Homemade Strawberry Frosting

1. Heat a small saucepan over medium heat and add the frozen strawberries. Stir occasionally and break up the strawberries as they cook, until all of the strawberries are cooked and have been broken up. Remove from heat and strain the strawberries through a sieve, collecting the strawberry juice. Allow the strawberry juice to cool for 5-10 minutes in the refrigerator or freezer.

2. Make the buttercream frosting. In a stand mixer (or using a hand mixer), beat together the butter and shortening until well incorporated and fluffy. Add about half of the powdered sugar a few tablespoons at a time, until frosting is very fluffy and it becomes difficult to add more powdered sugar.

3. A few tablespoons at a time, add strawberry juice to taste. A strong strawberry flavor and bright pink color usually results with 5-8 tablespoons of juice. Mix in additional powdered sugar until frosting reaches desired texture; you may not need to use all of the sugar. Don’t be afraid to give it a taste! (Or several!) Make sure the frosting is strawberry-y enough.

4. Frost whatever you’re looking to frost! Or, if making in advance, store in an airtight container in the refrigerator for 2-3 days. This frosting is super-dreamy on chocolate cakes and cupcakes, as well as sugar cookies or shortbread cookies.