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Strawberry Buttercream Frosting

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A rich and creamy strawberry buttercream frosting that pairs perfectly with a variety of pastries.

Ingredients

Scale
  • 1 cup fresh strawberries, hulled and sliced (or thawed from frozen)
  • 1 cup (2 sticks) unsalted butter, softened at room temperature
  • 3 ½ to 4 cups powdered sugar, sifted
  • 1–2 tablespoons heavy cream or milk, as needed for consistency
  • 1 teaspoon vanilla extract
  • A pinch of salt

Instructions

  1. Add the sliced strawberries to a small saucepan over medium heat. Cook them for 10 to 15 minutes, stirring occasionally, until the berries break down, release their juices, and the mixture becomes thick and syrupy. Remove from heat and let cool completely.
  2. Once the strawberry mixture is cool, transfer it to a blender or food processor and blend until smooth. Measure out ¼ cup of the puree to use in the frosting. Set aside.
  3. Place the softened butter in a stand mixer fitted with a paddle attachment. Beat on medium-high speed for 3 to 5 minutes until light, pale, and fluffy.
  4. Add the cooled strawberry puree, vanilla extract, and salt to the whipped butter. Mix on medium speed until the ingredients are fully combined and the color is uniform throughout.
  5. Add the sifted powdered sugar one cup at a time, mixing on low speed after each addition. Scrape down the sides of the bowl as needed.
  6. If the frosting becomes too thick, add heavy cream or milk, one tablespoon at a time, until the desired texture is reached.
  7. Taste the frosting and adjust sweetness or salt as needed. Use immediately or refrigerate until ready to use.

Notes

Use fresh strawberries for the best flavor. Store leftover frosting in the fridge for up to a week.

Nutrition

Find it online: https://doughgirlbylea.com/strawberry-buttercream-frosting-2/

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