Vegan Strawberry Frosting

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Spreading strawberry frosting on a cake

If you’re a strawberry lover, then this strawberry frosting is a must-try! Made with creamy vegan butter, ripe strawberry purée, and organic powdered sugar, it’s a trifecta of flavor, texture, and sweetness!

We created this recipe specifically for a vegan gluten-free strawberry cake, and the results were phenomenal! We wanted to use fresh strawberries (versus dried or cooked) to preserve the vibrant fruity profile. This truly does taste like summer bliss on a spoon. Plus, just 3 ingredients, 1 bowl, and 15 minutes required. Let us show you how it’s done!

Fresh strawberries, powdered sugar, vegan butter, and strawberry compote

How to Make Strawberry Frosting

It all starts with fresh, vibrant strawberries for their antioxidant-packed, vitamin C-giving goodness. They’re blended into a purée and whipped with softened vegan butter.

Using a hand mixer to combine strawberry purée and vegan butter

This results in a creamy consistency bursting with pink color.

Using a hand mixer to whip strawberry frosting

Lastly, we add powdered sugar to sweeten and ensure a spreadable frosting consistency perfect for all your cake and cupcake needs!

Whipping powdered sugar into the strawberry purée and vegan butter

We hope you LOVE this strawberry frosting! It’s:

Bright
Fluffy
Creamy
Strawberry-infused
Fresh
Fruity
& Addictive!

Slather it on your favorite cake and bring to spring and summer events. It’s perfect for baby showers, birthday parties, 4th of July celebrations, and beyond! And while especially well-matched with our Vegan Strawberry Cake (GF), it’s also delicious on our Easy Vegan Vanilla Cupcakes (Gluten-Free), 1-Bowl Vegan Gluten-Free Vanilla Cake, 1-Bowl Vegan Chocolate Cake, or 1-Bowl Vegan Gluten-Free Chocolate Cake.

More Delicious Strawberry Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowl of vegan strawberry frosting
Spreading vegan strawberry frosting over a strawberry cake

Vegan Strawberry Frosting

Undetectably vegan strawberry frosting that’s fluffy, light, sweet, and bursting with fresh strawberry flavor! Just 3 ingredients, 1 bowl, and 15 minutes required.
Author Minimalist Baker
Print
Spreading vegan strawberry frosting on a cake
4.45 from 25 votes
Prep Time 15 minutes
Total Time 15 minutes
Servings 16 (2-Tbsp servings)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days

Ingredients

  • 1/3 cup vegan butter, at room temperature (we like Earth Balance buttery sticks here)
  • 1/4 cup strawberry purée (~1/2 heaping cup or 80 g of halved, fresh strawberries as recipe is written // blend until smooth)
  • 3 ½ – 4 cups organic powdered sugar

Instructions

  • Add softened vegan butter to a large mixing bowl and use an electric hand mixer to beat until fluffy — about 1 minute. Add strawberry purée and beat again until fully incorporated, scraping down the sides as needed.
  • Begin adding sifted powdered sugar 1/4 cup (28 g) at a time (sifting reduces clumps). Mix on low speed until each 1/4 cup is well incorporated and thick yet spreadable. We found that 3 ½ cups (392 g) was the sweet spot (literally)!
  • Spread frosting on a fully cooled strawberry, vanilla, or chocolate cake and enjoy! Use immediately or store frosting in the refrigerator up to 5 days or in the freezer up to 1 month.

Video

Notes

*Recipe as written makes ~2 cups of frosting.
*Nutrition information is a rough estimate calculated with the lesser amount of powdered sugar.

Nutrition (1 of 16 servings)

Serving: 1 (two-tablespoon serving) Calories: 137 Carbohydrates: 26.6 g Protein: 0 g Fat: 3.7 g Saturated Fat: 1.2 g Polyunsaturated Fat: 0.8 g Monounsaturated Fat: 1.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 41 mg Potassium: 9 mg Fiber: 0.1 g Sugar: 26 g Vitamin A: 0 IU Vitamin C: 3.3 mg Calcium: 1.2 mg Iron: 0 mg

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  1. Stephanie says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for this kind and helpful review, Stephanie! We’re so glad your frosting turned out well! xoxo

  2. Erin Beltran says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Erin, is it possible you didn’t sift the powdered sugar? Or added it all at once? Those could both cause a grainy frosting!

  3. Erin Beltran says

    I’m wondering if I can substitute the purée strawberries (less liquid) for freeze dried strawberries 1/4 cup and add plant based heavy cream (1-2 tbsn)? What do you think about this?
    Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Erin, we think that could work! We would suggest blitzing the freeze dried strawberries into a powder first to ensure they blend well. Let us know how it goes!

  4. Jessica says

    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.

  5. Caroline says

    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!

  6. Suee33 says

    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!!

  7. John W says

    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.

  8. Patricia says

    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.

  9. Nols says

    This is so cool. I haven’t tried making this yet but I wonder if it will also work for blueberries? I think it will. This is a game changer! In summer I will also test this out with passion fruit pulp.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, we haven’t tried it with blueberries, but think the skins could cause an unpleasant texture. The flavor would probably be nice. Let us know if you give it a try!

  10. ghazaal says

    Hello . In my country, Iran, vegetable butters are only margarines, and we don’t have vegetable butters other than margarine. Will this recipe work with the same amount of margarine?
    And is it not necessary to cook the strawberry puree on heat and reduce the water?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ghazaal, Cooking the strawberries isn’t necessary for this recipe. We haven’t tried it with margarine so we can’t guarantee results, but it should work. Let us know how it goes!

  11. Lindsay says

    I am interested in making this, but a day in advance, and then covering the cake with fondant. To my knowledge, you are not supposed to put fondant in the fridge. If this is true, can I frost and fondant the cake and leave it out for a day? :/

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lindsay, hmm, we’re not certain, but think it should be okay in a cool room! It might be worth testing a mini cake to be sure before making a full batch.

    • Ashley says

      You can absolutely use the frosting to coat the cake and leave it in the fridge overnight. It actually helps when covering the cake in the fondant. The more chilled the frosting is on the cake, the easier the fondant is going to go on for you.

  12. jen says

    I’m trying to decide which of your cakes to make for next week, both Easter and celebrating my mother and mother-in-laws birthdays. Can I use regular butter for this strawberry cream frosting. I am GF but not Vegan and I don’t like the ingredients in the vegan butters. Too processed. Thanks.

  13. Jessica Hodges says

    I don’t want to use refined sugar/powdered sugar for my baby’s 1st birthday cake as she hasn’t had any refined sugar. My question is can I use maple syrup or coconut sugar for the frosting and will it hold up?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jessica, this recipe relies heavily on powdered sugar for the structure of it. We don’t think it would work with maple or coconut sugar!

      • Jessica says

        Thank you for getting back to me so fast! I really appreciate it! I found recipes for powdered coconut sugar so I will be testing that out, and doing a trial run of your delicious strawberry cake recipe this weekend before my daughter’s first birthday next weekend!

  14. Tarra says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tarra, sorry to hear that was your experience! Are you saying you used fresh strawberries without puréeing them first? That doesn’t work, unfortunately, which is why we specify making them into a purée.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Neha, we suggest googling “how to make powdered sugar” for this! It should work in this recipe, although we haven’t tried it. Hope this helps!

  15. Kelli H says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi JoAnne, frozen strawberries would work, but you’d want to thaw them and drain any excess liquid before blending. xo

  16. Shelaki says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoy it, Shelaki. Thank you for the lovely review! xo

  17. Nancy Satterley says

    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw we love this! So glad this recipe is useful to you, Nancy. Thanks so much for the lovely review!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ezra! It might work to whisk by hand but we aren’t sure… it will take a lot of time and elbow grease! We also have not tried making frosting with ghee before, but it should work, it just might have that tangy ghee flavor. Let us know how it goes!

  18. Jaclyn says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jaclyn, sorry to hear it was too sweet! For a less sweet frosting, you can reduce the powdered sugar and place the frosting in the fridge to help it thicken a little. Or add a little cornstarch as needed to thicken. It’s best stored in the refrigerator vs. kept at room temperature, especially if using a brand of vegan butter with more coconut oil in it (like Miyokos). Hope that helps for next time!

  19. Summer says

    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?!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy the recipe, Summer! But sorry to hear it gave you trouble this time! Is it possible you’re using a different brand of vegan butter?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cheyanne! We haven’t made frosting with an electric whisk, but we think it would work fine. Hope this helps!

  20. Jen says

    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!

  21. Colleen says

    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.

  22. Yeni says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Yeni, glad you enjoyed the flavor, but sorry it gave you trouble with melting. That usually has to do with the type of vegan butter used. Ones with more coconut oil (like Miyokos) are going to be more prone to melting at room temperature. If you decide to give it another try, we’d suggest using Earth Balance buttery sticks. Hope that’s helpful!

    • Victoria says

      Of course it’s going to be way less stable if you use only half of the powdered sugar called for. I had no issues, I used 4 cups of powdered sugar. Very delicious as well.

      • Abby says

        I agree. That’s like the person who didn’t purée the strawberries and then complained when they wouldn’t mix in properly and left strawberry chunks lmao. Then threw the whole thing out washing the ingredients. I never understand why ppl leave bad reviews when they don’t follow the instructions. American buttercream is going to be super sweet it’s just how that type of frosting is. It’s not like you are eating it straight. I think this seems like a great recipe! :)

  23. Priscilla says

    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!

  24. Caitlin says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Caitlin, sorry to hear that happened! We wouldn’t recommend microwaving the butter in the future. It’s best to let it sit out at room temperature to soften. The difference in color probably has to do with the variety of strawberries. For a less sweet frosting, you can reduce the powdered sugar and place the frosting in the fridge to help it thicken a little. Or add a little cornstarch as needed to thicken. Hope that helps for next time!

  25. Azza says

    I can’t seem to find Monkfruit sweetner.. I was (perhaps irrationally lol) wondering what if I placed some coconut sugar in the herb grinder and made it as thin as possible. I doubt it could turn totally into powder? Perhaps too much of a grainy frosting?

    Come across such a whacky idea before?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Azza! We have heard of creating powdered coconut sugar and know of people who’ve had success using it, but we haven’t tried it ourselves. Let us know how it goes if you give it a try!

  26. Maria says

    Hello! I tried this frosting recipe and it didn’t work :/
    The butter was creamy and when I added the purée it split. I tried adding sugar and it didn’t work. I had a split mess, very liquid. Is there a way to save it? Or to reuse it to make some cake?
    I had to start over without the purée, I used a bit of strawberry jam instead, which is not so liquid, but doesn’t give that pink color I was expecting.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! So sorry this didn’t work out for you, Maria. The butter and puree mixture doesn’t mix together fully, but once the sugar is added it should smooth out. We’re curious how much powdered sugar you ended up adding to the frosting? Alternatively, what brand of vegan butter did you use? Some brands may be more loose and oily than others. We’re here to troubleshoot if you have more questions! xo

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Candace! Frozen strawberries would work, but you’d want to thaw them and drain any excess liquid before blending. xo

  27. Natalie says

    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We love to hear this, Natalie. Nature’s pink frosting is the best, isn’t it? xo

  28. Sandy says

    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!!

    • Azza says

      Hello Sandy, this is very helpful. I want to do the same as we are also sensitive to sugar. Do you add the cornstarch to it until you feel you have reached the desired texture?

      • Sandy says

        Hello Azza, I used 1c of confectioner’s sugar and 1/2 cup of corn starch. TBH, the result, while very delicious, was WAY too soft and after hours of refrigeration, didn’t hold up very well at all….but by then, all of my cupcakes were frosted and ready to be eaten (and the frosting was dripping down them). I haven’t yet had time to tinker with it further, but my next attempt will be to increase the corn starch, or try tapioca flour to thicken it further. The ratio of fruit to sugar is probably perfect at what Dana recommends, but I just can’t handle that amount of sugar unless I only eat 1/4 of a cupcake. The cupcakes or cake were fabulous on their own….but who wants to eat unfrosted cupcakes or cake? :)

        • Azza says

          Wow Sandy. I really appreciate this. I don’t usually like making my own tweaks in baking or cooking as I lack the talent haha… so this is definitely super duper helpful. Am glad to know the cake is good. And yes these cakes/cupcakes (which I want to do for my kids birthday) won’t go down well with the kids without frosting.. so I will give it a go.. will add tapioca flour. I can probably go upto 2cups tops of powdered sugar but no where near 3 or 4..

  29. Lauren says

    Hi! Would it work to use organic grass fed butter in this recipe, rather than the vegan butter? We are not vegan so it’s not a necessity for us. Thank you!!

  30. Lucy Stewart says

    Would this frosting be firm enough (when chilled) to hold decorations in it? I have some I’ve made on toothpicks for my daughters 1st birthday.

  31. Stef says

    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!

  32. Sarah Cook says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad it turned out well, Sarah. Thank you so much for the lovely review! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shamani, We haven’t tested this recipe without potato starch yet, and starch of some kind is important for creating structure and browning in the cake. It’s possible it could work with 50/50 tapioca starch and cornstarch in place of the potato starch but we aren’t sure. Let us know how it goes if you give it a try! xo

  33. Colleen Beaudoin says

    This is so timely. My daughter and I were just planning bday cake ideas for July. She decided upon a funfetti cake with strawberry frosting. I was figuring out where I could get freeze dried strawberries when, boom, your recipe appeared in my inbox, woot woot! Just wondering if I can make the strawberry purée now and freeze for a month (prior to making the icing). I have the most delicious farm strawberries now and don’t want to use grocery store ones in July. Thank you Dana! We love your recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We love to hear this, Colleen, and frozen strawberry puree should work fine here as long as it’s fully thawed. Let us know what you think when you give it a try! xo

  34. Kaitlan says

    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.

  35. Taylor Harris says

    Is there anything I can use other than almond flour?… allergy here! I know there’s sunflower seed flour but that seems to leaves a weird earthy taste and can turn the baked goods a green tinge.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Taylor! If you are referring to the strawberry cake, not frosting, we would recommend trying it with 50/50 coconut flour and oat flour. xo

      • Taylor Harris says

        Yeah I commented on the wrong one….Bless You!!! You don’t know how much I’ve been wanted to make a strawberry cake that my body wouldn’t hate. Can’t wait to try it!

  36. The Vegan Goddess says

    Looks delightful!

    I haven’t found any vegan butter that passes the Medical Medium purity test — without unwanted additives.

    Any chance of making our own vegan butter? Maybe by whipping up cashews and almond milk?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, we haven’t tried homemade vegan butter in this recipe, but we think it could work! We’d suggest doing a Google search for a recipe and see if there’s one that fits the criteria you’re looking for. Let us know if you try it!

      • Sepikerea says

        Hi there,
        I am also looking for medical medium friendly products but very hard to find. I find miyokos butter to be the purest so far…have you ever tried using this brand for any of your vegan frosting or buttercream recipes?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Speikerea, we have used it. It works, but the frosting melts quickly out of the fridge due to the coconut oil in Miyokos. Hope that helps!

  37. Hana Iti says

    Hi there,
    Thanks for this easy and vibrant recipe !
    Do you think it would work with frozen then thawed strawberries ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi there, thanks for the kind review! We do think thawed strawberries would work here, just make sure you drain off excess liquid before blending them! xo

  38. Elena D. says

    1 cup of powdered sugar will be more than enough for the amounts of vegan butter and strawberries mentioned in the recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elena! Depending on what texture you want your frosting to be, 1 cup could be perfect for you! Thanks for the feedback. xo

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Stacey, we haven’t tried it with blueberries, but think the skins could cause an unpleasant texture. The flavor would probably be nice. Let us know if you give it a try!