Everything is better with strawberry frosting, I have 4 great recipes to share with you and countless times to put the frosting on.
There are so many reasons that strawberry frosting is bound to be on top of your next dessert, the flavor, and ohhh… the gorgeous color, it compliments so many items, from vanilla baked items, chocolate items, even red velvet, and strawberry is a great flavor combination.
With so many delicious options on strawberry flavored frosting, choose which one you think will be best based on your taste preferences, how you’ll be serving it, and the texture you’re looking for.
- Strawberry Swiss Meringue Buttercream Frosting– light and silky and not overly sweet, has a buttery flavor, I love this frosting
- Strawberry Whipped Cream Frosting- light and fluffy, no overly sweet, I have a method to stabilize it so it lasts longer than traditional whipped cream, but not best in hot weather
- Strawberry Cream Cheese Frosting– rich and creamy and sweet, softer than American Buttercream, has almost a cheesecake quality in flavor
- Strawberry Buttercream Frosting– “American Buttercream” thick and sugary, holds up well in hot weather, how to get these frosting a delicious strawberry flavor
Strawberry Curd my number one choice, this gave each of the frostings the best flavor, it ensured the frosting didn’t get thinner, and it also gave each frosting a pretty pink color too.
Strawberry Syrup I did try this to flavor the frosting as well, it tasted ok, but the flavor wasn’t as strong as the curd, and it also made all the frosting but one thinner (which I never like) the only frosting that it seemed to work well with was the American Buttercream, it’s also the easiest to thicken of all the frosting so if you’re planning on using syrup to flavor frosting, make the “American” Buttercream Frosting.
I just love fresh strawberries, and feel so fortunate that there is a great strawberry farm nearby… we’ve had a lot of rain recently and it’s not been an ideal strawberry season, so as soon as I see they have strawberries available I jumped at the change of getting them, I’ve had some great luck at buying locally grown strawberries at stores nearby as well. The flavor has been exceptional. And I look forward to getting great tasting strawberries any chance I can, especially when I’m making recipes with them.
I’m all about fresh flavors, but if you just want to simplify things and add some strawberry extract, go right ahead. Add a teaspoon of strawberry extract and mix in well, and maybe add a drop of pink food coloring.
THIS is the strawberry flavor (extract) I would use if I wasn’t making the frosting with some sort of real strawberry mixture added in, I really like the flavor as it has both natural and artificial flavor. Most strawberry flavors you readily find are all artificial flavor, which I don’t prefer. I try to find all-natural or a mix of natural and artificial. ( The same goes for raspberry which I don’t prefer artificial at all, it tastes like medicine to me. Read the labels if you are buying extracts and baking emulsions.)
I tend to make my own syrup recipes, but if you want to give THIS one a try, I like a lot of their flavors, they do have natural flavors, not all artificial. If you want to see what else I use syrup for click here.
Options for what to use for the strawberry portion of the frosting
- Strawberry Curd this is my favorite, it gave the most delicious natural flavor
- Strawberry Syrup homemade Click for or purchased
- Strawberry Extract/Emulsion this is my favorite brand of flavors
- Strawberry Jello Gelatin Mix you can use this sugary strawberry flavored dry mix to flavor frosting.
Common questions on frosting…
If you prefer a less sweet frosting try the Swiss meringue buttercream (SMB) or whipped cream instead of the American buttercream which tastes the sweetest. Try using salted butter or add a pinch of salt to balance the sweetness.
Great Cake Recipes
I have lots of cake recipes on my website, these two are. my most used, they each can be made in a bowl without a mixer and only take minutes to put together, they are perfect for small celebrating, enjoying dessert anytime, a family birthday, or just because you like cake kinda day!
These are sheet cakes, baked in a 13×9 pan, perfect for parties or when you know you’ll want more cake.
- 13×9 chocolate cake
- 13×9 vanilla cake this is my 1-hour strawberry shortcake, another great cake when you want to enjoy fresh strawberries and are looking for a simple cake!
Cookies recipes to put frosting on
- Vanilla Cut out Cookies just about any gathering will be better with these beauties
- Chocolate Glass Bottom Cookies drop cookies, gently pressed flat on top
- Drop Sugar Cookies soft loft house style cookies
- Spritz Cookies classic spritz cookie sandwich cookies
- Chocolate Cut Out Cookies a great cookie to swirl, pipe, or slather frosting onto
- Cookie Bites these cookie “cups” are great and look cute filled with frosting
And… don’t forget cupcakes!
You see my Strawberry Cake HERE, it’s a vanilla cake filled with strawberry curd and topped with swiss meringue buttercream frosting.
REMEMBER there are 4 recipes below, all delicious!
Choose which one is best for the item your putting it on.
- 3 large egg whites
- 3/4 cup granulated sugar
- 1/2 cup cold butter
- and use 3-4 tablespoon in this recipe.
- Create a double boiler, I use a stainless bowl over a saucepan with an inch and a half of boiling water.
- Heat the egg whites and sugar and whisk until smooth, and the mixture teachers 160°.
- Then pour it into the bowl of a mixer and beat (which wire whisk attachment)the egg white mixture until stiff peaks form, the mixture cools as it beats. This can take up to 10 minutes.
- Then turn the mixer to medium speed and add the butter one tablespoon at a time and mix butter completely before adding the next tablespoon.
- If the mixture looks grainy, separated, or curdled keep mixing. if the mixture seems warm or runny, place the mixing bowl in the refrigerator for 5-10 minutes, if the mixture seems runny or as it's not coming together.
- Change the mixing attachment to the beater blade, and mix it on medium-high until it comes together.
- The mixture actually sounds like it's thicker and "slaps" the sides as it mixes when it's ready.
- This frosting is smooth and creamy and thick in texture.
- Add in the strawberry flavor, I prefer 3-4 tablespoons strawberry curd, add it in a tablespoon at a time so the frosting doesn't thin out and it has the flavor you'd like.
- 1 cup heavy cream
- 1 tablespoon dry milk
- 2 tablespoons powdered sugar
- 2-3 tablespoons strawberry curd or strawberry syrup (be sure to print those recipes as well)
- Whip heavy cream with dry milk and powdered sugar until it's thick and forms a peak when the whisk is pulled out.
- Then stir in the strawberry flavor.
- 2 oz cream cheese (at room temperature, or your frosting will have lumps)
- 4 tablespoons butter (at room temperature)
- 3 cups powdered sugar
- pinch of salt
- 2-4 tablespoons of strawberry syrup, or strawberry curd or strawberry extract
- In the bowl of a mixer beat the cream cheese and butter until smooth and fluffy, start on medium-low speed then increase to high.
- Add in the powdered sugar and salt. Start by mixing on low so it doesn't make a mess.
- Then add in the flavor. Add two tablespoons and mix in the flavor very well, then taste it and see if you need more.
- Typically I add a tablespoon or two of heavy cream to whip the frosting up but since there is the additional liquid in the strawberry syrup or curd it's not necessarily this recipe, but if you are only adding extract and want to add heavy cream go right ahead.
- This frosting can be thickened by adding up to a cup of powdered sugar without making it overly sweet. The cream cheese and salt help balance the flavor.
- 1/2 cup butter
- 4 cups powdered sugar
- 1-2 tablespoons heavy cream or milk
- 2-4 tablespoons strawberry curd or strawberry syrup
- Beat butter until whipped smooth, add in powdered sugar and heavy cream until it's all combined.
- Scrape down the sides to be sure everything is well mixed, then on low mix in the strawberry flavor.