This Strawberry Frosting recipe achieves the most concentrated, fresh, and authentic strawberry flavor in a thick and fluffy buttercream! It requires only one additional ingredient than ordinary buttercream, but is positively bursting with robust, bona fide strawberry flavor.
Place freeze-dried strawberries in a food processor or blender, and process until they resemble fine crumbs and powder. A few small chunks are fine. Set aside.
In a large mixing bowl, beat butter until creamy and smooth.
Add powdered sugar, 3 tbsp. heavy cream, vanilla extract, pinch of salt, and strawberry dust.
Beat until thick and fluffy, at least 2 minutes on medium speed.
Add additional 1 - 2 tbsp. heavy cream, as needed, to achieve desired consistency. It should be thick, fluffy, and hold shape so that it can be pipable, if needed.
Pipe or spread on anything you desire!!
If not using it immediately, store in a tightly-sealed contained in the refrigerator for up to 10 days, and in the freezer for up to 3 months. Return to room temperature before using. The frosting may have 'settled' while chilling, and even back at room temperature may be firmer than when initially made. If needed, beat with an electric mixer for 1 - 2 minutes to fluff it back up before using.