Strawberry Buttercream Frosting Recipe
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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!
Table of Contents
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
Tip for Bakery-Perfect Buttercream!
Here’s a tip to make your buttercream frosting light, fluffy, and bakery-perfect!
To make my strawberry buttercream frosting, you’ll want to be sure to follow the instructions of adding the confectioner’s sugar 1/2 cup at a time and then turning your mixer on high speed for the fluffiest of frostings.
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
Yes. Just cover the frosting well, or be sure to place it in an airtight container and refrigerate it for up to 3 days.
When ready to frost, let it sit out of the fridge for a bit to slowly reach room temperature. Whip on low speed until the buttercream is smooth.
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.
Strawberry Buttercream Frosting Recipe
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Do I sift the powdered sugar into the measuring cups, or measure and then sift? Never can remember, but I know it makes a big difference in overall measurements.
Anyone have any insight here?
Hi Robyn,
Is it a ‘must’ to refrigerate the frosting for days before I can spread them on a cake? I’m hoping to do them all (puree, frosting, baking and decorate) in a day, is this achievable.
Delicious! This was the perfect frosting go the chocolate cupcakes I made today. Half the recipe was enough for a dozen. I may add more strawberry syrup next time.
I made this recipe as is and I didn’t find the strawberry flavor noticeable at all. I needed to use about 10tbsp of strawberry syrup before the flavor was strawberryish enough for me.
Made this an love it no more can frosting for me thanks for posting.love it taste so good.melts in your mouth
Recipe.
It doesn’t have much strawberry flavor at all, and won’t thicken up or make stiff peaks for me. I followed the recipe, and the strawberry syrup recipe, exactly
This recipe looks great. Im making white cake filled w/ strawberry preserve cupcakes for my daughters 13th birthday party and was looking for a frosting that will go well with the flavor and not melt if its a little warm out and I know buttercream holds. Thanks
I just made this frosting for my daughter’s strawberry birthday cupcakes and it looks so pretty. But, it doesn’t have a very strong strawberry flavor. To us it tastes more like a regular buttercream. It also needed at least a cup more powdered sugar to get the consistency right. It’s good and will be good on the cupcakes, but definitely not the strawberry flavor we expected.
I made this and it was SUPER delicious on my Funfetti cupcakes. Thanks so much!
I would like to try this recipe. It looks so yummy!