Strawberry Buttercream Frosting
Quick and easy strawberry buttercream frosting recipe for cupcakes and cakes. This fresh strawberry frosting is smooth, creamy, easy to spread and pipe.
- 11/2 cup Strawberries Fresh or frozen
- 1 cup Butter Unsalted
- 1/4 cup Shortening
- 4-5 cups Powdered Sugar
- 1 tsp Strawberry Extract Optional but highly recommended
- 1/2 tsp Vanilla Extract
Add strawberries in a blender and puree until smooth.
Strain to remove all the seeds and any leftover chunks.
Pour the puree in a saucepan and cook on medium high heat for about 10 minutes until the puree is reduced by half.
Chill puree the freezer so that it cools down quickly.
While puree is cooling down, cream together butter and shortening in a mixing bowl.
Add powdered sugar, alternating with strawberry puree and continue mixing until mixture is smooth and creamy.
Add strawberry and vanilla extracts and mix again. Frost your cakes and cupcakes and enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 5 days.
Calories: 4207kcal | Carbohydrates: 540g | Protein: 7g | Fat: 237g | Saturated Fat: 129g | Cholesterol: 488mg | Sodium: 1640mg | Potassium: 1266mg | Fiber: 15g | Sugar: 508g | Vitamin A: 5770IU | Vitamin C: 465.7mg | Calcium: 181mg | Iron: 3.5mg