Description
This Strawberry Buttercream Frosting is a luscious, creamy topping made by blending freeze-dried strawberries with rich butter, confectioners' sugar, and a touch of vanilla. Perfect for cakes, cupcakes, and other desserts, it offers a delightful strawberry flavor and a smooth texture that can be easily adjusted with cream or milk to your preferred consistency.
Ingredients
Strawberry Powder
- 1 cup (about 25g) freeze-dried strawberries
Buttercream Frosting
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 1/4 cup (60ml) heavy cream or whole milk, at room temperature
- 1 teaspoon pure vanilla extract
- salt, to taste
Instructions
- Prepare Strawberry Powder: Using a food processor or blender, process the freeze-dried strawberries into a fine, powdery crumb, yielding about 1/2 cup. If the mixture isn’t fine enough, sift it with a fine mesh sieve to remove any larger seeds or pieces. Set aside.
- Beat Butter: In a large bowl, use a handheld or stand mixer fitted with a paddle or whisk attachment to beat the softened butter on medium-high speed until creamy, about 2 minutes.
- Add Ingredients and Blend: Add the confectioners' sugar, strawberry powder, heavy cream or milk, and vanilla extract to the creamed butter. Beat on low speed for 30 seconds to combine the ingredients, then increase to high speed and beat for an additional 2 minutes until the frosting is smooth and fluffy.
- Adjust Consistency and Taste: Taste your frosting. If it’s too thick, add 1 to 2 more tablespoons of heavy cream or milk to thin it out; typically, at least one extra tablespoon is preferred. If the frosting tastes too sweet, add a pinch of salt to balance the flavors.
- Store or Use: Use immediately or cover tightly and store in the refrigerator for up to 1 week, or freeze for up to 3 months. After refrigerating or freezing, allow the frosting to come to room temperature and beat it again on medium speed for a few seconds to restore its creamy texture. Adding a splash of heavy cream or milk while beating will help thin the frosting if it has stiffened.
Notes
- Freeze-dried strawberries give an intense strawberry flavor without adding moisture, ensuring the frosting stays smooth and stable.
- Sifting the strawberry powder helps remove any larger bits that could affect the texture of the frosting.
- The frosting will thicken when refrigerated, so let it warm slightly and re-whip before use.
- This frosting freezes well; thaw it in the refrigerator and then rebeat to regain fluffiness.
- Adjust the amount of cream or milk to get your desired frosting consistency, especially if using milk instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Frosting
- Method: Blending
- Cuisine: American
