Introduction

This Strawberry Buttercream Frosting is a luscious, creamy topping perfect for cakes, cupcakes, and pastries. Made with real strawberry preserves and silky butter, it offers a delightful balance of sweetness and fruity flavor that will elevate your desserts.

The image shows two white bowls with a speckled pattern and brown rims, each containing a layer of reddish liquid at the bottom, topped with bright red whole and halved strawberries, and a white powder piled in two mounds. Above these bowls, there is a white plate with a block of pale yellow butter with a textured top. The setting is against a white marbled texture surface, giving a simple and clean look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (230g) unsalted butter, softened to room temperature
4 cups (480g) confectioners’ sugar
1/4 cup (80g) strawberry preserves or jam, seedless if preferred
1-2 tablespoons heavy cream or milk
1 teaspoon vanilla extract
Pinch of salt, to taste

Instructions

Step 1: In a large mixing bowl, beat the softened butter with a hand mixer or stand mixer fitted with a paddle attachment on medium speed until creamy, about 1-2 minutes.
Step 2: Slowly incorporate the confectioners’ sugar, one cup at a time, beating well after each addition. Start mixing on low speed to prevent sugar flying, then increase to medium until smooth.
Step 3: Add the strawberry preserves or jam. Mix on medium speed until fully incorporated.
Step 4: Add 1 tablespoon of heavy cream or milk and the vanilla extract. Beat on medium speed, adding more cream or milk as needed to reach your desired consistency.
Step 5: Add a pinch of salt to taste. Beat at medium-high speed for 3-4 minutes until the frosting becomes light and fluffy.
Step 6: Taste the frosting. If too thin, add more confectioners’ sugar gradually; if too thick, add another tablespoon of cream or milk to smooth it out.
Step 7: If the frosting tastes too sweet, balance it by adding a little more salt.
Step 8: Turn the mixer to high and beat for an additional minute to make the frosting extra fluffy.
Step 9: Use immediately to frost your cakes or cupcakes, or store in the refrigerator for up to one week.
Step 10: Before using refrigerated frosting, allow it to come to room temperature and whip it a few seconds to restore a creamy texture.

Tips & Variations

Ensure your butter is truly at room temperature for a smooth and creamy frosting.
Beat on high speed at the end to incorporate air for a light, fluffy texture.
Adjust sweetness by starting with less confectioners’ sugar and tasting as you go.
For a stiffer frosting suitable for piping, add more confectioners’ sugar gradually.
Substitute salted butter by omitting the pinch of salt in the recipe.
Use almond extract or a few drops of strawberry extract instead of vanilla for a flavor twist.
Mix in finely diced fresh strawberries or a splash of lemon juice for added freshness and tang.
Substitute heavy cream with half-and-half or non-dairy milk alternatives like almond or coconut milk if desired.

Storage

Store leftover frosting in an airtight container in the refrigerator for up to one week. For longer storage, freeze it for up to three months. Before using refrigerated or frozen frosting, bring it to room temperature and whip it briefly to restore its creamy texture.

How to Serve

The image shows a close-up of a white bowl with a brown rim on a white marbled surface, filled with three fresh strawberries—two whole and one cut in half—resting in a red syrup layer. On top of the syrup and strawberries are two white piles of powdered sugar, one larger and one smaller, with a soft, powdery texture. Nearby, there is a white plate with a brown rim holding a block of pale yellow butter, slightly melting at the edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of strawberry preserves?

Yes, you can use pureed fresh strawberries, but cooking them down into a preserve gives a more consistent texture and sweeter, concentrated flavor.

What if my frosting is too thick?

Add more heavy cream or milk one teaspoon at a time, mixing well until you reach the desired consistency.

How can I make the frosting less sweet?

You can balance the sweetness by adding a little extra salt or slightly reducing the amount of confectioners’ sugar.

Can I make this frosting in advance?

Yes, it’s best made up to two days ahead. Store it covered in the refrigerator and bring to room temperature before whipping and using.

What if I don’t have unsalted butter?

Using salted butter is fine; just omit the pinch of salt called for in the recipe to avoid over-salting.

Can I use this frosting for cupcakes?

Absolutely! This strawberry buttercream pairs wonderfully with cupcakes and many types of cake, especially vanilla and chocolate flavors.