frostings

Our Best Cinnamon Buttercream Frosting is the perfect frosting for your pumpkin, apple, carrot, or spice cake, cupcake, bread, or bar. It is super delicious and so easy to make. Sweet, spicy and so very yummy, your family will beg you to make this butter cream again and again. Pin this Homemade Cinnamon Icing for later and follow us for more great Frosting Recipes!

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Best Vanilla Buttercream

American Buttercream Recipe

Buttercream Recipes

Buttercream Icing Recipe

Simple Vanilla Buttercream (American Buttercream Recipe)

The best Vanilla Buttercream you will ever make! Four simple ingredients are all you need to make this classic American buttercream recipe.

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Frosting Brownies

Flour Frosting

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Milk Frosting

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Italian Lemon Pound Cake

Ermine Frosting

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Strawberry Swiss Buttercream Frosting

Strawberry Cake Filling Frozen

Strawberry Jam Buttercream Frosting

Strawberry Italian Meringue Buttercream

Strawberry Buttercream Frosting Using Freeze Dried Strawberries

Cupcake Frosting Recipes

Strawberry Icing

Cookie Deserts

276K views · 26K reactions | You’ll want to SAVE THIS POST for my Strawberry Buttercream Recipe ⬇️ Recipe * 3 cups (600 g) strawberries, fresh or frozen * 2 1/4 cups (508.5 g) unsalted butter, slightly chilled * 7 1/2 cups (937.5 g) powdered sugar, measured then sifted * 1 teaspoons (4.2 g) vanilla extract * Pinch of salt * *This buttercream recipe makes enough to fill and cover your cake and do the piping I included above. Instructions * THE PUREE FOR THE BUTTERCREAM IS BEST DONE AHEAD OF TIME.  * Place the strawberries in a medium saucepan over medium-low heat for about 3 to 5 minutes. Allow the strawberries to soften, making sure to use a fork or potato masher to press down on the strawberries to release the juices. * Once the strawberries are soft and the juices are bubbling, use an immersion blender to create a puree. * Continue to cook the puree on low heat to reduce the water content, about 5 minutes.  * Once the mixture is thick enough to coat a spoon, remove from heat. * Using a fine mesh strainer, strain the puree to remove seeds. This should make about 1/3 cup puree once you’ve cooked the water out and strained it.  * Allow the puree to cool completely before using in the buttercream. This can be done by placing the puree in the refrigerator for a few hours, or even overnight.  * In the bowl of a stand mixer fitted with a paddle attachment, beat the butter for about 2 minutes.   * With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition. * With mixer on medium speed, add cold strawberry puree, vanilla and salt. * Turn the mixer to medium-high speed and beat for an additional 2 to 3 minutes. * Before spreading on your cake, spend a couple minutes mixing the buttercream with a spatula to push out the air pockets. Comment below for the full recipe for my Confetti Cookie Dough Cake with whipped cream and strawberry buttercream. CakebyCourtney.com @cakebycourtney | Courtney Rich | Andrea Vanzo · Find a Melody