Strawberry Buttercream Frosting

Strawberry Buttercream decorated cupcakes

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. Strawberry sauce adds true flavor and gives a natural pink hue. Recipe makes ~ 3 cups of frosting. Vegan (with shortening only).

Course Dessert, Frosting/Icing

Cuisine American

Keyword Homemade Strawberry Buttercream, Strawberry Frosting, Strawberry Frosting Recipe

Prep Time 10

Total Time 10

Servings

Calories 209kcal

Ingredients

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

Instructions

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.

Notes

This amount of frosting should cover 18-24 cupcakes or an 8-inch layer cake. To generously frost (extra swirls, high tops): make 1.5-2x this amount.

We make most of our buttercreams with shortening only but if you prefer the flavor and texture of real butter: replace half of the shortening with butter in the recipe. Butter should be softened for 45-60 minutes before using. Shortening ensures the frosting stays put when decorated but butter offers a less oily mouthfeel.

To Make Strawberry Sauce:

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.

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