If you like strawberries and you like good things, you’ll love this Small-batch Strawberry Frosting made with fresh strawberries. It is sweet, strawberry perfection.
Puree strawberries in a blender or food processor or using the chopper attachment of an immersion blender. Measure out 1/4 cup of puree and add to a small pot. Discard the rest.
Add sugar to the pot and bring to a simmer over medium heat. Cook, stirring frequently, until reduced to 1 1/2 to 2 tablespoons, 2 to 3 minutes. Remove from heat. Cool on the counter until completely cool to the touch, stirring occasionally to speed up the process.
In a medium bowl, beat softened butter until light and fluffy. Add powdered sugar, 1 teaspoon of completely cooled puree, vanilla extract, and salt. Beat for 30 seconds.
Add 2 more teaspoons of the puree, one at a time, beating well after each. After the final teaspoon, continue to beat until the frosting is light and fluffy. Discard remaining cooked puree.*
Use strawberry frosting over cookies, cupcakes, or brownies, and enjoy! Frosting will be softer than regular buttercream, but will firm up in the refrigerator.
*If your blender/food processor is struggling to process this small amount of strawberries, you can add a couple more berries until there is enough volume for the machine to process. Once the strawberries are pureed, measure out the amount needed for the recipe, and you can use the leftover puree in lemonade or discard.
*This recipe calls for unsalted butter, but you can use salted butter if that's what you have on hand, as long as you don't mind a slightly higher salt content in your frosting.
*Do not add more cooked puree to the frosting than the recipe calls for as this can make your frosting runny. If the frosting is not as pink as you would like, add a couple of drops of food coloring instead.