LOCAL STRAWBERRIES ARE HERE!!! I love, love, love strawberries and the local ones are so much better! They are hard to find in grocery stores, I recently learned this is because Washington’s large scale strawberry producers sell them exclusively on the market to be processed into other things. But, you can still find local strawberries! Your best bet is to head to your neighborhood farmers market, or take a road trip up to Snohomish, Skagit or Whatcom County (Everett, Mt Vernon, Anacortes, Bellingham) and you’ll see stands selling them all over the place (along with other berries later in the summer). While these local treats are divinely tasty, if you can’t stop yourself from buying a ton of them, you might find you can’t eat them all before they go bad (they don’t last long despite their incredible flavor). One of my go to plans in this situation has always been this incredible strawberry jam recipe, but sometimes you want something special to make right now and a real treat. This real strawberry buttercream frosting goes terrific on cupcakes and also on graham crackers! This is not really a practical food to take on the road for adventures, but when you get home…oh yeah! This is a delightful way to celebrate the beginning of our summer fruit bounty. If you’re looking for a local treat to take on the road, check out individual rhubarb cheesecakes…yum, yum, yum! (Hint: You could totally make those cheesecakes with strawberry instead of rhubarb…or make them plain and ADD THIS FROSTING!)Print
REAL Strawberry Buttercream Frosting
Basic buttercream frosting with REAL STRAWBERRY FLAVOR! This recipe is designed for fresh strawberries, it might be a little too wet if you use frozen ones (I would skip adding any water to the strawberry mixture if using frozen, though I haven’t tried that myself).
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: see notes
- Category: Dessert
- Cuisine: American
1/2 cup butter (one stick)
2 cups powdered sugar
1/2 teaspoon vanilla
1 cup fresh strawberries
1. Set out the butter to soften it a bit
2. Chop the cup of strawberries, place them in a small saucepan on medium heat with a tablespoon or so of water.
3. Let the strawberries cook for about 15 minutes. You want them to cook down a bit but not get too dry or burned. If it looks like they’re drying out, add a bit more water (if using frozen, don’t add any water). You’ll end up with a paste/puree that smells delicious.
4. Use a mixer on medium to cream the butter and then add the powdered sugar. When it’s blended together and smooth, add the vanilla.
5. Slowly add a bit of the strawberry mixture. The exact amount will depend on how wet your berry mixture is (this is hard to get exact when you’re working with super fresh berries as the water content can vary). You can also taste as you go to see how much to add.
This will make enough frosting to cover a dozen cupcakes with a thin layer, if you really want to pile on the frosting, or if it’s going on a layer cake, then I suggest doubling it!
It’s likely that you’ll have leftover strawberry mixture, you can use this for a garnish or for eating with a spoon. Enjoy!!
Keywords: Strawberry, frosting