StrawberryButtercream

We have been on a mission to find a great-tasting strawberry frosting that doesn’t use a boxed gelatin or imitation flavoring. Well . . . we found it!

This recipe is sweet strawberry bliss, and the best part about it is that it’s made with REAL strawberries! The flavor comes from cooking down fresh strawberry puree, plus we add a hint of vanilla at the end. Oh, and don’t forget that itty bitty bit of salt, it really brings out the flavors!

Strawberry Puree Reduction

Start by taking 10-20 medium strawberries and puree them in a food processor. The amount of strawberries needed for this step will vary depending on the size of your strawberries. If need be, you can use frozen strawberries. However, you should defrost and drain them before you puree them. Once pureed, add approximately 3/4 cup of the strawberry puree to a small saucepan. Heat the puree over medium-low heat, and simmer until it is reduced by 2/3, stirring occasionally. This will take about 10-15 minutes. The reduced puree will be done when the strawberries are thick and almost gelatinous. No running liquid should be present. If the puree is not reduced enough it will make the frosting runny. Once reduced, pour the reduced strawberry puree into a small bowl and let cool. You can also chill the puree in the refrigerator, covered, for 10-20 minutes or overnight. This should yield approximately 4-5 tablespoons reduced puree. Feel free to spread the remaining puree on a biscuit!

We’ve used this frosting on our Fudgy Brownie Bites!

Strawberry Buttercream Frosting
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Ingredients
  • 4 tablespoons reduced strawberry puree
  • ¾ cup unsalted butter, at room temperature
  • ¼ teaspoon salt
  • 2½ cups powdered sugar
  • ¼ teaspoon vanilla extract
  • 4 drops red food coloring (optional)
Instructions
  1. Whip butter and salt for 8 - 10 minutes on medium speed, using the paddle attachment of an electric mixer. The butter will become pale and creamy. Stop the mixer occasionally to scrape down the sides of the bowl.
  2. Add in 1 cup of the powdered sugar, mix until incorporated.
  3. Add 4 tablespoons of the reduced strawberry puree, vanilla extract, and the optional food coloring, mix until combined.
  4. Add the remaining 1½ cups powdered sugar and continue to mix on low speed for 1 minute. Then increase speed to medium and mix for 6 - 8 minutes until the frosting is very fluffy and creamy. If needed, add an additional ¼ cup powdered sugar to reach desired consistency.
Notes
If making this recipe for a layer cake make sure you double the ingredients.