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Strawberry Buttercream has to be one of my family’s favorite flavors of frosting. How could it not be since we are all about strawberry everything!
Perfect for spring and summer, this strawberry buttercream frosting is so delicious on so many baked goods it will quickly become one of your favorites, too! Promise.
Well, if you like strawberries, that is.
This past weekend, I whipped up a batch of this strawberry buttercream frosting to use on my niece’s cake for her graduation party. It was by her request when I asked her what kind of cake she wanted for her party.
This delicious buttercream works perfectly on so many baked goods from cakes and cupcakes to topping cookies or just smooshing between two vanilla wafers if you are in a hurry.
I do have a few tricks to make your buttercream frosting light and fluffy and bakery perfect look!
To make my strawberry buttercream frosting, you’ll want to be sure to follow the instructions of adding the confectioner’s sugar ½ cup at a time and then turning your mixer onto a high speed for the fluffiest of frostings.
Here’s my Strawberry Buttercream Frosting recipe. I can’t wait to hear how you love it.
Strawberry Buttercream Frosting Recipe
- 1 cup unsalted butter softened
- 3 ½ – 4 cups confectioner’s sugar sifted
- 4 tablespoons strawberry syrup
- 1 tablespoon vanilla extract
- 2 tablespoons half-and-half heavy cream or whole milk
- pinch salt
- Cream together butter and ½ cup of confectioner’s sugar at a time. After each cup of sugar has been added, add strawberry syrup 1 tablespoon at a time. Add vanilla and then beat on high for about 20 seconds to lighten the frosting.
- Add half-and-half, one tablespoon at a time until the buttercream has reached a consistency where it will hold it’s shape. Add pinch of salt and whip on high for a final 20 seconds.
- Use immediately or cover and refrigerate up to three days. To use once refrigerated, slowly allow to reach room temperature and then beat on low speed until the buttercream is smooth before using.
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I have made this frosting multiple times now and it’s great! My modifications are to use only strawberry sauce instead of adding milk, as well as to grind up freeze dried strawberries and sift them to get the seeds out, reconstituting them in the strawberry sauce to intensify the strawberry flavor a bit. Our local strawberries are wonderful if you grow them yourself, but if you get them at the store their flavor is just not that intense. Hence the freeze dried additive. 🙂 I also cut the vanilla in half or less and add a bit more salt. When I add all the vanilla, there is a lovely richness but I don’t get quite the strawberry intensity I like. Thank you, Robyn for a wonderful recipe!
So glad you like this frosting! It is such a shame that some strawberries we buy from the grocery store don’t taste as good as homegrown ones do. But happy you found a solution that works for you. Thanks!
I have made your white cake many many times. It is amazing and my family and friends always request these layers. I have made the vanilla and chocolate buttercream but not the strawberry. My best friends birthday is tomorrow and she requested the strawberry buttercream. In your directions you said to add 1 tablespoon of strawberry syrup after each.cup of sugar is that after each half of cup or a whole cup?
Also once this cake is made does it have to be refrigerated immediately and does it stay in the fridge
Until it’s all gone. Normally I freeze these cakes after a couple of days if there is any leftovers.
I do add 1 tablespoon of strawberry syrup after each whole cup of sugar has been added. I refrigerate my strawberry buttercream frosted cake until it is eaten or I freeze the leftovers after several days. Hope your friend enjoys her cake and has a great birthday. Thanks for letting me know how much your family enjoys my other cakes. xo
Thank you! I’m so excited to make this frosting (with your chocolate cake) for my daughter’s third birthday this weekend. For the frosting, can you use buttermilk in place of whole milk/cream? I only have 1% milk and fat free half and half…. thanks!
I have not used buttermilk in this frosting, Sara. I would use the fat free half and half. I wish your daughter a very happy 3rd birthday!
It was SO delicious! I had it as my frosting for my wedding cake and everyone loved it!
I’m thrilled you used this frosting on your wedding cake, Mae Beth. I wish you the very best! Thanks.
Hi there can you use strawberry jam in place of the syrup?
I’ve not made this frosting using jam, Elisabeth.
Where do you find Strawberry syrup?
The Strawberry Syrup in this buttercream frosting is my recipe. Click on the blue “strawberry syrup” link in the frosting recipe and it will take you to the Strawberry Syrup Recipe.