Fresh Strawberry Buttercream

There were a few extra strawberries in the fridge that I had somehow managed to hide from my girls.  This small miracle resulted the epiphany that I needed to fold fresh strawberry puree into the vanilla buttercream. 

The verdict: lovely, fragrant, pastel pink perfection. 

Fresh Strawberry Buttercream Recipe by Bliss From Scratch | Printable Version 1 lb butter, softened   7-8 cups powdered sugar 1/2 teaspoon vanilla 3 tablespoons strawberry puree 1-2 tablespoons milk   In a large mixing bowl cream butter until smooth, on med-low speed approx 1 minute using a paddle attachment. Add 4 cups of powdered sugar, then add 1 cup at a time, mixing between additions until well combined. Add strawberry puree and vanilla, mix until well combined.  Add milk, a little at a time until desired consistency is reached.  Frosting should be smooth and soft, yet hold its shape. This will frost 24 cupcakes (piped on) or cover a 2-layer 9-inch round cake.  Enjoy! Tips & Tricks: For this recipe you can sub 1/2 cup shortening for 1/2 cup butter, this can make a more stable frosting, less apt to get overly soft while decorating or if exposed to warmer weather, but honestly I prefer the all-butter taste.  Always mix your frosting on low speeds to keep air bubbles from forming.  Loads of air bubbles can make frosting and decorating a nightmare, so low mixing speed is the your friend! Buttercream frostings are wonderfully forgiving, if it's too stiff, just add a bit more milk, a teaspoon at a time.  If it's too soft, just add a bit more powdered sugar, just a little at a time until its where you want it.