Fresh Strawberry Buttercream
For ~15 cupcakes
~2 cups of frosting
1 cup (150g+) fresh strawberries, hulled (1/3-1/2 cup reduced)
1 cup (2 sticks) butter, softened
3 1/2 cups powdered sugar
1 tsp vanilla
In a blender or food processor, puree strawberries until smooth.
Add pureed strawberries into a saucepan. Bring to a boil and cook until slightly thicken.
Approx 10 minutes.
Remove from heat and let it cool completely.
In a mixing bowl, beat butter until creamy, then, add in strawberry puree and vanilla.
Gradually, add in powdered sugar and continue beating until fluffy.
In a mixing bowl, beat butter until creamy, then, add in strawberry puree and vanilla.
Gradually, add in powdered sugar and continue beating until fluffy.
Add as much berry that you are happy with consistency, taste and colour, use more icing sugar to help balance out liquidness if added in too much.
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