Fresh Strawberry Buttercream

This is the frosting you dream about.

It tastes like strawberry ice cream and it will change the way you look at frosting.

I made this to go on top of my strawberry cupcakes and let me tell you…it’s magic.

Best of luck in trying not to eat the whole bowl before your cake/cupcakes are frosted!











Recipe: Fresh Strawberry Buttercream


1/2 Cup Whole Strawberries (about 3 tablespoons)

2 Sticks (1 Cup) Butter, A bit cooler than room temp

Pinch of Salt

3 1/2 Cups Powdered Sugar, Sifted

1/2 Teaspoon Vanilla Extract


If you have not already pureed your strawberries, do so by placing them in a food processor and mixing until a sauce forms. If you make the strawberry cupcakes, just make sure you have about 3 tablespoons reserved for the frosting.

In a bowl of an electric mixer, cream butter until it is light and fluffy, anywhere between 3-5 minutes.

Reduce mixer speed and slowly add confectioners sugar beating well until combined and turning up to a higher setting to reach a desired and fluffy texture.

Add vanilla and 3 tablespoons of strawberry puree and blend for about 1 minute on low.

Place in a pastry bag or frosting gun and frost cupcakes. Serve at room temperature (otherwise frosting will be really hard) and enjoy!

Recipe from Sprinkles’ Strawberry Frosting on


6 thoughts on “Fresh Strawberry Buttercream

  1. Pingback: Strawberry Cupcakes with Fresh Strawberry Buttercream | Mikey's In My Kitchen

    • I wonder if your butter is too warm. Sometimes if it’s hot in your kitchen/prep area your butter will melt too much and it will become loose. Try using no milk if possible at first as well to see if that helps. Maybe squeeze a little juice out of the strawberries as well. Hope that helps!

  2. Will the frosting be okay if I make a day before, refrigerate and use next day ? trying to get a head start on prep and wanted to use this frosting recipe for cupcakes and my daughters smash cake.

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