This small batch of Strawberry Whipped Buttercream Frosting is enough to frost a small batch of cupcakes or one small cake. The frosting is whipped with an extra splash of heavy cream to make it light and fluffy. And freeze-dried strawberries give the frosting a robust strawberry flavor!
In a small blender or food processor, add the freeze-dried strawberries and powdered sugar and pulse for a few seconds until the strawberries have been ground into powder. The freeze-dried strawberries have a robust strawberry flavor, and depending on your taste preference, you can add more or less to suit your taste.
2 to 3 tablespoons freeze dried strawberries, ground to powder, 1¼ cups powdered sugar
In a medium mixing bowl, beat the butter and heavy cream on medium-high speed until smooth. Add the salt, then the strawberry powdered sugar a little at a time and beat on high speed until light, fluffy and the frosting has turned a light pink. If you prefer a stiffer frosting, add more powdered sugar a tablespoon at a time until it reaches your desired consistency. Frost or pipe onto completely cool cupcakes or cake.
3 tablespoons unsalted butter, room temperature, 4 tablespoons heavy cream, ¼ teaspoon salt
Notes
Serving Size - This recipe will yield approximately 2 cups of frosting. Enough to frost 4 to 6 cupcake or a 6-inch single layer cake.
Small Batch - Even though this is a small batch recipe, it should be easy to double to make a larger batch.
Freeze Dried Strawberries - Can easily be found on Amazon, at Target, or your local grocery. They are usually in the nut aisle.
Pulse With The Powdered Sugar - To essentially make strawberry powdered sugar. This will make sure the freeze dried strawberry powder is evenly distributed and won't clump when adding it to the butter.
Don't Skip The Salt - Unless you have to! The salt will balance the sweetness and enhance the flavor.