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
Ingredients
- 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
Instructions
- 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.
Notes
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
Sophia says
I made this frosting today and it is excellent! I followed your recipe exactly and the flavor came out full of strawberry goodness. I tend not to like buttercream because I usually find the taste of butter overwhelming, but this definitely had enough strawberry flavor shining through. I will definitely make this again and next time I’ll try the cream cheese version. Thank you for this wonderful recipe, Tracy!
Tracy says
Thanks, Sophia!! So glad you enjoyed it!
Arfa Omer says
If I were to double this recipe, would I still only use 3 tsp total of puree, or would I use 6 tsp total of puree b/c I doubled everything else?
Tracy says
You’d double everything, puree included.
Cynthia says
I’m looking to make this 🙂
My question is, if I want this to be more runny (to drizzle it on a Bundt cake) what do you suggest adding more of? Thanks!
Tracy says
I’ve never used this as a glaze before, so I’m not sure how it will work out. I’d add milk by the teaspoon until it reaches your desired consistency, but don’t add too much liquid or the glaze won’t set. Hope that helps!
Melissa says
Can I triple the recipe without problems?
Tracy says
Yup, that shouldn’t be a problem. Hope you enjoy it!!
Leslie A Yoder says
Your recipe confuses me. First, add 1 c. of powdered sugar to 1/4 c. of fruit puree. Cook. . . then cool completely.
Then, cream butter. Then add powdered sugar and 1 tsp of cooled fruit puree, vanilla,salt . . .
Question: if ingredient list calls for 1 cup of powdered sugar, and you add 1 cup ofpowdered sugar to fruit puree and heat, THEN WHERE IS THIS OTHER POWDERED SUGAR YOU ADD TO BUTTER??
i AM MAKING FOR CUPCAKES FOR TOMORROW for a brunch. I fear the frosting will not be right. Boo-Hoo.
Tracy says
Sorry, that is a little confusing! You’re adding the granulated sugar (the first sugar mentioned) to the purred strawberries. The powdered sugar is added to the butter to make the buttercream. I edited the recipe so that is more clear.
If you’ve already added the powdered sugar to the strawberry puree, depending on what the texture looks like, I probably wouldn’t try and use it. If you have enough strawberries, I’d remake the puree. If you don’t, in a pinch, you can also use some some strawberry (or other fruit) jam in place of the cooled puree mixture. Good luck. I hope they come out okay!!