Strawberry Buttercream

Ingredients
1 cup (226 g) butter, softened to room temperature
4 cups (454 g) powdered sugar
1 cup (25 g) freeze dried-strawberries
2 teaspoons vanilla extract
1/4 cup (60 ml) half and half or whole milk
1/8 teaspoon salt, optional

Directions
1. In a large bowl, beat the butter on medium-high speed until creamy and fluffy. This should take about two minutes.
2. Add the powdered sugar in one cup increments, beating well and scraping down the bowl each time.
3. In a food processor, blend the strawberries until they form a very fine powder. This should be about half a cup of powdered strawberries.
4. Add the strawberry powder and vanilla extract. Add the half and half or whole milk one tablespoon at a time until your desired consistency is reached.
5. Add a pinch of salt if desired. If you need a stiffer buttercream, add more powdered sugar. If you need a softer, more fluffy buttercream, add more half and half or whole milk. Use immediately or store in the fridge tightly covered for up to a week. Enjoy!