Small Batch Strawberry Buttercream Frosting (Freeze Dried Strawberries)
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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.
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!
The cat’s out of the bag – I love to use freeze-dried fruit in my recipes. And this is especially true when I make a small batch of frosting. I mean, I love a classic vanilla frosting, but sometimes a good fruity flavor buttercream frosting is needed. Take my lemon small batch buttercream frosting for example.
However, the risk you run when adding fresh fruit to buttercream is that it can change the consistency of the frosting. It can get pretty soupy and you need more powdered sugar to absorb the extra liquid. Which would make the buttercream very sweet, and you would lose the flavor.
Enter freeze-dried fruit. Because all the moisture has been freeze-dried out, what’s left is crunchy bits of fruit that pack the biggest fruit flavor. The result is a smooth and creamy frosting that has pure strawberry flavor. I have used freeze-dried strawberries in frosting before – in the dairy-free counterpart to this recipe – my strawberry butter free frosting!
I originally published this recipe in 2019. I have since updated it with helpful step-by-step photos to make the frosting, more helpful tips, and additional notes from recipe testing.
A Small Batch Frosting For Small Batch Desserts!
There is a fair share of small cakes and small cupcake recipes on the blog. And they all deserve homemade frosting! This recipe will yield enough frosting for 4 to 6 cupcakes, or a single layer 6-inch cake. It’s also fun to sandwich it between two cookies, or simply as a frosting on top of those cookies!
You can always stretch the frosting further to use on a layer cake, but you can also easily double the recipe to make a larger batch.
Ingredient Notes
- Freeze-dried strawberries can usually be found in the aisles with the nuts and raisins. And change up the flavor with different fruit! Like the freeze-dried blueberries I use in my blueberry whipped coconut cream.
- The butter should be room temp, but not too warm! Otherwise, you may end up with runny frosting. Room temperature butter will leave a slight indentation when poked with your finger and will still feel cool.
- I like to use heavy cream to give the frosting a smooth whipped texture. Whole or 2% milk will also work.
- To balance the sweetness in the frosting, add salt. Even a little pinch of salt will cut down on how sweet the frosting is – and it also enhances the strawberry flavor.
Step-By-Step Instructions
Add the freeze-dried fruit and 1/4 cup of powdered sugar to a small blender. This will help the strawberry powder not clump.
Pulse to a fine powder. It will be the prettiest pink hue!
Tip! Freeze-dried strawberries deliver strong strawberry flavor. If you want a super punchy strawberry flavor in your frosting, add a few extra strawberries to blend. But don’t add too much – or your frosting will be pretty stiff!
Add the butter to a medium mixing bowl. Mix the butter until it is smooth and creamy.
Sift the strawberry powder mix from the blender over the creamed butter. This removes lumps, seeds, and
Tip! See the recipe card for details on how to use your KitchenAid stand mixer to make the small batch frosting.
Sift in the remaining powdered sugar and mix the frosting until combined.
Switch to the whisk attachments. Continue to mix the frosting until fluffy for at least 3 minutes. The frosting is ready to use right away!
Tip! Two tips to achieve smooth (not grainy!) and fluffy buttercream; First – sift the powdered strawberries and sugar over the butter to make it light and airy. Second – mix the frosting for 3 to 5 minutes. This incorporates air into the frosting to make it super light. If the frosting is not mixed long enough, it will have more of a heavy, thick texture.
FAQ
The great thing about making buttercream with freeze-dried fruit is that it will last longer at room temp! The frosting will be fine on top of a cupcake or cake covered at room temperature for up to 3 days, or in the refrigerator for 1 week.
Did you try a different freeze-dried fruit to make your own version of flavored buttercream? Let me know in the comments below! 🩷
Small Batch Strawberry Buttercream Frosting (with Freeze-Dried Strawberries)
Equipment
- 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.
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
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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