Strawberry Buttercream
I’ve been working on this strawberry buttercream recipe for years.
I’ve made strawberry buttercream in the past, but I wasn’t in love with it. It never had enough flavor.
I wanted real strawberry flavor, not that artificial strawberry candy flavor. It was so hard to get that without having my buttercream break.
Thanks to a new ingredient, I’ve finally found a way to make perfect strawberry American buttercream that’s packed with real strawberry flavor.
*Note: if you want to make a less sweet strawberry buttercream, try my strawberry Swiss meringue buttercream!*
My Failed Attempts
My favorite type of frosting to decorate with (and eat) is American buttercream.
It’s delicious and super easy to make, but it can be difficult to incorporate certain flavors, particularly fruit flavors.
American buttercream is pretty much butter and powdered sugar. Liquids don’t always play well with all that butter.
If you add an ingredient with too much moisture, it can cause the frosting to separate or break. It ruins the texture and makes it incredibly difficult to decorate with.
This is exactly what happened when I’ve added different forms of fresh strawberries to buttercream in the past.
Fail #1 Adding Strawberry Preserves
In my first attempt, I tried adding strawberry preserves. Sadly my buttercream broke before I added enough to be happy with the flavor.
That real strawberry flavor was there, but it needed to be stronger.
It also didn’t add much color to the frosting.
The bigger problem was the chunks of strawberries in the frosting (not really visible in the picture, but they were big!).
They made it difficult to smooth the frosting on a cake or to pipe on cupcakes.
Fail #2 Adding Strawberry Emulsion
I also tried adding a strawberry emulsion. An emulsion is like an extract, but it has a water base rather than an alcohol base.
I find they usually have a stronger flavor than extracts, but they’re usually used in the same quantities (1:1 ratio with extracts).
This version of strawberry buttercream had a pretty pink color, from beet juice and artificial coloring included in the emulsion.
Sadly, the emulsion gave the frosting a strong artificial strawberry flavor.
I may have been too heavy-handed with the emulsion, but the frosting tasted like a strawberry Jolly Rancher to me.
It definitely wasn’t the flavor I was after.
Fail #3: Adding in a Strawberry Puree Reduction
My third attempt to flavor my strawberry buttercream was with a reduced strawberry puree.
To make a strawberry puree reduction, you blend up some strawberries and cook them on a low heat to help some of the moisture evaporate.
This method made the frosting taste great, and it added a pretty, natural color.
My main problem was that whenever I added enough puree to get the flavor right, the buttercream became too thin and wouldn’t keep its shape.
As you can see above, this batch of strawberry frosting didn’t quite keep its shape and was starting to separate.
The Secret Ingredient: Strawberry Powder
This year, I finally discovered strawberry powder. It’s made from real, freeze-dried strawberries.
It adds tons of real fruit flavor into the frosting, without throwing off the consistency! Strawberry powder also gives the buttercream a beautiful pink color naturally.
It creates a stable, pipeable frosting that can be used on cakes (like my dark chocolate strawberry cake) and cupcakes alike.
In my opinion, it’s by far and away the best way to make strawberry frosting.
I order my strawberry powder on Amazon, and some health food stores carry it.
You can also find freeze-dried strawberries at most grocery stores, and pulverize them into a powder in a food processor.
The Finishing Touch: Lemon Juice
The last ingredient in this frosting might surprise you. It’s a tablespoon of fresh lemon juice.
When my Mom makes her famous homemade strawberry jam, she always adds lemon juice.
This is usually done to help the jam set or for safe canning.
But I swear, the lemon juice adds to the flavor of the jam too!! I decided to try this out in my strawberry buttercream.
The lemon juice really brings this frosting to life. It’s the pop of flavor that makes the frosting taste like it’s packed with sun-ripened strawberries!!
Making This Frosting in Advance
One last thing to note about this recipe!!
While your frosting might be silky smooth right after you make it (especially if you use a paddle attachment), the frosting will develop air bubbles as it sits over time.
It’s like the strawberry powder acts as a sponge, and it soaks up all the moisture in the frosting!!
I let mine sit out for several hours and found the consistency had completely changed.
I was able to revive it by stirring it with a rubber spatula for several minutes, and by adding in a couple more Tbsp of heavy cream.
If you choose to make this frosting ahead of time, be sure to give it a good stir, and potentially add in a touch more heavy cream to get it back to that silky smooth consistency.
Tips for Making the Best Strawberry Buttercream
- Use a paddle attachment if you plan to add this frosting to a cake! It makes super smooth frosting that’s way easier to smooth onto a cake.
- Use the whisk attachment if you’re making this frosting for cupcakes. It gives it a fluffy, light texture that’s perfect for piping on top of cupcakes.
- Make sure the butter is at room temperature to give your frosting the right consistency.
- Use strawberry powder to really pack your strawberry buttercream with flavor!
- If the frosting seems too thick, add additional cream (1 Tbsp at a time).
- If the frosting seems too thin, add in more powdered sugar (quarter of a cup at a time).
Let Me Know What You Think!
If you try this strawberry buttercream recipe, please tag me @chelsweets and use the #chelsweets so that I can see your baking!
And don’t forget to also leave a rating and comment below.
Strawberry Buttercream
Ingredients
- 2 cups unsalted butter, room temperature 452 grams; 1 lb. box
- 1/2 cup freeze dried strawberry powder
- 1 tsp vanilla extract or vanilla bean paste 4 grams
- 1/2 tsp fine salt 3 grams
- 7 cups powdered sugar 907 grams; 2 lb. bag
- 3/4 cup heavy whipping cream, room temperature 180g
- 2 Tbsp freshly squeezed lemon juice; about 1 small lemon 30g
Instructions
- Beat the butter on a medium speed for 30 seconds with a paddle attachment until smooth. Mix in the freeze dried strawberry powder, vanilla extract, and salt on a low speed
- Slowly mix in the powdered sugar on the lowest speed. Halfway through, mix in the heavy cream and lemon juice to make the frosting easier to mix.
- Beat on low until the ingredients are fully incorporated and the desired consistency is reached.
- If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
Video
Notes
Nutrition
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I made this and it just does not taste right? I don’t think I care for the taste of the powder.
Hi Tonya,
Did you use the same brand of strawberry powder as me? Maybe try adding in a bit more lemon juice to help the flavor pop??
Can this frosting be left out in the counter. I want to leave the cupcakes frosted and ready for the morning bday.
Hi Cynthia,
So sorry for the delayed response! This frosting can definitely sit out overnight on a counter. I place it in a piping bag, then let it sit out all the time. If you leave it in a bowl, you may need to give the frosting a good stir to get it smooth again. Hope that helps, happy baking!
Can you sub the heavy whipping cream? Do you need it?
Hi Mina,
You definitely need the heavy whipping cream to thin out this frosting, or else it’s too thick. You can use whole milk or any alternative milk in place of the heavy whipping cream. Hope that helps, happy baking!
Will this frosting be enough for 2 9-inch cakes?
Hi Gianluca,
Do you mean a 9 inch layer cake with 2 layers? It should definitely be enough frosting for that! 🙂
Can I use strawberry jam instead of strawberry powder?
Hi Maria,
You can, but you might want to add less heavy cream if you do! The jam will thin the frosting out, and you don’t want it to get too thin!! Also keep in mind that if there are chunks of strawberries in the jam, it will make it difficult to pipe with. Hope that helps, happy baking!
I have used your strawberry reduction recipe several times and it’s always been perfect for frosting my cakes! Is that recipe gone? 🙁 I can’t find it now!
Hi Kelley,
It’s not, this is just a new recipe! That version can be found in this recipe: https://chelsweets.com/2017/04/25/chocolate-covered-strawberry-cake/
Hope that helps, happy baking!
Hi there, what piping bag do you recommend? I have a reusable one and I’m fed up of washing it! x
Hi Simran,
I’m a big fan of the ateco piping bags, which come in rolls of 100! I get them in both the 12 inch and 18 inch rolls, and order them on amazon. Here’s the link: https://amzn.to/2UkT30p
Hope that helps, happy baking!
Hi
I’ll only be frosting 12 cupcakes – can i divide the recipe to thirds? or safer for half?
Thanks
Ann
If i pipe my cupcakes with this frosting today will the frosting dry out by tomorrow when i serve it?
Thanks for everything.
I made the strawberry cake from scratch and the icing. It was delicious. The only problem I had was the icing It was too thin to make flowers. I added more powdered sugar but still too thin. Next time I will not put as much cream in it.
Hi!
I just tried this recipe and made only 2 changes. I substituted 1 cup of butter for shortening (I always have a hard time with ALL butter recipes and their stability when building a cake) and I also didnt have enough freeze dried strawberry (I only had 33 grams on hand). It was delicious!!!I am still curious to see how it would taste with the full half cup of freeze dried strawberry. Will let you know!
Thanks so much! You are an amazing baker and an inspiration to my homebaking.
Love this idea! What quantity of freeze dried strawberries do you need to get to half cup powder? Thank you!
Did you do an equal sub out? 1 cup of shortening for 1 cup of butter?
Hi Chels!
Is it possible to substitute heavy whipping cream for whipping cream?
Hi! Can buttermilk or half and half be used in place of the heavy cream???
Once made, do you have to store the iced cake in the refrigerator?
Will the powder “spoil” in the frosting? I want to try this for cupcakes for a wedding. They will probably be sitting out for several hours plus the time after they are frosted..
If I can’t find the strawberry powder in my area on time do you think blending freeze dried strawberries would work the same?
I’ve made this recipe twice. The flavor is amazing! I use Good & Gather Freeze-Dried Strawberry Slices (1 oz pkg) from Target. They have many other freeze-dried fruits, as well! For this recipe, I use two packages of the strawberries. I whiz the berries into powder in my shake bullet. The first time, I made the recipe verbatim. I thought the finished icing seemed a bit grainy. It did not improve after sitting overnight, but it was good. The second time, I added the strawberry powder to the cream, making a light paste, and let it sit for about an hour. The cream very readily absorbed the strawberry powder. After creaming the butter, I alternated adding the paste and the powdered sugar, using one whole bag of pure cane powdered sugar. This time, I would say that the icing is fabulous! It was not grainy at all and even the slightly larger pieces that survived my blender were soft and added little bursts of flavor. This is now my go-to recipe for strawberry icing! Thank you!
Hubby’s favorite cake is strawberry and I usually make it with a chocolate frosting but this time wanted to surprise him and try it with a strawberry frosting so after looking at what felt like a million recipes, I decided on this and he loved it. He said this is definitely a keeper and already made it crystal clear to not change anything when I make it again. Any thoughts on using the same recipe with dehydrated mangos??
This recipe for strawberry buttercream is Amaaazing! Thank you Chelsea. I had nothing but rave reviews. Even my sister who is so picky about any flavors other than vanilla and chocolate loved this flavor buttercream.
Thanks for the recipe! I like a strawberry cream cheese icing on my strawberry cake, but it is really too soft too decorate with.
Hi Chelsea! I’m making your funfetti cake for a bridal shower. I would love to use this strawberry buttercream for layers and crumb oat, then use regular buttercream for outer layers. Would half this re pie be enough? Or would. Be better to make the full recipe? Thank you!
I made this icing for my strawberry cake and it came out perfect!! It was the perfect amount of strawberry. I got freeze dried strawberries and used my food processor to make them into a powder. Thanks for sharing your recipes and techniques!
Hi Robin,
Yay!! I am so happy to hear that 🙂 Thank you for putting my recipes to good use!!
I’ve made this before and it is incredible! That same brand makes freeze dried powdered raspberries – do you think I could just use this same recipe with the raspberries instead with no other changes? Looking to make a chocolate layer cake with raspberry buttercream for my birthday next month! Thanks!!
Hi Ashley,
Totally!! I’ve done that before it and tastes great 🙂 Happy baking!!
I just want to thank you! I bake cakes as a hobby and anytime I want to try something new I check your page and follow your recipes. This strawberry frosting is amazing!! I couldn’t get strawberry powder when I made it so I bought freeze dried strawberries and blended them into a powder then sifted out the clumps (which was a pain but it work in a pinch). It was sooo goood. Thank you for always having amazing foolproof recipes that people like me can follow!!!
Hi Kaitlyn,
You’re too sweet 🙂 Props to you for making your own freeze dried powder! It is a pain, but totally worth it for this recipe. Thank you so much for sharing!!
Can I use fresh diced strawberries
Hi Lisa,
Great question! You can if you cook them down into a puree (you want the volume to be reduced to about half, and to end up with about 1/2 cup of strawberry puree). Hope that helps, happy baking!
Amazing buttercream super delicious!! Smooth and creamy!!