1-First Step: Prep and grind the strawberries Grind freeze-dried strawberries into a fine powder using a food processor or blender, removing larger seeds by sifting if a smoother texture is desired. If you want a seed-free frosting, pass the powder through a fine mesh sieve and discard any large bits. This step delivers concentrated flavor without adding any moisture that would cause the buttercream to separate.

2-Second Step: Beat the butter In a large bowl, beat the room temperature butter on medium-high speed until creamy (about 2 minutes). Room temperature butter is key: it should be soft enough to leave an indentation when pressed but not melted. Beating the butter first traps air which helps the frosting become light and fluffy.

3-Third Step: Add sugar and dry flavorings Add confectioners’ sugar and the strawberry powder to the beaten butter. Start the mixer on low to avoid a sugar cloud, then increase speed slightly until most sugar is incorporated. Mixing at low speed first keeps the sugar from puffing out of the bowl.

4-Fourth Step: Add liquids and vanilla Add 1/4 cup heavy cream or whole milk (60ml), at room temperature, and 1 teaspoon pure vanilla extract. Add salt to taste if needed. Use the measured amount to start; you will have the option to thin the frosting later.

5-Fifth Step: Whip to the right texture Beat on low speed for 30 seconds, then on high speed for 2 minutes. The frosting should be smooth, hold soft peaks, and spread or pipe cleanly. If the frosting looks grainy right away, continue beating for another 30 seconds; if it stays grainy, sift the powdered sugar next time or ensure the strawberry powder is very fine.

6-Final Step: Taste, adjust, and store Taste and add 1 to 2 tablespoons more cream or milk if the frosting needs thinning. Add a pinch of salt if the frosting is too sweet. Use immediately or store covered in the refrigerator for up to one week or freeze for up to three months. If refrigerated or frozen, thaw and rebeat with a splash of cream or milk to restore creaminess.