FRESH STRAWBERRY BUTTERCREAM

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Step 1

1. Purée the strawberries in a food processor, then place in a small saucepan set over verries medium heat. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes, until it becomes jam-like and has reduced by half. You'll end up with about ¼ Cup of reduced purèe after this step. Let it cool completely to room temperature before moving on.

Step 2

2. With a hand mixer or paddle attachment on your stand mixer, beat the butter on medium-high until it's creamy, about 5 minutes. Add the powdered sugar about a cup at a time Mp and mix on low speed until fully incorporated.

Step 3

3. Add the (room temperature!) reduced strawberry purèe and a pinch of salt.

Step 4

Continue mixing on low speed until fully incorporated and smooth.