Strawberry Buttercream

Steps

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1. 1
   Prepare the strawberries. Use fresh berries in season, or frozen berries for better flavor in off-season. Hull the strawberries and place them in a blender or food processor.
   ▶ ≈0:07
2. 2
   Blend the strawberries until mostly liquefied but with some texture remaining. You can also mash them with a fork for a chunkier consistency. Aim for about ½ cup of puree.
   ▶ ≈1:40
3. 3
   Set up a stand mixer with a paddle attachment (or use a hand mixer and large bowl). Add the room-temperature butter and beat on medium-high speed for about 3 minutes until pale, light, and fluffy, scraping the bowl down once or twice.
   ▶ ≈2:58
4. 4
   Measure about ¼ cup of the strawberry puree and add it to the whipped butter. Beat on medium and scrape the bowl well, as the fruit liquid and butter will initially seem incompatible—the sugar will bring them together.
   ▶ ≈5:41
5. 5
   Reduce the mixer speed to low. Add the 720 grams (6 cups) of powdered sugar in six portions, about 1 cup at a time, mixing between each addition. Keep the speed low to avoid creating excess air bubbles.
   ▶ ≈6:38
6. 6
   Once all the sugar is incorporated, add 1 teaspoon of vanilla extract for extra depth of flavor.
   ▶ ≈8:46
7. 7
   Add 2 tablespoons of heavy cream (or lemon juice for a strawberry-lemonade vibe) to loosen and add creaminess. Scrape the bowl one final time to ensure everything is evenly mixed from top to bottom.
   ▶ ≈9:01
8. 8
   The buttercream is ready to use immediately. If it becomes foamy while you wait, give it a quick whip on low speed for about 30 seconds, or use a spatula to gently press out bubbles. Refresh it briefly before piping.
   ▶ ≈9:43