Strawberry Buttercream Frosting Recipe
This Strawberry Buttercream Frosting is a luscious, creamy frosting made with rich unsalted butter, sweet confectioners’ sugar, and flavorful strawberry preserves. Whipped to a fluffy perfection with a touch of heavy cream and vanilla extract, it delivers a fresh fruity twist to classic buttercream, ideal for cakes, cupcakes, and pastries.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: About 3 cups frosting, enough to frost one 9-inch cake or 24 cupcakes 1x
- Category: Dessert, Frosting
- Method: Blending
- Cuisine: American
Ingredients
Scale
Buttercream Frosting
- 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
- Beat Butter: 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.
- Add Sugar Gradually: Slowly incorporate the confectioners’ sugar, one cup at a time, beating well after each addition. Start mixing at low speed to control the sugar, then increase to medium speed until the mixture is smooth.
- Incorporate Strawberry Preserves: Add the strawberry preserves or jam and mix on medium speed until fully combined and smooth.
- Add Cream and Vanilla: Pour in 1 tablespoon of heavy cream or milk and the vanilla extract. Beat on medium speed. Add extra cream or milk as needed to reach your desired consistency.
- Season With Salt and Whip: Add a pinch of salt to balance sweetness. Beat the mixture on medium-high speed for 3-4 minutes until light and fluffy.
- Adjust Texture and Sweetness: Taste the frosting. If too thin, add more confectioners’ sugar. If too thick, add additional cream or milk. Balance sweetness by adding more salt if needed.
- Final Fluff: Increase mixer speed to high and beat for another minute to make the frosting extra fluffy.
- Use or Store: Use immediately to frost cakes, cupcakes, or pastries. Alternatively, store the frosting in the refrigerator up to 1 week.
- Rewhip Before Use: If stored, bring to room temperature and whip briefly before using to restore creamy texture.
Notes
- Use room temperature butter for the smoothest frosting.
- For seedless preserves, strain homemade jam for better texture.
- Fresh pureed strawberries can be used but cooking them down gives better flavor and texture.
- Adjust sweetness and consistency gradually to taste for customization.
- Substitute heavy cream or milk with half-and-half or non-dairy milk alternatives.
- Salted butter can be used but omit the added pinch of salt called for in the recipe.
- Store leftover frosting in an airtight container in the fridge up to one week or freeze up to three months.
- For piping or stiffer consistency, add extra confectioners’ sugar incrementally.
- To lighten flavor, add lemon juice or diced fresh strawberries for a fresh twist.
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Find it online: https://cookwithlea.com/strawberry-buttercream-frosting-recipe/
