Strawberry Buttercream Frosting Recipe

Freezedried strawberries are the secret to adding real flavor and natural color to strawberry buttercream frosting. Rich and creamy this flavorful frosting pairs perfectly with an array of confections including chocolate cupcakes lemon cupcakes andor a vanilla sheet cake
Ingredients
1 cup about 25g freezedried strawberries
1 cup 16 Tbsp 226g unsalted butter softened to room temperature
4 cups 480g confectioners sugar
14 cup 60ml heavy cream or whole milk at room temperature
1 teaspoon pure vanilla extract

salt to taste
Instructions
Using a food processor or blender process the freezedried strawberries into a powdery crumb. You should have around 12 cup. If its not grinding down fine enough you can sift it with a fine mesh sieve to rid larger seedspieces. Set aside.
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter on mediumhigh speed until creamy about 2 minutes. Add confectioners sugar strawberry powder heavy creammilk and vanilla. Beat on low speed for 30 seconds then switch to high speed and beat for 2 minutes. Taste. Add 12 more Tablespoons of heavy creammilk if needed to thin out if desired. I usually add at least 1 more. Add a pinch of salt if frosting is too sweet.
Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing thaw in the refrigerator then beat the frosting on medium speed for a few seconds so its creamy again. After thawing or refrigerating beating in a splash of heavy cream or milk will help thin the frosting out again if needed. It stiffens in the refrigerator.