Whether you’re looking to frost a cupcake, decorate a cookie, or fill a macaron, odds are you’ll need some sort of frosting.
You could take the easy way out and buy pre-made frosting from the store, but after you’ve made it for yourself a few times nothing can compare. It’s so freaking easy to make your own buttercream frosting, too!
All you need is some butter, powdered sugar, oat milk, and an additive. I used freeze dried strawberries in this frosting to obtain that delicious strawberry flavor, but you could use vanilla bean paste to make vanilla frosting or cocoa powder to make chocolate frosting!
Freeze dried strawberries can be found in the dried fruit & nut aisle in stores and I always keep a package (or two) on hand for recipes like this one.
I’ve even made homemade cream cheese with freeze dried fruits before (though blueberry is my favorite cream cheese flavor).
Some Tips to Follow
- Keep your ingredients at room temperature – everything will come together a lot quicker (and easier).
- Try not to make too many adjustments to this recipe. I’ve pretty much gotten it to the point of perfection here – while it’s okay to swap out the plant-based butter and the oat milk, I wouldn’t mess with the measurements at all.
- Store your frosting in the refrigerator until you’re ready to use. It’ll keep for up to two weeks, so there’s no rush! When you are ready to frost, however, set your buttercream frosting on the counter for 1-2 hours (or until room temperature).
I can’t wait to hear what you used this strawberry buttercream frosting for – let me know in the comments below! Happy baking 🙂Print
My homemade strawberry buttercream frosting is perfect for cakes, cookies, cupcakes, and more! It’s quick to make and can be stored for future use, too.
- 2 Cups Powdered Sugar
- 1/2 Cup (1 Stick) Plant-Based Butter
- 3 TBSP Oat Milk
- 1 Cup Freeze Dried Strawberries
- Process the freeze dried strawberries until they resemble fine dust.
- In a stand mixer, cream the butter, powdered sugar, and one TBSP of milk together until fluffy. Then, add the remaining 2 TBSP oat milk and strawberry “dust” to the mixer and combine.
- If you plan on frosting something right away, add your buttercream frosting to a piping bag & frost. If not, store in an air-tight container for up to two weeks in the refrigerator*.
* If you don’t plan on using this buttercream frosting right away and store it in the refrigerator, make sure you take it out an hour or two prior to frosting. It’ll be much easier to handle at room temperature!