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One of our most popular recipes on Best Friends For Frosting is this Fluffy Strawberry Buttercream Frosting recipe. I posted about this way back in 2010 when Best Friends For Frosting first started, which means I used a low resolution camera to take the photos–eek! After so many comments and such positive feedback, I was confident this recipe was worthy of makeover photos. For those who have already tried this Fluffy Strawberry Buttercream Frosting recipe, rest assured, the recipe is the same, but the photos are new and improved. I embellished each cupcake with shiny, shimmery pink gumballs and edible striped straws for an extra special touch.
If you prefer your frosting on the sweet side and love strawberries, this recipe is for you. It easily pipes onto cupcakes and serves well as a cake filling, too. This is one of my top favorite frosting recipes!
Recipe developed by Melissa Johnson
–1 cup (2 sticks) of butter, room temperature
–1 teaspoon vanilla extract
–1/3 cup strawberry preserves
–2 cups powdered sugar
–1 drop of hot pink gel dye
- Beat butter with hand mixer for 3 minutes until fluffy.
- Add vanilla extract, and beat until incorporated.
- Add strawberry preserves, and beat until incorporated.
- Add powdered sugar, 1 cup at a time. Mix until frosting is fluffy with medium peaks.
- Add 1 drop of hot pink gel dye. Mix until frosting color is fully incorporated.
Do you have a favorite frosting recipe? Tell us about it in the comments!
Photos for Best Friends For Frosting, photographed by Milou & Olin Photography.
Hi Beth!
I am so sorry to hear that your recipe did not turn out. You only want to mix the butter and extract mixture with the preserves until it’s fully incorporated~ approximately for 10-20 seconds maximum. Next add your powdered sugar using one cup at a time. It sounds like the butter/preserves/extract were over mixed before it had a chance to hook up with the powdered sugar. Please feel free to let us know if you have any additional questions. Thank you for trying our recipe.
Happy baking! XOXO, Melissa
Mine didn’t turn out:o( After fluffing the butter and adding the extract i put in the preserves but as i was mixing them the butter separated from the preserves and it stayed runny even after adding way more sugar…what did i do wrong? I followed the recipe to a T:o(
BTW, this is a fantastic strawberry cupcake recipe and i will never use another..
https://allrecipes.com/Recipe/real-strawberry-cupcakes/detail.aspx
I added a little extra strawberry puree to intensify the flavor, plus didn’t use the pudding. It is SO yummy! Best Cake Ever in my families opinion:o)
I also had a problem with the frosting separating. I used pureed ripe strawberries with a little sugar and lemon juice as suggested by another reader. I wonder if it would have worked better to completely make the buttercream, and then fold in the strawberries at the end?
I think it would have worked best to omit the lemon juice and fold in the puree. Sorry to hear you had troubles. That is always frustrating.
OMG! i’ve looked everwhere for a strawberry buttercream that doesn’t look like it will melt. they normally call for 1tsp of whipping cream but it turns out runny. good for spreading, not for piping. going to definitely bookmark your site and i’m going to try this tomorrow!! thanks!!
Did you use salted or unsalted butter in this recipe? It sounds wonderful! Congrats on your original recipe!
can i use fresh mashed strwberries instead?
I tried Martha Stewarts recipe too and it came out too dough-like. I was really disappointed.
Thank you so much for sharing this amazing recipe! I made some strawberry cream cupcakes and made this frosting to top it. DELICIOUS! BTW…I didn’t have any preserves, so I pureed some very ripe, fresh strawberries added a tiny bit of sugar and lemon juice (to cut the tartness), and I used that instead. It came out wonderful. I can’t wait to try this recipe with other berries! Thanks again for sharing!
thanks , your comment answered my question !!
My question too! I have fresh berries to use instead of preserves.
Absolutely go for it! Use a fork or food processor. It’s the best!
Thanks for this recipe! I doubled it for my niece’s cupcakes and it was fantastic!
Thanks for sharing this AWESOME recipe! It whipped up nice and fluffy, not too sweet and really easy to pipe! The natural pink colour is darling!
Mmmm….strawberry buttercream…that sounds just lovely.
The Absolute BEST!!! Thank you for sharing this with us!! Definitely develop a recipe book!!
Thank you soooooo much!!!!