Real Strawberry Frosting


This strawberry frosting is bursting with real fruit flavor — no artificial coloring or extract needed! It’s made with fresh or freeze-dried strawberries, blended into a smooth, buttery frosting that pipes beautifully. The texture is fluffy and light, with a sweet-tart balance that complements vanilla, chocolate, lemon, and more. Ideal for summer bakes or bright, fruity desserts.

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: Enough for 12–18 cupcakes or a 9-inch layer cake

Affiliate Disclosure: This post contains affiliate links. That means if you click through and make a purchase, I may earn a small commission at no extra cost to you. I only recommend products I use and love — you can spot these linked in the ingredient list below (highlighted in a different color for your convenience)

Ingredients:
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1/2 cup freeze-dried strawberries (or 1/4 cup fresh strawberry purée, reduced and cooled)
  • 1–2 tablespoons heavy cream or milk (as needed)
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions:
  1. Prepare strawberries:
  2. For freeze-dried: Blend into a fine powder using a food processor.
  3. For fresh: Purée, then simmer until thick and reduced. Cool completely before use.
  4. In a large bowl, beat softened butter on medium speed until smooth and creamy (about 2 minutes).
  5. Mix in the prepared strawberries until fully combined.
  6. Gradually add powdered sugar, 1 cup at a time, beating on low until incorporated. Scrape the bowl often.
  7. Add vanilla extract, a pinch of salt, and 1–2 tablespoons cream to reach your desired consistency.
  8. Turn to high speed and beat for another 1–2 minutes until light and fluffy.

Tips:
  • If using fresh strawberries, make sure the purée is thick and cooled — too much liquid will thin your frosting.
  • For a deeper pink color, add a touch of beet powder or natural food coloring.

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