This small batch strawberry 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!
Strawberry Buttercream Frosting
I feel like I’m constantly on the quest for the perfect light frosting. I love buttercream frosting, but sometimes I have a hard time with all the butter. So I developed the incredibly popular butter free frostings – vanilla butter free frosting and chocolate butter free frosting – made with a mix of coconut cream and coconut oil. And if you were wondering if there is a butter free strawberry frosting – there is and it is wonderful!
But that won’t stop my desire for a fluffy, whipped, and light frosting made with butter. And I think this strawberry buttercream frosting fits that bill. So what makes this frosting different than other strawberry frostings?
- More whipped cream than normal – A lot of frosting recipes will only use a tablespoon or two of whipped cream. I leverage the whipping powder of the cream to make the frosting lighter.
- Less powdered sugar – Not by much, but we can use a little less powdered sugar because we are using freeze-dried strawberries.
- Freeze-dried strawberries – Rather than an extract or artificial flavor to impart the strawberry. Freeze-dried strawberries have a wonderfully strong strawberry flavor and they won’t alter the texture
Frosting For Small Batch Cupcakes Or Mini Cakes
This recipe will yield enough frosting to cover a small batch of 4 to 6 cupcakes, or a single layer 6-inch cake. Certainly, this depends on how much frosting you like on your treats!
This strawberry buttercream is delicious on a small batch of strawberry cupcakes, mini chocolate cake, a gluten free chocolate cake, or even a gluten free vanilla cake. But if want to eat a couple of heaps on a spoon, that works too!
Ingredient Notes
- Freeze-Dried Strawberries – These are easily found – usually in the aisles with the nuts and raisins. And the variety of fruit is impressive. Like freeze-dried blueberries in the blueberry whipped coconut cream, and freeze-dried peaches in the cake and frosting of the gluten free peach cupcakes.
- Unsalted Butter – This needs to be room temperature
- Powdered Sugar – Powdered sugar is key to making buttercream fluffy and sweet.
- Heavy Cream – To make the frosting extra creamy and light.
- Salt – To balance and enhance the flavor.
Tips For How to Make Strawberry Buttercream
- Use freeze-dried strawberries – They won’t alter the texture of the frosting and the flavor does not get lost in the sugar or butter. You can find freeze-dried strawberries at Target, your local grocery, or even Amazon.
- You can try strawberry puree – But then you add extra moisture to the frosting. This will require adding more butter and sugar, which results in losing the strawberry flavor. And then it can turn into a vicious cycle where you may throw the frosting out – I speak from experience.
- Pulse the freeze-dried fruit in with the powdered sugar so it is fully incorporated when you mix the frosting – If you add the fruit strawberry powder separately, it may clump.
- Taste the freeze-dried fruit first – The little pieces of dried fruit pack a flavor punch. If you want to dial up or down – the fruit flavor, you can adjust how much you put in.
Recipe FAQ’s
Yes! I have seen freeze-dried blueberries, mangos, raspberries, peaches, apples, and bananas. Check out my frosting recipes to see the other ways I have used some of these flavors.
The butter may have been too soft. Try chilling the frosting for 15 minutes and whip again. You can also add more powdered sugar, a tablespoon at a time.
The freeze-dried fruit does absorb some of the moisture, so the frosting may be a little stiffer than regular buttercream.
The frosting will be fine on top of a cupcake or cake covered at room temperature for up to 3 days. You can always refrigerate, then bring it to room temperature.
Small Batch Strawberry Buttercream Frosting
Equipment
- Stand Mixer (optional)
- 3-Quart Mixing Bowl (optional)
Ingredients
- 2 to 3 tablespoons freeze dried strawberries, ground to powder
- 3 tablespoons unsalted butter, room temperature
- 1 cups powdered sugar
- ¼ teaspoon salt
- 2 tablespoons heavy cream
Instructions
- 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, 1 cups powdered sugar
- In a medium mixing bowl, add the butter. Using a hand held mixer with beater attachments, beat the butter on medium-high speed until smooth and creamy – about 1 to 2 minutes. Add 3/4 cup of powdered sugar, salt, and cream and beat on medium speed until combined and the frosting begins to get creamy. Add the remaining powdered sugar continue to beat until combined. Tip – See Notes for how to use your stand mixer.3 tablespoons unsalted butter, room temperature, ¼ teaspoon salt
- Switch to the whisk attachments on your mixer. Turn the mixer on medium-high speed and continue to mix for about 3 to 5 minutes – the frosting will start to get fluffy and light. At this point, you can add a little more cream or powdered sugar to get yourdesired frosting consistency. I prefer my frosting lighter and often add a splash more cream.2 tablespoons heavy cream
- The frosting is ready to use immediately, or can be stored in a covered containerand 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.
RECIPE 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 to make the frosting lighter. Otherwise, as written, the frosting will be sturdy and easily piped. Feel free to add more powdered sugar if you like a super-thick 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
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!