This recipe is made with real, Fresh strawberries
Strawberries – 2 cups roughly chopped
1 1/2 cup unsalted butter (2 sticks or ½ pound), softened (but not melted!) Ideal texture should be like ice cream.
3-4 cups confectioners (powdered) sugar, SIFTED
¼ teaspoon table salt
1 tablespoon vanilla extract
up to 4 tablespoons milk or heavy cream
- Place strawberries in a blender. Puree until smooth.
- Pass them through a sieve if u want your frosting to be super smooth.(optional)
- Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.
- Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, puree, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.