INGREDIENTS 6 eggs 3 cups whole milk 1/2 cup maple…
¾ cup fresh strawberries
1 cup unsalted, slightly chilled, butter
Pinch of kosher salt
3 ½ cups confectioners’ sugar, well sifted
½ teaspoon pure vanilla extract
1. Wash and puree strawberries in food processor. With electric mixer on medium, beat together butter and salt until light and fluffy. Reduce mixer speed to low and slowly add confectioners’ sugar, beating until combined.
2. Add vanilla and 3-4 tablespoons of strawberry puree; mix until just blended. Frosting should be thick and creamy – do not over mix.
3. Refrigerate any excess, and remember all buttercreams will melt; keep cool and shaded until ready to enjoy. Frosts at least 1 dozen cupcakes.