Description
A delicious and creamy strawberry buttercream frosting perfect for cakes, cupcakes, and cookies.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 7 ounces marshmallow creme
- 3 cups powdered sugar
- 1/4 cup freeze-dried strawberries, finely crushed into powder
- 2 tablespoons strawberry jam or thick strawberry puree, cooled (optional)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 2 to 3 tablespoons heavy cream or milk, as needed
Instructions
- Add the softened unsalted butter to a large mixing bowl and beat on medium-high speed for 2 to 3 minutes, until very pale and fluffy.
- Add the marshmallow creme and continue beating on medium-high until the mixture is completely smooth and combined, scraping down the bowl as needed.
- Turn the mixer to low and gradually add the powdered sugar, mixing just until incorporated after each addition to avoid sugar splatters.
- Sprinkle in the finely crushed freeze-dried strawberry powder, then add the vanilla extract and the strawberry jam or puree if using.
- Increase the mixer speed to medium-high and beat for 2 to 3 minutes, until the frosting is light, creamy, and a soft pink color.
- Check the consistency; if the frosting is too thick, add heavy cream or milk 1 teaspoon at a time, beating well after each addition until smooth and spreadable.
- If the frosting becomes too soft, mix in an extra spoonful or two of powdered sugar until it holds peaks and pipes cleanly.
- For the best piping results, chill the bowl of frosting for 10 to 15 minutes, then stir or briefly re-whip before spreading or piping onto cooled cakes, cupcakes, or cookies.
Notes
- Store leftover frosting in an airtight container in the refrigerator for up to a week.
- For an intense strawberry flavor, use more freeze-dried strawberries.
- Prep Time: 10 minutes
- Category: Desserts
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon