Strawberry Buttercream Frosting

No ratings yet

Strawberry Buttercream Frosting

This creamy 10-minute strawberry buttercream frosting infuses rich American buttercream with fresh strawberries, creating a smooth, fluffy, balanced frosting that will leave you licking your fingers!

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Servings:

Calories: 299kcal

Author: Katalin Nagy

Equipment

Stand mixer

Ingredients

Strawberry Buttercream Frosting

226 g Unsalted butter 82% fat content European-style butter, use it softened
360 g Powdered sugar Sifted
1 tablespoon Lemon juice Freshly squeezed
80 g Strawberry reduction See ingredient notes below
½ tablespoon Vanilla extract
¼ teaspoon Salt
3 tablespoons Heavy cream use it cold, 36% fat content

Metric - US Customary

Instructions

Start by letting your butter come to room temperature. Here is how to soften butter and why. Then, set up your stand mixer with the paddle attachment, or grab your electric hand mixer if that's what you're using.
Cream the softened butter on medium-high speed for 3 minutes until it turns light in color and becomes fluffy in texture.
Gradually add the powdered sugar, one tablespoon at a time, while mixing on low speed. Once all the sugar is incorporated, increase the speed to medium-high and continue to whip for another 4 minutes, or until the mixture is light, fluffy, and has increased in volume.
Finally, with the mixer set to low speed, add the lemon juice, heavy cream, vanilla extract, the strawberry reduction and salt. Continue whipping for another minute until the mixture is smooth and silky.
This strawberry frosting should have a perfectly fluffy, pipeable texture. If it’s too thick, add more cream, one tablespoon at a time. If it’s too thin, gradually add powdered sugar, two tablespoons at a time, until you reach the desired consistency.
Keep in mind that the strawberry buttercream has the best texture right after it's made, when the butter is at room temperature and the mixture is freshly whipped. I prefer to use the frosting right away or store it in a piping bag at room temperature for a few hours. If you store it in the refrigerator, make sure to bring it back to room temperature before using it. You may also need to whip it for another minute or two in the stand mixer to restore its volume.

Notes

The recipe above is enough to generously frost 12 cupcakes.

For cakes, you will need approximately 2x the recipe for a 6-inch cake, 2.5x for a 7-inch cake, and 3x for an 8-inch cake. The exact amount depends on your preferred frosting-to-sponge ratio and if you’re using any other fillings between the layers.

Ingredient notes:

Measure your ingredients with a digital scale for accuracy.
To make the strawberry reduction, start with 2-3 times more fruit than needed for the reduction. Puree fresh or defrosted frozen strawberries, then cook the puree over medium heat for about 10 minutes, or until it thickens slightly and some water evaporates. Measure the reduced puree after this process.
Alternatively, you can use strawberry jam instead of the strawberry reduction, but the reduction's tangy taste is a better option for balancing the sweetness of the buttercream.
Use high-fat (36%) heavy cream and high-quality, high-fat (82%) butter for the best buttercream.
You can substitute with high-fat vegan butter and vegan cream, but the flavor will differ slightly from using dairy products.
It's important to use high-quality vanilla for the best flavor. Feel free to try my homemade vanilla extract.
Only use fresh lemon juice for the best flavor.

Technique notes:

Be sure to read my Expert Tips section above to maximize your success. A short recipe can’t cover all the necessary details and the science behind baking.
The temperature and texture of the butter are crucial when making buttercream. Let it soften naturally; avoid microwaving it at the last minute.
When adding powdered sugar, reduce the mixer speed to prevent a cloud of sugar from filling the air.
When adding liquid ingredients like lemon juice and strawberry reduction, keep the mixer on low speed to ensure they’re evenly incorporated into the buttercream.
I recommend using the paddle attachment to minimize unnecessary air bubbles. For a completely silky texture, finish by mixing the cream by hand with a rubber spatula for a few minutes.

Nutrition