Description
This creamy strawberry buttercream is perfect for frosting cakes and cupcakes.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar, sifted
- 1/4 cup strawberry puree (fresh or frozen strawberries, blended)
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream or milk
- Pinch of salt
Instructions
- In a large bowl, beat the softened butter until light, pale, and fluffy.
- Gradually add the powdered sugar, mixing well after each addition.
- Add the strawberry puree and vanilla extract, then beat until smooth and creamy.
- Add heavy cream or milk one tablespoon at a time until the desired consistency is reached.
- Add a pinch of salt to balance the sweetness.
- Beat for an additional 1–2 minutes until airy and spreadable.
- Use immediately or store covered in the refrigerator until ready to use.
Notes
- Store leftovers in the refrigerator for up to a week.
- Let the buttercream sit at room temperature for a short time before using it again.
- Prep Time: 15 minutes
- Category: Dessert
- Method: mixing
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 150
- Sugar: 15g
- Sodium: 5mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 30mg