Strawberry Frosting

This frosting recipe is the perfect topper for cupcakes or you can double the recipe for a layer cake.

½ cup whole frozen strawberries, thawed
1 cup (2 sticks) butter, firm and slightly cold
pinch coarse sea salt
3½ cups confectioner’s sugar, sifted
½ tsp. pure vanilla extract

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 Tbsp. strawberry purée (save any remaining strawberry purée for another use); mix until just blended.

Do not over mix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

Makes enough for 1 dozen cupcakes.