Strawberry Buttercream
This Strawberry Buttercream frosting is smooth and creamy with a soft strawberry flavor. The light pink color is all natural from the fresh or frozen strawberries that we use to make this. No red food coloring is used at all! It's sweet and delicious; perfect on so many treats! Best yet, it's gluten free, nut free, egg free and can easily be made dairy free (vegan)! A must try for all you strawberry lovers!
Servings: 16 servings (3 cups)
Calories: 209kcal
Ingredients
- 1 ¾ cups quartered strawberries , fresh or frozen
- ¾ cups granulated sugar
- ½ cup unsalted butter or vegan baking stick, room temperature
- 4 cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 pinch kosher salt
- 3 tablespoons water
Instructions
- In a small saucepan set over medium heat, combine the 1 ¾ cups quartered strawberries and ¾ cup granulated sugar. Stir constantly for about 5-8 minutes until the strawberries have liquified a bit and the sugar has dissolved. Use the back of your spoon to mash the strawberries apart.
- Set a strainer or a mesh colander over a bowl and strain the strawberry liquid. You don’t want any of the seeds, you just want the liquid. You should have about 4 tablespoons of liquid.
- With the paddle attachment of an electric mixer, or using a large bowl and a hand mixer, beat the ½ cup room temperature unsalted butter until creamy. About 2-3 minutes.
- Slowly beat in the 4 cups confectioners’ sugar, strained strawberry liquid (4 tablespoons), 1 pinch kosher salt and 1 teaspoon pure vanilla extract. Beat until smooth and combined.Slowly add in the 3 tablespoons water a little at a time until you get the desired consistency. You may not need to use all the water.If the strawberry liquid solidified a bit prior to using, that’s ok. Just use a spatula to scrape it into your mixing bowl.
Notes
Vegan: Use vegan baking sticks, vegan sugar and vegan vanilla.
Storing: Store in an airtight container or a bowl covered with plastic wrap in fridge for up to 2 days. When ready to use, bring to room temperature and rewhip to get it creamy.
Freezing: You can freeze the strawberry frosting in an airtight container for up to 30 days. To defrost, put in fridge overnight. When ready to use, bring to room temperature and rewhip to get creamy.
Notes: Makes enough frosting for a 2 layer cake, 16 cupcakes, 16 whoopie pies, 12 large cookies or 6 dozen small cookies. If making a 4 layer cake, double the recipe.
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 209kcal | Carbohydrates: 41g | Protein: 0.2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 4mg | Potassium: 27mg | Fiber: 0.3g | Sugar: 40g | Vitamin A: 179IU | Vitamin C: 9mg | Calcium: 5mg | Iron: 0.1mg