The BEST Strawberry Frosting
Let’s talk about how to make the BEST strawberry frosting.
Strawberry frosting has always left me feeling a little defeated. Problem is that I always tried making it with fresh strawberries. I’d chop them up real small, even blot their moisture a little bit, then throw them into a vanilla frosting. The buttercream would instantly curdle. Instead of relying on artificial strawberry flavor, I took a trick from Sally’s Candy Addiction: strawberry dust!
I have a recipe for strawberry buttercream candies in my 2nd cookbook— they’re the pretty pink striped candies on the cover! The filling is creamy and smooth with lots of concentrated strawberry flavor, made from freeze-dried strawberries. I decided to make actual strawberry frosting the same exact way. Thin it out a bit with cream so it’s perfectly spreadable and pipe-able. The trick is to grind the freeze-dried strawberries up into a powder. Watch to see how it’s made:
Where to buy freeze-dried strawberries? I always find them in my regular grocery store in the dried fruit aisle. Wegmans and Giant carries them, as well as Trader Joe’s and Target. Keep your eyes peeled– they’re more commonly found that you think!
This strawberry frosting is creamy and smooth with LOTS of natural strawberry flavor. Here’s the recipe for fresh strawberry cupcakes with strawberry frosting (pictured above). You can also pair this strawberry frosting with vanilla cupcakes, lemon cupcakes, and pistachio cupcakes!
- 1 cup (10-12g) freeze-dried strawberries
- 1 cup (235g) unsalted butter, softened to room temperature
- 4 cups (480g) confectioners' sugar
- 3 Tablespoons (45ml) heavy cream
- 1 teaspoon vanilla extract
- salt, to taste
- Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add confectioners' sugar, strawberry powder, cream, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add a pinch of salt if frosting is too sweet.
- Cover and store leftover frosting for up to 5 days in the refrigerator.
This recipe is enough to frost 12-18 cupcakes or one 9x13 quarter sheet cake. 1.5x the recipe for a double layer cake. (Doubling the recipe would be far too much.)
Did you make a recipe?
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