This Roasted Strawberry Buttercream is super creamy and loaded with rich strawberry flavor!
I am so in love with this frosting. I know I am generally opposed to fruit in desserts, but fruit in frosting, yeah…there’s a definite exception to the rule.
Roasting strawberries just intensifies their flavor and then mixing those into a creamy buttercream frosting? Umm yes to the yessity yes.
AND for whatever reason saying this frosting is ROASTED Strawberry Frosting automatically makes it fancy. No one gets excited about Strawberry frosting, but ROASTED? Yes. Excitement for days.
You feel it right?
This buttercream is so super simple…and roasting strawberries is basically the easiest thing ever.
Just slice them, sprinkle them with a little sugar and spread them on a baking sheet…
Bake them for a few minutes until they are soft, but not completely mush…
Let them cool and then pulse them a few times in the blender or food processor. You want the puree to be chunky-ish.
Then mix that into a creamy buttercream until it’s pure pink dreaminess.
Also, the problem that I generally have with fruit frosting is that is can appear curdled. Just add a bit more powdered sugar to smooth it out and firm it up, it’s an easy fix.
I topped my Favorite Vanilla Cupcakes with this Roasted Strawberry Buttercream and it was AMAZING!!!
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Roasted Strawberry Buttercream
- Yield: 3 1/2 cups 1x
Ingredients
- 2 cups whole strawberries
- 2 tablespoons granulated sugar
- 1 cup butter, room temperature
- 4 cups powdered sugar
Instructions
- Preheat your oven to 375°F
- Line a baking sheet with parchment paper or a silicone mat. Set aside.
- Rinse the strawberries and pat dry. Slice them into 1/4″ slices. Sprinkle them with the granulated sugar and allow them to sit at room temperature for 30 minutes.
- Place the strawberries on the prepared baking sheet in an even layer. Roast them for 10-12 minutes until they are soft and fragrant, but not completely mushy.
- Remove the baking sheet from the oven and allow the strawberries to cool completely.
- Place the cooled strawberries into a blender or a food processor and pulse a few times until they are a chunky puree. You should have about 1/2 cup.
- In the bowl of your stand mixer fitted with the paddle attachment beat the butter on medium speed until it’s smooth. Add in the powdered sugar and mix on medium speed until it’s creamy, scraping the sides of the bowl as necessary. Add in 1/2 cup of the strawberry puree and mix until the frosting is smooth. If you notice that your frosting appears “curdled” add in 1/2 cup more powdered sugar at a time until the desired consistency is reached.
- Spread or pipe on a cake or cupcakes.
Wow! I love this Blog. Truly author deserve 5 star rating.
WOW! I just made this for a birthday cake for my husband (chocolate cake) and the flavour and texture are incredible. And I have a new favourite food: roasted strawberry purée! A winner and will definitely be making repeat appearances in our home throughout strawberry season! Thank you for sharing this delicious recipe 🙂
So glad you enjoyed!!
Thanks for this Great recipe, my all friends like it very much. We make it at our each weekend party.
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Hi Shelly
What’s the purpose of letting the strawberries sit for 30 minutes before baking.
Hi Shelly
Can this puree be frozen.
Yes, absolutely!
How many cupcakes does the buttercream cover?
Hi,
Can frosting be frozen if I have leftover unused frosting?
sure! you might need to rewhip it once it comes back to room temperature to help with the texture 🙂
This frosting is AMAZING! I made it last year at the end of local berry season and paired with chocolate cupcakes. Now that local berries are back in season, I came running back to make this again. Can’t wait to eat it tomorrow. I bought those gorgeous edible gold stars online also. They’re beautiful on so many types of cupcakes. Thank you!