The Best Strawberry Buttercream Frosting is simply the most delicious icing flavored with fresh strawberries and perfect for cakes or cupcakes!
Add strawberries and cream (or almond milk) to a blender and process untill you have a smooth puree. Set aside.
Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy.
Add powdered sugar, strawberry cream puree and strawberry extract with the mixer running on low. Increase to high speed and beat for 3 minutes.
If the frosting is too thick, you can add a little more cream. Just add one tablespoon at a time, then mix thoroughly until you get the consistency you like.
This frosting works well for piping onto cupcakes with a pastry bag that's fitted with a 1M nozzle.
Enough to frost 18 cupcakes or a 9-inch round layer cake. Store frosting in refrigerator up to one week. Let it come to room temperature before eating. If you are using it to frost the cake after it's chilled, let it come to room temperature, then beat it for about 15-30 seconds to get it fluffy again.
Note: If you don't have heavy cream, you can use regular milk, almond milk or water instead. If using milk or water, I would try 3 tablespoons instead of 1/4 cup. If it's too thick, add another tablespoon or two.