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Homemade Strawberry Frosting - Two Ways Recipe

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4.3 from 4 reviews

  • Author: Leila
  • Total Time: 25 minutes
  • Yield: Enough frosting for 2 servings (approximately to frost 12 cupcakes or one 8-inch cake layer)

Description

This Homemade Strawberry Frosting recipe offers two delightful variations: one using fresh strawberries cooked down into a thick reduction, and the other using freeze-dried strawberries ground into a powder. Both methods create a luscious, naturally flavored strawberry buttercream frosting perfect for cakes, cupcakes, and other desserts. The frosting is creamy, smooth, and customizable in consistency, making it ideal for decorating or filling your favorite baked treats.

Ingredients

Strawberry Puree or Powder

  • 1 cup freeze-dried strawberries OR 1 1/2 cups (200g) chopped fresh strawberries

Frosting Base

  • 1 cup (224g) unsalted butter, room temperature
  • 4 cups (460g) powdered sugar
  • 3–4 tbsp (45-60ml) water or cream, if needed
  • 1/2 tsp vanilla extract
  • Pinch or two of salt

Instructions

  1. Prepare the Strawberry Puree (if using fresh): Add the chopped fresh strawberries to a food processor or blender and puree until smooth, yielding about 3/4 cup of puree.
  2. Cook the Puree: Transfer the puree to a small saucepan and cook over medium heat. Stir constantly to prevent burning and bring to a slow boil. Continue cooking until the mixture thickens and reduces to approximately 6 tablespoons, about 10-15 minutes. Use a measuring cup to check the volume; if it exceeds 6 tablespoons, return it to the pan and cook longer. Once thickened, pour into a large measuring cup and let it cool to room temperature. This can be made ahead and refrigerated.
  3. Prepare Freeze-Dried Strawberry Powder (if using freeze-dried): Add freeze-dried strawberries to a food processor and grind until a fine powder forms. Set aside.
  4. Beat the Butter: In a large mixing bowl, beat the room temperature unsalted butter until smooth and creamy.
  5. Add Powdered Sugar (Half): Add half of the powdered sugar to the butter and beat until well combined and smooth.
  6. Incorporate Strawberry Flavor: If using the strawberry reduction, add about 3 tablespoons of it and beat until evenly mixed and smooth. If using freeze-dried strawberry powder, add it along with about 3 tablespoons of water or cream and beat until well combined and smooth.
  7. Add Vanilla and Remaining Sugar: Add the vanilla extract, then slowly add the remaining powdered sugar, beating continuously until the frosting is well combined and smooth.
  8. Adjust Consistency: Add additional strawberry reduction or milk/cream as needed to achieve your desired frosting consistency.
  9. Use or Store: Use the strawberry frosting immediately on cakes, cupcakes, or other desserts. It can be kept at room temperature for 1-2 days, refrigerated for up to a week, or frozen for about a month.

Notes

  • Fresh strawberry puree needs to be cooked down to remove excess moisture and intensify flavor for a better frosting texture.
  • Freeze-dried strawberries provide an easy alternative without cooking and add concentrated flavor.
  • Adjust water or cream to reach the perfect frosting consistency for spreading or piping.
  • Butter should be at room temperature for smooth beating and incorporation with powdered sugar.
  • Store leftover frosting properly to maintain freshness and prevent spoilage.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipesbyleila.com/homemade-strawberry-frosting-two-ways-recipe/