frozen strawberries and unsalted butter gives it a bright berry punch thats hard to ignore, and I love how it stays light enough to pipe but still has real fruit flavor. If youve ever bookmarked a Homemade Strawberry Icing For Cake or drooled over a Strawberry Buttercream Frosting, this version will get you curious about texture and shine, it looks gorgeous on plain or strawberry cake yet still feels simple.

I messed around with it and now I cant stop.

Ingredients

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Rich source of fat, makes frosting creamy and helps structure, adds richness.
Mostly simple carbs, very sweet, gives body and stabilizes frosting texture.
Adds natural sweetness and tang, provides some vitamin C and fiber.
Adds looseness and silkiness, small amount of protein and fat, mellow flavor.
Tiny bit but deepens flavor, gives warm aroma and rounds sweetness.
Just a pinch brightens flavors, cuts cloying sweetness, balances overall taste.
No nutrition, only appearance boost, a few drops make color pop.
Strawberry puree quantity controls color and tartness, more means stronger fruit flavor.

Ingredient Quantities

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

4 cups (about 480 g) powdered sugar, sifted

1/3 cup fresh or thawed frozen strawberries, pureed and strained

1 to 2 tablespoons heavy cream or whole milk

1 teaspoon pure vanilla extract

Pinch of fine salt

Optional a few drops pink gel food coloring if you want a brighter color

How to Make this

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1. Puree 1/3 cup fresh or thawed strawberries in a blender, then press through a fine mesh sieve to remove seeds and measure out 1/3 cup of the strained puree; if it seems watery you can simmer it a couple minutes to concentrate then cool.

2. Sift 4 cups powdered sugar and set aside.

3. In the bowl of a stand mixer or with a hand mixer beat 1 cup (2 sticks, 226 g) softened unsalted butter on medium-high about 2–3 minutes until pale and fluffy; scrape the bowl down once or twice.

4. With the mixer on low add about half the sifted powdered sugar (2 cups) gradually so you dont get a sugar cloud, mix until mostly combined.

5. Add the 1/3 cup strained strawberry puree, 1 teaspoon vanilla extract, and a pinch of fine salt, mixing on low until just combined.

6. Add the remaining powdered sugar slowly on low, then crank mixer to medium-high and beat 2–3 minutes more until the frosting is light and fluffy.

7. Add 1 tablespoon heavy cream or whole milk and mix; if frosting is too thick add the second tablespoon, if too thin add more powdered sugar 1/4 cup at a time until you reach a piping consistency. Taste and adjust salt if needed.

8. If you want a brighter color stir in a few drops of pink gel food coloring until even, dont worry if color deepens after a little rest.

9. If the frosting is too soft to pipe chill it 10–20 minutes then rewhip briefly; if its too firm let it sit at room temp a bit and beat again.

10. Store leftover frosting in an airtight container in the fridge up to 5 days; bring to room temp and rewhip before using.

Equipment Needed

1. Blender or food processor, to puree the strawberries
2. Fine mesh sieve, to press out seeds and measure the strained puree
3. Stand mixer or hand mixer with a mixing bowl, for creaming butter and whipping the frosting
4. Sifter (or extra fine mesh sieve) for the powdered sugar
5. Rubber spatula, for scraping the bowl and folding ingredients
6. Measuring cups and spoons (or a kitchen scale for accuracy)
7. Small saucepan, if you need to simmer and concentrate the puree a bit
8. Piping bag and tips, or an offset spatula if you dont wanna pipe
9. Airtight container for storing leftover frosting

FAQ

Q: How do I get the right consistency for piping vs spreading? A: For piping, keep the frosting thicker by using the lower end of the cream amount or none at all, and chill it a bit so it holds shape. For spreading, add 1/2 to 2 tablespoons of heavy cream or milk, a little at a time, until it spreads easy. If it gets too thin, add a few tablespoons more powdered sugar and chill, then re-whip.

Q: Can I use freeze-dried strawberry powder or jam instead of fresh strawberries? A: Yes. Freeze-dried powder is great, it gives color and flavor without extra liquid: start with 2 to 4 tablespoons and taste. If using jam, use much less (1 to 2 tablespoons) and reduce powdered sugar a bit because jam adds sugar and moisture. Always strain fresh purees to remove seeds for a smooth finish.

Q: Why is my frosting grainy or too runny? A: Grainy usually means powdered sugar wasn't sifted or butter wasn't creamed enough; sift the sugar and beat butter until very smooth. Runny means too much liquid from the strawberries or milk; add more powdered sugar, chill, then re-whip. Add liquids slowly next time.

Q: How do I keep the pink color without changing the flavor? A: Use a couple drops of pink gel food coloring for a brighter color, it won't thin the frosting. Or stir in a small amount of freeze-dried strawberry powder for both color and flavor. Avoid liquid food coloring, it waters things down.

Q: How long can I store this frosting, and can I make it ahead? A: You can keep it covered in the fridge for up to 5 days. Bring to room temp and re-whip before using. It also freezes well up to 3 months; thaw in the fridge overnight and beat it again to get the texture back.

Q: Can I use salted butter or non-dairy substitutes? A: Salted butter will work, just skip the extra pinch of salt and taste as you go. For dairy-free, use a firm vegan butter and a splash of non-dairy milk, but the flavor will change a bit, so adjust sweetness and strawberry amount to taste.

Strawberry Frosting Recipe Substitutions and Variations

Unsalted butter: swap equal parts salted butter, just skip the added pinch of salt, or use a vegan stick butter for a dairy free option, or chilled coconut oil (firmness will be slightly different).
Powdered sugar: make your own by pulsing 1 cup granulated sugar with 1 tablespoon cornstarch in a blender until very fine, or use superfine (caster) sugar but you may need a bit more liquid to get the right texture.
Strawberry puree: use 1/4 cup strained strawberry jam or preserves (warm slightly and pass through a sieve) for concentrated flavor, or mix 2 tablespoons freeze dried strawberry powder with 1-2 tablespoons water for stronger color and less extra liquid.
Heavy cream/whole milk: use half and half for a richer texture, or full fat canned coconut milk (shake well) for a dairy free swap though you’ll taste coconut, or use almond/oat milk if you want thinner frosting and add less to keep it stiff.

Pro Tips

– Cook the strawberry puree down a bit if it seems watery, then cool it before adding, that concentrates flavor and helps the frosting hold its shape. If you dont want extra cooking, use a tablespoon or two of freeze-dried strawberry powder instead for a stronger, dryer flavor.

– Make sure the butter is soft but not melted, otherwise the frosting can turn greasy; if it gets too warm, chill it 10 minutes then rewhip. Also when adding the puree add it slowly and mix low so you dont get a grainy or separated mess.

– Sift the powdered sugar and add it in stages, this keeps the texture silky and prevents a sugar cloud, and if you need stiffer frosting add more sifted sugar 1/4 cup at a time. For a smoother, neater pipe chill briefly then re-whip for a few seconds before filling your bag.

– For a brighter pink use gel coloring not liquid, it wont thin the frosting, and a tiny pinch of fine salt can actually bring out the strawberry taste, dont overdo the salt though.

Strawberry Frosting Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I’m sharing my Strawberry Buttercream Frosting recipe made with real berries and one surprising pantry staple you’ll want to know about.

Servings

servings

Calories

253

kcal

Equipment: 1. Blender or food processor, to puree the strawberries
2. Fine mesh sieve, to press out seeds and measure the strained puree
3. Stand mixer or hand mixer with a mixing bowl, for creaming butter and whipping the frosting
4. Sifter (or extra fine mesh sieve) for the powdered sugar
5. Rubber spatula, for scraping the bowl and folding ingredients
6. Measuring cups and spoons (or a kitchen scale for accuracy)
7. Small saucepan, if you need to simmer and concentrate the puree a bit
8. Piping bag and tips, or an offset spatula if you dont wanna pipe
9. Airtight container for storing leftover frosting

Ingredients

1 cup (2 sticks, 226 g) unsalted butter, softened
4 cups (about 480 g) powdered sugar, sifted
1/3 cup fresh or thawed frozen strawberries, pureed and strained
1 to 2 tablespoons heavy cream or whole milk
1 teaspoon pure vanilla extract
Pinch of fine salt
Optional a few drops pink gel food coloring if you want a brighter color

Directions

Puree 1/3 cup fresh or thawed strawberries in a blender, then press through a fine mesh sieve to remove seeds and measure out 1/3 cup of the strained puree; if it seems watery you can simmer it a couple minutes to concentrate then cool.
Sift 4 cups powdered sugar and set aside.
In the bowl of a stand mixer or with a hand mixer beat 1 cup (2 sticks, 226 g) softened unsalted butter on medium-high about 2–3 minutes until pale and fluffy; scrape the bowl down once or twice.
With the mixer on low add about half the sifted powdered sugar (2 cups) gradually so you dont get a sugar cloud, mix until mostly combined.
Add the 1/3 cup strained strawberry puree, 1 teaspoon vanilla extract, and a pinch of fine salt, mixing on low until just combined.
Add the remaining powdered sugar slowly on low, then crank mixer to medium-high and beat 2–3 minutes more until the frosting is light and fluffy.
Add 1 tablespoon heavy cream or whole milk and mix; if frosting is too thick add the second tablespoon, if too thin add more powdered sugar 1/4 cup at a time until you reach a piping consistency. Taste and adjust salt if needed.
If you want a brighter color stir in a few drops of pink gel food coloring until even, dont worry if color deepens after a little rest.
If the frosting is too soft to pipe chill it 10–20 minutes then rewhip briefly; if its too firm let it sit at room temp a bit and beat again.
Store leftover frosting in an airtight container in the fridge up to 5 days; bring to room temp and rewhip before using.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.