Strawberry Buttercream Frosting

Servings: 12
Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 3/4 cup unsalted butter , at room temperature*
  • 1 cup (15g) freeze dried strawberries
  • 2 1/2 Tbsp heavy cream
  • 2 cups (230g) powdered sugar

Instructions

  1. In the bowl of an electric stand mixer, fitted with paddle attachment, whip butter on medium-high speed until very pale and fluffy 6 - 8 minutes, frequently scraping down sides and bottom of bowl. 
  2. Meanwhile, pulverize freeze dried strawberries in a food processor** until finely ground (wait about 10 second before opening food processor allowing the powder in the air to settle a bit. There should have 3 1/2 Tbsp of the strawberry powder). 
  3. Transfer strawberry powder to whipped butter and blend mixture until combine. Stir in heavy cream followed by powdered sugar and whip mixture 4 - 5 minute longer on medium-high speed, until very pale and fluffy, frequently scraping down sides and bottom of bowl. For best results frost and serve within an hour.

Recipe Notes

  • *Or softened in microwave on HIGH power in 4 - 5 second intervals, rotating butter to next side between intervals until lightly softened.
  • **If you don't own a food processor, you can place the strawberries in a resealable bag, seal bag and crush to fine powder with a rolling pin.