Why You’ll Love This Recipe
Sinful Strawberry Buttercream is a luscious, creamy frosting bursting with the vibrant flavor of fresh strawberries. Its smooth texture and rich, fruity taste make it the perfect topping for cakes, cupcakes, cookies, and more. This buttercream is easy to make, beautifully pink, and adds a delightful sweetness to any dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter (softened)
- Fresh strawberries (pureed)
- Powdered sugar
- Vanilla extract
- Heavy cream (optional, for consistency)
- Pinch of salt (to balance the sweetness)
Directions
- Prepare the Strawberry Puree: Blend fresh strawberries until smooth. Strain to remove seeds if desired.
- Cook the Puree: In a small saucepan, cook the strawberry puree over medium heat until it reduces by half and thickens. Let it cool completely.
- Beat the Butter: In a large bowl, beat the softened butter until light and fluffy.
- Add Powdered Sugar: Gradually add powdered sugar, one cup at a time, beating well after each addition.
- Incorporate Strawberry Puree: Add the cooled strawberry puree, vanilla extract, and a pinch of salt. Beat until fully combined and creamy.
- Adjust Consistency: If needed, add heavy cream a tablespoon at a time until the desired consistency is reached.
- Frost: Use immediately to frost cakes, cupcakes, or other desserts.
Servings and Timing
- Servings: Frosts 12 cupcakes or one 9-inch cake
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes (for reducing puree)
- Total Time: Approximately 25 minutes
Variations
- Strawberry Lemon Buttercream: Add lemon zest and a splash of lemon juice for a zesty twist.
- Vegan Version: Use plant-based butter and a dairy-free cream alternative.
- Strawberry Cream Cheese Frosting: Replace part of the butter with cream cheese for a tangy flavor.
- Mixed Berry Buttercream: Combine strawberries with raspberries or blueberries for a unique berry blend.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 1 week.
- Freezing: Freeze for up to 2 months. Thaw in the refrigerator and re-whip before using.
- Reheating: Allow chilled buttercream to come to room temperature, then re-whip for the best texture.
FAQs
1. Can I use frozen strawberries?
Yes, thaw them completely and drain any excess liquid before pureeing.
2. How do I prevent the buttercream from curdling?
Ensure the strawberry puree is completely cool before adding it to the butter mixture.
3. Can I make this buttercream less sweet?
Reduce the powdered sugar slightly, but this may affect the texture. Adding a pinch of salt can also balance the sweetness.
4. Is it necessary to strain the strawberry puree?
No, but straining removes seeds for a smoother texture.
5. How can I make the color more vibrant?
Add a drop of natural red food coloring if desired, though the strawberries should provide a beautiful pink hue.
6. Can I flavor the buttercream with strawberry jam instead of puree?
Yes, but the texture will be softer, so adjust the powdered sugar accordingly.
7. How long can frosted cupcakes sit at room temperature?
Up to 2 days if the room is cool; otherwise, refrigerate.
8. Can I pipe decorations with this buttercream?
Yes, it holds its shape well, making it suitable for piping.
9. What if my buttercream is too runny?
Add more powdered sugar or chill it briefly to firm it up.
10. Can I use this buttercream under fondant?
Yes, it’s stable enough to be used as a base layer under fondant.
Conclusion
Sinful Strawberry Buttercream is the perfect way to add a burst of fresh, fruity flavor to your favorite baked goods. Its smooth, creamy texture and vibrant color make it as beautiful as it is delicious. Easy to prepare and versatile, this buttercream will quickly become your go-to frosting for any occasion.
Print
Sinful Strawberry Buttercream
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Frosts 12–14 cupcakes or a 2-layer 8-inch cake 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
This Sinful Strawberry Buttercream is irresistibly rich, creamy, and bursting with fresh strawberry flavor. It’s made with real strawberries for a vibrant, natural taste and a gorgeous pink hue. Perfect for frosting cakes, cupcakes, cookies, or even as a filling for macarons—this buttercream is truly decadent and will take your desserts to the next level!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1/2 cup fresh strawberry puree (see instructions below)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1–2 tablespoons heavy cream (optional, for adjusting consistency)
For the Strawberry Purée:
- 1 cup fresh strawberries, hulled and chopped
- 1 tablespoon granulated sugar (optional, if strawberries aren’t sweet enough)
- 1 teaspoon lemon juice (optional, for brightness)
Instructions
- Make the Strawberry Purée:
- Place the chopped strawberries in a blender or food processor and purée until smooth.
- (Optional) For an even more intense flavor, pour the purée into a small saucepan, add the sugar and lemon juice, and simmer over medium heat until reduced by half. This will thicken the purée and concentrate the flavor. Let it cool completely before using.
- Prepare the Buttercream:
- In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until light, fluffy, and pale in color (about 3–4 minutes).
- Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition until smooth.
- Add the cooled strawberry purée, vanilla extract, and a pinch of salt. Beat on medium-high speed until the buttercream is creamy, fluffy, and fully combined.
- If the frosting is too thick, add 1–2 tablespoons of heavy cream to reach your desired consistency. If it’s too thin, add a bit more powdered sugar.
- Frost & Serve:
- Use the strawberry buttercream immediately to frost cakes, cupcakes, cookies, or sandwich between cookies or macarons.
- For sharp edges on cakes, chill the crumb-coated cake before applying the final layer of frosting.
Notes
- For an ultra-smooth texture, strain the strawberry purée before adding it to the buttercream to remove seeds.
- Make sure the purée is completely cool before adding it to the frosting to prevent it from curdling the butter.
- This buttercream can be made ahead and stored in the refrigerator for up to 1 week or frozen for up to 2 months. Just bring it to room temperature and re-whip before using.
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