This small batch of strawberry whipped 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!
Whipped 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 are able to 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 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 heaps on a spoon, that works too!
Everything You Need To Make Whipped Strawberry Buttercream Frosting
- 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 blueberry that I use in the blueberry whipped coconut cream, and freeze dried peaches I use 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 make buttercream fluffy and sweet.
- Heavy Cream – To make the frosting extra creamy and light.
- Salt – To balance and enhance the flavor.
- Food Processor or Blender – To pulse the freeze dried strawberries into powder.
- Mixing Bowl
- Hand Held Mixer
Tips For How to Make Strawberry Buttercream
- Use freeze dried strawberries – Freeze dried strawberries 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 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 strawberry powder separate, it may clump. Which is not entirely bad because then you get little bites of pure strawberry flavor.
- 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.
FAQ’S: Whipped Strawberry Buttercream Frosting
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 more stiff 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 to room temperature.
Strawberry Whipped Buttercream Frosting
- 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 salt, then 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.
- Serving Size – This recipe will yield approximately 2 cups of frosting. Enough to frost 4 to 6 cupcake or a 6-inch single layer cake.
- Small Batch – Even though this is a small batch recipe, it should be easy to double to make a larger batch.
- Freeze Dried Strawberries – Can easily be found on Amazon, at Target, or your local grocery. They are usually in the nut aisle.
- Pulse With The Powdered Sugar – To essentially make strawberry powdered sugar. This will make sure the freeze dried strawberry powder is evenly distributed and won’t clump when adding it to the butter.
- Don’t Skip The Salt – Unless you have to! The salt will balance the sweetness and enhance the flavor.