Go Back
–+ servings
Fresh strawberry buttercream piped in a swirl into a jar. Plain cupcakes and cupcakes with swirls of frosting surround it.

Fresh Strawberry Buttercream

Olivia Daly
An easy, bright, fresh strawberry buttercream made with homemade strawberry preserves. Full of strawberry flavour with no freeze fried strawberries.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour
Course Dessert
Servings 3 cups

Ingredients
  

Strawberry Reduction

  • 225g/8oz fresh or frozen chopped strawberries
  • 1 tbsp (13g) granulated sugar (add a little more if strawberries are bland)
  • 1 tsp lemon juice
  • OR
  • 5 tbsp strawberry preserves (not jam or jelly)

Frosting

  • 1 cup (226g) unsalted butter, room temperature
  • 1/2 tsp salt
  • 3 1/2 cups (490g) icing sugar sifted
  • 2-3 tbsp whipping cream
  • 1/2 tsp vanilla extract

Instructions
 

Strawberry Reduction

  • In a small saucepan, add your strawberries, sugar and lemon juice. Cook down on medium low heat on the stove, stirring occasionally until it coats the back of the spoon. Will take 10-15 minutes and you should have about 5 tbsp left when done.
  • I like to mash the berries against the side of the pot with a wooden spoon to break down any big peices as well. Set aside to cool. You can also make this a few days in advance and store in the fridge which is what I usually do.
  • If you don't want to use your own reduction, use 5 tbsp strawberry preserves, not jam or jelly!

Preparing the Frosting

  • In the bowl of a stand mixer or large mixing bowl, add the butter. Beat on medium high speed for 3 minutes. Add in the salt and mix at low speed until incorporated.
  • Add in 1/4 of your sifted icing sugar and mix at low speed until incorporated. Add in 1 tbsp of cream here if you need too. Once incorporated, turn mixer to medium high for 10 seconds.
  • Add in the rest of your icing sugar in 3 parts, mixing in fully each time. Add in your vanilla extract and cooled strawberry reduction and beat on medium for 30 seconds.
  • Check the consistency of your frosting, if it's too thick, add in more cream 1/2 tbsp at a time. I typically use 2 1/2 tbsp of cream total. Once your happy with the consistency, beat the frosting on medium high speed for an additional 2 minutes.
  • To get out air bubbles, mix the frosting by hand with a spatula for 2-3 minutes. This will be how you get a super smooth frosting. Then, add the frosting to a piping bag and use as desired. Store any leftovers in the fridge for up to 5 days or in the freezer for up to 3 months and enjoy!
Keyword fresh strawberry frosting, Strawberry Buttercream
Tried this recipe?Let us know how it was!