Strawberry Buttercream Frosting

strawberry buttercream frosting
Photo: Con Poulos
5 cups

Use this recipe to decorate our Strawberry Cupcakes.


  • 4 large egg whites, room temperature

  • 1 ¼ cups sugar

  • ¾ pound (3 sticks) unsalted butter, softened, cut into small pieces

  • 1 ½ cups fresh strawberries, pureed


  1. Place whites and sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.

  2. Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition.

  3. Switch to a paddle attachment. With mixer on low, add strawberry puree, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate.

Cook's Notes

Refrigerate for up to 3 days. Bring to room temperature, and beat on low speed until smooth before using.

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