Strawberry Buttercream Frosting
Delicious and sweet bakery-style frosting with fresh strawberry flavor. Texture and consistency are smooth and fluffy, perfect for using as a decorative frosting or filling. This recipe is made with strawberry sauce (instead of dried strawberries) which adds true flavor and gives a natural pink hue.
I’ve been attempting to make buttercream frosting with strawberry flavor for a couple years now. I tried freeze-dried strawberries pulverized into the powdered sugar and it did not have as much flavor as I wanted. I tried crushed fresh strawberries and they did not keep color well. I just wasn’t getting homemade strawberry frosting I wanted.
I made strawberry sauce a month ago and had leftovers so I filled a chocolate cake and I thought I would try to mix it into buttercream. It worked so well!
Exactly the strawberry buttercream flavor I’d been looking for– tastes just like the kind from a store shelf but made at home!
How to Make this Strawberry Frosting Recipe:
You’ll need fresh strawberry sauce, sifted powdered sugar, shortening (or a blend of shortening and butter), and a little water (or cream, if you prefer)
- Sifting the powdered sugar ensures smoother frosting and consistency. It’s a little extra work but using a flour sifter or a fine mesh sieve doesn’t take too long. Push the clumps through to break them up.
- Beating the shortening (or butter/shortening) before making the frosting gets the base as creamy as possible
- Combining the frosting ingredients on the lowest speed (“stir” on a Kitchenaid stand mixer) helps avoid a powder cloud
- Beat on medium-high speed to thoroughly combine, add volume, and reach desired consistency.
Ways to Use Strawberry Buttercream:
- frost and fill cupcakes (like these yellow cupcakes)
- fill chocolate cookies to make cookie sandwiches
- Cover brownies, sugar cookies, and more
Storing Strawberry Buttercream Frosting:
- This recipe is good in the fridge for up to 2 weeks (in an airtight container)
- Or freeze for up to 3 months. Store in a freezer container such as a glass or plastic tub. Lay a piece of parchment directly on the frosting before putting on the lid to keep air out.
- Let frosting come to room temperature before using
This strawberry cake frosting is room temperature stable for several days thanks to sugar content and the syrup in the fruit sauce. Most desserts are still best within 3 days.
Strawberry Buttercream Frosting
- 4 to 5 cups powdered sugar, sifted
- 1 cup vegetable shortening or 1/2 cup shortening and 1/2 cup softened unsalted butter
- 6 tbsp strawberry sauce recipe follows
- 2 tbsp water, as needed
- salt, as needed
- In a stand mixer fitted with the paddle attachment, beat shortening on medium speed until light and fluffy, about 2 minutes*. Add in 4 cups of the powdered sugar, the strawberry sauce, and a little salt (up to 1/4 tsp). *If using butter, cream for 3 to 4 minutes, until mixture is almost white.
- On the lowest speed, beat mixture until just combined then turn speed to medium-high and beat for 3 minutes longer, until smooth and creamy. Scrape sides of bowl and add in additional powdered sugar and/or water if needed to desired consistency.
- Use to frost or fill desserts. Store leftover frosting in the fridge for up to 2 weeks or freeze for up to 3 months. If stored: let stand 1 hour at room temperature before piping or let thaw overnight in fridge from frozen.
- Combine 2 cups sliced strawberries (fresh or frozen) with 1 cup water and 1/3 cup sugar in a saucepan. Bring to a boil.
- Once boiling, stir often until thickened and reduced. Strawberries should soften and fall apart and syrup will turn deep red. Remove from heat. Mixture will thicken a little more as it cools. Store sealed in the fridge for 1-2 weeks.
- For strawberry buttercream frosting, strawberry sauce should be cooled completely before use.
National Strawberry Day is Saturday, Feb. 27 so we will be celebrating with cake covered in this strawberry buttercream. Next time you need a good fruit frosting, give this a try and let me know what you think!