This Strawberry Frosting recipe achieves the most concentrated, fresh, and authentic strawberry flavor in a thick and fluffy buttercream! It requires only one additional ingredient than standard buttercream, but is positively bursting with robust, bona fide strawberry flavor.
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What else can you smother in Strawberry Frosting? While some of these have other flavors incorporated, you could easily substitute or leave out ingredients to overhaul these with strawberry.
- Zucchini Bars
- Peanut Butter Thumbprints
- Chocolate Thumbprints
- Amish Sugar Cookies
- Lemon Cupcakes
- Lemon Bundt Cake
- Lemon Bread
- Pistachio Bread
This Strawberry Frosting recipe achieves the most concentrated, fresh, and authentic strawberry flavor in a thick and fluffy buttercream! It requires only one additional ingredient than ordinary buttercream, but is positively bursting with robust, bona fide strawberry flavor.
- 1 oz. freeze-dried strawberries NOT dried strawberries, must be freeze-dried!
- 1 cup butter softened
- 4 cups powdered sugar
- 3 - 5 tbsp. heavy cream
- 2 tsp. vanilla
- pinch of salt
Place freeze-dried strawberries in a food processor or blender, and process until they resemble fine crumbs and powder. A few small chunks are fine. Set aside.
In a large mixing bowl, beat butter until creamy and smooth.
Add powdered sugar, 3 tbsp. heavy cream, vanilla extract, pinch of salt, and strawberry dust.
Beat until thick and fluffy, at least 2 minutes on medium speed.
Add additional 1 - 2 tbsp. heavy cream, as needed, to achieve desired consistency. It should be thick, fluffy, and hold shape so that it can be pipable, if needed.
Pipe or spread on anything you desire!!
If not using it immediately, store in a tightly-sealed contained in the refrigerator for up to 10 days, and in the freezer for up to 3 months. Return to room temperature before using. The frosting may have 'settled' while chilling, and even back at room temperature may be firmer than when initially made. If needed, beat with an electric mixer for 1 - 2 minutes to fluff it back up before using.
- If you don't have a food processor or blender handy, or just don't feel like dragging them out of their cupboards, I sometimes pulverize items by placing in a gallon Ziploc bag, and crushing them with a rolling pin by rolling and tapping. This method works well for turning the freeze-dried strawberries into fine crumbs.
- Are there substitutions for heavy cream in the frosting? Yes, you can use any % milk, half-and-half, evaporated milk, or even water in a bind. I greatly prefer heavy cream because it produces a much fluffier frosting. I have played with this a lot, and it gives more lift and fluffiness than any other alternative, but you can substitute if necessary.
- Where can you find freeze-dried strawberries and other freeze-dried fruits? I have easily found them at Publix, Target, and Walmart, at the least. In my experience, they are readily available and accessible in most grocery stores. I've even found freeze-dried fruits at CVS. Not to be mistaken with dried fruit! You want FREEZE-dried fruit, NOT dried fruit.
Other fun frostings!
- Brown Butter Frosting
- Brown Butter Icing (Yes, these two are a bit different!)
- Nutella Buttercream
- Peanut Butter Frosting
- Cookie Butter Frosting
- Chocolate Frosting
- Cream Cheese Frosting