5 from 12 votes
Strawberry Frosting
Strawberry Frosting captures the essence of fresh fruit with a creamy texture, combining reduced strawberry puree with butter, vanilla, and powdered sugar. The process of reducing the strawberry puree intensifies the flavor and prevents excess moisture in the final frosting. It achieves a smooth, spreadable consistency suitable for cakes and cupcakes. This frosting balances natural fruit tartness with sweetness, making it a distinctive topping option.
Prep Time
10 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
55 mins
Servings:
5
cups
Calories:
1204 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 3 cups strawberries 1 pound, washed, hulled, and halved
- 1 1/2 cups butter room temperature
- 1 teaspoon vanilla extract
- 6 cups powdered sugar
- 1 – 2 tablespoons milk if needed
Instructions
- Add the 3 cups of strawberries to a food processor or blender. Pulse until the strawberries are pureed. You should have about 1 1/2 cups or just a little more strawberry puree.
- Add the puree into a medium saucepan over medium heat and let it cook down to roughly 1/2 cup of puree. Mine actually measured out to be 1/2 cup plus 1/2 tablespoon. If you have more than that, pop it back into the saucepan and continue to cook it until it’s reduced 1/2 cup. The time may vary, but it took 22 – 24 minutes for me. Remove from the heat and let cool to room temperature. *see notes
- Add the butter, vanilla extract, and 4 cups of powdered sugar to a large mixing bowl. Using a hand mixer, beat on low until most of the powdered sugar is incorporated.
- Add in half of the strawberry puree and continue to beat until incorporated.
- Beat in the remaining powdered sugar into the bowl. Scrape down the sides of the bowl.
- Add the remaining strawberry puree to the frosting and beat until incorporated.
- Spread the frosting on top of cupcakes, cakes, etc. It can be piped into a shell border or rose swirl using the Wilton 1M tip.
Cup of Yum
Notes
- Frequently scrape down the sides of the saucepan during puree reduction to prevent sticking and burning by pushing stuck puree into the liquid below.
- Allow the reduced strawberry puree to cool completely before mixing with butter and sugar to preserve frosting texture.
- If frosting is too thick, a small amount of milk (1 to 2 tablespoons) can be added to adjust consistency.
Nutrition Information
Calories
1204kcal
(60%)
Carbohydrates
168g
(56%)
Protein
2g
(4%)
Fat
62g
(95%)
Saturated Fat
39g
(195%)
Trans Fat
2g
(100%)
Cholesterol
164mg
(55%)
Sodium
549mg
(23%)
Potassium
183mg
(4%)
Fiber
2g
(8%)
Sugar
162g
(324%)
Vitamin A
1919IU
(38%)
Vitamin C
56mg
(62%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5 cups
Amount Per Serving
Calories 1204
% Daily Value*
| Calories | 1204kcal | 60% |
| Carbohydrates | 168g | 56% |
| Protein | 2g | 4% |
| Fat | 62g | 95% |
| Saturated Fat | 39g | 195% |
| Trans Fat | 2g | 100% |
| Cholesterol | 164mg | 55% |
| Sodium | 549mg | 23% |
| Potassium | 183mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 162g | 324% |
| Vitamin A | 1919IU | 38% |
| Vitamin C | 56mg | 62% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.