1cup(227g) unsalted buttersoftened to room temperature2
4 to 5cups(480-600g) powdered sugar
¼ to ⅓cup(60-80mL) milk or cream
2teaspoonsvanilla extract
¼teaspoonsalt
Instructions
Using a blender or food processor, process the freeze-dried strawberries into a fine powder. Set aside.
In a large bowl with a handheld mixer, or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
With the mixer on low, add in the powdered sugar, vanilla, milk or cream, and salt. Blend on medium speed until smooth.
Add the strawberry powder, mix again on medium speed, and beat until completely smooth, about 3 minutes. If frosting is too stiff, add more milk. If it is too thin, add more powdered sugar.
Notes
Freeze-dried strawberries: freeze-dried strawberries are typically found in the dried fruit section of your grocery store. If you can’t find them there, check the aisle with bulk candy, if your grocery store has one.
Room temperature butter: it's important your butter be at room temperature and no warmer. See my post about room temperature ingredients for further explanation.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.