Makes frosting for about 30 cupcakes (depends on icing method)
2 1/2 sticks butter
2 teaspoons vanilla
2 pounds powdered sugar
1/2 cup strawberry purée*
Your butter should be at or near room temperature. Begin mixing butter, add vanilla, then slowly add the powdered sugar, then the purée. Add a little more sugar or some milk (1 tablespoon at a time), if frosting is not the desired consistency.
*For purée: Slice fresh strawberries, cover with sugar and refrigerate 1-2 days. Drain (reserve juice for cupcakes) and purée using blender.
Note: Strawberries puréed without first being sugared and drained may result in too much liquid for the frosting. Use less but expect a weaker taste.