Strawberry Buttercream Frosting

This easy recipe makes a delicious frosting for so many flavors from lemon to chocolate to yellow and more. No dyes, no funny ingredients.

5 from 4 votes

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Course: Dessert

Cuisine: American

Diet: Gluten Free

Prep Time: 7

Cook Time: 0

Total Time: 7

Servings: cups

Calories: 92kcal

Author: Michelle

Pulverize freeze dried strawberries and set aside.
1.2 ounces freeze dried strawberries
Add room temperature butter to bowl, and beat. Scrape sides of bowl, then add strawberry powder and one cup of powdered sugar.
1/2 cup unsalted butter, 3 cups powdered sugar
Mix on low then slowly increase until beating. Beat for 30 seconds.
Add another cup of powdered sugar and repeat the process. Add milk and mix until incorporated.
2 tablespoons milk
Finally, add remaining powdered sugar, and beat for two minutes.
If needed, add milk to thin the frosting slightly and mix again.
Use frosting immediately on a fully cooled cake.

You can also use freeze dried strawberry powder. If you do so, use 5 to 5 1/2 tablespoons of the powder.
This makes enough frosting for a 13x9 cake. If you make a layer cake, double the recipe to ensure you have enough.
If you need to save it for later, place plastic wrap over the surface of the strawberry buttercream frosting and ensure there are no air bubbles.
Store this in the fridge for up to two days. Before you use it, bring it to room temperature and whip it for 30 seconds.
For more tips and tricks, be sure to read the full article above.

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.