Learn how to make strawberry frosting using fresh berries. This strawberry buttercream tastes delicious on vanilla or chocolate cake, and is totally pipeable. The fresh berries give this frosting the most beautiful color!
First core the strawberries to remove the white centers.
Then place in a food processor or blender and pulse until smooth. You should have about 1 and 1/2 cups of strawberry puree.
Then put the puree through a sieve to remove the seeds - I do about 1/3 of the mixture at a time.
Pour the strained strawberry puree into a medium saucepan over low-medium heat. Allow the mixture to boil gently while occasionally stirring.
Continue boiling until it reduces to at least 1/4 of the original volume. It should be thick. Place the reduced strawberry puree into the fridge or freezer and cool fully.
In a large bowl using a stand or hand-held electric mixer on medium speed, beat the butter until fluffy and no lumps remain.
Turn the mixer down to low speed and carefully beat in 2 and 1/2 cups of the powdered sugar.
Ensure the strawberry puree is cold, then add 3-4 tablespoons into the frosting along with the vanilla and salt. Beat together on medium speed until combined. (At this point the mixture will look uneven and not much like frosting).
Beat in the rest of the powdered sugar on low speed. Once combined, turn the mixer to medium-high speed to beat it until fluffy. Beat in a little extra powdered sugar and 1 tablespoon of cream as needed.
This recipe will make enough to frost 12-18 cupcakes if frosting using a piping bag, or 18-24 cupcakes if frosting using a knife. It's also enough to frost the top of a 9x13 inch cake.