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.
(In a rush? We tasted store-bought frostings to find the best.)
How to Make Strawberry Buttercream Frosting
- 1/2 cup butter, softened
- 3-1/2 cups confectioners’ sugar
- 1/4 cup seedless strawberry jam
- 2 tablespoons 2% milk
- Hand-held mixer
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.
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.
Love frosting? These cakes are basically excuses to eat it by the plateful.