Best Strawberry Buttercream Frosting Recipes

STRAWBERRY LEMONADE CAKE WITH FRESH STRAWBERRY BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch cake pans.
• Place cake flour, sugar, baking powder, and 1/2 teaspoon kosher salt into the bowl of an electric mixer and stir to combine.
• Stir lemonade concentrate, milk, eggs, 2 teaspoons strawberry extract, lemon extract, and food coloring together in a separate bowl.
• Add 12 tablespoons cubed butter to the flour mixture, 2 to 3 pieces at a time, and mix on low speed until all butter is added and the mixture resembles coarse meal. Stop the mixer and scrape the sides and bottom of the bowl.
• Resume mixing at medium speed; add 1/2 of the egg mixture slowly and mix, about 20 seconds. Scrape the sides and bottom of the bowl. Resume mixing at medium speed; add remaining egg mixture in 2 batches, about 20 seconds after each addition, scraping the sides and bottom of the bowl after each addition. Pour batter evenly into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 28 to 33 minutes.
• Remove cakes from the oven and let cool on cooling racks for 10 minutes. Turn cake layers out onto the racks to cool completely, 15 to 30 minutes.
• While cakes cool, place 8 strawberries into a small food processor or an electric blender. Blend to make 1/4 cup puree.
• Place 10 tablespoons softened butter and a pinch of kosher salt into the bowl of an electric mixer and beat on medium speed until light and fluffy, about 2 minutes. Mix in 1/8 teaspoon strawberry extract. Gradually add about 1/3 of the confectioners' sugar to the butter while continuing to mix. Add 1/2 of the strawberry puree, scraping the sides and bottom of the bowl, and continue mixing.
• Add the next 1/3 of the confectioners' sugar, scraping the sides and bottom of the bowl. Mix in remaining strawberry puree. Sprinkle in the remaining confectioners' sugar and mix until desired consistency is reached, adding more confectioners' sugar or strawberry puree as needed.
• Place the cooled bottom cake layer on a serving plate and spread the top with lemon curd. Place the second layer on top of the first and frost with strawberry buttercream starting with the sides, then the top of the cake.

EASY KID-PLEASIN' STRAWBERRY BUTTERCREAM FROSTING

Steps:

• Butter must be highly softened but NOT melted. I'd recommend leaving it out in a safe area for about 20 minutes.
• With an electric mixer, cream the butter with 1 cup confectioners sugar and the milk.
• Beat in the Nesquik and vanilla extract.
• In small increments, beat in the rest of the confectioners' sugar. For a stiffer frosting, add a little more confectioners sugar.
• This will ice about 24-36 cupcakes assuming you use about 2-3 Tbsp per cupcake. It's best to make this after you've baked and are ready to use it because refridgeration will cause it to set and make it practically unspreadable.

STRAWBERRY BUTTERCREAM FROSTING

Steps:

• Beat butter at medium speed until fluffy. Add confectioners' sugar and strawberries and beat until smooth.

FRESH STRAWBERRY CAKE WITH BUTTERCREAM FROSTING

Steps:

• For the consistency of the cake, it is very important to follow the steps. Cake: Combine strawberry puree butter & sugar, slowly add in egg yolks and vanilla (Add food coloring if desired) Mix dry ingredients together and add into sugar mixture Slowly add milk and stir gently Slowly stir in chopped or mashed strawberries Pour batter into cupcake pans and bake for about 20 minutes on 350 degrees, or cake pans and bake for about 40 Minutes on 350 degrees. Cool then top with Strawberry Buttercream Frosting or your favorite frosting. *I just pureed fresh strawberries in the food processor until liquefied Strawberry Buttercream Frosting: Beat butter at medium speed with an electric mixer 20 seconds or until fluffy. Add powdered sugar and chopped strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.)

STRAWBERRY BUTTERCREAM FROSTING

Steps:

• Place whites and sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
• Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition.
• Switch to a paddle attachment. With mixer on low, add strawberry puree, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate.

FRESH STRAWBERRY CAKE WITH STRAWBERRY BUTTERCREAM FROSTING

Steps:

• Cake: Combine Strawberry Puree Butter & Sugar, Slowly add in Eggs and Vanilla (Add food coloring if desired) Mix Dry Ingredients together and Add into Sugar Mixture Slowly add Milk and stir gently Slowly stir in chopped or mashed strawberries Pour batter into Cupcake Pans and bake for 20 minutes on 350 degrees, or Cake Pans and bake for 40 Minutes on 350 degrees. Cool then top with Strawberry Buttercream Frosting or your favorite frosting. *I just pureed fresh strawberries in the food processor until liquefied Strawberry Buttercream Frosting: Beat butter at medium speed with an electric mixer 20 seconds or until fluffy. Add powdered sugar and chopped strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.)

CONFETTI CUPCAKES WITH PINK STRAWBERRY BUTTERCREAM FROSTING

Steps:

• Combine the egg whites, oil, milk, sour cream, and vanilla gently with a whisk. Then sift in your cake mix and sprinkles and gently stir. Fill 24 cupcake liners 3/4 full with cupcake batter and bake at 350 degrees for 15-20 minutes (or until a toothpick stuck in the middle of a cupcake comes out clean).
• Frosting:
• Beat butter and vanilla together until fluffy. Add strawberry jam and beat until incorporated. Add powdered sugar, 1 cup at a time. Mix until frosting is fluffy. It will seem kind of dry, so add 1-2 Tablespoons of milk until it's the consistency you like. Pipe onto cooled cupcakes and top with sprinkles (if you want).

STRAWBERRY BUTTERCREAM FROSTING

Steps:

• 1. Defrost strawberries in microwave or overnight in refrigerator. Place the strawberries and their juice in a colander suspended over a deep mixing bowl. With a rubber spatula, press the thawed berries to force juice into the bowl. Strain the juice if it contains pieces of strawberries.
• Pour the berry juice from the bowl into a saucepan and boil the juice until it reduces to 1/4 cup.
• Transfer the reduced berry juice to a heat-proof container.
• In a food processor fitted with a metal blade, puree the remaining strawberries. Use a fine strainer to remove all the seeds.
• Stir the pureed strawberries, reduced berry juice, and lemon juice together. Set aside.
• Place flour in a small saucepan. Add milk, a little at a time, stirring well to remove lumps. After all the milk has been incorporated into the flour, heat the mixture until it becomes very thick, again stirring constantly to prevent lumps. Remove from heat and place plastic wrap directly on the milk/flour mixture to prevent a film from forming on its surface. Cool to room temperature.
• While the mixture is cooling, cream the butter and sugar together until light and fluffy. If using unsalted butter, add 1/4 teaspoons salt.
• Add the completely cooled milk/flour mixture and vanilla and beat until no graininess remains from the sugar.
• Mix in 1/2 cup of strawberry puree until combined, reserving remaining puree for another use.