This small batch of Strawberry Whipped Buttercream Frosting is made with freeze-dried strawberries and an extra splash of cream for a light and fluffy strawberry frosting.
Whipped Buttercream Frosting
If you have ready my other frosting recipe posts – Vanilla Butter-Free Buttercream Frosting, or – Chocolate Butter-Free Buttercream Frosting, you will know that I have been (and will continue to be) on a quest to find the perfect buttercream that is not too sweet, or doesn’t feel like it leaves a film of butter in your mouth.
For this recipe, I am probably breaking about 167 frosting laws. I have spent many hours researching the perfect light and fluffy buttercream. And in that time, I have yet to find the ‘right’ ratio of butter to powdered sugar to heavy cream.
Which could mean that the perfect buttercream is all a matter of taste and consistency preference. However, I did not come across any that add as much heavy cream to butter ratio as I did for this recipe, so please don’t turn me into the frosting police.
The extra dose of heavy cream gives this frosting more of that ‘whipped’ consistency. I also think it helps to balance the amount of powdered sugar. The result is a fluffy frosting that is still easily piped, is not cloyingly sweet, and no butter coating in your mouth!
How to Make Strawberry Buttercream
Use freeze-dried strawberries like these. I love using freeze-dried fruit in recipes where you do not want the texture to be altered.
You can try strawberry puree, but then you are adding extra moisture to the frosting, which will require adding more butter and sugar. Which will result in losing the strawberry flavor. And then it can turn into a viscous cycle where you may end up throwing 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 powder separate, it may clump. Which is not entirely bad because then you get little bites of pure strawberry flavor. But, I’m a neat freak so I mix it with the sugar first.
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. 3 tablespoons of fruit is what I used, but you still get the strawberry flavor with a little less, if you prefer.
Now that we have covered the Butter and Bliss buttercream frosting debate, below are some recipes to go try it out on!
- Small Batch Strawberry Cupcakes
- Small Batch Vanilla Cupcakes
- Chocolate Mint Mini Cake
- Vanilla Berry Layer Mini Cake
- Small Batch Holiday Cupcakes
Strawberry Whipped Buttercream Frosting
- Hand Held Mixer with Beater Attachements
- 3 tablespoons unsalted butter, room temperature
- 4 tablespoons heavy cream
- 1 and 1/4 cups confectioner’s (powdered) sugar
- 2-3 tablespoon freeze-dried strawberries
- 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.
- In a medium mixing bowl, beat the butter and heavy cream on medium-high speed until smooth. Add 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!