Are you ready? I'm going to share with you a super simple strawberry buttercream frosting recipe... a recipe so easy it might be called "cheating".
Let me start by saying that I'm a total slacker sometimes. If there's an easy way out of a hard situation, sign me up!
So, last weekend I had an order for 20 dozen cupcakes for a wedding. Twenty dozen. That's like 240 cupcakes... (aren't you glad I have that math degree?) Yikes!
To prepare, I sat down and calculated... I figured it would take me about 6 hours of steady baking in both of my ovens just to get them all baked, then I had to frost them, add sugar pearls and box them up! Whew - I was tired before I started!
For the wedding, they requested that half of them be red velvet cake with cream cheese buttercream, and the other half be strawberry cake with pink strawberry buttercream.
Trouble was... I haven't had a lot of luck mixing strawberries, or strawberry puree or strawberry jam into buttercream.
Every time in the past, I've ended up with a runny mess A delicious runny mess - but a runny mess nevertheless.
Exhibit A: Asher's birthday cake. I used strawberry filling on the inside - and while it got lots of compliments on the flavor - it was a nightmare to put together because the runny filling kept squishing out.
So for these cupcakes - for this wedding.... I totally cheated. I racked my brain for ways to get yummy pink strawberry buttercream that I could use to pipe pretty piles of frosting on top of cupcakes... and this is what I came up with.
Are you dying to know?
I used my recipe for vanilla buttercream, and I added this:
I know, right? What kind of girl calls herself a baker and runs a baking blog and adds Nesquik Strawberry Syrup to buttercream and calls it Strawberry Buttercream?
Well, I guess this girl! I don't remember who gave me this idea (was it you, Kristen?) - but someone mentioned it to me awhile back and I filed it away in a deep corner of my brain.
And you know what? It worked! And it was yummy! And it was pink! And it had a nice, subtle strawberry flavor. If the cupcakes had been any flavor other than strawberry, the flavor in the buttercream might not have been enough... but since the cupcakes were strawberry - I think it was just perfect!!
My only wish is that I had a picture of the cupcakes on display at the wedding. But alas, I was working with a super sweet caterer and she offered to take them with her when she went to do her catering setup.
Since it was nearly 40 miles away, my hubby is working Saturdays right now and I have 6 kids, I was happy for her to take them and do the setup!
Oh well... you can just imagine how many 240 cupcakes is, right? And how pretty they looked on display, right? I hope so!
And if you'd like to see how I frost cupcakes, check out this post: How to Frost Cupcakes Like a Pro Video Tutorial.
Without further delay, here's my recipe for Super Simple Strawberry Buttercream!Print
Super Simple Strawberry Buttercream
- 1 cup butter, at room temperature (2 sticks)
- 1 cup vegetable shortening (8 ounces by weight)
- ½ tablespoon vanilla extract
- 2 pounds confectioner's sugar (~8 cups)
- 6 tablespoons of Nesquik Strawberry Syrup
- 1-2 tablespoons of milk (or more as needed)
- Cream together the butter and shortening until smooth.
- Add vanilla and mix.
- Slowly add in the confectioner's sugar.
- When it starts to get thick or hard to mix, go ahead and mix in the strawberry syrup and milk.
- If it's still too thick for spreading or decorating, add more milk as needed to reach the desired consistency.
I think look adorable my daughters love make cupcakes, have a question you think other syrup work the same ?? if I havent nexquix syrup? and can add raspberries jam or other, what you thinK?
I do think chocolate syrup or jam would work - just don't add too much at once!
thanks a lot rosa i will try:)
YES!!! It was me! 🙂 Only I Used the powder kind. Your idea was way better. 😉 My buttercream ended up getting sort of hard/dry...I guess because of something in the powder. Sounds yummy! I hope you can get a pic from the bride! I bet it was gorgeous. 🙂
Oh right.... now I remember!! The syrup definitely worked great and it didn't change the texture at all - I just had to adjust the amount of milk for the right consistency! I hope I get a pic too!!
Dorothy @ Crazy for Crust
Such beautiful frosting! And I love the secret ingredient. 🙂
Thanks Dorothy! I love simple solutions 😉
Thanks Shelia! It's as easy as they come!
This is such a great idea. I just went to the store and was disappointed to find they don't carry the nesquik syrup so I had to buy the Hershey's one, hope it works the same. 🙂 thanks for the recipe.
I'm sure it'll still be great Nancee!
Made this strawberry icing last night for some cupcakes to take to work. It's fantastic. Love the texture and got all kinds of compliments on it from my co-workers. thanks for sharing your recipes. 🙂
I'm SO glad to hear it Nancee!! 🙂
Heather @ Heatherly Loves
These sound and look so delicious!
Thanks for linking up to our Sunday Round Up link party. Hope to see you again this weekend 🙂
I can't find the liquid either, did you ever try usung strawberry purée and what about adding meringue powder to make it crusting?
I never tried a puree, but I think it would be good! There's no need to add meringue powder - this icing will crust without it!!
Hi can this be used under fondant? Also if you use water instead of milk does it stay firm at room temperature? 15deg max
This is awesome. The taste is great and it smooths and crust great. My cake looked wonderful. Can't wait to try it with the chocolate. Thanks
I just found your recipe and will give it a try for my daughter's cupcakes for school. Is there another option for the shortening you can recommend? Also, I love the pictures of the cupcakes your showing. What tip did you use and do you have a tutorial on how to pipe it onto cupcakes? Thank you!!
You can use all butter and skip the shortening. Just use 4 sticks instead of 2. It will be a tiny bit softer and more yellow, but still fantastic! The shortening also makes it more stable if you were going to have them in a hot environment (I live in southern Mississippi - it's always HOT). As for the piping, I use a Wilton 1M tip and I don't have a tutorial, sorry... I just start in the center and pipe out and around, then up making circles! It's hard to explain without pics!
Great work! Love your creativity. Going to try the vertical surprise cake with chocolate and strawberry cake. Could you share your strawberry cake recipe?
Thank you!! The recipe is posted in my recipe index under cakes: https://rosebakes.com/recipe-index/#cake.
Another question concerning quantity (I'm from Poland btw :)) 1 stick of butter for me is 200g :), what do you mean by 1 stick?
1 stick is 1/2 cup or 4 oz. or 113.4g.
I can never remember what's what when it comes to a stick of butter, I've saved your conversion, thank's for sharing 🙂
What kind of icing tip do you use to get the pretty design on your cupcakes?
Wilton 1M tip
I also now have a video tutorial posted: https://rosebakes.com/frost-cupcake-like-pro-video-tutorial/
Question...if you use this frosting on a vanilla cake can you just add more strawberry syrup to make it work/give it more flavor since you said the flavor was mild? This just seems a heck of a lot easier than using real strawberries or strawberry puree...plus my kiddos would love haivng this in the fridge for a strawberry milk treat!
I don't see why not! But you may have to add more sugar or reduce the amount of milk so that the frosting doesn't get too runny! I hope it turns out for you!
Thanks for the advice!
Veg.shortening is not available in my country((( can I substitute with margarine or simple cow milk butter?
I would not use margarine, but you can use all butter. Just be aware that the frosting will be much softer and will melt easily if it gets too warm!
Any possible way to make the strawberry frosting withOUT getting a pink color? Making one for a boss that is retiring and would like to stay away from pink for a guy if at all possible! Thanks!
I've uever used this before, but here's a clear strawberry extract you might could add to regular buttercream: Clear Strawberry Extract
Awesome! Thank you!
Hi! Just wondering for cupcakes.... How many cupcakes will this recipe cover? I'm only making 24 cupcakes and just need enough for that. Thanks for the recipe, can't wait to try it.
I tried this frosting on my strawberry cake and it was delicious! I usually use a cream cheese strawberry frosting but it melts in the summer if it has to set for too long. Everyone raved about it. Thanks for sharing.
Vera Zecevic – Cupcakes Garden
I've featured this recipe on my blog, hoping that you don't mind, but if you do, please contact me and I'll remove it. All the best.
This is absolutely amazing! Thanks for sharing the recipe
You're very welcome!
Hi, was wondering if instead of adding the milk I could just add more of the strawberry syrup to give more strawberry flavor?? I'm planning to make a Neapolitan cake with the frosting being the strawberry layer so I need the strawberry flavor to stand out! Thanks!
Okay nevermind I read up on the comments and saw that someone else basically asked the same question!
What tip is this that you used for the cupcake?
She used the Wilton 1 M tip 🙂
Crisco is vegetable shortening right?
Hi Rose! Would this work well as a strawberry cream filling for a white sheet cake? Thanks 🙂
It probably won't be as strong as a more typical strawberry filling but it would definitely work!
say you didnt have Nesquik Strawberry Syrup , can you use pink coloring ?
That will make it pink, but it won't add the strawberry flavor 🙂
im not a big fan of baking but i have one more question
if i make the frosting and your cake cups recipe
would it be good for the next day ?
I just love your cakes and your blog.. You Rock !!!
I have. (2) questions :
1. Why do you use shortening with butter in your frosting ?
2. How can I make the "Bling" Candy Apples ?
I have a few events coming up and I saw your Candy Apples recipe but I would like to add the " bling" look to them ... Also how can I add color to the white chocolate?
Thanks for all of your help & GOD Bless
Shortening makes the frosting more temperature stable. I live in the deep south where it's very hot and humid much of the year and all-butter frosting will melt easier and even if it doesn't melt, it gets very soft and will not hold it's shape if piped.
I've never made "bling" candy apples, but I imagine you could dust them with luster dust or disco dust and they'd look fantastic! But be aware, disco dust is "non-toxic" but not a food product. Crayons fall into the same category - they won't hurt you if you eat them, but it's not exactly food 😉
Thank you Rose... I live in the South as well and I always wondered why my frosting is always melting...So, "Thank You" for the tip...I just want you to know that you are "AWESOME" and you totally ROCK...Thank you for your blog and for sharing you tips and recipes...You also keep me with a smile on my face with your witty commits...Luv ya and keep the recipes and good times coming..visit my website when you eve get a chance!
Thank you so much for your sweet comments!! You really cheered me up tonight! Big hugs, Rose
Hi I tried to use nesquick in my buttercream but it kind of separated from the other ingredients.should I have mixed it into the milk before adding in.not sure what went wrong.
I've never had that happen - I'm sorry. I usually make the buttercream as usual, then add it at the end and it works perfectly.
Thanks for the recipe. Butter and Crisco are rather expensive in my country,can i use all White margarine as subsitute for both?
Made this for my best friend's bday cake and it was awesome! It paired really well with the strawberry mascarpone filling I made for the almond birthday cake! Thank you! I live in Texas and I was pleasantly surprised at how well it held up. Phew! I'm infinitely grateful.
Awesome! So glad to hear you liked it!
Hi Rose! I just want to say that your strawberry cake recipe that I made today came out great! Super good, and very easy. 🙂 I just had one question about this strawberry icing: is it a crusting buttercream? Will hold it's shape if piped? I saw you video of this icing used on the chocolate ribbon cake. How well does it hold up? Thanks! 🙂
Yes!! It holds it's shape beautifully!
Great! Thank you! 🙂 Happy Baking!
Hi! This recipe sounds GREAT! I can't wait to try it...I'm just wondering, how many cupcakes do you find that your buttercream recipe frosts? Thanks so much!
It really depends on how much frosting you pile on top (I usually like A LOT) but I'd guess 30-40 cupcakes!?
Hi Rose! What kind of confectioners sugar do you recommend?
Hi Amber! Most of the time I use Walmart brand (Great Value) and if I can't get that, I buy Domino's sugar.
I just made this frosting in less than 15 minutes! It is light, fluffy, and most importantly, FABULOUS TASTING!!!!
So glad you love it!! xx
It says 2lbs of confectioners sugar then 8 cups. ..I'm a bit confused, 2 cups in a lb, 2 pounds is 4 cups. ..where did you get 8 cups or am I really dumb right now from working midnights?
Two pounds of powdered sugar is approximately 8 cups. You don't measure it like regular sugar because the weight isn't the same. It's like a cup of feathers would not weigh the same as a cup of rocks... different density?! Make sense?? Check out this link: http://www.myrecipes.com/how-to/cooking-questions/cups-of-sugar-in-pound
Vegetable shortening is Crisco, correct?
Susan at RoseBakes.com
Hi Barbara, yes, that is correct!
I just stumbled across this recipe and am so excited to use it! I had the same problem of runny frosting as well, so this seems perfect. I plan on adding ganache to the top of the cake and want to do multiple layers, how much does this recipe make?
Can I make rosettes with this frosting?
Thank you Rose. I can't wait to try it on this wedding cake I'm making.
Wow thank you so much. I tried and used your strawberry frosting for a 2 year olds birthday cake. Strawberry flavor is not my thing and I couldn't stop tasting this frosting sooooo good and easy to make.
Awesome to hear - thank you!
For the strawberry buttercream, can you use sour cream instead of the shortening? And if so,how much?
No - that wouldn't work. Sorry!
For a 7” round would you do half the recipe?
Absolute lifesaver!! Made this for my friends daughters birthday cake last minute. She wanted it pink and had to be strawberry!!
Awesome - so happy to hear it!!
Hi Rose I have your strawberry frosting and it was very good. Can you use trader joe’s Freeze dried strawberries in place of the syrup?
I've ever tried that but I bet it would be great!