Oh, strawberries. They’re like little bursts of summer, aren’t they? I remember picking them straight from the vine as a kid—red juice staining my fingers, and that intoxicatingly sweet aroma.
Fast forward to now, and I’ve discovered something that might just be better than a sun-warmed strawberry: strawberry buttercream frosting. Seriously, if there’s anything that can elevate a cake from ordinary to extraordinary, it’s lathering it with this lush, pink concoction.
It’s like a nostalgic nod to childhood summers, but with a creamy twist. And boy, do I have a recipe that’ll make you forget about every other frosting you’ve ever tried. Ready to dive into a bowl of pink perfection?
Well, here you go.
Steps
- Begin by grinding freeze-dried strawberries into a fine powder using a food processor or blender. If necessary, sift the mixture through a fine mesh sieve to remove any larger pieces or seeds, achieving around 1/2 cup of fine strawberry powder. Set this aside for later use.
- In a large mixing bowl, beat softened unsalted butter with an electric mixer on medium-high speed until it becomes creamy; this should take about 2 minutes. Gradually add in confectioners’ sugar, the prepared strawberry powder, heavy cream or milk, and vanilla extract.
- Start mixing the ingredients on low speed for about 30 seconds to integrate, then increase to high speed and mix for another 2 minutes to make the frosting smooth and fluffy. Taste the frosting and, if desired, add an extra tablespoon or two of cream or milk to adjust the consistency, along with a pinch of salt to balance sweetness.
- Use the frosting immediately or store it tightly covered in the refrigerator for up to a week, or freeze for up to 3 months. If frozen, thaw in the refrigerator and beat on medium speed to restore creaminess, adding a splash of cream or milk if needed to reach the desired consistency.
Ingredients
- 1 cup (about 25g) freeze-dried strawberries
- 1 cup (16 tablespoons or 226g) unsalted butter, softened to room temperature
- 4 cups (480g) confectioners’ sugar
- 1/4 cup (60ml) heavy cream or whole milk, at room temperature
- 1 teaspoon pure vanilla extract
- Salt, to taste
FAQ
- Where can I purchase freeze-dried strawberries?
- You can typically find freeze-dried strawberries in the dried fruit section of your local grocery store. Retailers like Trader Joe’s, Whole Foods, Target, and Amazon also stock them. Be sure to select freeze-dried, not regular dried strawberries, as the latter are chewy and not suitable for grinding into powder.
- Can I use fresh strawberries to make this frosting?
- Fresh strawberries are not recommended because they contain too much moisture, which can cause the frosting to curdle. For the best results, use freeze-dried strawberries to achieve a smooth and flavorful buttercream.
- What do I pair strawberry buttercream with?
- Strawberry buttercream pairs wonderfully with a variety of confections, including chocolate cupcakes, lemon cupcakes, and vanilla sheet cakes. It also works as a filling for chocolate-covered strawberry cupcakes.
- How can I make the frosting smoother?
- For a smoother consistency without any tiny seeds, sift the ground freeze-dried strawberry powder using a fine mesh sieve to remove larger seeds and pieces before mixing it into the frosting.
- Can I store the leftover frosting?
- Yes, you can store the leftover strawberry buttercream in the refrigerator for up to a week or in the freezer for up to three months. If frozen, thaw in the refrigerator and beat on medium speed before using. You might need to add a splash of heavy cream or milk to restore its creamy texture.
Tips
- Use Freeze-Dried Strawberries: Opt for freeze-dried strawberries instead of fresh, frozen, or regular dried strawberries for your frosting. Fresh or frozen strawberries add too much moisture, and dried ones have a gummy texture, making them unsuitable for grinding into a powder.
- Achieve a Smooth Texture: For an ultra-smooth frosting, sift the ground freeze-dried strawberries through a fine mesh sieve to remove seeds and larger pieces, leaving you with a fine strawberry powder.
- Temperature Matters: Ensure your butter is at room temperature before starting. If the butter is too warm, the frosting may turn greasy. Room temperature butter should feel slightly cool to the touch.
- Adjust Consistency as Needed: If your frosting is too thick, add an extra tablespoon or two of heavy cream or milk to reach your desired consistency. A pinch of salt can also balance the sweetness if needed.
Equipment
- Food Processor or Blender
- Fine Mesh Sieve
- Electric Mixer (Handheld or Stand Mixer)
