Description
This luscious strawberry frosting recipe features fresh strawberries reduced into a concentrated puree, blended with creamy butter and powdered sugar to create a smooth, fruity, and vibrant topping perfect for cakes and cupcakes. The strawberry reduction intensifies the natural flavor, providing a bright and fresh twist on traditional buttercream frosting.
Ingredients
Strawberry Puree
- 3 cups (1 pound) strawberries, washed, hulled, and halved
Frosting
- 1 1/2 cups butter, room temperature
- 1 teaspoon vanilla extract
- 6 cups powdered sugar, divided
- 1 – 2 tablespoons milk (optional, if needed for consistency)
Instructions
- Puree Strawberries: Add the washed, hulled, and halved strawberries to a food processor or blender. Pulse until smooth, yielding about 1 1/2 cups of strawberry puree.
- Reduce Strawberry Puree: Pour the strawberry puree into a medium saucepan over medium heat. Cook down, stirring occasionally, until the puree is reduced to approximately 1/2 cup, which takes around 22-24 minutes. Remove from heat and let cool to room temperature.
- Mix Butter and Sugar: In a large mixing bowl, combine 1 1/2 cups of room temperature butter, 1 teaspoon vanilla extract, and 4 cups of powdered sugar. Using a hand mixer, beat on low speed until most of the sugar is incorporated and the mixture is smooth.
- Add Strawberry Puree: Incorporate 1/4 cup of the cooled strawberry puree into the butter mixture and beat until fully combined.
- Add Remaining Sugar: Add the remaining 2 cups of powdered sugar into the bowl. Scrape down the sides of the bowl to ensure even mixing, and beat until the frosting is smooth and fluffy.
- Finish with Strawberry Puree: Add the remaining 1/4 cup of strawberry puree to the frosting. Beat until fully incorporated and the frosting has a uniform pink color.
- Use the Frosting: Spread the strawberry frosting on cupcakes, cakes, or other baked goods. It can also be piped into decorative shapes like shell borders or rose swirls using a Wilton 1M piping tip.
Notes
- Reducing the strawberry puree intensifies the flavor and prevents the frosting from being too watery.
- If the frosting is too thick after mixing, add 1-2 tablespoons of milk to reach desired consistency.
- This frosting is best used fresh but can be stored in the refrigerator for up to 3 days; allow it to come to room temperature and re-whip before use.
- For a smoother finish, ensure the butter is fully softened before mixing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
