Strawberry Buttercream
An easy delicious buttercream frosting with strawberry extract and pink food coloring.
Yield: 24 cupcakes
Calories: 146kcal
Materials
- 1 cup butter, room temperature
- 4 cups powdered sugar
- 1 tsp. strawberry extract
- pinch of salt
- few drops pink food coloring
- 3 tbsp. water or milk, as needed to thin
Instructions
- Make sure your butter is room temperature before starting. Using an electric mixer, beat the butter on high for a few minutes until light and fluffy.
- Turning the mixer to low, add the powdered sugar until mixed thoroughly. Add the extract, salt, and food coloring. Scrape the sides, then return the beaters to high.
- Add milk 1 tablespoon at a time until you reach desired consistency. Continue beating for another 3-5 minutes. Enjoy!
Notes
This recipe makes enough for 24 cupcakes or a 2-layer cake.
Keeps in the refrigerator 1 week.
Warm to room temperature before serving.
Freezes well for up to 3 months in air-tight container.
Nutrition
Calories: 146kcal | Carbohydrates: 20g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 68mg | Potassium: 2mg | Sugar: 20g | Vitamin A: 236IU | Calcium: 2mg | Iron: 1mg