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Hi Bold Bakers!
WHAT YOU GET: A sweet, light, and fluffy strawberry buttercream recipe that’s flavored with fresh strawberries, not artificial flavors.
Give your cake or cupcakes a burst of summer flavor with my homemade (and foolproof) strawberry buttercream! I love using fruits in my baking to give my desserts a deliciously sweet flavor — plus, this counts as my daily serving of fruit for the day, right?
There’s nothing artificial in this recipe; I use real strawberries, not strawberry extract, which also gives the buttercream a lovely pink color, and just a touch of lemon juice to bring out the sweetness of the fruit. You can also use frozen strawberries, but keep in mind that they may be more liquid-y than fresh.
How To Make The Best Buttercream
No dense buttercream here! Over the years, I’ve learned the key trick to making the best buttercream: you want to incorporate as much air as possible into the butter. To ensure my strawberry buttercream is fluffy and airy, I whip my butter for a bit longer than other recipes suggest. Sometimes I’ll let it whip for 7 to 8 minutes before adding the powdered sugar.
Sifting is also a great way to not only ensure you’re adding air into your buttercream, but it’s also a great way to avoid lumpy, gritty frosting! So be sure to sift your powdered sugar before combining it with the butter.
Is The Buttercream Too Thin?
If you’re trying to decorate a cake with buttercream that’s too thin, you will run into some problems. You want your buttercream to be stiff enough, so it’s easy to manage and spread. If your frosting is too thin, try chilling it in the refrigerator. If it is still too thin, add more sifted powdered sugar until you get the right texture.
How To Freeze Strawberry Buttercream
You can freeze buttercream for up to 3 months in an airtight container for whenever you’re ready to decorate your masterpieces. Be sure to let the frosting come to room temperature before using!
Tools You Need To Make Strawberry Buttercream Frosting:
Gemma’s Pro Chef Tips For Making Strawberry Buttercream
- You can use frozen strawberries for this recipe if you don’t have fresh ones, but note that they will let off more liquid once cooked. Don’t add all of that liquid to your frosting.
- Always make sure that you sift your powdered sugar to remove any lumps and to add more air into the frosting.
- The touch of lemon juice in the frosting really brings out the flavor of the strawberries — don’t leave it out!
- If you have access to freeze-dried strawberries, grind down ½ cup in your food processor into a powder and whip it into your frosting for a more intense strawberry flavor.
- Try this frosting on my Strawberry or Vanilla Cupcakes!
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Fresh Strawberry Buttercream Frosting
- 1 cup (5oz/142g) fresh strawberries (finely diced)
- 1 tablespoon water
- 1 cup (8oz/225g) unsalted butter (softened)
- 4 cups (16oz/450g) powdered sugar (sifted)
- 1 tablespoon lemon juice
- Place the strawberries and water in a small skillet over medium-low heat and cook, stirring and mashing the whole time, until the strawberries break down into a thick, reduced paste. Transfer to a bowl and let cool completely.
- On a stand mixer fitted with a whisk attachment or with a handheld electric mixer, whisk the butter on medium-high for 3-5 minutes, until very fluffy.
- Reduce the speed to low and gradually add the powdered sugar until mixed.
- Add the strawberries along with the lemon juice and whisk until combined.
- Use immediately or cover and refrigerate until ready to use. Bring to room temperature on the counter and re-whip before using.
- Store leftover frosting in the refrigerator for up to 2 days.