If you like strawberries and you like good things, you’ll love this Small-batch Strawberry Frosting. It is sweet, strawberry perfection.
It’s been a while since I posted a small-batch frosting post, but I have a shiny new one for you this week, Small-batch Strawberry Frosting.
If you like strawberries and you like good things, you’ll love this frosting, because it is sweet, strawberry perfection. It’s dreamy on pretty much anything but especially on Vanilla Cupcakes, Small-batch Sugar Cookies, and Small-batch Brownies.
Best of all, this is a completely from-scratch strawberry buttercream frosting that doesn’t use strawberry extract or freeze-dried strawberries, just five ingredients: strawberries, sugar, butter, powdered sugar, and vanilla.
And it is incredibly easy to make.
How to Make Strawberry Frosting with Fresh Strawberries
Like my Vanilla Frosting and most of the other small-batch frostings on the site, this is an American buttercream, which means it’s made with butter and powdered sugar for a very rich and sweet frosting.
To get a strong strawberry flavor without using extracts or ground freeze-dried strawberries, you start with a strawberry puree (just strawberries blended until smooth), which is then reduced on the stove so you get concentrated strawberry flavor without too much liquid that will make a runny frosting.
That cools to room temperature, and then you whip the puree with softened butter, powdered sugar, and vanilla.
You end up with a pretty pink frosting that is rich, creamy, and full of strawberry flavor.
A Note on Blenders
If you have one, I recommend using an immersion blender with a chopper attachment to puree the strawberries for this recipe, because some blenders will have trouble processing the small amount of strawberries needed for a small batch of frosting.
If your blender/food processor is struggling, you can add a couple more strawberries until there is enough volume for the machine to process. Once the strawberries are pureed, measure out the amount needed for the recipe, and you can use the leftover puree in lemonade or discard.
Strawberry Frosting Recipe Notes
- This recipe makes about 3/4 to 1 cup of frosting, enough to pipe on 4-6 cupcakes or spread with a knife on about 8 cookies or lightly frost the top of a 6-inch round cake.
- To make strawberry cream cheese frosting, replace 1 ounce of the butter (2 tablespoons) with 1 ounce of softened cream cheese.
- Looking for more strawberry recipes? Try Lemon Cookies With Strawberry Frosting, Strawberry Sauce, Strawberry Shortcake Sundaes, and Strawberry Milk.
Small-batch Strawberry Frosting Made With Fresh Strawberries
If you like strawberries and you like good things, you’ll love this Small-batch Strawberry Frosting made with fresh strawberries. It is sweet, strawberry perfection.
- 4 medium strawberries hulled, plus more if needed*
- 1 teaspoon (4g) granulated sugar
- 4 tablespoons (2oz) unsalted* butter softened
- 1 cup (120g) powdered sugar sifted
- 1/4 teaspoon vanilla extract
- Pinch salt
Puree strawberries in a blender or food processor or using the chopper attachment of an immersion blender. Measure out 1/4 cup of pureed strawberries and add to a small pot. Discard the rest.
Add granulated sugar to the pot and bring to a simmer over medium heat. Cook, stirring frequently, until reduced to 1 1/2 to 2 tablespoons, 2 to 3 minutes. Remove from heat. Cool on the counter until completely cool to the touch, stirring occasionally to speed up the process.
In a medium bowl, beat softened butter until light and fluffy. Add powdered sugar, 1 teaspoon of completely cooled puree, vanilla extract, and salt. Beat for 30 seconds.
Add 2 more teaspoons of the puree, one at a time, beating well after each. After the final teaspoon, continue to beat until the frosting is light and fluffy. Discard remaining cooked puree.*
Use strawberry frosting over cookies, cupcakes, or brownies, and enjoy! Frosting will be softer than regular buttercream, but will firm up in the refrigerator.
*If your blender/food processor is struggling to process this small amount of strawberries, you can add a couple more berries until there is enough volume for the machine to process. Once the strawberries are pureed, measure out the amount needed for the recipe, and you can use the leftover puree in lemonade or discard.
*This recipe calls for unsalted butter, but you can use salted butter if that's what you have on hand, as long as you don't mind a slightly higher salt content in your frosting.
*Do not add more cooked puree to the frosting than the recipe calls for as this can make your frosting runny. If the frosting is not as pink as you would like, add a couple of drops of food coloring instead.
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