Strawberry Buttercream Frosting Recipe

In the bowl of an electric stand mixer fitted with a paddle attachment, whip butter on medium-high speed until very pale and fluffy for 6 to 8 minutes, frequently scraping down sides and bottom of the bowl.

Meanwhile, pulverize the freeze-dried strawberries in a food processor until finely ground.

Wait for about 10 seconds before opening the food processor allowing the powder in the air to settle a bit. There should have 3½ tablespoons of the strawberry powder.

Transfer strawberry powder to a whipped butter and blend mixture until combine.

Stir in heavy cream followed by powdered sugar and whip mixture for 4 to 5 minutes longer on medium-high speed, until very pale and fluffy, frequently scraping down sides and bottom of the bowl.

Frost and serve within an hour.