Pour the reduced purée into a bowl and let it cool down all the way before mixing with butter. If it is still warm the frosting may separate or melt
Beat Butter:
Add the butter to a large bowl and use an electric mixer to whip it until it is pale and fluffy. This step adds air for that cloudlike texture. It should take about three to four minutes
Begin Adding Sugar:
Add one cup of sifted confectioners sugar to the whipped butter. Beat on medium until completely incorporated and silky. Scrape down the bowl to prevent streaks
Mix Strawberry Purée and Vanilla:
Add two tablespoons cooled purée and the vanilla extract to the bowl. Beat until the mix just comes together. This is where the flavor starts to build
Alternate Sugar and Purée:
Add another cup of sugar and beat. Add two more tablespoons cooled purée and mix in fully. Repeat this one more time with another cup sugar and last bit of purée. This step by step blending helps prevent curdling and gives you a silky pink finish
Final Sugar Adjustment:
Add the remaining half cup sugar and beat just until blended. At this point taste and decide if you want a stiffer or sweeter finish
A cupcake with a strawberry on top.
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A cupcake with a strawberry on top. |
You Must Know
High in real fruit
No artificial colors
Frosting holds up well for cupcakes or layer cakes
My favorite part is the moment I swirl on the first scoop and see that gorgeous rosy pink. When my little cousins first tasted it their faces lit up because it actually tasted like fresh berries. That memory makes every batch worthwhile for me.
Storage Tips
Keep any leftover frosting in an airtight container in the fridge. It will last up to five days. Before spreading or piping bring it back to room temperature and rewhip for best texture
Ingredient Substitutions
You can use frozen strawberries if fresh are not available just thaw and drain them first. If you need a dairy free version substitute your favorite plant butter though it may change the texture slightly
Serving Suggestions
This frosting pairs wonderfully with vanilla cake chocolate cake and even lemon cupcakes. For special occasions try piping it high and topping with a sliced fresh strawberry for extra flair
Cultural Roots
Strawberry frosting has roots in American baking traditions especially from spring and summer celebrations when strawberries are at their peak. Many classic recipes relied on artificial colors but real fruit frostings have made a comeback in home kitchens
A cupcake with strawberries and whipped cream on top.
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A cupcake with strawberries and whipped cream on top. |
Pro Tips
Always let your strawberry purée cool fully before adding to butter
Beat the butter longer than you think for fluffier frosting
For intense color use smaller sweet strawberries
If you want frosting that tastes exactly as you always imagined homemade strawberry frosting should taste this is it. The depth of flavor comes down to really reducing the berries and never skimping on quality butter. Every summer when berries show up at the market I think of the first batch I made and how quickly the bowl was scraped clean. Let this recipe be your go to for every strawberry fan in your world
Frequently Asked Questions
