Strawberry Buttercream Frosting | From

Strawberry Buttercream

Course: Dessert
Cuisine: American
Keyword: cake decorating, frosting, strawberries
Dessert Type: Frosting
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 8 cups
Calories: 989kcal
Author: Elizabeth LaBau
This Strawberry Buttercream is incredible! With a smooth, creamy texture and bright fresh strawberry flavor, it's going to be your new favorite frosting to put on everything!
This frosting is based on the Easiest Swiss Meringue Buttercream, and it calls for pasteurized egg whites in a carton. It is safe to consume these egg whites, because they have been pasteurized. Please see the Note below if you have any questions. 
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  • 6 fl oz pasteurized liquid egg whites (3/4 cup, see Note below)
  • 24 oz powdered sugar (6 cups)
  • 1/2 tsp salt
  • 24 oz unsalted butter at room temperature (6 sticks)
  • 2 TBSP vanilla extract
  • 2 oz freeze-dried strawberries


  • Combine the whites, powdered sugar, and salt in the bowl of a large stand mixer fitted with a paddle attachment. Mix everything together on low speed, until the sugar is moistened and no dry patches remain. Turn off the mixer, scrape down the sides and bottom of the bowl with a spatula, then turn the mixer to medium speed. Beat on medium for 5 minutes.
  • After 5 minutes, turn the mixer to medium-low and start adding the softened room temperature butter, 1-2 tablespoons at a time. Once all of the butter is incorporated, add the vanilla extract and mix it in.
  • Stop the mixer and scrape down the bottom and sides once more. Turn the speed to medium and beat the buttercream for 10 minutes. At the end, you’ll have a frosting with a wonderfully light and creamy texture.
  • Place the freeze-dried strawberries in a food processor and process in long pulses until the strawberries are a very fine powder.
  • Add the strawberry powder to the prepared frosting. Mix on low speed until the powder is well-mixed into the frosting. Add a few drops of pink food coloring, if desired, to boost the pink color.
  • This frosting can be used right away, or stored in the refrigerator for up to two weeks, or the freezer for up to two months. If you have chilled the frosting, let it come to room temperature COMPLETELY and then beat it for several minutes to smooth it out and restore its texture before using it.


This recipe calls for pasteurized egg whites. It is safe to consume egg whites without cooking them, as long as you make sure that the whites you buy are pasteurized. To save time, I buy them in a carton--look for 100% egg whites, not liquid egg substitute. If you cannot find them in a carton, you can buy pasteurized eggs and separate them yourself. You’ll need about 5-6 large eggs to get the ¾ cup called for in the recipe.


Calories: 989kcal | Carbohydrates: 91g | Protein: 3g | Fat: 69g | Saturated Fat: 43g | Cholesterol: 182mg | Sodium: 193mg | Potassium: 155mg | Sugar: 88g | Vitamin A: 2125IU | Vitamin C: 86.6mg | Calcium: 24mg | Iron: 1.6mg