Description
Fresh Strawberry Buttercream is a luscious and vibrant frosting made from homemade strawberry puree and creamy butter. Perfect for enhancing cupcakes, cakes, or cookies with a natural strawberry flavor and smooth, fluffy texture.
Ingredients
Scale
Strawberry Puree
- 1 pound fresh strawberries, chopped
Buttercream
- 1 cup unsalted butter, softened
- 4 – 4 ½ cups powdered sugar
- 3-4 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Strawberry Puree: Cut the tops off of the strawberries and place the chopped strawberries in a blender or food processor. Puree until smooth, yielding about 1 ½ cups of puree.
- Reduce Puree: Transfer the strawberry puree to a medium non-stick saucepan. Heat over medium heat, letting it simmer while stirring occasionally. Continue until the puree is reduced to ⅓-½ cup and has a consistency just a bit thinner than tomato paste, approximately 25-30 minutes. Allow it to cool completely. (This step can be done up to 48 hours in advance.)
- Cream Butter and Flavorings: In a mixing bowl, use a hand mixer on medium speed to cream together softened butter, vanilla extract, and a pinch of salt until the mixture is light and fluffy.
- Incorporate Strawberry Puree: Add the cooled strawberry puree to the creamed butter mixture and mix thoroughly until evenly combined.
- Add Powdered Sugar: Gradually add powdered sugar in ½ cup increments, mixing after each addition to maintain a smooth texture.
- Adjust Consistency: Beat the mixture until the frosting is thick and fluffy. If it becomes too stiff, add heavy whipping cream one tablespoon at a time, mixing until your desired consistency is achieved.
- Decorate: Use the fresh strawberry buttercream to pipe or spread on cooled cupcakes, cakes, or other baked goods.
Notes
- Reducing the strawberry puree intensifies the flavor and prevents the buttercream from becoming too loose.
- The puree can be prepared up to 48 hours in advance and kept refrigerated.
- Adjust powdered sugar and cream amounts to get your preferred frosting thickness and sweetness.
- Ensure the butter is softened to room temperature for easier creaming.
- This buttercream pairs wonderfully with vanilla, chocolate, or lemon-flavored cakes.
