Strawberry Buttercream Frosting
The creamiest strawberry buttercream you can use to frost and decorate yourcakes.
Equipment
- Stand mixer
Ingredients
- 1 1/2 cups (339 g) unsalted butter slightly chilled
- 4 cups (500 g) powdered sugar measured and then sifted
- 1/4 cup (40 g) freeze dried strawberries pulverized and then measured
- 1/3 cup (76 g) heavy whipping cream
- 2 tbsp. strawberry jam
- 1 teaspoon (4.2 g) pure vanilla extract
*This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for about 2 minutes. This will soften the butter without it having to be warm.
- With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
- Add the freeze dried strawberries and strawberry jam.
- With mixer on medium speed, add whipping cream, and vanilla.
- Turn the mixer to medium-high speed and beat for an additional 5 to 7 minutes. The frosting will become lighter in color and texture.