Strawberry Buttercream Frosting

🧂 Ingredients

• 1 cup butter

  room temperature
• 3 ½ cups powdered sugar
• 2 tsp vanilla extract
• 1 ½ cup fresh strawberries

  stems removed and sliced

Instructions

• 1 First, gather up and measure out all of the strawberry frosting ingredients.
• 2 Next, thinly slice and dice the fresh strawberries. You will need 1 ½ cups of
  the sliced strawberries.
• 3 Then, transfer the strawberries to a blender and blend until a thin puree is
  reached.
  
  If needed, use a silicone spatula to scrape the sides down in between blending
  to make sure there are no strawberry chunks left.
• 4 Next, transfer the room temp butter to a large mixing bowl set in a KitchenAid
  stand mixer prepared with a whisk attachment and beat the butter until it’s
  smooth and creamy.
• 5 Add in the powdered sugar and vanilla extract and beat again until completely
  mixed.
• 6 Then, slowly add the strawberry puree, starting with a ½ cup, mixing again
  between each addition. Don’t add too much of the puree at one time.
  
  Once all ingredients are combined, increase the mixer to high speed and whip for
  8–10 minutes. This step ensures the frosting is fluffy and forms stiff peaks on
  the tip of the whisk.
  
  -You don’t want this frosting to turn out too thin or soupy so only add the
  pureed strawberries gradually and as needed. You may not use all of the puree.
  
  -If your frosting mixture looks like it may be too thin for piping, mix in a
  little more powdered sugar until you get the right consistency.
• 7 This strawberry frosting is ready when stiff peaks form on the tip of the whisk.
• 8 Finally, transfer the strawberry frosting to a pastry piping bag and close off
  with a piping bag tie.
  
  You can use any leftover whole strawberries or strawberry slices to decorate the
  cupcakes or cake.

Nutrition Info