Strawberry Buttercream Frosting

Strawberry frosting piped onto cupcakes.

Strawberry buttercream frosting is easy to make with butter, jam, powdered sugar, and a pinch of salt. It's creamy, fruity, and great for spreading on cakes or piping onto cupcakes.

Author Amber Brady

Prep Time 10

Total Time 10

Yields servings

Ingredients

¾ cup (170 g) unsalted butter, (12 Tbsp) room temperature
¾ cup (228 g) natural strawberry preserves, (or low-sugar jam)
3 cups (360 g) powdered sugar
pinch salt

Instructions

Using an electric hand or stand mixer, beat the butter with the natural strawberry preserves/jam until light and creamy. (Might not be completely smooth until you start adding powdered sugar.)
Add powdered sugar 1 cup at a time, beating well after each addition.
Add a pinch or two of salt and mix until combined.
Spread strawberry frosting onto cake or scoop frosting into a piping bag fitted with a large star tip (Wilton 2D or 1M) to pipe frosting onto cupcakes.

Video

Notes

Recipe yields approximately 3 cups of frosting. Enough to cover a 13x9-inch cake, a two layer 8-inch cake, 15-18 cupcakes if piping a layered swirl on top, OR 24 cupcakes if spread on top with a knife/spatula.
Store frosting at room temperature up to 2 days or in the refrigerator up to 1 week.

Nutrition