Strawberry frosting doesn’t just offer the prettiest pink topping to cake, cookies, and cupcakes, it’s so delicious, you’ll be able to enjoy it all year long, lots of options year-round to get the flavor you want even if strawberries aren’t in season, but when they are… you’ll just have to use them to make strawberry buttercream frosting!

There are a few ways to flavor this frosting, to get the strawberry flavor you want.

I prefer using fresh strawberries, making a thick pudding type of puree (strawberry curd) then adding it to the frosting.

I have a few other versions, so you can easily choose which strawberry flavor will work for you best.

Strawberry syrup, I prefer natural/homemade strawberry syrup, but sometimes hard to find without additives that alter the flavor and make it taste “fake”. This often happens with raspberry flavor as well.

A simple way to make a fresh fruit syrup is to bring 2 lbs of diced strawberries to a boil with 1 tablespoon lemon juice with 1/2 cup granulated sugar mixed. Bring to a simmer, then mix 2 tablespoons water with 1 tablespoon cornstarch, and pour that into the simmering sauce to thicken, simmer for 1 minute. Drain the fruit if desired, using a fine strainer. Viola a simple fruit syrup. So any berry fruit syrup can be made like this. Alternatively, you can use more sugar and leave out the cornstarch for a more clear syrup. The sweetness of the syrup will depend on how sweet the fruit you are using is.

Natural strawberry extract and other options are syrups like Torani Strawberry syrup, artificial strawberry extract, and dry strawberry jello powder are all options to get the strawberry flavor you’d like.

Strawberry Curd is my favorite, it gave the most delicious natural flavor
Strawberry Syrup, homemade or you can buy strawberry syrup here.
Strawberry Extract/Emulsion, this tastes very nice
Strawberry Jello Gelatin Mix you can use this sugary strawberry-flavored dry mix to flavor frosting if you don’t have anything else, but I really feel natural strawberry flavor is the best.

Ingredients

1/2 cup butter
3-4 cups powdered sugar
1-2 tablespoons heavy cream or milk
2-4 tablespoons strawberry curd or strawberry syrup (or 1 teaspoon strawberry extract)

Instructions

Beat butter until whipped smooth, add in powdered sugar, start with 3 cups, add more if you want it thicker especially if you’re piping it, if you’re spreading it with a spatula you may like it softer.

Add heavy cream and mix on medium until it’s all well combined.

Scrape down the sides to be sure everything is well mixed, then on low to medium to mix in the strawberry flavor.

12 Chocolate Cupcakes

More Strawberry Frosting Recipes

For piping on 12 cupcakes, double recipe

If you want a thick a layer of frosting inside and out of a 2 layer cake, be sure to make a double batch.

If you want the frosting softer and creamier reduce the powdered sugar by ½ cup or add 2 more tablespoons of heavy cream or add in 2 oz cream cheese, or 2 oz sour cream for a nice smoothness. Buttercream frosting recipes can accommodate the texture and firmness you’d like, more powdered sugar will make it thicker and firmer, and more cream will make it creamier and softer. If you find it’s a little too sweet for your liking you can add a tiny pinch of salt which will balance the sweetness or use salted butter.

Some fun extracts to use in combination with the strawberry flavor you could add vanilla, coconut, or almond as well as lemon extract or some lemon juice.

more great strawberry recipes:

Strawberry Lemonade Mimosa

Strawberry Smoothie

Mini Strawberry Pies

Strawberry Basil Lemon Smash

Frozen Strawberry Margarita PIE

The best strawberry shortcake… 13×9, the recipe I make all summer long!

and if you like strawberry jam, this is a must-make sandwich.

Adjusting buttercream frosting just to you liking is simple, if you want it creamier add a little more heavy cream a tablespoon at a time and whip it in so it’s creamy, if you want the frosting firmer for piping, add more powdered sugar, start with 1/4 cup and mix well. If you think it’s too sweet, add a pinch of salt or a few drops of lemon juice to balance the sugar. If you want it sweet don’t use salted butter, I’m all about salty sweets but when fruit is involved, I tend to go unsalted.

Questions about butter:

Salted or unsalted? it’s really preference… use what you like the taste of. You can use unsalted butter and always add a pinch of salt if you prefer, try some frosting off a spoon then add a little bit of salt to another spoonful to get the flavor you want.

The temperature of the butter should be at room temperature, your finger should not sink into the butter if you gently press on it, it should be cool in the middle.

Beat the butter first, put the butter into the mixer and beat it well, so it’s whipped and smooth and light in color and fluffy, this will give you a really great texture frosting, butter that is not whipped will be heavy.

Then add in the powdered sugar and cream along with strawberry flavor.

If you’re not using it right away, put plastic wrap to touch the frosting in a bowl, leave on the counter until ready to use (up to 2 days) or place in the fridge, then bring to room temperature for an hour, mix it well, then use frosting. This frosting will also freeze well, thaw in the fridge, overnight, then leave out for at least an hour to remix it smooth.

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