Strawberry Milk Shake Frosting

If you love strawberries, milk shakes, and cake then you’re in luck. Strawberry Milk Shake Frosting is a delicious creamy topping for any cake or cupcakes. Plus, the consistency is great for piping.

Strawberry Milk Shake Frosting

Reminiscent of a strawberry milk shake, this frosting pairs beautifully with most flavors of cake.

For instance, vanilla, lemon, or my favorite, chocolate.

In true milk shake fashion, feel free to use sprinkles, such as Strawberry Crunch Topping, and add a cherry on top.

Pink dessert topping that was piped onto a cupcake.

Making Strawberry Milk Shake Frosting

Using a stand mixer, beat the butter until smooth and creamy. Add the vanilla and jam.

Next, stir in half (2 cups) of the powdered sugar, then alternate the rest of the powdered sugar with the heavy cream.

Scrape the sides and blend until light and fluffy.

Although the jam gives the frosting some color, you can add pink or red food coloring.

Also, add more of the heavy cream if needed. For instance, if you plan on spreading over the sides and top of a layer cake.

When spreading frosting over cakes, the consistency is more workable if thinner.

In contrast, you want the frosting thicker when piping so it holds its shape.

Strawberry Milk Shake Frosting

I love pairing this frosting with Strawberry Crunch Topping, which gives an additional sweet/tart crunch along with the creaminess of the frosting.

As far as cupcakes go, check out my Chocolate Truffle Cupcakes. The rich chocolate with the sweet strawberry flavors are scrumptious together.

Also, try this frosting on Chocolate Vanilla Cupcakes for a Neapolitan flavor festival.

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5 from 2 votes

Strawberry Milk Shake Frosting

A creamy buttercream featuring strawberry jam.
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Keyword: buttercream, strawberry
Servings: 24
Calories: 168kcal
Author: Sweet Ordeal

Ingredients

  • 1 cup unsalted butter, softened
  • 1 tsp. vanilla extract
  • 1/3 cup strawberry jam
  • 4 cups powdered sugar
  • 1/4 cup heavy cream, (plus more if needed)

Instructions

  • Beat butter until smooth and creamy. Add vanilla and jam.
  • Stir in half the powdered sugar, then alternate the rest of the powdered sugar with the heavy cream. Scrape sides and blend until light and fluffy.
  • Add more cream if needed. Enjoy!

Notes

Makes enough for 24 cupcakes, a 13 x 9" cake, or an 8 or 9" layer cake.

Nutrition

Calories: 168kcal | Carbohydrates: 23g | Protein: 0.2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 4mg | Potassium: 9mg | Fiber: 0.1g | Sugar: 22g | Vitamin A: 273IU | Vitamin C: 0.4mg | Calcium: 5mg | Iron: 0.04mg
Tried this recipe?Mention @sweetordeal or tag #sweetordeal!

In Closing…

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In the mean time, I hope you love this recipe and have a blessed day.

Pink dessert topping on a chocolate cupcake.Pink icing piped in the shape of a rose.Copyright © Sweet Ordeal. All content and images are copyright protected. Do not use any images without prior permission. If, however, you want to republish this recipe, make sure to re-write the recipe in your own words, then link back to this post for the original recipe and directions.

5 from 2 votes (2 ratings without comment)

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