Tag: buttercream

Salted Caramel Buttercream (With Dairy-Free Option)
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My Salted Caramel Buttercream is proof that allergy-friendly can still taste indulgent! After 12+ years of creating egg-free recipes for my own family, I’ve tested this frosting until it’s silky smooth, perfectly balanced between sweet and salty, and pipes like a dream. Made with simple, everyday ingredients—no fuss, no weird substitutes—it’s a frosting you can count on for birthdays, holidays, or just because. This is the kind of recipe that makes your desserts feel bakery-worthy while still being safe and stress-free for everyone at the table.
Oriana’s Thoughts On The Recipe

This Salted Caramel Buttercream takes that classic goodness up a notch. The rich, buttery caramel blends with just the right hint of salt, creating a sweet-and-savory flavor that’s irresistible. Its creamy, spreadable texture makes decorating cakes, cupcakes, and other treats effortless. Sweet, salty, and utterly delicious—this buttercream is ready to make your desserts shine!

Why You’ll Want to Try My Recipe

Easy to Make: Whips up quickly with simple ingredients—no complicated steps.

Rich, Buttery Flavor: The caramel and butter blend together perfectly for a deeply satisfying taste. A touch of salt elevates the sweetness and keeps it from being too overpowering.

Creamy & Spreadable: Smooth texture makes it a dream to spread on cakes, cupcakes, and pastries.

Perfect for Decorating: Holds its shape well for piping flowers, borders, and other designs.

Versatile: Works as a frosting, filling, or even a decadent drizzle.

Customizable: You can adjust the salt or caramel intensity to your liking.
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

Unsalted Butter: This is the base of your buttercream. Using slightly cold butter helps prevent the frosting from becoming too soft while whipping, giving it a stable, fluffy texture.

Confectioners’ Sugar: Sweetens and thickens the frosting. Sifting ensures a smooth, lump-free buttercream that’s easy to spread or pipe.

Whole Milk or Heavy Cream: Adds creaminess and helps achieve the perfect spreading consistency. Heavy cream makes it richer, while milk gives a lighter version.

Pure Vanilla Extract: Enhances the overall flavor and complements the caramel beautifully.

Salted Caramel: The star ingredient! Adds depth and a perfect sweet-salty balance that transforms ordinary buttercream into something extraordinary. You can use homemade (check out my Fail-Proof Easy Salted Caramel recipe) or store-bought, such as Smucker’s Simple Delight Salted Caramel Topping.
This recipe is naturally egg, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks if you can over the tub (spreadable) butter.

Milk: You can use your favorite non-dairy milk, like soy or oat milk.

Caramel: You can use your fave dairy-free caramel. I have used Coconut Caramel Sauce by Hey Boo, which tastes good. However, it’s a bit more liquid than dairy caramel, so add just 1/2 cup, check consistency, and add more if necessary.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Make the Salted Caramel (if using homemade)
Important: Since the salted caramel needs to be completely cool when added to the buttercream, I recommend making it in advance, if possible, the day before.

To make the salted caramel for your buttercream, cook the sugar in a medium saucepan over medium heat, stirring constantly until it melts into a smooth, amber-colored liquid (about 3–5 minutes). Remove from the heat, add the butter, and stir until fully melted and combined. Return the pan to low heat and slowly drizzle in the heavy cream, stirring as the mixture bubbles up, until smooth and well blended. Finish by stirring in the salt until it is fully incorporated. Check out my step-by-step salted caramel recipe.

Whip the Butter
Start by beating the butter in a big bowl using a hand mixer or stand mixer. Go for medium speed and mix it until it’s smooth and creamy—about 3 to 4 minutes. This gives your frosting a light, fluffy base.

Add Sugar, Milk, and Vanilla
Turn the mixer down to low and add 1 cup of the sifted sugar. Mix just until it’s blended in. Then pour in the milk and vanilla and mix again. After that, add the rest of the sugar, mixing on low first for a minute. Then crank it up to medium-high for 4 to 5 minutes until your frosting is smooth, fluffy, and spreadable. Don’t forget to scrape down the sides of the bowl once or twice so everything blends perfectly.

Mix in the Salted Caramel
Add the cooled salted caramel and whip it all together until it’s silky and fully combined. Your frosting is starting to smell amazing at this point!

Final Mix Before Using
Before you frost your cake or cupcakes, give the buttercream one last mix by hand with a spatula or wooden spoon. Press it against the sides of the bowl to push out any trapped air so your frosting is perfectly smooth and ready to spread.
Recipe Tips For Success

➤ Potential Recipe Challenges & Pro Tips:

Grainy Texture: Sugar can sometimes leave the frosting slightly gritty. Pro Tip: Make sure to sift your confectioners’ sugar and beat the butter properly before adding sugar. This creates a smooth, creamy texture.

Buttercream Too Soft: Warm butter or overly thin frosting can make it hard to pipe. Pro Tip: Chill the butter slightly before starting and adjust milk/cream gradually to reach the perfect consistency.

Overpowering Sweetness: Salted caramel is sweet, which can make the frosting very sugary. Pro Tip: Taste as you go and add a pinch more salt if needed to balance flavors.

Difficulty Piping: Frosting can sometimes be too soft for intricate designs. Pro Tip: Chill the frosting for 10-15 minutes before piping to make it firmer and easier to control.

Whip frosting for at least 3-5 minutes for a light and airy texture.

If your frosting separates, a quick whisk with a little extra milk or cream can bring it back together.
Ways to Use Salted Caramel Buttercream

This frosting is so versatile, you’ll find yourself reaching for it again and again! Here are some of my favorite ways to use it:
- Layer cakes: Spread generously between cake layers for a sweet-salty surprise. I love to use this buttercream for my Eggless German Chocolate Sheet Cake and my Banana Cake Layer.
- Cupcakes: Pipe tall swirls that look bakery-perfect. I love this frosting, especially paired with chocolate cupcakes.
- Brownies & bars: Frost fudgy brownies, blondies, or shortbread for a caramel kick.
- Cookies: Sandwich between two cookies or use as a topper for sugar cookies.
- Cinnamon rolls: Swap the glaze for this frosting to take them over the top. This pair beautifully with Eggless Apple Cinnamon Rolls.
- Macarons: Fill with this frosting for a decadent twist.
- Pies: Top chocolate or apple pie slices with a caramel buttercream rosette.
- Animal cracker sandwiches: Perfect kid-sized bites with a sweet filling.
- Fruit dip: Serve with apple slices, bananas, or strawberries for a fun treat.
- Pretzel dunk: Sweet and salty perfection kids (and adults) love.
- Rice Krispies treats: Spread on top or sandwich between two squares.
Storage and Freezing Instructions

Store in an airtight container at room temperature for up to 2 days. Refrigerate for up to 1 week; bring to room temperature and re-whip before using.

Freeze: You can freeze this frosting in an airtight container for up to 3 months. When you’re ready to use it, just thaw it overnight in the refrigerator, then give it a quick whip on medium speed so it turns creamy and smooth again. If it feels a little too thick after chilling, beat in a splash of room-temperature heavy cream, half-and-half, or milk to bring it back to the perfect spreading consistency.

Frequently Asked Questions

Try These Frosting Recipes Next!

Recipe Card
Salted Caramel Buttercream

Oriana Romero

My Salted Caramel Buttercream proves that allergy-friendly can still be indulgent! Silky smooth, perfectly sweet and salty, and made with simple ingredients, it’s tested until foolproof and pipes like a dream. Safe, stress-free, and bakery-worthy—perfect for any celebration.

Prep Time 15 minutes

Total Time 15 minutes

Servings 3.5 Cups

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Using an electric hand mixer or a stand mixer on medium speed, beat the butter in a large bowl until smooth and creamy, 3 to 4 minutes.

Reduce the mixer speed to low, add 1 cup of the confectioners’ sugar, and keep mixing until incorporated. Add the milk and vanilla. Once incorporated, add the remaining 2 cups of confectioners’ sugar; beat on low speed for 1 minute, then increase the speed to medium-high and beat for 4 to 5 minutes until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice.

Add the cooled salted caramel and whip until smooth.Note: Do not over-mix the frosting after adding the salted caramel because it will begin to separate.

Before using it on your cake or cupcakes, give your buttercream a last mix by hand with a rubber spatula or a wooden spoon. Be sure to push the frosting against the side of the bowl to push out all of that trapped air and air pockets.

Yield: Makes about 3 ½ cups (750 g); enough to frost 12 cupcakes or fill and frost one 3-layer, 6-inch (15-cm) cake or one 2-layer, 8-inch (20-cm) cake.

Salted Caramel: The star ingredient! Adds depth and a perfect sweet-salty balance that transforms ordinary buttercream into something extraordinary. You can use homemade (check out my Fail-Proof Easy Salted Caramel recipe) or store-bought, such as Smucker’s Simple Delight Salted Caramel Topping.

Store in an airtight container at room temperature for up to 2 days. Refrigerate for up to 1 week; bring to room temperature and re-whip before using.

Freeze: You can freeze this frosting in an airtight container for up to 3 months. When you’re ready to use it, just thaw it overnight in the refrigerator, then give it a quick whip on medium speed so it turns creamy and smooth again. If it feels a little too thick after chilling, beat in a splash of room-temperature heavy cream, half-and-half, or milk to bring it back to the perfect spreading consistency.

Food Allergy Swaps:
This recipe is naturally egg, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks if you can over the tub (spreadable) butter.

Milk: You can use your favorite non-dairy milk, like soy or oat milk.

Caramel: You can use your fave dairy-free caramel. I have used Coconut Caramel Sauce by Hey Boo, which tastes good. However, it’s a bit more liquid than dairy caramel, so add just 1/2 cup, check consistency, and add more if necessary.

Recipe Tips For Success;
➤ Potential Recipe Challenges & Pro Tips:

Grainy Texture: Sugar can sometimes leave the frosting slightly gritty. Pro Tip: Make sure to sift your confectioners’ sugar and beat the butter properly before adding sugar. This creates a smooth, creamy texture.

Buttercream Too Soft: Warm butter or overly thin frosting can make it hard to pipe. Pro Tip: Chill the butter slightly before starting and adjust milk/cream gradually to reach the perfect consistency.

Overpowering Sweetness: Salted caramel is sweet, which can make the frosting very sugary. Pro Tip: Taste as you go and add a pinch more salt if needed to balance flavors.

Difficulty Piping: Frosting can sometimes be too soft for intricate designs. Pro Tip: Chill the frosting for 10-15 minutes before piping to make it firmer and easier to control.

➤ Extra Tips:

Whip frosting for at least 3-5 minutes for a light and airy texture.

If your frosting separates, a quick whisk with a little extra milk or cream can bring it back together.

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Keyword buttercream caramel egg-free frosting recipe
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Oriana Romero

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September 4, 2025
Vanilla Cake with Fresh Strawberry Frosting – Oh Sweet Basil
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Soft, moist vanilla sheet cake topped with strawberry buttercream – you’ll love the flavor combo and pretty pink color of this vanilla cake with fresh strawberry frosting.

I don’t know about you, but every spring I get so excited as fresh berries come into season. The change in season rejuvenates me, and the new fresh produce always makes me so excited to get into the kitchen and bake.

So when I was grocery shopping and saw ripe, juicy, bright red strawberries coming back in season – it was the perfect reason to make this classic vanilla cake recipe with fresh strawberry frosting.

The cake is a simple vanilla sheet cake that’s made in a 9×13 inch pan. It has a fluffy and moist texture with a soft cake crumb and delicious buttery, vanilla flavor. But it’s the strawberry buttercream made from fresh berries that really makes this cake special.

The buttercream frosting is fluffy and creamy with a delicious strawberry flavor that comes from fresh berries, so there’s nothing artificial or unnatural tasting. I love how the subtle strawberry flavor of the frosting compliments the vanilla cake, without overpowering.

What Ingredients Do I Need?

Here is what you will need to make this tasty vanilla cake and strawberry buttercream frosting:

For the Vanilla Cake
- Dry Ingredients: Cake Flour (sifted, not self rising), Baking Powder, Baking Soda and Salt
- Wet Ingredients: Unsalted Butter, Granulated Sugar, Eggs, Egg Whites, Vanilla Extract, Sour Cream and Milk
For the Strawberry Frosting
- Fresh Strawberries
- Unsalted Butter
- Powdered Sugar
- Vanilla Extract
- Salt
- Whipping Cream
The measurements for all the ingredients can be found in the recipe card at the end of this post.

How to Make Strawberry Buttercream Frosting

Now making strawberry frosting using fresh berries takes a few extra steps, but it’s definitely worth the process. So I’m going into a little extra detail here on the process, and the full instructions and ingredients are listed in the recipe.
1. First we process the fresh berries in the blender. Then the puree is pushed through a sieve to remove the seeds.
2. The strawberry puree is then boiled in a saucepan to remove the water/excess liquid. The mixture will boil as you gently stir, and after the mixture boils down it will be thick in consistency and about 1/4 to 1/3 of the original volume. It’s so important to really boil down the puree and remove the excess liquid. Otherwise your frosting will be watery.
3. Then the puree needs to cool fully. I recommend putting it in the freezer or refrigerator.
4. From there, making the strawberry buttercream is straight forward. We’ll beat the butter with an electric mixer, then powdered sugar and the reduced strawberry puree are mixed in.
Note that if the reduced strawberry puree is still warm when it’s added to the butter, the mixture will separate. So be sure that it’s completely cooled.

While there’s a few more steps involved than traditional vanilla buttercream frosting, the delicious flavor of fresh strawberry frosting paired with the fluffy, moist vanilla cake is so worth it. I love this white cake with fresh strawberry frosting if you’re looking for something simple that’s a little extra special. The strawberry frosting makes this cake so pretty, and the strawberries and moist vanilla cake is such a delicious combo.

Why Do Cakes Fall?

There are a number of reasons that a cake can fall in the middle, but here are some of the main culprits:
1. If there is too little moisture in a cake, it can fall in the center. However, too much moisture can also affect a cake. This commonly occurs in humid climates, where added moisture can collect naturally in ingredients such as flour. When this occurs, a cake can rise rapidly and then fall during baking.
2. Cakes have a tendency to fall whenever they bake too slowly. This typically happens whenever the oven isn’t preheated properly or the oven temperature is set too low for the recipe.
3. Over-mixing the cake batter will result in too little air in it, while under-mixing causes too much air in the batter.
4. Cakes that are under-baked are more likely to fall after you take them out of the oven.
5. Having too much liquid in your batter can affect the way your leavening agents perform. Too much moisture can result from adding extra liquid, or by adding too much of your dry ingredients. Batter that is too dry may also “puff up” while baking and then sink in the middle.
6. Opening your oven door can create a jarring sensation just like stomping across the floor can. This is especially true if your oven is not level or the door is especially difficult to open. For best results, you should open your oven door only as often as absolutely necessary to check for doneness.
7. You may think that adding a little extra baking powder or baking soda will actually help your cake rise higher; however, that’s not at all the case. Too much of either one of these ingredients will actually have the opposite effect, causing your cake to deflate in the center rather than raise.
Storing Cake with Buttercream Frosting

Leftovers should be stored in the fridge in an airtight container for up to 3 days.

Can You Freeze a Cake With Buttercream Frosting?

After you decorate your cake, put it in the freezer for a couple hours to set the buttercream.

When the buttercream is set, wrap the entire cake with plastic wrap a couple times, followed by tin foil if the cake needs to be stored for more than a few days.

Indulge in the perfect springtime dessert with this delicious vanilla cake topped with a homemade fresh strawberry frosting. Impress your friends and family with this easy-to-make treat! Perfect for a birthday cake, a baby or bridal shower, or a fruity dessert for a summer potluck.

More Amazing Cake Recipes:
Servings: 16

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Description

Soft, moist vanilla sheet cake topped with strawberry buttercream – you’ll love the flavor combo and pretty pink color of this vanilla cake with fresh strawberry frosting.

For the Strawberry Frosting

Cook ModePrevent your screen from going dark

Vanilla Cake

Preheat the oven to 350 F degrees.

Grease and flour a 9×13 inch baking pan. Or line the bottom with parchment paper, and grease the sides.

In a medium-sized bowl whisk together the flour, baking powder, baking soda and salt. Then set aside.

2 ½ Cups Cake Flour, 1 ½ teaspoons Baking Powder, 1/2 teaspoon Baking Soda, 1/4 teaspoon Salt

Then in a second large bowl using a hand-held mixer on medium speed, beat the butter and sugar together until fluffy (about 2 minutes).

3/4 Cup Unsalted Butter, 1 ½ Cups Granulated Sugar

Add in the 2 large eggs, 2 egg whites and vanilla extract and continue beating until combined (about 30-60 more seconds).

2 Large Eggs, 2 Egg Whites, 2 teaspoons Vanilla Extract

Turn off the mixer and scrape down the sides of the bowl as needed.

Then beat in the sour cream, followed by about 1/2 of the flour mixture.

1/4 Cup Sour Cream

Finally, beat in the milk followed by the remaining flour mixture. Be careful not to over mix.

3/4 Cup Milk

Pour the batter into the prepared pan and bake for 30-35 minutes or until an inserted toothpick comes out clean.

Allow the cake to cool fully before frosting.

Strawberry Buttercream Frosting

Core the strawberries to remove the white centers, then pulse in a food processor or blender until smooth.

1 ½ Cups Fresh Strawberries

Then put the strawberry puree through a sieve to remove the seeds. You’ll likely need to press the mixture through using a spatula or spoon. You should end up with about 1 and 1/2 to 1 and 1/4 cups of strawberry puree

Pour the strawberry puree into a medium-sized saucepan over low-medium heat.

Heat the puree until it gently boils while stirring occasionally.

Allow the mixture to boil gently for 10-15 minutes until it’s thick in consistency and dark red-ish pink in color.

When the mixture is done boiling, You should have about 1/3 cup left. Put the reduced strawberry puree in the fridge or freezer to cool fully.

To make the frosting, in a large bowl using an electric mixer on medium speed, beat the butter until fluffy.

1 Cup Unsalted Butter

Then turn the mixer down to low speed and beat in 2 cups of the powdered sugar.

4-5 Cups Powdered Sugar

Then turn off the mixer and add in 1/4 cup of the reduced strawberry puree (it must be cold when added), the vanilla and salt.

1/4 teaspoon Vanilla Extract, 1/4 teaspoon Salt

Beat together on low speed.

Then beat in an additional 2 cups of powdered sugar.

4-5 Cups Powdered Sugar

Once combined, turn the mixer up to medium speed and beat for an additional 30 seconds.

Beat in a little extra powdered sugar, and up to 1 tablespoon of cream as needed to get the desired consistency and sweetness level.

1 Tablespoon Whipping Cream

Frost the cooled cake with the strawberry frosting, and optionally decorate each piece with half a strawberry.

**Leftovers can be stored in the fridge in an air-tight container for up to 3 days.

Serving: 1pieceCalories: 472kcalCarbohydrates: 65gProtein: 4gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 81mgSodium: 132mgPotassium: 123mgFiber: 1gSugar: 50gVitamin A: 711IUVitamin C: 8mgCalcium: 50mgIron: 0.4mg

Author: Fiona

Course: 500+ Best Dessert Recipes

Cuisine: American
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Post and recipe originally shared by Fiona from Just So Tasty.

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Chocolate Cake with Raspberry Frosting

Strawberry Fluff Fruit Dip

This strawberry fluff fruit dip is one of the first recipes I fell in love with as a kid and I still can’t get enough of it.
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Sweet Basil

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May 29, 2024
Easy Strawberry Frosting (4 ways)
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Discover how to make a fresh, beautiful, vibrant, and pink strawberry frosting in four easy ways: either using fresh, frozen, or freeze-dried berries, jam, or baking emulsion.

4 Ways to Craft Irresistible Strawberry Frosting

This Easy Strawberry Frosting (4 ways) recipe is simple and versatile! With simple steps, you’ll whip up heavenly frosting in no time. Plus, everything you need is probably already in your pantry.

When it comes to making homemade strawberry frosting, you’ve got options, my friend. You can use fresh or frozen strawberries, freeze-dried strawberries, strawberry jam, or strawberry emulsion. Take your pick and let your taste buds do the happy dance!

What To Love About This Recipe
Easy to Make: No complicated steps here. These are just simple techniques for a delicious outcome.

Simple Ingredients: You probably already have most of these ingredients in your pantry!

Four Ways to Make It: Choose your favorite strawberry source – fresh or frozen strawberries, freeze-dried strawberries, strawberry jam, or strawberry emulsion. The choice is yours!

Perfect for Frosting Your Favorite Cakes or Cupcakes: Whether you’re celebrating a special occasion or simply craving a sweet treat, this frosting is the perfect finishing touch.
Strawberry Frosting 4 Ways
1. Fresh or Frozen Strawberries (My Personal Favorite): Bursting with the best flavor and natural pink color, fresh or frozen strawberries create a vibrant frosting that will impress. The frosting can be kept at room temperature for up to one day or in the refrigerator for up to five days.
2. Freeze-Dried Strawberries: While offering a good flavor, freeze-dried strawberries lend a stiffer consistency to the frosting, adding a unique texture to your baked goods. This is a great option if you need to pipe intricate patterns. Another pro about this version is that strawberry frosting made with freeze-dried berries has a longer shelf life. It will stay at room temperature for up to three days or in the refrigerator for up to a week or longer. I recommended using freeze-dried strawberry powder. If you have pieces or slices, place freeze-dried strawberries in a small food processor and pulse until they’ve become a fine powder.
3. Strawberry Jam: Strawberry jam is a convenient option. Opt for a good-quality variety with no added sugar to maintain the strawberries’ natural sweetness and flavor. The frosting can be kept at room temperature for up to three days or in the refrigerator for up to five days or longer.
4. Strawberry Emulsion: Strawberry emulsion is a great choice because it provides both flavor and convenience. However, be cautious with the amount, as it can also add color—start with a little, taste, and adjust if necessary. With this version, you might be able to taste a slightly artificial taste. To counteract this, I recommend adding one lemon’s zest to brighten the flavor. My favorite is LorAnn Strawberry Bakery Emulsion. It stays at room temperature for up to 3 days or in the refrigerator for up to a week or longer.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Unsalted Butter: Adds richness and creaminess to the frosting.
- Confectioners’ Sugar: Provides sweetness and helps achieve the desired consistency.
- Whole Milk or Heavy Cream: Adds creaminess and helps thin out the frosting to the desired texture.
- Pure Vanilla Extract: Enhances the overall flavor of the frosting.
- Salt: Balances the sweetness and enhances the other flavors.
- Strawberry Flavor (Pick One): Choose from fresh or frozen strawberries, freeze-dried strawberries, strawberry jam, or strawberry emulsion based on your preference.
Process Overview: How To Make Homemade Strawberry Frosting Step-by-Step

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Make the Frosting Base

Using an electric hand mixer or a stand mixer on medium speed, beat the butter in a large bowl until smooth and creamy, 3 to 4 minutes. Reduce the mixer speed to low, add 1 cup of confectioners’ sugar, and mix until incorporated. Add the milk, vanilla extract, and salt. Once incorporated, add the remaining 3 cups of confectioners’ sugar; beat on low speed for 1 minute, then increase the speed to medium-high and beat for 4 to 5 minutes until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice.

Step 2 – Add the Strawberry Flavoring of your Choice

Add 1/4 cup (60 ml) of the cooled strawberry puree, or 1 cup (16 g) freeze-dried strawberries, or 1/2 cup strawberry jam, or 2 teaspoons strawberry emulsion; and mix until well incorporated.

Step 3 – Give it the last mix by hand

Before using it on your cake or cupcakes, mix your buttercream by hand with a rubber spatula or a wooden spoon. Be sure to push the frosting against the side of the bowl to release all of the trapped air and air pockets.

Recipe Tips
Ensure the butter is softened but still cool to the touch. I suggest removing it from the fridge about 30 minutes before making your buttercream. The butter should retain a slight chill, allowing you to create a gentle imprint with your finger.

Beat the butter long enough! Beat the butter until it transforms into a light, fluffy texture and turns pale in color. This process may require up to 5 minutes of whipping.

Remember to sift the confectioners’ sugar to achieve a smooth consistency.

Gradually incorporate the sugar, starting with just 1 cup initially, and mix until it blends smoothly before adding the remaining sugar.

Opt for heavy cream over milk for an incredibly creamy finish.

Beat on high speed in the last minutes! Once all the ingredients are added, set your mixer to medium-high speed and beat the buttercream for approximately five minutes. Make sure to scrape down the sides and bottom of the bowl and mix again for an additional minute.

Give the buttercream a final hand mix using a rubber spatula. Though it may require some effort, hand mixing for a few minutes significantly enhances the texture. Press the frosting against the bowl’s sides to release any trapped air.

If the buttercream appears grainy, consider adding a touch more milk or heavy cream. I recommend incorporating one additional tablespoon at a time to maintain the frosting’s consistency.

The ideal consistency for the frosting should be soft and easily spreadable without being too runny. If the frosting is too thick, gradually blend in more milk, one tablespoon at a time, until the desired texture is achieved. On the other hand, if it’s too thin, add more confectioners’ sugar, 1/4 cup at a time, until reaching the desired consistency
Food Allergy Swaps

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk or heavy cream, use non-dairy alternatives, such as soy or oat milk and vegan creamer. And use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks. Check out my favorite dairy-free substitutes here.

How To Use Homemade Strawberry Frosting

The possibilities are truly endless when it comes to using this versatile strawberry frosting. From cakes and cupcakes to brownies and cookies, this frosting will surely add fruity sweetness to any treat. So get creative, and let your imagination run wild in the kitchen! I love to use it on my Easy Eggless Strawberry Cupcakes, Eggless Strawberry Lemonade Cake, and my Eggless Chocolate Strawberry Cupcakes. But it will also be a great addition to brownies and sugar cookies.

Storing and Freezing Instructions

This strawberry buttercream can be made in advance and stored, covered, in the refrigerator for up to 7 days or in the freezer for up to 3 months. Before using, bring the frosting to room temperature and mix until smooth.

Frequently Asked Questions

Can I use salted butter instead of unsalted butter?

While you can use salted butter, be mindful of the additional salt content and adjust accordingly to avoid an overly salty frosting.

Can I make this frosting ahead of time?

Yes, you can prepare the frosting in advance and store it in the refrigerator until ready to use. However, you must allow it to come to room temperature and give a whip before frosting your baked goods.

More Frosting Recipes You’ll Love!

Recipe Card 📖
Easy Strawberry Frosting (4 ways)

Oriana Romero

Discover how to make a fresh and vibrant strawberry frosting in 4 easy ways: either using fresh, frozen, freeze-dried, jam, or strawberry baking emulsion.

Prep Time 15 minutes

Total Time 15 minutes

Servings 12 servings

Ingredients

Strawberry Flavor 4 ways! Pick 1:

Fresh or Frozen Strawberries:

Freeze Dried Strawberries:

Instructions

If Using Fresh or Frozen Strawberries

Make the Puree:

Add the strawberries to a food processor or blender and puree until smooth. Note: If using frozen, you need to thaw before. You will get about 1 1/4 cup.

Add the strawberry puree to a saucepan or skillet. Cook over medium heat, stirring constantly until mixture begins to thicken and bubble, about 5 to 10 minutes.

Reduce the heat to medium-low and allow the strawberry mixture to simmer for 15 -20 minutes until reduced to half; about 1/2 cup or so. Remove from heat, pour into a bowl, and set aside to cool.Note: You can make the strawberry puree up to 3 days in advance and keep it in the fridge until ready to use.

Make the Frosting:

Using an electric hand mixer or a stand mixer on medium speed, beat the butter in a large bowl until smooth and creamy, 3 to 4 minutes.

Reduce the mixer speed to low, add 1 cup of the confectioners’ sugar, and keep mixing until incorporated. Add the milk, vanilla extract, and salt. Once incorporated, add the remaining 3 cups confectioners’ sugar; beat on low speed for 1 minute, then increase the speed to medium-high and beat for 4 to 5 minutes until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice.

Add 1/4 cup (60 ml) of the cooled strawberry puree, or 1 cup (16 g) freeze-dried strawberries, or 1/2 cup strawberry jam, or 2 teaspoons strawberry emulsion; and mix until well incorporated, about 1 more minutes.

Before using it on your cake or cupcakes, give your buttercream a last mix by hand with a rubber spatula or a wooden spoon. Be sure to push the frosting against the side of the bowl to push out all of that trapped air and air pockets.

Yield: Makes about 3 ½ cups (750 g); enough to frost 12 cupcakes or fill and frost one 3-layer, 6-inch (15-cm) cake or one 2-layer, 8-inch (20-cm) cake. Store frosting in an airtight container in the refrigerator for up to one week. You will need to let the frosting soften for a bit at room temperature and then whip a bit before using. To freeze, place the frosting in a freezer-safe container and store it for up to three months. Thaw in the refrigerator before using. You will need to let the frosting soften for a bit at room temperature and then whip a bit before using. Recipe Tips:

Ensure the butter is softened but still cool to the touch. I suggest removing it from the fridge about 30 minutes before making your buttercream. The butter should retain a slight chill, allowing you to create a gentle imprint with your finger.

Beat the butter long enough! Beat the butter until it transforms into a light, fluffy texture and turns pale in color. This process may require up to 5 minutes of whipping.

Remember to sift the confectioners’ sugar to achieve a smooth consistency.

Gradually incorporate the sugar, starting with just 1 cup initially, and mix until it blends smoothly before adding the remaining sugar.

Opt for heavy cream over milk for an incredibly creamy finish.

Beat on high speed in the last minutes! Once all the ingredients are added, set your mixer to medium-high speed and beat the buttercream for approximately five minutes. Make sure to scrape down the sides and bottom of the bowl and mix again for an additional minute.

Give the buttercream a final hand mix using a rubber spatula. Though it may require some effort, hand mixing for a few minutes significantly enhances the texture. Press the frosting against the bowl’s sides to release any trapped air.

If the buttercream appears grainy, consider adding a touch more milk or heavy cream. I recommend incorporating one additional tablespoon at a time to maintain the frosting’s consistency.

The ideal consistency for the frosting should be soft and easily spreadable without being too runny. If the frosting is too thick, gradually blend in more milk, one tablespoon at a time, until the desired texture is achieved. If it’s too thin, add more confectioners’ sugar, 1/4 cup at a time, until it reaches the desired consistency.

Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more. ★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️ ⭐️ ⭐️ ⭐️ ⭐️) rating below! Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition

Calories: 310kcalCarbohydrates: 44gProtein: 1gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 42mgSodium: 53mgPotassium: 68mgFiber: 1gSugar: 42gVitamin A: 488IUVitamin C: 22mgCalcium: 14mgIron: 0.2mg

Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

Course Dessert

Cuisine American

Calories 310

Keyword frosting recipe strawberry
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March 28, 2024
Nutella Stuffed Strawberry Chocolate Cupcakes – Oh Sweet Basil
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If an 8 year old can make Nutella Stuffed Strawberry Chocolate Cupcakes, you certainly can do it! Moist chocolate cupcakes are a must for Valentine’s Day!

Are you familiar with how cooking happens in our house? It’s not just a mom thing, and it’s certainly not just an adult thing, the whole family is involved. I’ll tell you all about how our family created the tradition of kids cooking, plus a few tips for making it work in your home, but first, let’s chat about these Nutella Stuffed Strawberry Chocolate Cupcakes, very similar to our Milk Chocolate Cupcakes.

Nutella Stuffed Strawberry Chocolate Cupcakes

I love the look of chocolate and fluffy, pink anything, yes, even pink pancakes. I’m not really a pink girl, I think I have one or two pink shirts in my closet and that’s probably it. Now don’t panic, I have nothing against pink, I’m just not drawn to it like I am blue or white for example. I should move to Santorini, Greece. That seems like a good choice.

Ahhh but chocolate and pink, there’s something about that just makes me want to take a big ol’ bite. And these Nutella Stuffed Strawberry Chocolate Cupcakes are the perfect example.

A moist chocolate cupcake, stuffed with totally lickable Nutella and topped off with strawberry buttercream that is silky like those old school 90’s silk pajamas. Nothing short of a dream.

Why Coffee in Chocolate Cake

You all know us well enough by now to know that we don’t drink alcohol, coffee or tea and while yes, alcohol usually cooks out of things, we don’t keep it in the house so it just doesn’t happen.

When it comes to chocolate cake I’ve had to embrace that it does in fact make a difference. I bought this, Espresso Powder used for baking and I merely add a little to any liquid in chocolate baking and it enhances the chocolate flavor without adding any coffee flavor. I honestly still skip it all the time, but really, it does make a difference and you’re probably eating it most of the time you buy a chocolate anything out and about.

Boiling Water in Chocolate Cake

Have you noticed how many chocolate recipes include boiling water? Especially a chocolate cake or cupcake. So what’s the deal with boiling water in chocolate cake?

It seems like it would be something with the hot water making the cake more moist or tender, but it’s actually about the cocoa. When making anything chocolate you should mix cocoa with hot water then let it sit for a few minutes. What you’re actually doing is blooming the chocolate, or in other words, the cocoa dissolves and the flavor particles are released leading to a more powerful chocolate flavor.

Chocolate brownies are a little different, you’ll want to bloom the chocolate in hot oil. Not like, fry you up some fried chicken oil, just warmed up so that it will activate those particles.

When is National Chocolate Cupcake Day?

I was meaning to write this post but I got distracted and wondered if there was a National Chocolate Cupcake Day because there seems to be a national everything you could imagine day and sure enough, October 18th! That’s my little sister’s birthday, so I’m going to have to send her a chocolate cupcake come October. “Hey here’s a cupcake in the mail, happy blasted birthday, xoxo! 😉 ”

Why Chocolate Cake is Dry

It seems to me that chocolate cake has the most issues when it comes to being perfectly moist and tender. If you’ve made cake before you you might notice that while your white cake comes out perfect your chocolate cake ends up dry and crumbly and you KNOW you’ve followed the exact directions.

Here’s a few reasons your chocolate cake is dry.
1. You’ve used a hot liquid which cooled and evaporated some of the liquid. You know that boiling coffee or water that you cooled back down to room temperature? While cooling the liquid begins to evaporate and you can end up losing up to 2 ounces purely from evaporation!
2. You didn’t properly measure your flour. Remember, there’s an actual science to baking and this one tip on measuring flour is LIFE CHANGING.
3. Too many holes leading to a dry cake. This happens most often because you over-mixed or mixed improperly. Cookies can handle more mixing, cakes and quick breads need to be gently handled.
4. Over baking is a huge culprit. We tend to worry about a gooey middle and therefore push the cake until it’s been over baked. A cake should be pulling away from the edges, have a bright spring when you tap the middle and when you insert a cake tester or toothpick into the very center it should come out clean.
What Makes Chocolate Cake Moist

We now understand what can ruin a chocolate cake, leading to something as dry as stale bread, but what makes chocolate cake moist?
1. Butter not Margarine: Margarine has extra water in it which will dry out your cake.
2. Has the butter been brought to room temperature? Butter that is too cold or too warm will absolutely change how the ingredients combine and bake up.
3. Try adding part or all oil instead of butter. Water evaporates from butter in the baking process while oil maintains moisture.
4. Place plastic wrap over a hot liquid as it cools before adding it to the cake. This will keep moisture from evaporating.
Which Frosting for Chocolate Cake?

Chocolate cake is such a classic. It’s a perfect cake to really play around with the frosting as so many go well with chocolate. If you’re like me and love the brightness and fresh taste of berries you’ll love a buttercream flavored with your favorite fruit or jam. That’s why these chocolate cupcakes have a strawberry buttercream on top!

Strawberry Buttercream

A strawberry buttercream is one of the best frosting recipes to keep on hand no matter what time of year it is. It’s simple, fresh and has great color to brighten up any day or holiday.
- How to make strawberry buttercream with jam
Ahhhh now that’s the question isn’t it. I mean, who has time to bust out their own strawberry preserves just to make frosting? It’s much easier to use jam. But are all strawberry jam buttercream recipes equal?

When making a fruit buttercream it’s important to look for a high quality seedless jam. The seeds not only get obnoxious in a frosting, but they also can separate the frosting as it mixes.

Unfortunately the best answer is to buy a few preserves in the store and sample them at home as it all depends on your tastes.

How Long Will Chocolate Cake Last?

Chocolate cake (have you tried ours that is legit the Matilda Chocolate Cake?!) can be stored a few ways to keep it fresh and tasty.

Store chocolate cake or cupcakes at room temperature for a day or in an airtight container in the fridge for up to 3 days.

Cupcakes can be wrapped in plastic wrap, placed in freezer bags and stored for up to 3 months in the freezer.

Oh, but what about frosting and buttercream? Can you freeze frosting? You can store it in an airtight container for up to 4-5 days or in th freezer for up to 3 months. Make sure when you defrost the frosting you do so in the refrigerator versus just sticking it on the counter.

How to Stuff Cupcakes with Nutella or Other Fillings

I’ve watched so many people use a piping tip to squirt a filling into a sealed cupcake but I’m here to beg you to stop. Forcing a filling into a space that has no hole demands that space be forced into creation. This breaks the cupcake and generally under-fills it.

The best way to stuff a cupcake with nutella is to use an apple corer or serrated steak knife to cut a core out of the cupcake and fill it using a spoon or piping bag.

I prefer to keep the cake that has been removed, carefully slice off the top lid of the removed piece of cake and gently place it back on top of the cupcake. This helps to keep the filling moist and and you get more cake. The cake is actually my favorite part?

Frosting or Cake?

In fact, I’m curious, if given a cupcake do you savor the cake or the frosting? And how do you eat the cupcake? Take a big ol’ bite or create a cupcake sandwich? Ahhhh or are you a fork person?

Nutella Stuffed Strawberry Chocolate Cupcakes

Cupcake RECIPES

Looking for more cupcake recipes? Raspberry Lime Cupcakes, Milk Chocolate Cupcakes, Apple Cider Cupcakes, Carrot Cake Cupcakes or Spice Cupcakes with Cinnamon Cream Cheese Frosting!

Valentine’s Day RECIPES

Looking for more Valentine’s recipes to share with the ones you love?

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Servings: 17

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 20 minutes

Total Time: 50 minutes

Description

If an 8 year old can make Nutella Stuffed Strawberry Chocolate Cupcakes, you certainly can do it! Moist chocolate cupcakes are a must for Valentine’s Day!

For the Strawberry Buttercream

Cook ModePrevent your screen from going dark

Place the chocolate and cocoa powder in a medium glass bowl.

In a measuring cup, add the hot water and espresso powder, stirring to combine and bloom.

Pour the hot coffee over the chocolate mixture, whisking gently until smooth then cover in plastic wrap and set aside to cool completely.

Meanwhile, preheat the oven to 350°F.

Line 2 standard 12-cup muffin tins with foil or paper liners.

In a small bowl, whisk together the flour, sugar, salt, and baking soda.

Whisk the oil, eggs, vinegar, and vanilla into the cooled chocolate mixture until smooth.

Pour the chocolate into the flour mixture, stirring until smooth. Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups, filling 3/4 full.

Bake until cupcakes are set and firm when you press on the tops, about 17 to 19 minutes.

Remove from the oven to cool. Using an apple corer or pairing knife, slice a small section out of the center of the cupcake. Make sure you do not pierce to the bottom. Fill each hole with 1 heaping tablespoon of Nutella.

We like to pop the very top of the cupcake core we removed back onto the top of the cupcake before frosting.

For the Strawberry Buttercream

In the bowl of an electric mixer beat the butter until light and fluffy. Add in the vanilla, strawberry jam and powdered sugar, one cup at a time, beating well on medium speed.

Transfer the buttercream to a piping bag fit with a decorative piping tip (I used this one). Frost and serve!

cupcakes will stay fresh for 2-3 days.
Substitute for cake flour- 1 cup flour minus 2 tablespoons and then add back 2 tablespoons corn starch and whisk to combine.

Serving: 1gCalories: 894kcalCarbohydrates: 135gProtein: 6gFat: 41gSaturated Fat: 21gCholesterol: 96mgSodium: 411mgPotassium: 265mgFiber: 5gSugar: 116gVitamin A: 723IUVitamin C: 1mgCalcium: 42mgIron: 2mg

Author: Sweet Basil

Course: Over 400 Baby Shower Food Ideas that Taste Amazing
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Sweet Basil

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February 6, 2024