Description
Strawberry Buttercream Icing is a light, fluffy, and naturally pink frosting made with real strawberry puree. It comes together in just 10 minutes and delivers a fresh, bakery-style finish perfect for cupcakes, cakes, and cookies.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar, sifted
- 1/4 cup strawberry puree (fresh or frozen strawberries, blended)
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream or milk
- Pinch of salt
Instructions
- In a large bowl, beat the softened butter until light, pale, and fluffy.
- Gradually add the powdered sugar, mixing well after each addition.
- Add the strawberry puree and vanilla extract, then beat until smooth and creamy.
- Add heavy cream or milk one tablespoon at a time until the desired consistency is reached.
- Add a pinch of salt to balance the sweetness.
- Beat for an additional 1–2 minutes until airy and spreadable.
- Use immediately or store covered in the refrigerator until ready to use.
Notes
- Start with less liquid and add gradually to avoid runny frosting.
- Sift powdered sugar for the smoothest texture.
- Re-whip after refrigeration to restore fluffiness.
- Frozen strawberries work just as well as fresh.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 portion (1/12 of recipe)
- Calories: 180 kcal
- Sugar: 22 g
- Sodium: 35 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0.5 g
- Protein: 0.5 g
- Cholesterol: 30 mg