Summertime Sunny Strawberry Buttercream Frosting

Sunny strawberry buttercream frosting is absolutely decadent and my favorite flavor of American buttercream. There is something about strawberries in particular that make me think of summer time and fresh breezes filled with the fruit’s pungent aroma. I could eat strawberries all day long. Especially if you find the heritage or wild strawberries. They are incredible in comparison to today’s monster hybrids.

You may also want to use a blender for this recipe if you are using fresh strawberries. If you don’t have a blender, you can mash the strawberries by hand with the aid of a fork. However, mashed will not be as smooth as puréed strawberries. The buttercream will still be good, but not as smooth and creamy. But perhaps your goal is to see chunks of fruit within the buttercream?

When I find fruit on sale and in season, I find an excuse to use it in anything and everything possible. This is a way to have a lighter taste to the typical American buttercream. It just seems to balance out that sugar nicely.

However, if you don’t have fresh strawberries, you can still make this recipe using preserves, jelly and even freeze dried fruit. When using the jams, jellies and preserves, it will be a much sweeter recipe, but you’ll almost always have access to these products when fresh fruit is scarce. Whichever way you look to make this berry buttercream, it’s sure to be hit!

If you enjoyed making sunny strawberry buttercream frosting, hop on over to the post about raspberry buttercream. It’s just as lovely and pleasant as this buttercream recipe.

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Strawberry Buttercream

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A simple, small batch of strawberry buttercream. It's much easier to make than you'd ever think and tastes berry delicious!

Prepare: 20 minutes mins

Total: 20 minutes mins

Servings: 6

Ingredients

• 1 ¼ cups (156g) powdered sugar
• 1 cup (113g) softened unsalted butter
• 2 tbs (57g) strawberry preserves
• 1 pinch (.25g) salt

Instructions

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• Mash by hand or use a blender berries until a paste forms. You can strain out seeds if desired.
• Cream butter and add in berries. Beat well.
• Add sugar slowly, a spoonful at a time on low speed or mix by hand. This helps prevent gritty frosting.

Notes

This is a small batch of buttercream for a dozen cupcakes or small 6″ (15cm) cake.  Double for a 9″ (23cm) cake.

Jelly, jam, mashed fresh or freeze dried powdered berries can also be substituted for the preserves.  Start out at 1 tsp and add more to get the desired taste.

You can add a touch of milk or cream to create a looser consistency. Just take it slow, 1/2 tsp at a time.