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

Units Scale

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)

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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.