Strawberry Buttercream Frosting

By Sally's Baking Recipes · 20 min

Ingredients

Instructions

1. Grind the freeze-dried strawberries in a food processor or blender into a fine powder, about 1/2 cup. Sift through a fine mesh sieve if needed to remove larger seeds or pieces. Set aside.
2. In a large bowl, beat the softened butter on medium-high speed with a paddle or whisk attachment until creamy, about 2 minutes.
3. Add the confectioners' sugar, strawberry powder, cream or milk, and vanilla. Beat on low speed for 30 seconds, then on high speed for 2 minutes.
4. Taste. If you want it thinner, add 1 to 2 more tablespoons of cream or milk, adding at least 1 more if you like it that way. If it is too sweet, add a pinch of salt.
5. Use right away, or cover tightly and refrigerate up to 1 week or freeze up to 3 months. To thaw frozen frosting, leave it in the refrigerator, then beat on medium speed for a few seconds. Beat in a splash of cream or milk to loosen it if needed.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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