Strawberry Buttercream Frosting uses 5 simple ingredients to create a light, creamy frosting that’s perfect for cupcakes, cakes, and more! Made with real strawberries for the best flavor!
This Strawberry Buttercream Frosting is made with sweet, juicy, fresh berries, taking all of your favorite desserts to a whole new level of deliciousness with its incredible strawberry flavor!
With minimal ingredients and limited hands-on time, you’ll love whipping this up for all of your dessert needs!
To make this Homemade Strawberry Buttercream Recipe you’ll start by cooking the Strawberry Puree. For this, you’ll need strawberries, granulated sugar, and lemon juice.
Fresh strawberries would be best but you could also use frozen berries as well. Just be sure to thaw them before following the recipe instructions for the puree.
Once the strawberry reduction has cooked and cooled it will combine with salted butter and confectioners’ sugar to finish the buttercream frosting! Afterward, all that’s left to do is pipe the strawberry frosting onto all of your favorite desserts!
How To Make Homemade Strawberry Buttercream
- Heat the destemmed strawberries, lemon juice, and granulated sugar in a medium saucepan until boiling. Afterward, reduce the heat and stir the mixture often while it continues to reduce.
- Cool the strawberry reduction completely.
- Beat the butter in the bowl of a stand mixer with a paddle attachment or by using a hand mixer.
- Add in the powdered sugar gradually.
- Mix in the strawberry reduction until the buttercream reaches your desired consistency.
Frequently Asked Questions
How Do I Store This Homemade Buttercream Frosting?
Store the frosting in an airtight container in the refrigerator and use it within a week. You can also freeze the buttercream for up to one month.
Is There A Way To Smooth Out The Strawberry Puree Before Adding It To The Frosting Recipe?
For a smoother puree, you can add it to an emulsion blender or a food processor.
What Can I Use In This Strawberry Buttercream Recipe Instead Of Strawberry Reduction?
If you want to skip making homemade strawberry puree you could swap it out for strawberry jam.
Can I Keep The Leftover Strawberry Puree?
Absolutely! The leftovers can be used on pancakes, French toast, over ice cream, or even added to cocktails and fresh lemonades!
Leftover puree can be stored in an airtight container in the refrigerator for up to 5 days.
Homemade buttercream like this Strawberry Buttercream makes desserts pop with amazing flavor! Here are more homemade buttercream recipes to tuck away and use another time!
- Chocolate Malt Buttercream – Rich, chocolate frosting made with Ovaltine Chocolate Malt Powder!
- Best Chocolate Buttercream Frosting – Light, fluffy, and wonderfully chocolaty!
- Lemon Buttercream – Pair this with Earl Grey Cake for a dessert that’s perfect for tea lovers!
- Classic Vanilla Buttercream Frosting – Made with only 5 easy ingredients!
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- Stand mixer
- Rubber Spatula
- 4 cups strawberries fresh or frozen (thawed)
- ¼ cup granulated sugar
- 1 Tablespoon lemon juice
- 1 cup of salted butter room temperature
- 3 cups icing sugar
- 4 Tablespoons strawberry puree
- The first step is to make the strawberry puree. Remove the stems of the strawberries. Place them into a medium pot. Add the sugar and lemon juice. Heat this at medium heat, stirring often to avoid boiling. Once this mixture begins to boil, you may turn the heat down to medium low. Stir often and the strawberries will continue to break down. Use an emulsion blender if you like the puree to be smoother. Allow this mixture to reduce to about ½. It will take 20 – 30 minutes. (If you are making this the day before, keep it in the fridge overnight – make sure to remove it an hour before adding it to the batter so it comes to room temperature.) While this is cooking be sure to remove butter, eggs, and sour cream from the fridge. They must be at room temperature for this recipe. When the reduction is finished, remove it from the heat and allow it to come to room temperature before adding it to the recipe.
- Make the strawberry buttercream. Beat the butter until light and creamy. Gradually mix in the icing sugar. Then add the strawberry reduction until the desired consistency is reached.