1. Can I use fresh strawberries instead of freeze-dried?

No. Fresh or frozen strawberries add too much moisture, which can make strawberry frosting runny. Freeze-dried strawberries provide intense flavor without affecting texture.

2. How can I make dairy-free strawberry frosting?

Replace butter with plant-based margarine and heavy cream with coconut cream or oat milk. The flavor will be slightly different, but the strawberry frosting will still be creamy and pipeable.

3. Can I make the frosting less sweet?

Yes. Reduce the confectioners’ sugar by ½ cup and add 1 extra tablespoon of cream. This will make a slightly softer strawberry frosting but still hold its shape.

4. How do I make the frosting more pink without food coloring?

Simply add more strawberry powder. This deepens the berry color and flavor naturally.

5. Can I pipe intricate designs with this frosting?

Yes— strawberry frosting holds up well for piping flowers, swirls, and borders, especially if slightly chilled beforehand.

Strawberry Frosting Recipe: 7 Sweet Secrets for the Creamiest Results

Description

This creamy strawberry-frosting is bursting with natural berry flavor thanks to freeze-dried strawberries. Light, fluffy, and naturally pink, it’s perfect for topping cupcakes, layer cakes, cookies, and more.

Ingredients

Scale

1 cup (about 25g) freeze-dried strawberries
1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
3 ½ cups (420g) confectioners’ sugar
¼ cup (60ml) heavy cream or whole milk, at room temperature
1 teaspoon pure vanilla extract

Pinch of salt, to taste

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Instructions

Place freeze-dried strawberries in a food processor or blender and process into a fine powder (about ½ cup). Sift if necessary to remove larger seeds or pieces.
In a large mixing bowl, beat the butter on medium-high speed for 2 minutes until creamy and pale.
Reduce speed to low and add confectioners’ sugar, strawberry powder, heavy cream, and vanilla. Mix for 30 seconds to incorporate.
Increase to high speed and whip for 2 minutes until light and fluffy.

Taste and add a pinch of salt if too sweet. Use immediately or store in an airtight container.

Notes

For a deeper pink color and stronger flavor, add extra strawberry powder.

Heavy cream produces the creamiest texture, but whole milk works well too.

Store in the fridge for up to 1 week or freeze for up to 3 months. Re-whip after chilling for best consistency.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Frosting
Method: No-bake, Mixer
Cuisine: American

Nutrition

Serving Size: 2 tbsp
Calories: 180
Sugar: 21g
Sodium: 15mg
Fat: 9g
Saturated Fat: 5.5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 0g
Protein: 0g
Cholesterol: 25mg