This strawberry buttercream frosting is easy to make with 5 ingredients in 5 minutes. Strawberry frosting is made with real blended strawberries and tastes amazing on your favorite cakes, cupcakes and cookies.
Put the strawberries in the container of a high-power blender and blend until smooth (I suggest using a small blending container). Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat together the butter, strawberry puree, vanilla, sea salt and 1 cup powdered sugar until smooth.
Add remaining powdered sugar, 1 cup at a time, until you reach your desired consistency.
Use to frost your favorite cakes, cookies, etc. I suggest these strawberry cupcakes!
Video
Notes
Note on firmness/consistency You can choose the consistency of your frosting. Less powdered sugar will make it less firm, and perfect for a cake filling. More powdered sugar will make it thicker and firmer so it holds up to piping!Ingredient Substitutions
Strawberries. Fresh strawberries are the best choice. However, you can use frozen strawberries. Just be sure to thaw them completely and drain out any excess water.
Salted butter. unsalted butter works well in place of salted butter.
Vanilla extract. the seeds of 1 vanilla bean or vanilla bean paste are good substitutes.
Fine sea salt: just a pinch of salt brings out the flavor of the strawberry frosting!
Store/freezeStore leftover strawberry frosting in an airtight container in the refrigerator for up to 1 week or freezer for up to 2 months. I often store/freeze it in the piping bag.Let the frosting come to room temperature before using. Make sure to be patient and do not microwave the frosting. You may need to beat it with additional powdered sugar to make it firm again.