This easy strawberry frosting with jam recipe is made with seedless strawberry jam and butter. Ready in ten minutes, this sweet buttercream frosting is delicious and creamy with fantastic fresh strawberry flavor, but without all the work of using fresh strawberries. The simple ingredients mean you can whip up this homemade strawberry buttercream frosting anytime.
Don’t y’all love recipes that are so quick and easy you can have them done in less than 15 minutes? That’s this frosting recipe! While we have a traditional strawberry buttercream with fresh strawberries, sometimes you just need to get things done quickly.
Testing notes for strawberry frosting with jam
- We love Stonewall Kitchen jams if we are using store-bought (if making homemade, we always use my Strawberry Freezer Jam), but for this recipe, we needed a seedless jam. We settled on Dickinson’s Seedless Strawberry Preserves.
Be sure and try our other delicious frosting recipes, like Chocolate Buttercream and Blackberry Buttercream.
I hope you make this recipe. I think you’ll love it!
Ingredient notes
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
All set for some frosting magic? Here’s what you’ll need:
- Unsalted butter – We almost always use unsalted Land O’ Lakes butter.
- Strawberry preserves (seedless) – get the best quality you can find. Our preference for this recipe is Dickinson’s Seedless Strawberry Preserves.
How to make strawberry frosting with jam
- Cream butter, then add powdered sugar.
- Mix in strawberry preserves.
- Add milk if too thick.
- Pipe or spread as desired.
How to use strawberry jam buttercream
We love this delicious buttercream on our strawberry lemon cupcakes, vanilla cake, yellow cake, white cake, or even a chocolate cake or chocolate cupcakes. How about a chocolate strawberry cake? You’ll have enough frosting for at least 12 cupcakes, a sheet cake, or a layer cake.
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Strawberry Frosting with Jam
Equipment
Ingredients
- 1 ½ cups unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 cup seedless strawberry preserves
- 2-3 tablespoons whole milk
Instructions
- In a large mixing bowl, cream 1 1/2 cups unsalted butter, softened with an electric hand mixer at medium speed until smooth.
- Gradually add 3 cups powdered sugar, sifted, and continue mixing at medium speed. Add 1 cup seedless strawberry preserves, and beat until well mixed.
- If the buttercream is too thick and stiff, add the milk, 1 tablespoon at a time, until smoother.
- Spoon the buttercream into a piping bag with a large star tip. Pipe the buttercream onto the cooled cupcakes, and top with halved strawberries.
- Serve at room temperature or chilled.
