Are you looking for the perfect way to top off homemade cakes and cupcakes? Say hello to strawberry buttercream!
This fluffy, creamy frosting is the ideal complement to various baked treats.
The buttercream is made with a strawberry gel that packs a punch of berry flavor.
The strawberries are cooked down to a thick gelatin-like consistency, so it doesn’t change the texture of the buttercream. Instead, it allows the buttercream to stay thick!
From simple layer cakes and cupcakes to show-stopping celebration desserts, this delectable topping adds a delicious flavor and delightful color that will have everyone asking for seconds (and thirds).
Read on for our easy-to-follow tips on how to make luscious strawberry buttercream!
Tips for Success:
- Read through all the ingredients and instructions to better understand how much time and what you need to make this buttercream.
- A single batch of this buttercream recipe makes enough to decorate a three, 6-inch round layer cake or two 8-inch round layer cakes. Double the buttercream recipe to make enough frosting for a three, 8-inch round cake.
- You can make the buttercream a day ahead and refrigerate it overnight. Then take them out to come back to room temperature. Make sure the buttercream is at room temperature before re-whipping.
What Tools You’ll Need to Make This Frosting:
- 5-quart Stand Mixer with mixing bowl & paddle attachment
- Whisk or sifter
- Rubber Spatula
- 1 Small saucepot
- Zester or Microplane
- Mixing bowls
- Small saucepot
Here’s how to make this strawberry buttercream frosting!
Let’s Get Started!
How to Make Strawberry Gel
- In a small saucepot, add the chopped strawberries. Place pot over medium heat for 5-10 minutes to bring to a boil and break down the berries. Occasionally stir to prevent it from burning on the bottom.
- In a small bowl, combine the cornstarch and water. Mix with a spoon until the mixture is lump-free. Add the mixture to the boiling strawberries, stirring constantly.
- Add lemon zest to the strawberry mixture that’s opaque and thick. Once thick, remove from the heat and place into the freezer to cool quickly.
Creamy & Zesty Strawberry Buttercream
- In the stand mixer bowl fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
- Turn the mixer to low and add the cold strawberry gel, salt, and vanilla.
- Next, gradually add powdered sugar, followed by the cream. Mix on medium-high speed for about 5 minutes until light and fluffy. Scrape down the sides of the bowl.
- Before decorating, turn the mixer on low and mix for 2 minutes to push out any air bubbles, or use a rubber spatula to push out the air bubbles. (You may need to repeat this step when frosting the cake outside).
You May Also Enjoy:
- Strawberry Cake with Strawberry Buttercream
- Strawberry Lemonade Cake That’s the Best Summer Treat
- Chocolate Covered Strawberry Cake Recipe That’s Beyond Simple
A thick and creamy dream made with delicious strawberries, this strawberry buttercream is sure to become your new go-to frosting! Whether you’re looking for a classic cupcake topping or want to take your cakes to the next level, this versatile recipe is perfect for various desserts. So what are you waiting for?
Invite friends over for cake and enjoy some homemade strawberry buttercream today! Remember to sign up for weekly emails to get more recipes like this one delivered straight to your inbox.
Happy Decorating!
Strawberry Buttercream Frosting
Ingredients
Strawberry Gel
- 10 medium strawberries, chopped, fresh or frozen, thawed
- 2 TBSP water
- 2 TBSP cornstarch
- 2 TBSP lemon zest
Strawberry Buttercream
- 2 cups (4 sticks) unsalted butter, room temperature
- 1/2 cup strawberry gel (see recipe above)
- 1 tsp salt
- 2 tsp vanilla extract
- 7 1/2 cups powdered sugar, sifted
- 2-3 TBSP heavy cream
Instructions
Strawberry Gel
- In a small saucepot, add the chopped strawberries. Place pot over medium heat for 5-10 minutes to bring to a boil and break down the berries. Occasionally stir to prevent it from burning on the bottom.
- In a small bowl, combine the cornstarch and water. Mix with a spoon until the mixture is lump-free. Add the mixture to the boiling strawberries, stirring constantly.
- Add lemon zest to the strawberry mixture that's opaque and thick. Once thick, remove from the heat and place into the freezer to cool quickly.
Strawberry Buttercream
- In the stand mixer bowl fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
- Turn the mixer to low and add the cold strawberry gel, salt, and vanilla.
- Next, gradually add powdered sugar, followed by the cream. Mix on medium-high speed for about 5 minutes until light and fluffy. Scrape down the sides of the bowl.
- Before decorating, turn the mixer on low and mix for 2 minutes to push out any air bubbles, or use a rubber spatula to push out the air bubbles. (You may need to repeat this step when frosting the cake outside).
Notes
- Read through all the ingredients and instructions to better understand how much time and what you need to make this buttercream.
- A single batch of this buttercream recipe makes enough to decorate a three, 6-inch round layer cake or two 8-inch round layer cakes. Double the buttercream recipe to make enough frosting for a three, 8-inch round cake.
- You can make the buttercream a day ahead and refrigerate it overnight. Then take them out to come back to room temperature. Make sure the buttercream is at room temperature before re-whipping.
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