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Scoop of Strawberry Buttercream with Freeze Dried Strawberries Feature

Strawberry Buttercream With Freeze Dried Strawberries

You'll love the fresh strawberry taste in this strawberry buttercream with freeze dried strawberries. Top the strawberry buttercream on cookies, cupcakes, cakes, and brownies for an exceptional spring dessert.
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Course: Dessert
Cuisine: American
Keyword: All American Buttercream Frosting, buttercream icing, Strawberry Buttercream, Strawberry Buttercream with Freeze Dried Strawberries, Strawberry Buttercream with Real Strawberries, Strawberry Frosting
Prep Time: 30 minutes
Mixing Time: 5 minutes
Servings: 2 cups
Author: Leah Buehler

Equipment

  • Food Processor
  • Stand Mixer with Paddle Attachment
  • Measuring Cups & Spoons
  • Rubber Spatula

Ingredients

  • 1 cup salted butter room temperature
  • 4 cups powdered sugar
  • 2 ounces freeze dried strawberries whole or sliced
  • 1.5 tsp. vanilla extract
  • 2-6 tbsp. whole milk

Instructions

  • Make the strawberry powder by placing the freeze dried strawberries into a food processor. Grind up the strawberries until they are a fine powder. Some seeds and bits of strawberry will still be in the powder which is okay.
  • In the stand mixer, cream the unsalted butter until it is lighter in color and fluffier.
  • Add in the powdered sugar, a third of a cup of powdered freeze dried strawberries, the vanilla extract, and two tablespoons of milk. Use the rubber spatula to mix the ingredients together a bit before covering the stand mixer and mixing on low until creamy.
  • If the strawberry buttercream is too stiff for what you need to frost, add more whole milk and mix on low.

Notes

You will have a small amount of powdered freeze dried strawberries leftover, as it makes a little over a third of a cup of powder. This tastes delicious stirred into some vanilla ice cream or yogurt.
The strawberry buttercream with freeze dried strawberries will be thicker than usual, as the freeze dried strawberries are a bit sticky. Add more milk than you typically would for your preferred consistency.
If the strawberry buttercream is too sweet for you, you can add in a bit of salt and/or up to a 1/4 tsp of lemon extract. Don't add too much lemon, as it will become a strawberry lemonade flavor of buttercream. 
Pipe the buttercream immediately. The buttercream can be stored on the counter for several days at room temperature.
Store any leftover strawberry buttercream in an airtight container in the refrigerator for up to a week or in the freezer for a few months.