Strawberry Buttercream Frosting

• Vegetarian
• Gluten free

• Produce

  • 1 heaping cup Strawberries

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 4 cups Powdered sugar
  • 1 tsp Vanilla

• Dairy

  • 1 cup Butter
  • 1 tbsp Milk or cream

Found on thegraciouswife.com

Description

Ingredients

• 1 heaping cup strawberries
• 2 tablespoons lemon juice
• 1 cup (2 sticks) butter, room temperature
• 4 cups powdered sugar
• 1 teaspoon vanilla
• 1 tablespoon milk or cream

Directions

• Place strawberries and lemon juice in a food processor and process until smooth.
• Place puree in a small saucepan. Over medium heat, bring mixture to a simmer, stirring often. Simmer for about 20 minutes, or until you have about ⅓ cup of strawberry puree mixture. Remove from heat.
• If you dont want seeds or skins in your buttercream, strain the strawberry puree through a fine mesh strainer at this point. (I do not strain mine.) Allow to cool to room temperature
• In a large mixing bowl, add butter and strawberry puree. Beat together with a mixer until mixture is smooth.
• Add in the powdered sugar, and beat on medium-high until mixture is smooth and creamy.
• Add your milk or cream and vanilla and beat again to combine. Test your buttercream now. If its still too thick, continue adding milk or cream, 1 tablespoon at a time until buttercream reaches desired consistency.
• You can frost your cupcakes with the strawberry buttercream frosting as soon as they are completely cooled. You can spread or pipe it on.