Strawberry Buttercream
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This beautiful Strawberry Buttercream comes from strawberry puree and powder of freeze-dried strawberries. No food coloring was added. Natural and simple ingredients were used in this recipe. It is perfect for macarons, cupcakes, cakes, and much more.
Why You’ll Love This Recipe
- This is simple and fast to make buttercream that can be used to fill macarons, like Brown Butter Macarons.
- Cream is great for decorating cupcakes. Try Chocolate or Vanilla cupcakes.
- Perfect for cakes. Like Cake in a Cup.
Ingredients note
- Butter. Unsalted butter at room temperature. Use good quality butter, but you can substitute it with vegan butter, vegetable shortening, or margarine.
- Sugar. Powdered sugar sifted. Important to sift powdered sugar before making buttercream. This will help to avoid any lumps and cream will be smooth and creamy.
- Salt. This is used for taste.
- Strawberry puree. Use homemade strawberry puree or store-bought. How to make homemade puree: Check out my video on my YouTube Channel. You can make puree a day or two ahead.
- Powder of crushed freeze-dried strawberries.
How to make powder from freeze dried strawberries
You can use store-bought powder. But many grocery stores sell sliced freeze-dried strawberries. It is easy to make powder from it. Check a few ways:
- Crush freeze-dried strawberries in a plastic bag using a rolling pan. Sift powder and set aside.
- Using a knife cut sliced strawberries and then sift to make powder.
- Place freeze-dried strawberries in a small food processor and pulse until they’ve become a fine powder. Sift this powder and set aside.
Tip from Marina: if you do not mind strawberry seeds, then do not sift powder.
In a large mixing bowl of a stand mixer with a pedal attachment, add room-temperature unsalted butter. Beat butter for a few minutes on medium-high speed, scraping down the sides occasionally. After that, add half of the powdered sugar and mix on the lowest speed setting until fully combined. Then add the remaining powdered sugar and continue to mix on low until incorporated. Add in strawberry puree, salt, and powder of crushed freeze-dried strawberries. Mix on low until buttercream is smooth and creamy.
Recipe FAQs
Store Strawberry Buttercream in the fridge for up to a week. You can make this buttercream in advance and store it in an air-tight container. When you are ready to use, let the buttercream soften to room temperature, then stir before pipping. This recipe makes enough to decorate 12 cupcakes, cover a 9″ cake, and decorate the top of the cake.
Yes, absolutely.
This Strawberry buttercream is stable, pipes like a dream, and can be used in many desserts like macarons, cupcakes or cakes.
Yes, substitute regular butter with vegan butter.
More Recipes You’ll Love
If you make this Strawberry Buttercream, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Strawberry Buttercream
Equipment
- 1 stand mixer or electric hand mixer
- 1 rubber spatula
Ingredients
- 1 cup unsalted butter room temperature 2 sticks 226 gr
- 2 ยฝ cup powdered sugar sifted 312 gr
- 2 Tbsp strawberry puree
- ยผ tsp salt
- 2 Tbsp powder of crushed freeze dried strawberries
Instructions
- In a large mixing bowl of a stand mixer with a pedal attachment, add room-temperature unsalted butter.
- Beat butter for a few minutes on medium-high speed, scraping down the sides occasionally with a rubber spatula.
- Add half of the powdered sugar and mix on the lowest speed setting until fully combined.
- Add remaining powdered sugar and continue to mix on low until incorporated.
- Add in strawberry puree, salt, and powder of crushed freeze-dried strawberries. Mix on low until buttercream is smooth and creamy.ย