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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.
Made this tonight (a half batch)! It was so creamy and just the right amount of strawberry. This is a great recipe. Thank you! A half batch covered 8 cupcakes for me, a normal swirl, not too low, not too high.
I used your recipe to ice a double layer chocolate cake for my niece’s 1st birthday. It tasted amazing. I had no strawberry preserves on hand but did have some very ripe strawberries, so I just pureed about a cup and it turned out fantastic. Thanks for such a great recipe! I will definitely be using this for cupcakes I have to bake this weekend. In fact I suspect it will become a new favourite.
I, too, tried Martha’s recipe and it not only failed (too thin) but tasted terrible. I enjoyed this. Admittedly, I am not a butter cream fan (I think because of the powdered sugar) so I wonder if you could use another sugar instead…any thoughts?
Again, vast improvement over Martha (and nice light pink color, too)!
md
i tried these with the Billy’s Bakery Vanilla, Vanilla cupcakes and they’re divine. Pureed some really ripe strawberries and the tartiness contrasted with the sweetness along with the lovely creamy texture made these cupcakes the best i’ve ever done! So thank you lovely ladies for coming up with such an amazing recipe! best ever!
I made Marthas strawberry cupcakes too, they were sooo disappointing ! I get what you mean about pancakes gone bad, I thought the same. And they were a weird dense texture. I made my own buttercream too, alot like yours but I pureed my own strawberries, and it’s so good!
Beth C- make sure your butter is room temp. Not brought down by the microwave either ( I did that, and mine separated) I did that with both strawberry and blueberry buttercream. After researching why… it seems as though your butter has to be a certain temp. Leave it out for an hour before making the cupcakes, it should help! Also use a good quality preserve.
Btw- I just looked through this website and LOVE it !! I bookmarked 5 cupcake recipes so far :)
Hello,
Thanks for sharing this recipe. I tried this and it turned out great! I made a two layer, eight inch cake and felt like I didn’t have enough frosting. How can I make this so there is enough without it being too sweet? Also, the frosting did’t crust at all, very soft to the touch, which didn’t allow me to decorate it…I felt it wouldn’t hold. Thank you.
I made this icing for cupcakes this weekend and it turned out perfect! Super easy, tastes great and everyone was asking if I bought them from a fancy cupcake shop. Thank you so much for a great recipe!
Does this recipe work well for icing a cake? Does it get the little crust that a meringue buttercream gets? Or I guess I could probably just add some meringue powder to the recipe? I’m wanting to use this for a smash cake, that will have ganache drizzled over the top.
Thanks!
By strawberry preserves you just mean a seedless strawberry jam right? Also, I’m going to try making this for a friends 2 level 8″ cake with a little bit of decorating, so will this be enough? Or do I have to make more? And thanks, I was a little worried because I couldn’t find any good recipes! Hope this turns out well!
I want to make this recipe for cupcakes… if I make the icing the night before – how long will it stay fluffy? Can I ice them them and then refrigerate overnight?
Dear Joy,
Pipe the frosting on your cupcakes and refrigerate them night before. Take the cupcakes out 1 hour prior to your event and they should be at room temperature. The frosting will hold it’s shape. Can’t wait to hear how they turn out! =)