Can you use fresh or frozen strawberries in this recipe?

While you can use fresh strawberries, they contain significantly more water, which can make your frosting runny. If you want to use fresh strawberries, you'll need to cook them down into a strawberry reduction to remove the excess liquid, then cool the mixture completely before adding it to your frosting.

Where can I buy freeze dried strawberries?

Most grocery stores carry freeze-dried strawberries in the dried fruit or snack aisle. I love to buy them at Sam's Club for the best price!

My frosting is too stiff or too runny - how do I fix it?

Frosting consistency depends largely on the temperature of your ingredients and how much liquid you add. If your frosting is too thick, add more milk one teaspoon at a time. If it's too thin, add more powdered sugar 1/4 cup at a time, or refrigerate it for 15-20 minutes to firm up.

Can I use a hand mixer instead of a stand mixer?

Of course! An electric hand mixer works just as well as a stand mixer.

How do I get more strawberry flavor in my strawberry frosting?

To intensify the wonderful strawberry flavor, add more freeze-dried strawberry powder - you can use up to 3/4 cup for a very bold taste. You may have to add a little more milk if it gets too stiff.

How to Make Strawberry Frosting with Freeze-Dried Strawberries

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Recipe by Rose Atwater

Prep Time10
Total Time10 minutes
Yield4 cups 1x

Description

There’s nothing quite like homemade strawberry frosting made with real strawberries. It has a fresh, sweet flavor that’s so much better than anything from the store. Whether you’re topping a vanilla cake, strawberry cupcakes, or even chocolate cake, this easy recipe adds the perfect burst of berry flavor.

Ingredients

Units Scale

1 cup butter, softened
3 1/2 cups powdered sugar
1 cup freeze-dried strawberries
1 teaspoon vanilla extract
Pinch of salt (if using unsalted butter)
2-3 tablespoons milk

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Instructions

Start by making sure your butter is truly at room temperature. This makes all the difference. It should be soft enough to leave an indent when you press it, but not melted or greasy. If it’s too cold, your frosting won’t come together smoothly.
Add the freeze-dried strawberries to a food processor and pulse until they turn into a fine powder. This is how you get big strawberry flavor without adding extra liquid. If you see any larger bits or strawberry seeds, run the powder through a fine mesh strainer for the smoothest texture.
In a large bowl or the bowl of your stand mixer fitted with the paddle attachment, combine the softened butter and confectioners’ sugar. Start mixing on low speed so you don’t end up with a cloud of sugar all over your kitchen.
Once it starts to come together, increase the speed to medium and beat until combined. It might look crumbly at first, but keep mixing. It will smooth out.
Add the strawberry powder, vanilla extract, and a pinch of salt. Mix on medium speed until everything is fully incorporated, scraping down the sides and bottom of the bowl so nothing gets left behind. You’ll see it turn the prettiest pink color.
Add the milk or heavy cream one tablespoon at a time, mixing after each addition. Stop when you reach the consistency you need. Use less liquid if you’re piping and want it to hold its shape, or a little more if you’re spreading it on a cake and want it softer.
Once it’s just right, turn the mixer up to medium-high and beat for a couple of minutes. This makes the buttercream extra smooth, creamy, and perfect for decorating or spreading.