Strawberry Buttercream Frosting

If using fresh or frozen strawberries, puree them in a blender until smooth. For a seedless frosting, strain the puree through a fine-mesh. You should have about 1/2 cup of puree. If using freeze-dried strawberries, grind them into a fine powder using a food processor. e spices and stir until well combined. Set aside.

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 In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 2 minutes. The butter needs to be soft but not melty.

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Gradually add the powdered sugar, 1 cup at a time, beating on low speed after each addition. This will help prevent a powdered sugar snowstorm in your kitchen. Once all the sugar is incorporated, add the salt and vanilla extract (if using), and beat on medium speed until fully combined

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For fresh or frozen strawberry puree, beat in the puree on low speed until just combined. If the frosting is too thin, you can add a bit more powdered sugar.

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Full recipe & nutritional info on bakedbree.com