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!
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:
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
- 1 cup butter, at room temperature (2 sticks)
- 1 cup vegetable shortening (8 ounces by weight)
- 1/2 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.