This vegan strawberry buttercream is creamy and smooth, with loads of real strawberry flavour. Learn how to make this frosting using freeze dried strawberries! It is the perfect addition to your cakes and cupcakes.
When making a cake or a batch of cupcakes, the ultimate decision is what flavour combination to go with, particularly when it comes to the frosting.
Sure there are the usual flavours of chocolate, vanilla and lemon buttercream, but today I am adding into the mix the ultimate strawberry buttercream which is made dairy free and vegan.
For this frosting recipe, I am using my go-to vegan vanilla buttercream recipe as a base and adding it the ultimate ingredient that is going to result in a strong strawberry flavour – freeze dried strawberry powder. Using this instead of fresh strawberries allows all the flavour of real strawberries without impacting the texture by adding unwanted moisture into the mix.
Freeze dried strawberries are available at the supermarket or you can buy big bags on Amazon and they are simply fresh strawberries that have had all the moisture removed from them. To turn them into powder to use in this recipe, simply pulse in a food processor until you get a fine powder.
You can use the powder as is or run it through a fine sieve to remove any seeds and unprocessed lumps to ensure a super smooth finish to your buttercream.
This frosting is so delicious, you may just want to eat it with a spoon. But scroll down to the bottom of the post for a few ideas for cakes and cupcakes to pair it with.
Key Ingredients
As mentioned this recipe is based on my vanilla buttercream so the ingredients are mostly the same.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Dairy-free butter – this is the key ingredient to make this the best frosting. Use a quality dairy-free butter substitute here for the best flavour and texture. I love and always use Nuttelex Buttery which is an Australian product. In the US, the closest alternative is Earth Balance which I understand to be very similar.
- Vanilla – I always add vanilla to my buttercream to enhance the flavour.
- Icing sugar – I use the icing sugar mixture from the supermarket, not the pure icing sugar. The only difference is the mixture has a little bit of cornflour added which means it’s less likely to clump together and turn rock solid.
- Freeze dried strawberry powder – this is freeze dried strawberries that have been blended in a food processor until a fine powder is formed.
- Dairy free milk – any dairy free milk here works, with my favourite being either almond milk or oat milk.
- Salt – technically optional but if you don’t want the frosting to be super sweet, then a pinch of salt can cut through that and give you the best flavour.
You can also add a drop or two of pink food colouring to the frosting to really enhance the natural colour of the strawberries but I find the natural colour is bright enough.
Step-By-Step Instructions
This recipe is similar to making regular vegan vanilla buttercream or vegan chocolate buttercream. You’ll need a handheld or stand mixer for best results.
You’ll also need to make sure you’ve prepared your freeze dried strawberries by turning them into a powder using a food processor.
To make the buttercream, start by beating together the dairy-free butter and vanilla for 1-2 minutes until creamy.
Add 2 cups of icing sugar and beat on medium speed until well combined. Incorporate an additional cup of icing sugar and the freeze-dried strawberry powder, and continue mixing.
As the mixture thickens, gradually add dairy-free milk in small increments until you achieve a thick, creamy consistency. If the frosting appears too thin, add an extra ½-1 cup of icing sugar. Conversely, if it’s too thick, add a small amount of dairy-free milk.
Lastly, add a pinch of salt to taste and continue mixing until the buttercream becomes super creamy.
Store the covered frosting in the refrigerator or proceed to pipe it directly onto cooled cupcakes or cake.
What Tastes Best With Strawberry Buttercream?
This vegan strawberry buttercream is perfect paired with a range of different flavours. This recipe makes enough to frost a 3-layer, 6 inch cake or 12 cupcakes. Try it with any of the below dairy free cake and cupcake options.
Recipe FAQs
I have seen freeze dried strawberries at my local Woolworths supermarket, but often I find it easy to buy from Amazon (affiliate link) as you can get a larger packet.
When stored in an airtight container in the refrigerator, vegan strawberry buttercream can typically be kept for up to a week. Just make sure to give it a good whisk with your electric mixer before using it to restore its creamy consistency.
Yes, you can freeze this vegan strawberry buttercream. Place it in a freezer-safe container or wrap it tightly with plastic wrap before storing it in the freezer. It can be stored for up to three months. Thaw the buttercream in the refrigerator overnight and whisk it thoroughly before using.
Absolutely! This vegan strawberry buttercream can be used for piping decorations on cupcakes, cakes, or any other desserts. This is a really creamy frosting, therefore for detailed or complex piping work, slightly stiffen the buttercream by adding additional icing sugar to achieve a firmer texture otherwise you may find it too soft to hold the detail.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More vegan buttercream recipes:
Vegan Chocolate Buttercream
Chocolate Orange Buttercream
Vegan Cinnamon Buttercream
Vegan Biscoff Buttercream
Vegan Strawberry Buttercream
Ingredients
- ½ cup (125 grams) dairy-free butter
- 1 teaspoon vanilla extract
- 3-4 cups icing sugar
- ½ cup freeze dried strawberry powder see notes
- 1-2 tablespoons dairy free milk
- pinch salt to taste
Instructions
- Using a hand mixer or a stand mixer with the paddle attachment fitted, beat dairy-free butter and vanilla for 1-2 minutes until creamy.
- Add in 2 cups of icing sugar and beat on medium until combined. Add in an additional cup of icing sugar and the freeze dried strawberry powder and continue to mix. As mixture thickens, add in dairy free milk a little at a time until you reach a thick, creamy consistency. If the frosting is too thin, add in an extra ½-1 cup of icing sugar, and if it’s too thick, add a little bit more dairy free milk. Finally add a pinch of salt to taste and continue to mix until super creamy.
- Store covered frosting in the fridge, or pipe directly onto cupcakes or cake.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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