Fresh Strawberry Buttercream

Instructions

1. Cut the tops off of the strawberries and place strawberries in a blender or food processor. Puree strawberries until smooth, you should have about 1 ½ cups of puree.
2. Place the strawberry puree in a medium non-stick saucepan. Heat over medium heat and let simmer while stirring until reduced to ⅓-½ cup (approx 25-30 minutes) or until the puree is just a bit thinner than tomato paste. Cool completely. (This step can be done 48 hours before making the frosting).
3. Cream the butter, vanilla, and a pinch of salt with a hand mixer on medium until fluffy. Add the cooled puree and mix well.
4. Add powdered sugar, ½ cup at a time mixing after each addition.
5. Continue beating until the frosting is thick and fluffy. If the mixture is too thick, heavy cream can be added 1 tablespoon at a time to reach desired consistency.
6. Pipe the frosting onto the cooled cupcakes.