Description

Silky, fluffy, and naturally pink, this Strawberry Purée Buttercream is made with real strawberries (no artificial flavor). I reduce fresh strawberry purée to concentrate the taste, then whip it into creamy butter and powdered sugar for a frosting that spreads smoothly and pipes beautifully on cakes and cupcakes.

Ingredients

Scale

1 1/2 cups (about 225g) fresh strawberries, hulled (to yield purée)
1 cup (226g) unsalted butter, softened to room temperature
3 1/2 cups (420g) powdered sugar, sifted
1 teaspoon pure vanilla extract
1/4 teaspoon fine salt
1–2 tablespoons heavy cream or milk (only if needed for consistency)

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Instructions

Make the purée: Blend hulled strawberries until smooth. Measure 1/2 cup (120ml) purée.
Reduce the purée: Pour purée into a small saucepan and simmer over medium heat, stirring often, for 10–15 minutes until reduced by about half and thickened. Cool completely (it must be fully cool).
Whip the butter: Beat softened butter on medium-high speed for 3–4 minutes until pale, creamy, and fluffy.
Add sugar: Add sifted powdered sugar 1 cup at a time, mixing on low to start, then increasing to medium until combined.
Flavor it: Add 1/4 cup (60ml) of the cooled strawberry reduction first, plus vanilla and salt. Beat to combine. Add more reduction gradually (up to the full amount) until you reach the strawberry flavor you love while keeping a stable texture.
Adjust texture: If frosting feels too thick, beat in heavy cream/milk 1 tablespoon at a time. If it feels too soft, chill the bowl 15–20 minutes, then rewhip.
Final whip: Beat on high for 2–3 minutes until light, airy, and smooth. Use immediately to frost or pipe.

Notes

Reducing the strawberry purée is the key—raw purée can make buttercream loose or split. Always cool the reduction completely before adding. For stronger strawberry flavor without extra liquid, add 1–2 tablespoons freeze-dried strawberry powder (optional). To store: refrigerate airtight up to 5 days; bring to room temperature and rewhip 2–3 minutes. You can freeze up to 2 months; thaw overnight in the fridge and rewhip before using.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 2 tablespoons
Calories: 210
Sugar: 24g
Sodium: 45mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 0g
Protein: 0g
Cholesterol: 30mg