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A closeup of swooshes of creamy strawberry frosting that has topped a cake and fills the whole frame.

Strawberry Frosting

This strawberry frosting is flavored with freeze-dried strawberries which give it so much strawberry flavor and a beautiful pink color! Ready in just about 5 minutes, it’s perfect for topping your cakes, cupcakes, cookies, and so much more!
5 from 1 vote
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Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 12 servings
Calories: 370kcal
Author: Megan

Ingredients

  • 1 cup freeze-dried strawberries (22g)
  • 1 cup unsalted butter (softened (226g))
  • 4 cups powdered sugar (480g)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons whole milk

Instructions

  • Add the freeze-dried strawberries to a food processor. Process until finely ground. Set aside.
  • Add the softened butter to a large mixing bowl.
  • Using an electric mixer, beat the butter until smooth.
  • Add the finely ground freeze-dried strawberries to the butter and mix until combined.
  • Add the vanilla extract and salt and mix until combined.
  • Gradually add in the powdered sugar, about ½ cup at a time, mixing in between. Be sure to scrape down the sides and bottom of the bowl to ensure it is all mixed in.
  • Add the milk and mix until it is a pipeable consistency. You don’t want the buttercream to be too stiff because it will be difficult to spread on the cake, but also not too loose that it will slide around on the cake. Add more milk if needed.
  • Frost your cake, cupcakes, or cookies as desired.

Notes

  • This frosting recipe will frost 12 cupcakes with a 1M piping tip similar to the photo of the chocolate cake in this post. It will also frost a 2-layer 8-inch cake. 
  • Add more milk if your frosting is too thick. Add more powdered sugar if your frosting is too loose. Keep in mind that you don’t want the frosting too thick for piping or frosting as it can be difficult. 
  • To make this recipe dairy-free or vegan, you can substitute the regular butter for a 50/50 mix of vegan butter and shortening. You can also substitute the whole milk with almond milk, soy milk, or another non-dairy milk.
  • Store leftover frosting in an airtight container in the refrigerator for up to 3 days. For longer storage, you can refrigerate or freeze the frosting. Let it come to room temperature before using to frost a dessert. 

Nutrition

Calories: 370kcal | Carbohydrates: 58g | Protein: 0.2g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 52mg | Potassium: 272mg | Fiber: 2g | Sugar: 53g | Vitamin A: 477IU | Vitamin C: 241mg | Calcium: 12mg | Iron: 4mg
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