Small Batch Strawberry Buttercream (with Freeze Dried Strawberries)

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This small batch strawberry buttercream is everything you want in a fruit frosting — creamy, vibrant, and bursting with real strawberry flavor. It gets its natural color and taste from finely ground freeze-dried strawberries, not artificial extracts. With a whipped, stable texture that’s easy to pipe, it’s the perfect finishing touch for cupcakes, cakes, or any small celebration.

this recipe

The cat’s out of the bag — I love using freeze-dried fruit in my recipes, especially when it comes to frosting. I mean, I adore a classic vanilla small batch frosting, but sometimes you just need a fruity twist. Take my lemon small batch buttercream, for example.

The trouble with fresh fruit is the extra moisture — it can turn buttercream soupy and overly sweet once you add more powdered sugar to fix it. That’s where freeze-dried fruit shines. All the flavor, none of the liquid. What’s left are tiny bits of pure fruit that blend into the creamiest, most vibrant strawberry frosting.

And yes, I’ve done this before — if you’re dairy-free, try the strawberry butter-free frosting version too!

I love to pair this frosting with a small batch of strawberry cupcakes, or even lemon small batch cupcakes for a little strawberry-lemonade combo!

A Few Helpful Ingredient Notes

• Freeze-dried strawberries can usually be found in the aisles with the nuts and raisins.  Try swapping in other freeze-dried fruit — like blueberries (I use them in my blueberry whipped coconut cream).  
• The butter should be room temp, but still cool to the touch. It should leave a small dent when pressed. Too soft and warm = runny frosting.
• I like to use heavy cream to give the frosting a smooth whipped texture. Whole or 2% milk will also work. 
• Add salt to balance the sweetness. It also enhances the strawberry flavor.

How to Make Frosting With Freeze-Dried Fruit

Start by adding the freeze-dried strawberries along with a little powdered sugar to a small blender. I use my juicer blender for this! Pulse to a fine powder — a pretty pink hue means you’re there.

Cream the butter until it’s smooth, then sift in the berries + sugar mix (this removes the seeds). Give it a little whip in the mixer to incorporate, then add the remaining sifted powdered sugar.

Finish up the frosting by switching to the whisk attachment. Let the mixer do the work for the next 3 to 5 minutes, until the frosting gets light and fluffy. And that’s it! The frosting is ready to be piped.

My Tips For This Strawberry frosting

• This recipe will yield enough frosting for 4 to 6 cupcakes, or a single layer 6-inch cake. But it’s easily doubled if you need a larger batch.
• Be careful with how much strawberry powder you add. As written, you’ll get great strawberry flavor. Add much more, and the frosting will get stiff.
• For super smooth frosting, sift the powdered sugar and fruit powder! Otherwise, you’ll end up with grainy frosting.
• Most importantly, whip the frosting long enough to incorporate air (we’re talking 3 to 5 minutes). Undermixed frosting can be heavy and thick.

Did you try a different freeze-dried fruit to make your own version of flavored buttercream? Let me know how it turned out in the comments below! 🍓

Small Batch Strawberry Buttercream (With Freeze-Dried Strawberries)

5 from 2 reviews

Small batch strawberry buttercream frosting made with freeze-dried strawberries for bold flavor and natural pink color. This smooth and creamy frosting pipes beautifully and holds its shape — perfect for small cakes, cupcakes, or any dessert that deserves a taste of real strawberries.

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by Erin Cernich

Yield2 Cups (approx.)

Prep15 minutes minutes

Total Time15 minutes minutes

Cook ModePrevent your screen from going dark

Equipment

• ▢
  Hand Mixer
• ▢
  Stand Mixer (optional)
• ▢
  3-Quart Mixing Bowl (optional)

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.

I’d appreciate a review!If you try the recipe, please let me know! Leaving a comment + star encourages others to try it, and the support helps me continue to provide FREE recipes. Thank you!

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 Estimates

Calories: 100kcal | Carbohydrates: 15g | Protein: 0.2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 50mg | Potassium: 39mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 161IU | Vitamin C: 30mg | Calcium: 5mg | Iron: 1mg

Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.