Fresh Strawberry Buttercream Frosting

This homemade strawberry frosting recipe is an easy twist on the traditional buttercream. The creamy strawberry flavoring contrasts beautifully with a rich chocolate layer cake or adds a sweet zing to tart lemon cakes. Real strawberries make for an authentic soft pink color that adds a warm, rustic visual note to naked cakes and other simple sweets. The sweet flavoring and blush pink appearance combination make this frosting ideal for a Valentine’s Day dessert or a springtime treat.

Prep30 min
Total Time30 min
Skill LevelBeginner

Amount4 cups

Ingredients & Tools
Instructions

Instructions

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In the bowl of a food processor, process the fresh strawberries and lemon juice until a smooth puree forms.
Strain puree in a fine mesh strainer, discarding the strawberry seeds (1/2 cup puree should remain). Discard solids.
In a large bowl, beat the shortening and butter with an electric mixer until well combined.
Gradually add sugar one cup at a time, beating after each cup. Scrape the sides and bottom of the bowl often.
Add meringue powder, salt, and lemon zest, and beat until combined. Frosting will appear dry.
Slowly add 1/2 cup of strawberry puree. Beat at a medium speed until well combined and fluffy.

Notes

Consistencies
This buttercream recipe is for medium consistency, which is excellent for piping decorations like rosettes and dots. However, it will need to be thinned for frosting birthday cakes and borders.

Use fresh strawberries
Frozen strawberries will likely add too much liquid to the buttercream so fresh strawberries are recommended.

To store:
Frosting should be stored in an airtight container in the refrigerator for 1 week or freezer for up to 6 weeks.

How To

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