Description
Enjoy a luscious homemade Strawberry Buttercream Frosting made with fresh strawberry puree, perfect for cakes and cupcakes. This creamy and fluffy frosting adds a delightful fruity flavor to your baked goods, making them irresistible.
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, pureed
- Pinch of salt
Instructions
- Wash the fresh strawberries thoroughly under cold water. Remove the green tops and any blemished parts.
- Place the cleaned strawberries in a blender or food processor. Blend until smooth. For a chunkier texture, pulse the strawberries a few times instead of blending completely.
- Measure out 1 cup of the strawberry puree. Set aside any extra for drizzling later.
- Allow the strawberry puree to cool slightly while you prepare the buttercream.
- In a large mixing bowl, add the softened unsalted butter. Beat on medium speed until creamy and smooth, about 2-3 minutes.
- Gradually add the powdered sugar, one cup at a time, mixing on low speed. Once all sugar is incorporated, increase speed to medium and beat for another 2-3 minutes until light and fluffy.
- Pour in the heavy cream and add the vanilla extract. Beat on medium speed for about 1 minute until well combined.
- Add the 1 cup of strawberry puree to the buttercream mixture. Mix on low speed until fully incorporated, then increase speed to medium and beat for an additional 2-3 minutes.
- Taste the frosting. If a stronger strawberry flavor is desired, add more puree, but be cautious as it may alter the consistency. If too thin, add more powdered sugar to thicken.
- Add a pinch of salt to balance the sweetness and mix for another 30 seconds.
- If the frosting is too thick, add more heavy cream, one tablespoon at a time, until desired consistency is reached.
- If too thin, gradually add more powdered sugar until it thickens to your liking.
- Frost your cake or cupcakes using a piping bag fitted with a star tip or a spatula for a rustic look.
- For cakes, spread frosting between layers and around the sides. For cupcakes, pipe a swirl or spread with a knife.
- Drizzle any leftover strawberry puree over the frosted treats for added flavor and presentation.
- Store leftover frosting in an airtight container in the refrigerator for up to one week. Allow it to come to room temperature and re-whip before using.
- For freezing, place in a freezer-safe container for up to three months. Thaw in the refrigerator overnight and re-whip before use.
Notes
- Ensure butter is at room temperature for optimal creaming.
- Fresh strawberries yield the best flavor; frozen may affect consistency.
- Prep Time: 15 minutes
- Cook Time: 0 minutes