Strawberry Buttercream

This buttercream is sweet and bright and of course beautifully pink. I’ve used this buttercream recipe on cupcakes, cakes, and most recently macarons to make a “chocolate covered strawberry macaron”.

The flavor on it’s own is a bit summery, but paired with chocolate I found this to be the perfect combination for Valentine’s day and a new way to pair that classic chocolate strawberry flavor. It also gave me an excuse to enjoy this buttercream more months throughout the year!

Prep: 5 minutes
Mix: 10 minutes

• 1c. Unsalted butter, room temperature (2 sticks)
• 1.5c. Chopped strawberries (makes about 1/2c. purée)
• 1/2tsp. Salt
• 1tsp. Pure vanilla
• 1tsp. Lemon juice
• 1/2tsp. Lemon zest
• 5c. Confectioners sugar

1. Chop the fresh strawberries and using a food processor or blender, blend to a smooth purée, I did not strain my puree, I didn’t feel like the seeds were noticeable in the buttercream, but straining is definitely an option!
2. Using and hand or stand mixer, cream the butter until light and fluffy.
3. Scrape down the bowl and add the powdered sugar, purée, salt, vanilla, lemon juice, and lemon zest.
4. Start on low to mix, once the butter cream starts to come together, turn the speed to medium to beat the buttercream together. Scrape down as necessary.