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
How much is 1 cup butter when converted to grams
It would be 226 grams in 1 cup of butter.
I will be making a three tiered white cake and plan on decorating it with rosettes. Does anyone know if this frosting will hold their shape? What about cream cheese frosting (most recipes I’ve seen do include some butter)? I’ve never made rosettes before and plan to use a 1m star tip. Any tips or advice would be greatly appreciated as I don’t have the time for a “test run.” Happy baking!
How did you go with your cake, Bella?
Was it a firm buttercream?
i have a request to make a fondant cake, but they would a strwbwrry frosting. Would this be ok to use under fondant?
Hi Dara,
I think it would work perfectly and sounds delicious!
I just have to say, this is the best frosting I have ever found. I have been continually searching and trying new frostings every time I make a cake and I finally found a keeper!!! THIS IS AMAZING–Thankyou for sharing it so very much. It is very light- like a whipped cream frosting and it isn’t too sweet…I actually found myself licking the bowl! I have hated buttercreams because they just taste like powdered sugar to me but this is excellent…I don’t think I will ever find one I like as much that is this easy.
I just made this to fill a chocolate cake with, I used 6 tbls of strawberry syrup and no cream/milk because with just 4tbls it didn’t seem to have enough strawberry flavor. I whipped it a while and got a good fluffy consistancy. Thanks!!
This is my new favorite frosting! i love love love it!
If used underneath fondant, how long can this be at room temperature?
Hi! I wanna clarify is it really 1tbsp vanilla? That sounds a lot though. I usually see 1 tsp or 2 of vanilla here and there but tbsp? Thanks!
THANK YOU!! This was EXACTLY what I was looking for! It was delicious and my boyfriend was very happy to take care of the leftovers! And that strawberry sauce… I would be lying if I said we didn’t eat about half of it with a spoon directly out of the blender. I took a chance and made it with frozen berries and it still turned out fantastic! I used the frosting to top vanilla cupcakes and they were fantastic!
Oh my! This may be my new favorite icing. I used this for my daughter’s 3rd birthday cake: a strawberry cake with white chocolate frosting filling and this light and delightful strawberry frosting. I only used about 3cups of sugar and upped the strawberry syrup to 6tbs to amp up the strawberry flavor. I also added two drops of pink food coloring because my daughter specifically asked for a PINK cake. It is divine – Don’t Wait! Make this! Now!!!!!
What does half and half mean?