Strawberry Buttercream Frosting Recipe

This homemade Strawberry Buttercream Frosting is loaded with fresh strawberries and is creamy and delicious for topping cakes, cupcakes, and more! Just six real ingredients, and easy to make!

Baked goods like cakes, cupcakes, and cookies taste amazing with this scrumptious, fresh-tasting Strawberry Buttercream frosting. It’s so tasty, comes together easily, and is made with only six real ingredients, including strawberries, butter, and sugar. The pink color and strawberry flavor are all natural from the strawberries. It’s amazing on everything from Strawberry Cake to Chocolate Cupcakes or swirled on top of a chewy sugar cookie! Such a favorite frosting!

How to Make Strawberry Buttercream

My family loves this frosting! I get requests for it often. It’s so good and such a favorite that my niece wanted it for a graduation celebration cake. Strawberry lovers adore it – but everyone that I’ve served it to loves it, too! The taste is fresh and amazing – I hope you try it soon.

This buttercream frosting only takes a few ingredients. Here’s what you’ll need:

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

• Butter – Use unsalted butter that is softened to room temperature
• Confectioner’s sugar – Also called powdered sugar
• Strawberry syrup – A strawberry simple syrup made with fresh strawberries, sugar, and water
• Vanilla extract -Use this homemade vanilla or your favorite high-quality vanilla
• Half-and-half – Or use cream or whole milk
• Salt – Use a pinch of kosher salt to balance and enhance the sweetness

Step-by-Step Instructions

Mix together butter and sugar. Cream together the softened butter and a small amount of confectioner’s sugar at a time.

Combine with strawberry and vanilla. After each bit of the sugar has been added, add a bit of strawberry syrup at a time. Add the vanilla and then beat on high for about 20 seconds to lighten the frosting.

Mix with half-and-half. Add one tablespoon of half-and-half at a time until the buttercream has reached a consistency that will hold shape. Add a pinch of salt and whip on high for a final 20 seconds.

Frost the dessert or store it. Use this immediately or cover and refrigerate for up to three days.

Storage Tips

To refrigerate. Cover well or place in an airtight container with a lid for up to three days.

To frost the dessert. To use once refrigerated, slowly allow it to reach room temperature and then beat on low speed until the buttercream is smooth before using.

Frequently Asked Questions

This delicious buttercream works perfectly on so many baked goods, from cakes and cupcakes to topping cookies or just placing a dollop between two vanilla wafers.

Here’s my Strawberry Buttercream Frosting recipe. I can’t wait to hear how you love it.

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Strawberry Buttercream Frosting Recipe

Robyn Stone

4.87 from 22 votes

This homemade Strawberry Buttercream Frosting is loaded with fresh strawberries and is creamy and delicious for topping cakes, cupcakes, and more! Just six real ingredients, and easy to make!

Cook ModePrevent your screen from going dark

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 16 (2 tablespoons) servings

Ingredients

• ▢ 1 cup (226 g) unsalted butter, softened
• ▢ 3 1/2 – 4 cups (397-454 g) confectioner’s sugar, sifted
• ▢ 4 tablespoons (80 g) strawberry syrup
• ▢ 1 tablespoon (14 g) vanilla extract
• ▢ 2 tablespoons (28 g) half-and-half, heavy cream or whole milk
• ▢ pinch (0.4 g) kosher salt

Instructions 

• 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.

Notes

Makes 2 cups.

Storage Tips

To refrigerate. Cover well or place in an airtight container with a lid for up to three days.

To frost the dessert. To use once refrigerated, slowly allow it to reach room temperature and then beat on low speed until the buttercream is smooth before using.

Nutrition

Serving: 2 tablespoons | Calories: 210kcal | Carbohydrates: 27g | Protein: 0.2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 3mg | Potassium: 13mg | Fiber: 0.1g | Sugar: 26g | Vitamin A: 362IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.04mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Enjoy!
Robyn xo