This is the frosting you dream about.
It tastes like strawberry ice cream and it will change the way you look at frosting.
I made this to go on top of my strawberry cupcakes and let me tell you…it’s magic.
Best of luck in trying not to eat the whole bowl before your cake/cupcakes are frosted!
Recipe: Fresh Strawberry Buttercream
Ingredients:
1/2 Cup Whole Strawberries (about 3 tablespoons)
2 Sticks (1 Cup) Butter, A bit cooler than room temp
Pinch of Salt
3 1/2 Cups Powdered Sugar, Sifted
1/2 Teaspoon Vanilla Extract
Directions:
If you have not already pureed your strawberries, do so by placing them in a food processor and mixing until a sauce forms. If you make the strawberry cupcakes, just make sure you have about 3 tablespoons reserved for the frosting.
In a bowl of an electric mixer, cream butter until it is light and fluffy, anywhere between 3-5 minutes.
Reduce mixer speed and slowly add confectioners sugar beating well until combined and turning up to a higher setting to reach a desired and fluffy texture.
Add vanilla and 3 tablespoons of strawberry puree and blend for about 1 minute on low.
Place in a pastry bag or frosting gun and frost cupcakes. Serve at room temperature (otherwise frosting will be really hard) and enjoy!
Recipe from Sprinkles’ Strawberry Frosting on marthastewart.com
Mikey's In My Kitchen 
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mmmmmmmmmmmmmmmmm sounds yummy! 🙂
my frosting keeps coming out too loose…i did the recipe three times already 😦 help
I wonder if your butter is too warm. Sometimes if it’s hot in your kitchen/prep area your butter will melt too much and it will become loose. Try using no milk if possible at first as well to see if that helps. Maybe squeeze a little juice out of the strawberries as well. Hope that helps!
Will the frosting be okay if I make a day before, refrigerate and use next day ? trying to get a head start on prep and wanted to use this frosting recipe for cupcakes and my daughters smash cake.
Yes! Just take it out of the fridge a couple hours before so it can soften!