Fresh Strawberry Buttercream Recipe
Introduction
This fresh strawberry buttercream is a delightful twist on classic frosting, bursting with real fruit flavor and a creamy texture. Perfect for cakes, cupcakes, or as a sweet spread, it brings a natural strawberry sweetness that’s not overly sweet.
Ingredients
- 5 oz (1 cup) fresh strawberries, chopped*
- 1 cup (226g) unsalted butter, room temperature
- 3 1/2 cups (420g) powdered sugar
- Pinch of salt
Instructions
- Step 1: Puree the chopped strawberries using a food processor until smooth. Pour the puree into a small saucepan over medium heat and bring to a boil. Reduce to low and simmer for 10–15 minutes until jam-like and reduced by half. Allow it to cool completely to room temperature before using.
- Step 2: Beat the room temperature butter on medium-high speed with a hand mixer or stand mixer paddle attachment until creamy, about 5 minutes.
- Step 3: Gradually add the powdered sugar, about one cup at a time, mixing on low speed until fully incorporated before adding more. Scrape down the bowl as needed.
- Step 4: Add the cooled reduced strawberry puree and a pinch of salt. Mix on low speed until smooth and fully combined, about 1–2 minutes, scraping down the bowl as necessary.
Tips & Variations
- If using frozen strawberries, thaw them completely and drain any excess liquid before pureeing to avoid a runny buttercream.
- For a more intense strawberry flavor, add a teaspoon of strawberry extract.
- Use electric beaters to ensure the buttercream is light and fluffy.
Storage
Store the buttercream in an airtight container in the refrigerator for up to one week. Before using, bring it to room temperature and re-whip briefly to restore its creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries for this buttercream?
Yes, but be sure to thaw them completely and drain off any extra moisture before pureeing to prevent the buttercream from becoming too thin.
How long does this buttercream stay fresh?
When stored properly in the refrigerator, it will keep well for about one week. Always bring it back to room temperature and re-whip before use.
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Fresh Strawberry Buttercream Recipe
- Total Time: 30 minutes
- Yield: Approximately 2 cups of strawberry buttercream (enough to frost one 9-inch cake or 24 cupcakes) 1x
- Diet: Vegetarian
Description
This Fresh Strawberry Buttercream recipe creates a luscious and creamy frosting made from real strawberries and smooth butter, perfect for adding a fruity twist to cakes and cupcakes. The process involves reducing fresh strawberries into a concentrated purée that infuses the buttercream with natural strawberry flavor and a subtle sweetness. This buttercream is silky, flavorful, and perfect for frosting your favorite desserts.
Ingredients
Fresh Strawberry Reduction
- 5 Oz (1 Cup) fresh strawberries, chopped (see notes for frozen berries)
Buttercream
- 1 Cup (226g) unsalted butter, room temperature
- 3 1/2 Cups (420g) powdered sugar
- Pinch of salt
Instructions
- Make the Reduced Strawberry Purée: Using a food processor, purée the chopped fresh strawberries until smooth, yielding about ½ cup of purée. Transfer this purée to a small saucepan over medium heat. Bring it to a boil, then reduce to low heat and simmer for 10-15 minutes until it thickens to a jam-like consistency and reduces by half, resulting in approximately ¼ cup of reduced purée. Allow it to cool completely to room temperature, either on the counter or in the refrigerator.
- Make the Strawberry Buttercream: With a hand mixer or paddle attachment on a stand mixer, beat the room temperature unsalted butter on medium-high speed for about 5 minutes, until creamy and smooth.
- Add Powdered Sugar: Gradually add the powdered sugar, about 1 cup at a time, mixing on low speed to incorporate fully before adding the next addition. Scrap down the sides of the bowl and paddle as needed to ensure even mixing.
- Incorporate Strawberry Purée and Salt: Add the cooled reduced strawberry purée and a pinch of salt to the buttercream. Continue mixing on low speed for 1-2 minutes until the mixture is smooth, creamy, and fully combined. Scrape down the bowl and paddle if necessary.
Notes
- If using frozen strawberries, thaw completely, drain excess liquid, and then proceed with puréeing and reducing.
- Ensure the strawberry purée is completely cooled to room temperature before incorporating to prevent melting the butter.
- For best results, use unsalted butter at room temperature to achieve a smooth and creamy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert Frosting
- Method: Stovetop
- Cuisine: American
Keywords: strawberry buttercream, fresh strawberry frosting, buttercream recipe, strawberry frosting, fresh berry frosting
