Fluffy, smooth, and wonderfully sweet, strawberry buttercream frosting is the perfect topping for your favorite cake, cupcakes, or cookies.
If you’ve never made your own frosting, let me beg you to start. There’s absolutely no comparison between a homemade version and the cloyingly sweet kind you buy at the store. Making a buttercream like this from scratch isn’t as difficult as you might think it is; if you don’t believe me, check out the simple four-ingredient recipe below.
This particular strawberry buttercream frosting is smooth and rich and carries the perfect touch of berries. Because you make the strawberry sauce yourself, using real berries, there’s no artificial flavor or unappealing aftertaste. The subtle strawberry flavor perks up plain cupcakes or plays well with flavored cake. Or, don’t ask me how I know this, it tastes divine straight from the spatula.
Strawberry Buttercream Frosting
1 c. strawberries, diced (about 6 large berries)
1 tsp vanilla extract
1 c. butter, room temperature
7 c. powdered sugar
In a small saucepan over medium-low heat, combine strawberries and vanilla. Stir constantly for three to five minutes, or until the berries are beginning to break down and form a sauce. Remove from heat and allow to cool.
When the sauce is cool, use a standard blender or a hand blender or puree the sauce.
Using a stand mixer or a hand mixer, cream the butter until fluffy. Add the powdered sugar, one cup at a time, mixing after each until incorporated. Add the strawberry sauce- it should be about three quarters of a cup- and mix well. If the frosting is too thin, add a bit more powdered sugar; if it’s too thick, add a small amount of milk (or more sauce, if you have it).
This recipe yields enough frosting to frost 24-32 cupcakes or a large layer cake. I suggest these strawberry limeade cupcakes.
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