Small Batch Strawberry Buttercream Frosting (with Freeze-Dried Strawberries)

A bowl of strawberry frosting on a wood tray.

5 from 2 reviews

Small Batch Strawberry Buttercream Frosting (with Freeze-Dried Strawberries)

Finally—vibrant pink strawberry buttercream frosting that actually tastes like strawberries and lasts for days! This smooth and creamy small batch buttercream (no runny frosting here!) is naturally colored and flavored with freeze-dried strawberries. It's the perfect berry-forward frosting for your spring and summer treats or a pretty pink crown on top of your Easter and Valentine’s Day desserts.

Prep Time15

Total Time15

Course: Dessert

Cuisine: American

Servings: Cups (approx.)

Calories: 100kcal

Author: Erin Cernich

Equipment

Ingredients

6 tablespoons freeze dried strawberries, ground to powder will yield approximately 3 tablespoons of powder
¾ to 1 cups powdered sugar sift for best results
3 tablespoons unsalted butter, room temperature
¼ teaspoon vanilla extract optional
⅛ teaspoon salt
1 to 2 tablespoons heavy cream, room temperature

Instructions

In a small blender or food processor, add the freeze-dried strawberries and 1/4 cup of powdered sugar. Pulse for a few seconds until the strawberries have been ground into powder. The freeze-dried strawberries have a robust flavor, and depending on your taste preference, you can add 1 to 2 more tablespoons to suit your taste. If you add more strawberry powder, I recommend adding a few extra drizzles of cream to make creamy frosting.
6 tablespoons freeze dried strawberries, ground to powder
Add the butter to a medium mixing bowl. See the Notes below to use a stand mixer. Use a hand mixer with beater attachments and beat the butter on medium speed until smooth and creamy – about 2 minutes. Sift the strawberry powder mix over the butter, then add the salt, vanilla, and 1 tablespoon of cream. Beat on medium speed until combined and the frosting begins to get creamy. Sift in 1/2 cup powdered sugar and beat until well combined.
3/4 to 1 cups powdered sugar, 3 tablespoons unsalted butter, room temperature, ¼ teaspoon vanilla extract, ⅛ teaspoon salt, 1 to 2 tablespoons heavy cream, room temperature
Switch to the whisk attachments on your mixer. Turn the mixer on medium-high speed and continue to mix for at least 3 to 5 minutes - the frosting will start to get fluffy and light. While mixing, add a little more cream and/or powdered sugar to get your desired frosting consistency. I prefer my frosting lighter and often add a little more than 2 tablespoons of cream with close to 1 cup of sugar. More powdered sugar will yield a stiffer, thicker frosting.
1 to 2 tablespoons heavy cream, room temperature
The frosting is ready to use immediately or can be stored in a covered container and refrigerated for up to 1 week. If refrigerating, bring the frosting to room temperature to use. I also recommend giving it another mix to lighten and loosen.

Notes

Serving Size - This is a small batch recipe that is easily doubled.
Yield - This recipe will yield enough frosting for 4 to 6 cupcakes or a 6-inch single-layer cake.
Stand Mixer - You can use your standard tilt-head stand mixer and attachments with a small 3-quart mixing bowl. Note that when creaming the butter, you will want to scrape down the sides of the bowl. Even though it is a smaller bowl, the butter may want to stick to the sides.
Freeze Dried Strawberries - Pulse the strawberries with the powdered sugar so they don't clump when mixing the frosting.
Frosting Consistency - I prefer a lighter, fluffier frosting. I usually add a splash or two more of the cream with about 3/4 cup of powdered sugar to make the frosting lighter. More powdered sugar will yield thicker, stiffer frosting.
Mix Time - After adding all the ingredients, you will want to mix the frosting for at least 3 to 5 minutes to achieve a light and fluffy frosting. This is where using your stand mixer comes in handy!
Storage - The frosting is room temperature stable for up to 2 days. If you are not using the frosting right away, I recommend refrigerating it in a covered container for up to 1 week. When ready to use, bring to room temp and mix it again to get it fluffy.
Don't Skip The Salt - Unless you have to! The salt will balance the sweetness and enhance the flavor.

Nutrition