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