This is one of my favorite frosting flavors! I haven't met anyone yet that doesn't like it!
I did try it once using raspberries instead of strawberries, but it's not quite as good in my opinion. I've never had to use milk to thin it out, either, but I have had to use extra powdered sugar to thicken it up. Mmm...tasty!
Strawberry (or Raspberry) Buttercream Frosting
3/4 C. fresh strawberries (or raspberries), rinsed and drained
8 Tbsp butter, softened
3 3/4 C. sifted confectioners' sugar, or more if needed
Milk, if needed
Cut the green caps off the strawberries and puree the strawberries or raspberries in a food processor or blender. You should have about 1/2 cup puree. If using raspberry puree, rub it through a fine-mesh strainer with spoon or rubber spatula to remove the seeds. Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine, add the sifted confectioners' sugar and berry puree, and blend with the mixer on low speed until the sugar is combined, 1 minute. Increase the mixer speed to medium speed and beat until light and fluffy, 1 minute more. If the frosting is too thick, add up to 1 tablespoon of milk. If the frosting is too thin, add confectioners' sugar 1 tablespoon at a time until desired consistency is reached. Store frosted cake and extra frosting in refrigerator.
From The Cake Mix Doctor
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