Real strawberry buttercream icing

    40 min

    This buttercream icing is made with fresh strawberries for an intense and real strawberry flavour and colour without using extracts or jelly. It involves making a strawberry puree. If you love strawberries, you'll love this icing!

    61 people made this

    Serves: 18 

    • 160g fresh strawberries
    • 225g butter
    • 425g icing sugar, sifted, divided
    • 1 teaspoon vanilla extract

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Place strawberries in a blender; puree until smooth.
    2. Transfer strawberry puree to a saucepan over medium heat; bring to the boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.
    3. Beat butter with an electric mixer in a bowl until light and fluffy.
    4. Beat 125g icing sugar into butter until just blended.
    5. Beat 2 tablespoons cooled strawberry puree and vanilla extract into butter mixture until just blended.
    6. Add 100g icing sugar, followed by 2 tablespoons strawberry puree; beat until blended. Repeat with remaining icing sugar and puree, adding in batches and beating well until just blended.


    For more intense strawberry flavour, reduce strawberry puree longer until desired intensity is reached.

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    Reviews & ratings
    Average global rating:

    Reviews in English (287)


    Great idea, using fresh fruit. Do you think it would work with frozen? (when strawberries are out of season) I suppose, just reduce the wetter defrosted frozen fruit for longer. Very nice piping, btw! What nozzle did you use?  -  18 May 2016


    Perfect icing and easy to work with. I used it to ice a vanilla Madeira. Some I spread and some I piped, and both worked wonderfully. I will go back to it time and again. One piece of advice would be to add the strawberry purée one tea spoon at a time.  -  01 May 2017


    I really wanted that strawberry flavor to shine--what I did was add one teaspoon of strawberry extract and add an additional teaspoon of confectioners' sugar to make up for the additional liquid. I also added a dash of salt because Grandma taught me to always do so when making homemade frosting. This was FANTASTIC. It turned out like bakery frosting and the family kept eating the frosting off the cake.........and leaving the cake!  -  23 May 2012  (Review from Allrecipes US | Canada)