This whipped strawberry buttercream frosting recipe is ultra-easy with a real and natural strawberry flavor and is the perfect frosting not only for decorating your cupcakes, but also for filling and decorating your cakes, like this delicious strawberry buttercream cake.
This strawberry buttercream Frosting made with fresh strawberries is the recipe to keep in mind for decorating all your homemade desserts, from layer cakes to cupcakes, you'll have a delightfully sweet and fragrant fresh strawberry frosting.
- What is whipped buttercream?
- Why we love this recipe
- More Strawberry Desserts
- Ingredients Notes
- How to Make Best Strawberry Buttercream Frosting
- What to do with this buttercream
- Storage instructions
- Tips and Tricks for this recipe
- FAQ - Frequently Asked Questions
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- Whipped Strawberry Buttercream Frosting
What is whipped buttercream?
This American buttercream is highly popular for its simple preparation, creamy smooth texture, and ease of use when decorating cupcakes with a piping bag or smoothing a cake.
Why we love this recipe
This strawberry frosting is very popular in the USA, whereas here in France we prefer lighter frostings like this strawberry whipped cream, which still requires a bit of technique compared to this recipe, which is ultra simple and above all foolproof.
- Made with just 4 ingredients: unsalted butter, powdered sugar, heavy cream, and homemade strawberry purée
- Real strawberry flavor, made with fresh strawberries or frozen strawberries for a year-round recipe.
- Accessible to beginners and advanced bakers alike, with ultra-simple preparation steps and a recipe that's always perfect.
- A smooth, creamy texture that holds perfectly at room temperature, perfect for cupcakes, layer cakes, birthday cake, wedding cakes, and more.
More Strawberry Desserts
- Butter: For buttercream, always use unsalted butter with at least 80% fat content. It should be softened but not too much, so take it out of the fridge about 30 minutes before you start the recipe.
- Powdered sugar: Essential, powdered sugar cannot be replaced by granulated sugar, even if it's extra fine. (Powdered sugar is the same as icing sugar and confectioners sugar)
- Heavy Cream: Full-fat heavy cream adds moisture to the frosting, to prevent it from crusting in the air, and a creamier texture.
- Strawberry purée: No strawberry coulis, but a homemade strawberry purée made with fresh or frozen strawberries following my recipe for strawberry compote for a delicious fresh strawberry flavor.
- Vanilla: Liquid pure vanilla extract or vanilla bean seeds.
- Food coloring: The strawberry concentrate is enough to add a lovely pink color to your icing, but you can enhance it with a pinch of prerence gel food coloring.
⚠️ You'll find quantities and instructions in the recipe card at the end of the page.
How to Make Best Strawberry Buttercream Frosting
Make the strawberry reduction
- Place the fresh strawberries or frozen strawberries in a saucepan with the granulated sugar and lemon juice.
- Cook over medium heat for around 10-15 minutes, until the texture is thick and still contains pieces of strawberry.
- Blend the strawberry purée in a food processor or with a hand mixer until smooth.
- Allow strawberry purée to cool completely before using.
Tip: Replace the strawberries with fresh or frozen berries and use them to flavor your buttercream recipes.
- Place the softened butter pieces in the bowl of a mixer or in the bowl of your stand mixer fitted with the whisk attachment.
- Beat on high speed for 3-5 minutes until smooth and creamy, and lighter in color.
Add powdered sugar
- Add the sifted powdered sugar in several batches, keeping the mixer running at low speed.
- Add the vanilla extract and once incorporated, continue mixing at high speed for a further 5 minutes.
Add strawberry mixture
- Add the cooled strawberry puree to the mixer bowl with the full fat heavy cream.
- Whisk again for about 3 minutes, until you have a pink frosting with a smooth, creamy texture.
Tip: Strawberry purée can be strained through a fine sieve to remove grains and residues and ensure a smooth icing.
What to do with this buttercream
Here are some ideas for using this whipped strawberry buttercream recipe in your desserts and cakes:
- Fill and smooth the outside of a strawberry layer cake, a chocolate birthday cake or a vanilla birthday cake.
- Decorate with a piping bag strawberry cupcakes or chocolate cupcakes.
- Decorate the top of a vanilla sponge cake or a French genoise sponge, vanilla sheet cake with some fresh fruits.
In the fridge: This strawberry icing can be stored for up to 1 week in the fridge under cling film or in an airtight container.
How to freeze: Place the fresh strawberry buttercream in an airtight container or storage bag, and freeze for up to 3 months. Allow to return gently to room temperature before whipping again.
Is it stable at room temperature? American buttercream is known to be stable at room temperature for up to 48 hours in a cool place. But as this recipe contains a larger amount of heavy cream and fruit purée, it should always be kept in a cool place.
Tips and Tricks for this recipe
Use butter with a minimum of 80% fat content and well softened but not melted. The butter should be whipped for about 5 minutes until it becomes pale and creamy.
Mix the strawberry buttercream with a rubber spatula or the flat spatula of your stand mixer to remove air bubbles and create a smooth frosting that's easier to use on your cakes.
After chilling, allow the buttercream to return to room temperature before whipping again. Also, take out your frosted cakes and cupcakes 20 minutes before serving, otherwise the frosting will be as hard as cold butter in the mouth.
FAQ - Frequently Asked Questions
No, it's not possible to use less powdered sugar or you'll end up with a buttery taste and an excessively greasy texture. In classic buttercream recipes, there's often 3 to 4 times more sugar than butter, but here there's just about 2 times more.
Yes, it's possible to use freeze-dried strawberry powder instead of strawberry puree to flavor the frosting.
Technically, it's possible to use strawberry jam, but note that jam is composed of half fruit and half sugar, so you won't get the flavor of the reduced strawberry, which is ultra-concentrated.
You can use it immediately once it's ready, or leave it in the fridge for a short time to firm up its texture. It should then be kept in the fridge for up to a week, and in the freezer for up to 3 months..
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