Strawberry Buttercream Frosting

Strawberry buttercream on almond cupcakes with a strawberry topping.

Whimsically pink, rich, and creamy, this strawberry buttercream frosting is so incredibly yummy! With a few handfuls of strawberries and less than 30 minutes, you'll have an incredibly decadent topping in no time.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings cupcakes

Calories 227kcal

Author Alana Lieberman

Cost $10

Equipment

Stand Mixer
Measuring Cups and Spoons
Saucepan

Ingredients

1 cup unsalted butter (2 sticks), softened
6 cups powdered sugar (confectioner's sugar)
25 fresh or frozen strawberries, cut into chunks with stems and leaves removed
½ teaspoon salt
½ teaspoon vanilla extract

Instructions

Add strawberries to a saucepan and cook them over medium-low to medium heat until they start to break down. Once most of the strawberry chunks have broken up, continue stirring and allow it to reduce until it thickens to a saucy consistency. Take the thick sauce off the heat and strain it into a small bowl using a mesh strainer. Allow it to cool.
Beat softened butter in a stand mixer until it becomes whipped and airy. Pour in the cooled strawberry sauce (about 6 tablespoons) and beat it into the butter.
Add 2 cups of powdered sugar and beat again. Add in the salt and vanilla.
Slowly incorporate the powdered sugar, beating in a cup at a time until you reach the consistency you desire.
Frost your favorite cupcakes by using a spatula or piping bag. I absolutely love this strawberry buttercream frosting on these perfectly sweet and nutty almond cupcakes.

Notes

Always use real butter to get the best tasting buttercream. Margarine, oils, soy, or vegan butters don’t hold up as well and definitely don’t offer the same rich taste as true sweet cream butter.
If you’d prefer a strawberry cream cheese frosting, instead of a buttercream, swap out some of the butter for cream cheese and whip it until smooth.
It’s completely up to you whether you use fresh or frozen strawberries. When testing this recipe, I found no difference between the two. If using frozen, you do not need to let the strawberries defrost first since you’ll be heating them up anyways.

Nutrition