I used to think strawberry frosting was mid, but once I started making it with freeze-dried strawberry powder, everything changed! This small batch strawberry buttercream is super light and fluffy, the prettiest pink, and has a big burst of berry flavor. Use it on top of small batch vanilla cupcakes or even my chocolate cupcakes if you're feeling fancy.
Hi, friends! Can you believe I'm still baking even though we're hitting the triple digits this week? Lol absolutely nuts. But whatever, strawberries are in season, so let's take advantage of it!
I've loved strawberry frosting for as long as I can remember. I distinctly have a memory of being at my childhood best friend Hannah's birthday party, where we had boxed strawberry cupcakes with canned strawberry frosting. That was when I "didn't like strawberries" cause I was probably 3 or 4, but I digress.
When I was in pastry school, I used to make berry frosting by pureeing the berries, sifting out the chunks, and adding the liquid to butter and powdered sugar. But now that freeze-dried strawberries are super easy to find in the grocery store, it's so much easier! The strawberry powder adds a ton of berry flavor without adding too much liquid.
Use the frosting on cakes, cupcakes, or even on top of my small batch brownies. So much better than canned, trust me!
Freeze-dried strawberry powder
Like I said, the key to this recipe is strawberry powder. You can totally buy it online, but it's super easy to make, especially if you only need a little bit! For this recipe, you need just 2 Tablespoons, so just save the rest for another recipe.
Sadly, you can't make this recipe with fresh or frozen strawberries, so make sure to pick up freeze-dried if you see them!
Frosting directions
For the creamiest frosting, I like to sift the powdered sugar and strawberry powder! It will remove any lumps and bumps, so they don't clog up piping tips.
When it comes to small-batch baking, I always recommend using a scale to measure the ingredients. If you don't have a scale, here are all my tips on how I measure ingredients for small batch baking.
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Fluffy Small Batch Strawberry Buttercream
Equipment
- Hand mixer or stand mixer with whip attachment
Ingredients
- 60 grams unsalted butter softened (¼ cup)
- 120 grams powdered sugar sifted (1 cup)
- 15 grams freeze-dried strawberry powder or store-bought (2 Tablespoons)
- Pinch of Kosher salt I use Diamond
- ½ teaspoon pure vanilla extract
- 15 milliliters whole milk more as needed (1 Tablespoon)
Instructions
- Add the softened unsalted butter, 60 grams (½ cup) of the powdered sugar, and a pinch of Kosher salt to a medium mixing bowl. Using a hand mixer or stand mixer with a whip attachment, beat the butter and powdered sugar until it's smooth. Add the remaining 60 grams (½ cup) of powdered sugar, and beat until the mixture is thick and creamy. It may be crumbly at first, but if you keep mixing, it'll come together after a few minutes!
- Add the strawberry powder and beat until smooth. Then, mix in the vanilla extract and milk. Beat until everything is well-combined, scraping down the sides of the bowl 2-3 times in between. The frosting will be thick and bright red at this point.
- Turn the mixer to medium-high and beat the buttercream for another 2-3 minutes, until it's very fluffy and lightened in color. Add more milk 1 teaspoon at a time if the frosting is too thick. Store in an airtight container for later or use it on cupcakes, cake, etc.
Did you make this recipe? I'd love to hear what you think!