A quick and easy recipe for vegan strawberry frosting that’s creamy, light, fluffy, and SO delicious! It’s the perfect topping or filling for many desserts like cake, cupcakes, cookies, donuts, whoopie pies, and more! This simple, summery, dairy-free strawberry buttercream is flavoured and coloured naturally with either fresh, frozen, OR freeze-dried strawberries (all of the methods are covered!).
Place freeze-dried strawberries into a food processor or a high-speed blender and blend until they have been broken down into a fine powder. Set aside.
Add butter and salt to a mixing bowl and with an electric hand mixer, mix for 1 to 2 minutes until soft and creamy.
Add 1 cup of powdered sugar to the butter mixture and mix on low speed. Once there are no more spots of dry powdered sugar, add the second cup and mix again on low speed. Stop occasionally to scrape down the sides of your bowl.
Add the freeze-dried strawberries and mix on low speed.
If using, add the vanilla and mix on low speed. Slowly add milk, 1 teaspoon at a time, continuing to mix. Add additional teaspoons until the desired consistency is met.
Turn the mixer up to medium speed and mix until light and fluffy, about 2-3 minutes. Mix for a couple more minutes if you want a creamier, fluffier frosting.
Use immediately, or refrigerate / freeze until needed. (Refrigeration and freezing instructions can be found above and below)
To Make it with Fresh or Frozen Strawberries:
Wash, hull, and chop the strawberries. If you are using frozen strawberries, skip this step.
Place the strawberries into a small pot and add 1 tablespoon of water. Using a potato masher, mash the strawberries until there are no large pieces left. (If using frozen strawberries, omit water.)
Place the pot over medium-high heat. Once the strawberries start to bubble, turn the heat down to medium-low.
Continue to cook, stirring occasionally so nothing sticks to the bottom of the pot. Cook until the strawberries have reduced to a thick paste and is no longer runny. This will take roughly 18-20 minutes, a few minutes longer if you used frozen berries. Once the strawberries thicken, mix almost continuously for the remaining cooking time so it does not burn.
Remove the pot from the heat and allow the reduced strawberries to cool completely. You can leave the strawberries in the pot or you can transfer it to a bowl. Set aside.
Add butter and salt to a mixing bowl and with an electric hand mixer, mix for 1 to 2 minutes until soft and creamy.
Add 1 cup of powdered sugar to the butter mixture and mix on low speed. Once there are no more spots of dry powdered sugar, add the second cup and mix again on low speed. Stop occasionally to scrape down the sides of your bowl with a rubber spatula.
Add the fully cooled reduced strawberries to the bowl and mix on low speed.
If using, add the vanilla and mix again.
Turn the mixer up to medium speed and mix until light and fluffy, about 2-3 minutes. Mix for a couple more minutes if you want a creamier, fluffier frosting.
Use immediately, or refrigerate / freeze until needed. (Refrigeration and freezing instructions can be found above and below)
Notes
Please read all of the information, tips, and FAQ info above, as well as the notes below before making this recipe.
If you bought freeze-dried strawberries that are already in powdered form, 20g is roughly 6.5 teaspoons. Flavour strength varies between brands, so feel free to add a little more if needed.
Make sure that your butter is slightly softened before starting. If it's too soft, refrigerate it until it has firmed up.
This recipe makes enough buttercream to frost 12-16 cupcakes (depending on how much or how little you add to each one), OR one 9 x 13 cake, OR a single layer 8 or 9-inch round cake, OR a double layer 8″ or 9″ cake using a very thin layer of icing. The recipe can be doubled if you want a thicker layer of buttercream on your 2-layer cake or for a double batch of cupcakes. You can also triple the recipe for a triple-layer cake or a triple batch of cupcakes.
If you have a scale, I recommend weighing your powdered sugar for accuracy. This is the scale I own.
Sift your powdered sugar before starting if it is lumpy.
Be sure you are using vegan butter that comes in sticks, not the type that comes in containers / tubs, since they will be too soft and will result in a very soft frosting. See above for brand recommendations.
Vanilla extract is optional, I recommend making the frosting without it, taste it, and if you feel that it's needed, then add it. If you are happy with the flavour the way it is, leave it out. Vanilla bean paste can be used instead of vanilla extract.
If the final frosting is too thick for your liking, add a little more milk. If you want it to be a little thicker, add a little more powdered sugar, a little at a time until you get to the consistency you like. Don't add too much more sugar or the frosting will be way too sweet.
If using a stand mixer, my preference is to use the paddle attachment. Follow the same directions above.
If refrigerating for later use, store in an airtight container and refrigerate for up to one week for frosting made with freeze-dried strawberries and 5 days for frosting made with fresh or frozen strawberries. When ready to use, bring it to room temperature, add it to a bowl and mix it with your electric mixer or stand mixer to freshen it up before using.
If freezing for later use, store in an airtight, freezer-safe container and freeze for up to 3 months. When ready to use, thaw the frozen frosting in the refrigerator overnight. Once thawed, bring it to room temperature, add it to a bowl and mix with your electric mixer or stand mixer to freshen it up before using.
Once you frost your cake or cupcakes, you can leave them out at room temperature for a day or two if you used freeze-dried strawberries, if you used fresh or frozen strawberries, refrigerate right away until you are ready to serve and refrigerate any leftovers immediately.
Nutrition info is based on 1/12th of this recipe, made with freeze-dried strawberries, on its own with no cake or cupcakes. The calorie count for 1/12th of the frosting (41g) made with fresh or frozen strawberries is 150. Nutrition info is only to be used as a rough guide. Learn how nutrition info is calculated on this website.