How to Make Strawberry Buttercream without Freeze Dried Strawberries
Make the best strawberry buttercream frosting with just the strawberries you have. No freeze dried strawberries needed. Easy homemade fresh strawberry buttercream frosting perfect in June when you have baskets of strawberries from the local Y-pick farm. So delicious you don’t even need the vanilla cupcake.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 24 cupcakes 1x
- Category: Dessert
Ingredients
Units
Scale
- 4 to 6 fresh strawberries
- 5 cups of powdered sugar
- 1 cup of room temperature butter
- 1 Vanilla or Strawberry Box Cake mix to make 24 cupcakes and the ingredients on the back of the cake mix.
Instructions
- Wash and remove the top of 4 to 6 strawberries (4 if large 6 if small) and place in a food processer or blender and puree until smooth and there are no longer any bits. (you want 1/2 cup of strawberry puree)
- Put the strawberry puree in a saucepan and simmer until it is half of the original volume and cool completely
- Next, take one cup of room temperature butter and using a stand mixer or hand mixer, beat until smooth and creamy.
- Add the strawberry puree and beat on low until smooth.
- Add slowly half of a cup of the powdered sugar at a time with the mixer on low. Add as much powdered sugar or less depending on how much liquid was in the strawberry puree. If needed add more sugar.
- Use a large opening swirl tip for the look in the images.
- Insert the piping tip into a large piping bag and fill it with the frosting.
- Decorate the cupcakes with the frosting and add sprinkles.
Notes
- You can place the strawberry reduction in the fridge or freezer to cool but do not freeze.
- You want the frosting to be firm enough to stand up not the cupcake but smooth enough to be able to pipe out of a piping tip.
- Use a large opening swirl tip for the look in the images.
Keywords: Strawberry Buttercream without Freeze Dried Strawberries