strawberry icing recipe
The Best strawberry icing recipe
My kids adore it—especially when we make it with real strawberries instead of just powdered ones. It’s not too sweet, not too tart, just the right balance that makes everything taste better. And honestly, I love that it’s packed with natural sugars from the fruit, which gives a little energy boost without the crash of refined sugar. For special occasions, it’s perfect for cakes or cupcakes, but honestly, it works just as well on plain yogurt or even a slice of whole-grain toast if you’re in a hurry. It’s that kind of recipe that feels like a little extra without being too much work—something my family and I turn to whenever we want something sweet but still feel good about.
Strawberry Whipped Icing Recipe
A light, fluffy strawberry icing perfect for decorating cakes, pastries, or desserts. Packed with fresh strawberries for a vibrant and fruity flavor.
🥘Ingredients
- 2 cups fresh strawberries, hulled and chopped
- 1 cup granulated sugar
- 1/4 cup water
- 1 tsp lemon juice
- 1 cup heavy whipping cream, chilled
- 1 tbsp powdered sugar
- 1/2 tsp vanilla extract
👨🍳Directions
-
1
In a saucepan, combine chopped strawberries, sugar, water, and lemon juice. Cook over medium heat until strawberries soften and mixture reduces by half (~5 mins). Let cool. -
2
Strain the strawberry mixture through a fine-mesh sieve (optional) to remove seeds for a smoother texture. Set aside to cool completely. -
3
In a separate bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form (~2 mins). Gradually add the cooled strawberry mixture while whipping continuously. -
4
Whip the mixture until it reaches stiff peaks. Use immediately or store in an airtight container in the fridge for up to 2 days.
🔧Equipment
- High-speed mixer or stand mixer
- Fine-mesh sieve (optional)
- Mixing bowls
- Whisk
- Spatula
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, replace half the heavy cream with mascarpone cheese.
- Use fresh strawberries for the best flavor. Frozen strawberries can be used but may yield a slightly less vibrant color.
- Adjust sugar to taste; add more for a sweeter icing or less for a subtler flavor.
- This icing pairs well with vanilla, chocolate, or coffee-flavored desserts.
Watch Video Of How Strawberry Whipped Icing Recipe Works
❓ Frequently Asked Questions About Strawberry Whipped Icing
What is the best way to prevent the strawberry icing from becoming too runny?
To avoid a runny strawberry icing, ensure you use a mix of strawberries and a small amount of corn syrup or honey to balance moisture. Blend the strawberries thoroughly, strain the pulp through a fine-mesh sieve to remove excess liquid, then fold it into the buttercream base gradually. Chill the icing before serving to help it set properly.
Can I use fresh strawberries or canned strawberries in this recipe?
You can use either! Fresh strawberries work well if you strain out the juice before blending, but canned strawberries (without added sugar) are convenient and often sweeter. Rinse canned strawberries briefly under cold water to remove excess syrup, then drain and blend as usual.
How can I make the strawberry icing thicker without adding more butter?
To thicken strawberry icing without extra butter, reduce the liquid slightly by simmering the strawberry puree on low heat until it thickens to a jam-like consistency. Alternatively, mix in a small amount of powdered sugar or cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) before folding into the buttercream.
Why does my strawberry icing taste too tart or overly acidic?
Overly tart icing can happen if the strawberries are very sour or if too much strawberry juice is used. To fix this, adjust the sweetness by adding more powdered sugar (½ to 1 tbsp at a time) or a touch of honey/maple syrup. If using canned strawberries, choose varieties with less added sugar, and balance with a neutral sweetener.
Can I make this strawberry icing ahead of time and store it properly?
Yes! You can prepare the strawberry puree in advance and store it in the fridge for up to 3 days or freeze it for up to 3 months. For the final icing, combine the puree with the buttercream just before use. If storing separately, mix the buttercream and powdered sugar first, then fold in the strawberry puree when ready to use to maintain texture.
