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Strawberry Buttercream Frosting
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Prep Time:
20 minutes
Total Time:
20 minutes
Indulgent strawberry buttercream frosting for all your baking dreams.
Ingredients:
  • 1 1/2 pounds (680g) unsalted butter, at room temperature
  • 2 pounds (907g or 7 cups) powdered sugar, sifted
  • 1/4 teaspoon kosher salt
  • 1/2 cup freeze-dried strawberries
  • 1/2 cups strawberry preserves
  • 1 tablespoon strawberry extract (optional)
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream, to thin (as needed)
Instructions:
  • In your stand mixer bowl with the paddle attachment, beat the butter on medium speed until smooth, scraping down the sides of the bowl and paddle with a rubber spatula.
  • Gradually mix in the powdered sugar, one cup at a time, at low speed. Scrape down the bowl after adding the last cup. Add salt. Increase the mixer speed to medium and beat the sugar and butter for 3 minutes.
  • Swap the paddle attachment for the metal whisk attachment in your stand mixer. Whip the butter and sugar at medium-high speed for 3 minutes until light and fluffy. Scrape down the sides of the bowl and whisk. Check the frosting by rubbing a small amount between your fingers. If gritty, whip for an additional 2-3 minutes. Scrape the bowl and whip again.
  • Transform the freeze-dried strawberries into powder: Place the freeze-dried berries in a spice or coffee grinder and pulse until finely ground.
  • Combine freeze-dried strawberry powder, strawberry preserves, strawberry extract, lemon juice, and vanilla extract in a bowl. Mix on low speed for 30 seconds, then increase to medium-high and whip for 3 minutes.
  • Check the buttercream frosting's consistency after mixing. If it's too thick, gently incorporate 1-2 tablespoons of heavy cream on low speed. If it's spreadable, transfer it to piping bags or a storage container.

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