Strawberry Frosting is the best way to create a pink summer cake using fresh strawberries and no artificial coloring. A buttercream base consisting of unsalted butter, vanilla almond milk, powdered sugar and ripe strawberries. Spread this delicious pink frosting on your Strawberry Lemonade Cake, Strawberry Cake, or Strawberry Cupcakes.
In order to get the fluffiest buttercream frosting, you must start with room temperature unsalted butter. I like to sit my butter out on the counter for about 3 hrs prior to making my cake frosting. If your butter is too cold it will be produce a broken lumpy consistency.
Choose ripe or slightly soft berries for your Strawberry Frosting. You can also add pureed strawberries to enhance the pink color. However, I would not use frozen berries, as they become mushy and less decorative.
Tips for making Strawberry Frosting:
- Lay your butter out before starting to reach room temperature.
- Choose fresh ripe or slightly over ripened strawberries.
- Have slightly more powdered sugar then you need in case it needs to be thickened.
- Regular milk can be substituted for the almond milk depending on preference.
- Puree a few extra strawberries and slowly add to frosting for pink coloring.
- Refrigerate unused frosting in an airtight container.
- Cakes or cookies iced with Strawberry Frosting can be kept at room temp for 2-3 days. (Only refrigerate if cake has perishable toppings or fillings.)
- 1 cup (227 g) unsalted butter at room temperature
- 3 Tbsp vanilla almond milk
- 3-4 Large strawberries chopped into small pieces
- 5 cups (625 g) powdered sugar
- 3 Tbsp strawberry puree (4-6 strawberries blended into juice)
- Place butter in bowl of stand mixer. Beat on medium high until light and fluffy.
- Add milk and chopped strawberries.
- Slowly spoon powdered sugar into mixing bowl at medium speed.
- Add strawberry puree a Tbsp to create a richer pink color.
- Whip until desired consistency.