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Strawberry Buttercream Frosting Recipe

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This recipe for Strawberry Buttercream Frosting is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup unsalted butter, softened (2 sticks)
16 ounces powdered sugar (about 4 cups)
1/4 cup heavy cream (substitute almond milk, if desired)
1/4 cup strawberry puree (about 6 medium sized fresh strawberries)
1/2 teaspoon strawberry extract
Directions:
Directions:
Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy.

Add powdered sugar, cream, strawberry puree* and strawberry extract with the mixer running on low. Increase to high speed and beat for 3 minutes.

If the frosting is too thick, you can add a little more cream. Just add one tablespoon at a time, then mix thoroughly until you get the consistency you like.

This frosting works well for piping onto cupcakes with a pastry bag that's fitted with a 1M nozzle.

Enough to frost 18 cupcakes or a 9-inch round layer cake. Store frosting in refrigerator up to one week. Let it come to room temperature before eating. If you are using it to frost the cake after it's chilled, let it come to room temperature, then beat it for about 15-30 seconds to get it fluffy again.

*To make the strawberry puree, add strawberries and cream (or liquid of choice) to a blender and process until you have a smooth puree.

Recipe Note: If you don't have heavy cream, you can use regular milk, almond milk or water instead. If using milk or water, I would try 3 tablespoons instead of 1/4 cup. If it's too thick, add another tablespoon or two.
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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