Name: Strawberry Buttercream Icing
Ingredients: 1 cup unsalted butter, softened; 4 cups powdered sugar, sifted; ¼ cup strawberry purée (fresh or frozen strawberries, blended and strained); 1 teaspoon vanilla extract; 1–2 tablespoons heavy cream or milk; Pinch of salt

Ingredients

Scale

1 cup unsalted butter, softened
4 cups powdered sugar, sifted
¼ cup strawberry purée (fresh or frozen strawberries, blended and strained)
1 teaspoon vanilla extract
1–2 tablespoons heavy cream or milk

Pinch of salt

Instructions

Step 1: Cream the Butter

In a large mixing bowl, beat the softened butter on medium speed for 3–4 minutes until light, pale, and fluffy. This step is essential for a smooth, airy frosting.

Step 2: Add the Powdered Sugar

Gradually add powdered sugar, one cup at a time, mixing on low speed until incorporated. Scrape down the sides of the bowl as needed.

Step 3: Add Strawberry Flavor

Pour in the strawberry purée and vanilla extract. Beat on medium speed until fully combined and evenly colored.

Step 4: Adjust Consistency

Add heavy cream or milk one tablespoon at a time until the frosting reaches your desired consistency. Beat for an additional 2–3 minutes until fluffy and smooth.

Step 5: Final Taste and Texture

Add a pinch of salt to balance sweetness. Beat briefly, then the buttercream is ready to use for spreading or piping.

Notes

Strain strawberry purée to remove seeds for smooth icing.
Use room-temperature butter for best texture.
Beat longer for lighter, fluffier frosting.
Reduce purée slightly on the stove if frosting becomes too soft.