Strawberry Buttercream

Strawberry Buttercream

Fluffy buttercream swirled pink with real strawberry reduction and a hint of tang.

Total 45 min Makes 48 oz Calories 190/serving

Dietary

Vegetarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This buttercream gets its color and fruity depth from a strawberry reduction rather than extract or gelatin mix, so the flavor stays bright without thinning the frosting. Butter and powdered sugar whip into a smooth, pipeable base that works well on cupcakes, layer cakes, or sugar cookies.

Ingredients

  • 1 1/2 cups fresh strawberries, hulled and chopped
  • 1 tablespoon granulated sugar
  • 1 1/2 cups unsalted butter, softened
  • 5 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon heavy cream, as needed

Method

  1. Combine chopped strawberries and granulated sugar in a small saucepan over medium heat.

  2. Simmer the strawberries, stirring occasionally and mashing with a fork, until reduced to a thick jammy puree, about 10 minutes.

  3. Push the puree through a fine-mesh strainer into a bowl, discarding the seeds and pulp left behind. Let the strained puree cool completely to room temperature.

  4. In a large bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.

  5. Add the powdered sugar one cup at a time, beating on low speed after each addition until fully incorporated.

  6. Add 3 tablespoons of the cooled strawberry puree, the vanilla extract, and salt. Beat on medium-high speed until light and fluffy, about 3 minutes.

  7. If the buttercream is too thick, add heavy cream a teaspoon at a time until it reaches a smooth, pipeable consistency.

  8. Use immediately to frost cakes or cupcakes, or cover and refrigerate until ready to use.

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    Strawberry Buttercream

    This buttercream gets its color and fruity depth from a strawberry reduction rather than extract or gelatin mix, so the flavor stays bright without thinning the frosting. Butter and powdered sugar whip into a smooth, pipeable base that works well on cupcakes, layer cakes, or sugar cookies.

    45 min 48 oz 190 cal

    Ingredients

    • 1 1/2 cups fresh strawberries, hulled and chopped
    • 1 tablespoon granulated sugar
    • 1 1/2 cups unsalted butter, softened
    • 5 cups powdered sugar, sifted
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 1 tablespoon heavy cream, as needed

    Method

    1. 1

      Combine chopped strawberries and granulated sugar in a small saucepan over medium heat.

    2. 2

      Simmer the strawberries, stirring occasionally and mashing with a fork, until reduced to a thick jammy puree, about 10 minutes.

    3. 3

      Push the puree through a fine-mesh strainer into a bowl, discarding the seeds and pulp left behind. Let the strained puree cool completely to room temperature.

    4. 4

      In a large bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.

    5. 5

      Add the powdered sugar one cup at a time, beating on low speed after each addition until fully incorporated.

    6. 6

      Add 3 tablespoons of the cooled strawberry puree, the vanilla extract, and salt. Beat on medium-high speed until light and fluffy, about 3 minutes.

    7. 7

      If the buttercream is too thick, add heavy cream a teaspoon at a time until it reaches a smooth, pipeable consistency.

    8. 8

      Use immediately to frost cakes or cupcakes, or cover and refrigerate until ready to use.