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Real Strawberry Frosting

This strawberry frosting has an intense strawberry taste without using extract or gelatin. I wanted real strawberry frosting for my real strawberry cupcakes and could not find an acceptable recipe. I came up with this recipe using a strawberry purée reduction that is truly the strawberry-est. If you love strawberries, you'll love this!
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Snack
Cuisine American
Servings 18 people
Calories 3049.8 kcal

Equipment

  • 1 Blender
  • 1 Saucepan Medium-sized
  • 1 Electric Mixer Handheld or stand mixer
  • 1 Mixing Bowls At least two: one for purée, one for frosting
  • 1 Fine-Mesh Sifter For confectioners' sugar

Ingredients
  

Main

  • 1 cup fresh strawberries
  • 1 cup unsalted butter
  • 3 ½ cups confectioners' sugar sifted, divided
  • 1 teaspoon vanilla extract

Instructions
 

  • Place strawberries in a blender; purée until smooth.
  • Transfer strawberry purée to a saucepan over medium heat; bring to a boil, stirring often, until reduced by at least half, about 20 minutes. Remove from heat and cool completely.
  • Beat butter with an electric mixer in a bowl until light and fluffy. Beat in 1 cup confectioners' sugar until combined. Beat 2 tablespoons cooled strawberry purée and vanilla extract into butter mixture until just blended.
  • Beat in 1 cup confectioners' sugar until combined, followed by 2 tablespoons strawberry purée. Repeat this step once more.
  • Beat remaining 1/2 cup confectioners' sugar into mixture until just blended.

Notes

For optimal flavor, select peak-season, ripe strawberries. Consider roasting a small portion before puréeing and reducing for a deeper, caramelized complexity. During reduction, stir constantly to prevent scorching; cool the purée completely to avoid melting the butter and separating the frosting. Ensure your unsalted butter is at true room temperature for proper aeration and a light, fluffy texture. Sift confectioners' sugar thoroughly to prevent lumps. Incorporate the reduced strawberry purée gradually, two tablespoons at a time, allowing it to fully emulsify with the butter and sugar mixture. If the frosting seems too soft, a brief chill in the refrigerator followed by a quick re-whip can restore its perfect consistency. This method yields an intensely flavored, naturally vibrant frosting.