Strawberry Buttercream

Ingredients (regular)

1 1/2 cups butter

6 cups powdered sugar

1 Tbsp milk

2 cups strawberries

1 cup granulated sugar

1 cup water

1/2 tsp salt

1 Tbsp vanilla

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Ingredients (dairy free)

1 1/2 cups vegan butter (I like earth balance)

6 cups powdered sugar

1 Tbsp coconut milk (I like silk)

2 cups strawberries quartered

1 cup sugar

1 cup water

1/2 tsp salt

1 Tbsp vanilla

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In a pot on the stove over medium heat bring water, sugar and strawberries to a boil. Stirring occasionally allow to boil for about 15 minutes it will start to reduce and become a deep red color. Once that has finished allow to cool slightly. If to cool it will thicken to a gel that is difficult to mix into the buttercream frosting, if this happens place in microwave for 15-30 seconds just to get it runny again.

Now whip the butter in a stand mixer with the whisk attachment until light and fluffy. Next add in powdered sugar one cup at a time scrape sides before adding the next cup of powdered sugar this will help insure it is all well incorporated. The mixture will be very stiff add milk and vanilla mix until incorporated scrape sides and add strawberry reduction mix until well incorporated.

Use to frost cakes, cupcakes, cookies or whatever you’d like.

Extra can be froze to use later up to 3 months.

A little about this recipe.

This frosting is sweet and leaves the lingering taste of strawberries on your tongue. It’s super hard in my opinion to find a strawberry Buttercream frosting that’s not overwhelming sweet or wants to curdle and separate especially dairy free like the frosting I made here and featured in the picture you see. This is another of my toddlers favorites he‘s a big fruit fan especially strawberries. This frosting pairs well with lemon desserts especially my zesty Lemon cupcakes which you can find the like to here. https://afoodieinallofus.wixsite.com/website/home/zesty-lemon-cupcakes