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Strawberry Milkshake Frosting

Light, fluffy buttercream frosting that tastes just like a sweet, creamy, strawberry milkshake.


I took my classic vanilla buttercream frosting, which is one of my absolute favorite go-to frostings ever and infused it with strawberry milk powder to give it a really fun summertime twist!



The strawberry milk powder really transforms my classic vanilla buttercream, into a strawberry milkshake cloud of fluffy, smooth, creamy perfection!







Even if you are using a box mix dessert, top it with some of this fun and unique milkshake flavored buttercream and you can transform a store bought cake mix into a gourmet dessert.



I used this same frosting in my strawberry milkshake rice crispy treat cake and so many more fun treats, so check out the video below, to see how to make it!

CLICK HERE TO WATCH THE VIDEO ON YOUTUBE


Not to mention, it makes the prettiest shade of pink, perfect for topping any dessert!




Strawberry Milkshake Buttercream Frosting

Yield: About 4 cups* (enough to generously frost 2 dozen cupcakes or a two-layer cake)
*recipe halves easily to make 2 cups

Ingredients
  • 1 cup (2 sticks/8oz) unsalted butter, softened to room temperature
  • 2 teaspoons vanilla extract 
  • 1/4 teaspoon salt
  • 4 cups (1lb) powdered sugar (confectioners' sugar), sifted
  • 1 cup strawberry flavored milk powder
  • 4-6 tablespoons heavy whipping cream


Directions
With an electric mixer, beat the softened butter on medium-high speed until light and creamy, about 2-3 minutes. Beat in vanilla and salt. Add the powdered sugar, 1 cup at a time, starting on on low and increasing to medium, until fully incorporated, scraping down sides and bottom of bowl as needed. Add strawberry milk powder, followed by the cream, 1 tablespoon at a time, until desired consistency is reached. Scrape down bottom and sides of bowl. Increase to medium-high speed and beat for an additional 3-5 minutes until smooth, light and fluffy.

Store in an airtight container in the fridge for about 1 week, or in the freezer for up to 2 months. Bring to room temperature and beat until smooth before using.



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