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!!!Print
- 2 cups whole strawberries
- 2 tablespoons granulated sugar
- 1 cup butter, room temperature
- 4 cups powdered sugar
- 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.
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