Why You’ll Love Strawberry FrostingRecipe
This frosting stands out because it uses real strawberries for an authentic fruity flavor and beautiful pink color. The Swiss meringue base is less sweet than American buttercream and incredibly silky, giving you a frosting that’s stable for piping yet delightfully soft on the palate.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups fresh strawberries, rinsed, hulled, and coarsely chopped
4 egg whites
1 1/2 cups sugar
3 sticks of butter, at room temperature and cut into tablespoon‑sized cubes
Directions
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Puree the strawberries in a blender or food processor until smooth.
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In a heatproof bowl set over a double boiler, whisk together the egg whites and sugar until the sugar dissolves and the mixture is warm but not grainy.
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Transfer the mixture to a mixer and beat until stiff, glossy peaks form and the bowl cools.
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With a paddle attachment, add the room‑temperature butter a few tablespoons at a time, mixing well after each addition.
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Once all the butter has been incorporated, add the strawberry purée and mix until the frosting is smooth and well blended.
Servings and timing
This recipe makes enough frosting to generously frost about 16 cupcakes.
Total time: approximately 25 minutes (about 15 minutes prep and 10 minutes cook time).
Variations
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Classic Buttercream Variation: If you prefer an easier method, prepare a basic American buttercream and fold in strawberry purée at the end for a simpler strawberry flavor.
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Freeze‑Dried Strawberry Swirl: Swap fresh strawberries for freeze‑dried strawberry powder to intensify the color without extra moisture.
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Flavor Boost: Add a splash of vanilla or a pinch of lemon zest to enhance the strawberry notes.
Storage/Reheating
Store leftover frosting in an airtight container in the refrigerator for up to 3 days. Before using, let it come to room temperature and re‑whip to restore its texture. You can also freeze the frosting for up to 3 months; thaw and re‑whip before use.
FAQs
How do I prevent my Swiss meringue frosting from curdling?
Make sure your butter is at room temperature and add it slowly to the whipped egg whites. If it looks curdled, continue beating — it typically smooths out.
Can I use frozen strawberries?
Yes — thaw them completely and drain excess liquid before pureeing.
Can I skip the meringue step and make this easier?
Yes — you can prepare a basic buttercream and fold in strawberry purée for a simpler version.
How do I make the frosting less sweet?
Swiss meringue buttercream is already less sweet than American buttercream. Using fresh strawberries (rather than added sugar) helps keep sweetness balanced.
Will this frosting hold up in warm weather?
Swiss meringue buttercream is fairly stable, but keep it cool — prolonged heat can soften the butter.
Can I color the frosting more pink?
Yes — adding a small amount of red food coloring or using more concentrated strawberry purée will intensify the color.
Is it safe to use raw egg whites?
The egg whites are heated over a double boiler with sugar, which helps reduce risks, but if you’re concerned, use pasteurized egg whites.
How long will this frosting last in the fridge?
Stored in an airtight container, it’s best used within 3 days.
Can I freeze this frosting?
Yes — freeze up to 3 months, then thaw and re‑whip before use.
What desserts work best with this frosting?
It’s great on vanilla or lemon cakes, cupcakes, brownies, sugar cookies, and more.
Conclusion
This strawberry frosting recipe delivers vibrant flavor and silky texture thanks to real strawberries and Swiss meringue buttercream. Whether frosting cupcakes for a special occasion or adding a fruity twist to classic desserts, this creamy frosting is a delightful way to celebrate fresh berries any time of year.
