Ingredients
1 cup freeze-dried strawberries
1 cup unsalted butter, softened
3–4 cups confectioners’ sugar
2–3 tablespoons heavy cream (as needed)
1/4 teaspoon sea salt
1 teaspoon vanilla extract
Instructions
1. Grind freeze-dried strawberries into a fine powder using a food processor or blender.
2. In a bowl, beat the softened butter for 2–3 minutes until pale and fluffy.
3. Gradually add powdered sugar and strawberry powder, mixing on low until incorporated.
4. Add vanilla, salt, and 1 tablespoon cream at a time until the icing is smooth and spreadable.
5. Use immediately to frost cooled chocolate cake, cupcakes, or brownies.
Notes
Use only freeze-dried strawberries—fresh ones will make the icing runny.
Chill the icing 10 minutes before piping for best results.
Add a spoonful of mascarpone for a creamier texture.
Store in the fridge up to 4 days; rewhip before using.
For deeper pink color, add extra strawberry powder.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Frosting
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 140
- Sugar: 18g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 25mg