Ingredients
The following ingredients have 2 Servings
- 1 cup freeze-dried strawberries OR 1 1/2 cups (200g) chopped fresh strawberries
- 1 cup (224g) unsalted butter, room temperature
- 4 cups (460g) powdered sugar
- 3–4 tbsp (45-60ml) water or cream, if needed
- 1/2 tsp vanilla extract
- Pinch or two of salt
Instruction
- , add the strawberries to a food processor or blender and puree until smooth. You should have about 3/4 cups of puree.
- 2. Add the puree to a small sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced to about 6 tbsp, about 10-15 minutes. To measure, pour the puree into a measuring cup. If it’s more than 6 tbsp (between 1/4 and 1/2 cup), add it back to the pan and continue cooking.
- . When the puree has thickened and reduced, pour into a large measuring cup and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.
- . If using freeze dried strawberries, add them to a food processor and grind into a fine powder. Set aside.
- . Regardless of which version you’re making, add the butter to a large mixer bowl and beat until smooth.
- . Add about half of the powdered sugar and beat until well combined and smooth.
- . If using the strawberry reduction, add about 3 tablespoons of the reduction and beat until well combined and smooth. If using the freeze dried strawberries, add the powder and about 3 tablespoons of water or cream and beat until well combined and smooth.
- . Add the vanilla extract and slowly add the remaining powdered sugar and beat until well combined and smooth.
- . Add additional strawberry reduction/milk or cream until your frosting is the right consistency. Use your frosting on cakes, cupcakes, etc. Frosting can be left at room temperature for 1-2 days, but if you aren’t using it right away, I recommend refrigerating it for up to a week or freezing it for about a month.
