This strawberry buttercream frosting is light, fluffy, and bursting with real berry flavor without artificial colors or extracts. The secret is freeze-dried strawberries. 

Unlike fresh fruit, they won't water down your frosting, so the texture stays smooth and pipeable. As you may know, I avoid food dye as much as I can in my recipes. This pretty pink hue is completely natural!

Freeze-dried strawberries produce the best flavor and consistency for buttercream.

If you're not sure where to find them, I've seen them at both Whole Foods and Trader Joe's. You can even find freeze-dried raspberries or blueberries if you want to play with other flavors. 

This frosting tastes amazing on vanilla cupcakes and cakes, and it's equally delicious on anything chocolate: chocolate cupcakes, chocolate cake, and brownies too!

Ingredients For Strawberry Buttercream:

• Freeze dried strawberries: pack concentrated strawberry flavor without adding moisture, keeping your frosting stable.
  
  Note: As with fresh strawberries, the balance of sweet and tart notes can differ. This is something to keep in mind when adding powdered sugar. You may need to taste and adjust accordingly.

• Unsalted butter: provides the creamy base for your frosting and gives it that rich, luscious texture. Always start with softened butter.
• Salt: adds a little balance to the sweetness and enhances the berry flavor.
• Vanilla extract: brings warmth and depth to the taste. Always use pure vanilla extract.
• Confectioner's sugar: sweetens the buttercream and creates the light, fluffy structure.
• Milk: adds just enough liquid to make the frosting smooth and spreadable. You can also use heavy cream.

How to Make Strawberry Frosting:

The process is very similar to my vanilla buttercream recipe but you will have to take the additional step of grinding freeze dried strawberries and adding it along with the sugar.

Start by grinding the freeze dried strawberries into a fine powder using a food processor. Scrape down the sides if needed and keep pulsing until no big pieces remain. 

Sift the powder through a mesh strainer to remove any larger bits. You may need to gently push it through with a spatula or spoon. If you are not using a piping bag with your frosting and don't mind the chunks then you can leave them. 

TIP: A larger food processor is more likely to leave large pieces behind, which can get stuck in piping tips. This is easily fixed with a strainer but if you have a choice use the smaller grinder.  Even if you have to grind in two batches, a small food grinder works best because of the smaller quantity.

Next, whip the softened butter in a stand mixer fitted with the paddle attachment until it's pale and fluffy, about three minutes. Scrape down the bowl as you go so everything is evenly mixed. 

Reduce the speed to low and alternate between adding the powdered sugar and the strawberry powder in small amounts, letting each addition blend before adding the next. This helps keep the frosting smooth and evenly flavored.

Once everything is incorporated, mix in the vanilla extract, salt, and milk. Turn the mixer to medium speed and beat for about two more minutes until the frosting is silky and light. 

If the buttercream seems too thick, add a little more milk, one tablespoon at a time. For a thicker texture or sweeter flavor, mix in more powdered sugar in small increments. Continue scraping the bowl and mix as needed for an even, creamy finish.

Extra Tips and Suggestions

If you plan to pipe designs, make sure your strawberry powder is finely sifted to avoid clogging. Chill the frosting for 10 minutes if it feels too soft. 

This frosting is dreamy with vanilla layer cakes, chocolate cupcakes, or sandwiched between macarons. It's also delicious on shortbread cookies for a fruity twist. 

Storing Buttercream

If stored overnight, the frosting can be left overnight at room temperature and stored in an airtight container. Store in an airtight container in the refrigerator for up to 5 days. Bring it back to room temperature and re-whip before using.

You can also freeze for up to 1 month. Thaw in the fridge overnight, then whip until creamy again. I like to double wrap my buttercream in plastic wrap and then store in a container for maintaining extra freshness.