• chef janet

Strawberry Buttercream Frosting 

A few months ago I was trying to make strawberry frosting and tried a recipe I found on-line that used fresh strawberries. The recipe called for cooking the strawberries down to reduce the water content before adding to the frosting. I still found that it made the frosting way too runny to pipe onto cupcakes.

This lovely pink frosting needs no artificial food coloring and requires no cooking. Ground, freeze-dried strawberries make for the perfect flavor and color.


8 ounces (2 sticks) soft butter

2¼ cups powdered sugar

¾ c freeze dried strawberries (about 1 oz)

1 tsp vanilla extract

Place the strawberries in the blender and grind to a powder. Pour the powder through a very fine mesh strainer to remove the seeds. Use a strainer like this, that has more than one layer of mesh, otherwise the seeds will go through.

Whip the butter with an electric mixer until it is smooth, about 1 minute. Add

the powdered sugar and, starting on low speed, mix in the sugar.

Add the strawberry powder and mix in on low speed. Add the salt and vanilla and mix on high for 1 minute.

If the frosting is too stiff add a couple of teaspoons of milk or milk substitute and combine.


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