Strawberry Buttercream

5 from 1 vote

This strawberry buttercream is light and fluffy and perfect for your cakes and cupcakes!

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 288kcal

Cream the butter first until light and fluffy.
Then add in the powdered sugar, with the mixer off 1/2 cup at a time. And the mix on low until combined.
Then increase the speed for 2-3 minutes until light and fluffy.
Pulse the freeze dried strawberries in a food processor until ground into a fine powder. Add to the frosting.
Add the vanilla extract, heavy cream, and salt. Stir to combine.
Mix for 8 minutes until light and fluffy.
When ready to use, with a pastry bag and tip attached, pipe the frosting on each cupcake.

Tools: Kitchenaid Mixer | spatula | Angled spatula | disposable 18-inch pastry bags | Atecco tips
Storage: If not using right away, then store in an airtight container in the refrigerator for up to 7 days. Whip Again. If you store the buttercream in your fridge, then you will need to rewhip the frosting until fluffy again before you use it.
For Cupcakes – This recipe will generously frost 12 cupcakes. I like to pipe a pretty tall amount of frosting on each cupcake. So if you don’t use as much as I do as in the photos, then you might get more frosted (around 24 cupcakes). For help on decorating cupcakes, be sure to check out my The Ultimate Guide To Baking Cupcakes At Home and The Ultimate Guide To Making The Best Buttercream Icing.
For Cake – This frosting will cover a 9 x 13 sheet cake or a 2 layer 8-inch. For a larger cake like a 9-inch cake I’d make a double batch and freeze any leftover buttercream.
Strawberry flavor: If you can't find the freeze dried strawberries, you can add strawberry jam, or chopped up fresh strawberries, or strawberry extract.