Ingredients:
1 cup (10-12g) freeze-dried strawberries
1 cup (235g) unsalted butter, softened to room temperature
4 cups (480g) confectioners’ sugar
3 Tablespoons (45ml) heavy cream
1 teaspoon vanilla extract
salt, to taste
Directions:
Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. Set aside.
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add confectioners’ sugar, strawberry powder, cream, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add a pinch of salt if frosting is too sweet.
Cover and store leftover frosting for up to 5 days in the refrigerator.
Recipe Notes:
This recipe is enough to frost 12-18 cupcakes or one 9×13 quarter sheet cake. 1.5x the recipe for a double layer cake. (Doubling the recipe would be far too much.)
From: https://sallysbakingaddiction.com/2017/02/05/strawberry-frosting
