Homemade strawberry frosting with real, natural strawberry flavor!
- 1 cup (10-12g) freeze-dried strawberries
- 1 cup (235g) unsalted butter, softened to room temperature
- 4 cups (480g) confectioners’ sugar
- 1/4 cup (60ml) heavy cream or whole milk, at room temperature
- 1 teaspoon pure 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, heavy cream/milk, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add 1-2 more Tablespoons of heavy cream/milk if needed to thin out, if desired. (I usually add at least 1 more.) Add a pinch of salt if frosting is too sweet.
- Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed. (It stiffens in the refrigerator.)
- Heavy Cream: Heavy cream produces an extra creamy frosting, but whole milk or even half-and-half work too. Lower fat or nondairy milks work in a pinch, but the frosting isn’t as creamy.
- Quantity: This recipe is enough to frost 12-18 cupcakes or a thin layer on a 9×13 inch quarter sheet cake. 1.5x the recipe for a two layer cake. (Doubling the recipe would be far too much.)
Keywords: strawberry frosting, frosting