Vegan Strawberry Frosting

My stand blender wasn’t able to get the strawberries to a smooth puree, but in the interest of experimenting I tried to use them anyway. I mashed them with a spoon and although there were fairly large pieces remaining it worked surprisingly well! Thanks for the recipe!

Runny! Runny! Runny! Vegan buttercream is usually runny because of whatever fat substitute they use in the butter, so putting the puree in I was skeptical but this had such good reviews. After adding the max amount of sugar in it was still runny so I tried stabilizing with corn starch to no avail. I even leveled the cake layers and they still slipped all off each other. Trying to frost the cake it all oozed off the top and onto my cake carrier and I had to throw away a birthday cake.

Absolutely delicious! Our new go to cake frosting

I used this recipe as a base for my birthday cake (the strawberry cake also of Dana’s).

I can’t say I really used the recipe as I didn’t use powder sugar but I did use this combined with a Miyoko Schinner guidance on making buttercream and a few other sites.

I didn’t have any of the troubles listed here of melting, separating or other challenges. I did make my own vegan butter – Miyoko’s basic pantry book. I go heavy on the sunflower lecithin which probably helped.

For people needing stronger holdup of butter, you can also use cacao butter as the base in making butter. It’s actually quite lovely.

I did use coconut oil in mine and nothing melted but it’s winter and it’s not warm out.

My process: I added five spice to frozen strawberries. I didn’t squeeze out any liquid as I saw the note afterwards. I was troubleshooting more the strawberry intensity I was looking for. So I added goji berry to the blender as well to make it a bit pinker. Freeze dried strawberry is an easier way to go which I will probably do next time but not as handy. I looked at a few recipes here: https://www.seriouseats.com/strawberry-frosting-recipe – (not vegan) to learn about what would help with flavor intensity.

I also added 1/4 cup cashews to the vitamix. I took the mixture and added to the mostly softened hand-made butter and I blended intensely with a handheld blender. I used about 1 cup of date sugar thinking it would be the best texture as not using powder sugar, and kept adding monkfruit sweetener to change the flavor of the frosting then tasting like dates… I but it in the refrigerator until I was going to use it. Adding balsamic vinegar can also be lovely. Rosewater would also pair nicely with this.

Again, no problem with the melting factor here. Loved the cake and frosting Dana.

Okay so I made this or am making it and it has a wonderful flavor however it is grainy? I’m using all the ingredients as listed above. Should it be grainy and is it from the powdered sugar? Thank you.

These are so yummy. Strawberry flavour is so nice and turns into the perfect pink colour. I iced cupcakes with my icing and they were perfect.

Wow, this was tasty! To be honest I didn’t measure my powdered sugar and just kept adding 1/4c at a time until it looked like the thickness in the provided video which was helpful to watch. The strawberry taste is SO good and fresh. Highly exceeded my expectations! Nice one, Minimalist Baker!

Made this for your GF/Vegan Strawberry Cake. It is easy and makes a very nice flavorful icing for this amazing, easy, tasty cake!!

Make the two recipes, you will be happy!!

I made this to go with the Minimalist Baker vegan/gf strawberry cake, and it was great and easy! I actually did not have a hand mixer OR a whisk (was using someone else’s kitchen…), but the icing still came together pretty perfectly using just a fork haha. I actually only added 2 or 2.25 cups of powdered sugar because that already was plenty of sweetness for me.

I tried this with raspberries instead of strawberries for a chocolate cake. It worked just as well and tasted so good. This recipe is so simple and so amazing.

I am so disappointed. Minimalist Baker is my go to for all things vegan, but this was just a mess. I used fresh strawberries, perhaps I should have gone the puree route. The strawberries did not mix in smoothly with the butter and I was left with strawberry-chunky butter, not at all smooth, creamy or pink like this picture shows. I figured I’d add in the powdered sugar and perhaps it would fix the texture. It did not get better. Only 1/3 of the way through the recommended amount of sugar, and it was already so sweet, I could not imagine adding the full amount. I decided not to waste anymore ingredients trying to fix this, and ended up just throwing the whole thing away.

This is so good! I use real butter and it is so delicious. My girls are obsessed and both wanted this cake frosting for their birthday’s.

I love love love this icing!! So much strawberry flavour! And such a oretty oink colour. Best part is sneaking leftovers in the fridge heh heh

As a grandmother who has been baking her whole life, my youngest grandson has many allergies and I’ve had to relearn baking for him. This frosting is AWESOME! Thank you for helping me on this journey to bake for my little blessing! You are a blessing to me also!!

I made this with Anchor cow unsalted butter and used 3 1/2 cups of icing sugar. Omgosh. It was too sweet for my family. I’m sorry. I really wanted to like this. It was also slowly sliding off the cake but today was a pretty warm day (31°C) so that could have affected it. It’s a beautiful colour though. Any suggestions how to make it firmer but less sweet?

This was my 3rd time making this frosting, I absolutely love it. But this time the fat and water completely separated and it’s clumpy. The more I beat it the more it separates – any idea why this is happening?!

Amazing, full strawberry flavor. Such a delicious difference to alway use fresh, whole ingredients (instead of an artificial substitutes). I kept it in the fridge to help keep it firm until I needed it. Thanks!

I made this for a wedding shower on a chocolate cake. Many people commented “I’m not usually a fan of icing, but I love this!”. Super cute colour and great strawberry flavour. Definitely a new favourite!
I doubled the recipe but didn’t put in the whole amount icing sugar as it would have been too sweet for my taste. I popped it in the freezer for a few minutes before frosting, then kept the cake in the fridge until I brought it to the party.

I made this frosting and it’s delicious however it melts quickly, I did only use 2 cups of sugar and added one tsp of cornstarch but it still melted on the cake after some hours, it keeps well in the fridge though. I found 2 cups of powdered sugar to be just enough sweetness for my taste.

This frosting is so delicious. Made the strawberry puree in my Ninja Bullet which took seconds and was really easy. I used cultured butter (my lactose intolerant self can tolerate this thankfully) at room temperature. I was a bit concerned after combining the butter and puree as it didn’t look like it combined as well as it should have, but after adding the powdered sugar it all came together perfectly. I left it in the fridge overnight, and let it sit out while the cake was cooling and it is coming back to the right texture. Thanks for this recipe!

My icing melted quickly and was much too sweet. I had to microwave the butter a bit (real butter btw) to soften it. I don’t know if that’s why it melted down the cake shortly after I put it on. It wasn’t very melted though :/

I used the maximum amount of sugar which probably explains the sweetness overload. Also I’m not sure why but the color appears much darker than yours, but I used the same amount of purée.

Next time I’m going to add some flour to thicken and cut sweetness. Overall I’m excited about the cake recipe, so I just want to figure the icing part out

Second time making this.
It’s the best frosting ever! I can’t believe that people still use food coloring when they can make something like this with no food coloring!!

Just made the frosting this morning to top the vegan strawberry cake/cupcakes and they are fabulous and so pretty! Beautiful color and great flavor. I only used 2c of confectioner’s sugar for the frosting as we’re really sensitive to sugar, and added a little corn starch to make it a bit stiffer. I used 1.75c APF for the cupcakes and it came out so tender and perfectly textured, I’ll be certain to use it often and experiment with different fruits. Thanks for another winner Dana!!

Um… this cake is delicious! I made it as written and topped with a bunch of strawberries and peaches (just had em laying around).
YUM!

Just made this! My little girl wanted a chocolate cake with strawberry frosting for her 5th birthday and this recipe came out days ago, just in time! Thank you! Followed it perfectly and it’s fabulous.

Dana! You’re a wizard! I just made this because we had an abundance of strawberries, and O.M.G. It is so good. Even my non-vegan, gluten-loving husband loved it. Another home run, thank you so much for all you do.