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strawberry buttercream recipe featured
Avatar photoLia Patel

Easy Strawberry Buttercream Recipe

This strawberry buttercream recipe delivers fresh, fruity frosting with real strawberry puree for intense flavor and perfect piping stability. Ideal for cakes and cupcakes, it's quick, no-fuss, and beats store-bought every time with its light, creamy texture.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 32 servings
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup (226g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • ½ cup (120ml) fresh strawberry puree, reduced (from 1½ cups strawberries)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine sea salt
  • 1-2 tablespoons heavy cream (optional)

Equipment

  • Stand mixer or hand mixer
  • Food processor or blender
  • Small saucepan
  • Piping bag (optional)

Method
 

  1. strawberry buttercream recipe recipeCard1
  2. 1. Hull 1½ cups strawberries, blend smooth, simmer in saucepan 5-7 min to reduce to ½ cup; cool.
  3. 2. Beat softened butter 2-3 min until fluffy.
  4. 3. Add sifted powdered sugar 1 cup at a time, beat until creamy.
  5. 4. Mix in cooled puree, vanilla, salt; adjust with cream if needed.
  6. 5. Whip on high 1-2 min to airy peaks.

Nutrition

Calories: 140 | Carbohydrates: 14 | Fat: 9 | Sugar: 13

Notes

STORAGE: Refrigerate in airtight container up to 5 days or freeze 3 months; re-whip after thawing.
MAKE AHEAD: Prepare puree 2 days ahead, store chilled.
SUBSTITUTIONS: Vegan? Use vegan butter and coconut cream. Low-sugar: Erythritol 1:1.
PRO TIPS: Reduce puree fully to avoid separation; use room-temp butter for emulsion; sift sugar twice in humidity.
SERVING SUGGESTIONS: Frost vanilla cakes, pipe on cupcakes, or fill macarons; garnish with fresh berries for pop.
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