How to Make Strawberry Buttercream Frosting

Rich, decadent strawberry buttercream frosting is a snap to make at home—and you probably have all of the ingredients in your kitchen!

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Everybody loves frosting. It’s the icing on the cake, literally, and frankly sometimes I could take or leave the cake itself. At Taste of Home, we’ve shared dozens of recipes for frosting from scratch, and one of my absolute favorites (and one of the easiest of the bunch) is strawberry buttercream frosting. It’s rich yet fluffy and not too sweet, with a delightfully creamy butter base. Here’s how to make it yourself.

Love frosting? These cakes are basically excuses to eat it by the plateful.

How to Make Strawberry Buttercream Frosting

You’ll need:

  • 1/2 cup butter, softened
  • 3-1/2 cups confectioners’ sugar
  • 1/4 cup seedless strawberry jam
  • 2 tablespoons 2% milk
  • Hand-held mixer—we like this one from KitchenAid.

Step 1: Whip the Butter

Place the butter in a deep bowl. (Didn’t have time to soften the butter? Here’s how to do it, quick.) With your mixer, beat the butter until it becomes fluffy and pale yellow.

Test Kitchen Tip: Beating the butter on its own allows you to achieve a smooth, creamy consistency that’ll make it easier to incorporate the rest of your ingredients.

Step 2: Add the Sugar

Carefully pour the confectioners’ sugar into the bowl (if you dump it too fast, it may create a very sweet mushroom cloud over your countertop, according to a friend of mine). If the sugar is clumping together, you can sift it over the bowl; if not, don’t bother with the extra dish. Beat the sugar into the butter.

Step 3: Add Jam and Milk

Pour in the jam and milk and beat until smooth. If the frosting is too thick, add a bit more milk.

Test Kitchen Tip: You can use other types of jam to flavor the frosting. We love strawberries, but raspberry, blueberry, cherry…you can’t lose. You could even use one of these homemade jam recipes!

Step 4: Enjoy!

We doubt you’ll have trouble finding ways to eat strawberry buttercream frosting. But just in case, it’s marvelous on this strawberry cake. And may we point out that lemon cupcakes are a natural pair for strawberry buttercream? Top the frosting with sliced fresh strawberries for a delicious and decorative touch.

Test Kitchen Tip: Need to make the frosting in advance? Pop your covered bowl in the fridge, and simply beat the frosting again before using.

Up Next: Recipes to Make with Fresh Strawberries
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Kelsey Mueller
A former senior digital editor at Taste of Home, Kelsey now writes articles and novels from her home in Chicago. Since 2010, she’s followed a gluten-free diet, and especially enjoys the challenge of baking sourdough bread and pizza dough. As a contributing writer for Taste of Home, she covers a broad range of topics but with a special emphasis on gluten-free cooking and baking. Outside of her gluten-free experiments in the kitchen, Kelsey is also the author of the thriller novel “Girl in the Rearview Mirror.”