Yield: enough for 1 dozen cupcakes
3/4 cup unsalted butter, at room temperature*
1 cup (15g) freeze dried strawberries
2 1/2 Tbsp heavy cream
2 cups (230g) powdered sugar
In the bowl of an electric stand mixer, fitted with paddle attachment, whip butter on medium-high speed until very pale and fluffy 6 - 8 minutes, frequently scraping down sides and bottom of bowl. Meanwhile, pulverize freeze dried strawberries in a food processor** until finely ground (wait about 10 second before opening food processor allowing the powder in the air to settle a bit. There should have 3 1/2 Tbsp of the strawberry powder). Transfer strawberry powder to whipped butter and blend mixture until combine. Stir in heavy cream followed by powdered sugar and whip mixture 4 - 5 minute longer on medium-high speed, until very pale and fluffy, frequently scraping down sides and bottom of bowl. For best results frost and serve within an hour.
*or softened in microwave on HIGH power in 4 - 5 second intervals, rotating butter to next side between intervals until lightly softened.
**if you don't own a food processor, you can place the strawberries in a resealable bag, seal bag and crush to fine powder with a rolling pin.
Recipe Source: Cooking Classy