Strawberry Icing

Ingredients

• 1 ounces freeze-dried strawberries
• 8 ounces unsalted butter – softened
• 4 cups powdered sugar
• 0.25 teaspoons fine salt
• 1 teaspoons vanilla extract
• 3 tablespoons heavy cream

Instructions

1. In a food processor or blender, grind the freeze-dried strawberries to a very fine powder; set aside.
2. In a large bowl, beat the unsalted butter with a hand mixer or stand mixer on medium speed until smooth and creamy, 1–2 minutes.
3. Beat in the vanilla extract and the fine salt until combined.
4. Add half of the powdered sugar and all of the strawberry powder; mix on low until incorporated.
5. Beat in 2 tablespoons of the heavy cream until smooth.
6. Add the remaining sugar; beat on low until moistened, then increase to medium-high and whip until light and fluffy, 2–3 minutes.
7. If needed for a softer, spreadable consistency, beat in up to 1 additional tablespoon cream and mix 30 seconds more; icing should be smooth and hold soft peaks.
8. Use immediately to ice completely cooled cakes or cupcakes, or cover and refrigerate up to 1 week; bring to room temperature and rewhip briefly before using.