Strawberry buttercream sandwich cookie

Sometimes when you are craving sweets, you just have to pull out whatever is in the pantry and whip something up. I have to admit, I am a frosting eater. Right out of the bowl or after the kids are in bed with a big, old spoon.I had a craving for Strawberry buttercream and decided to try out an experiment that worked out really well, so I have it to share with you! It’s a naturally colored strawberry buttercream, so that’s even better!

This si a really simple recipe.

Start with a basic buttercream:

1/2 cup softened butter

Up to 2 cups powdered sugar

1 1/2 tsp. vanilla extract

2-4 tablespoons of milk

pinch of salt

After your buttercream is made, you are going to need  extra table spoons of milk and a half bag of these (about 1/8-1/4 cup).

Crush the freeze dried strawberries in the bag until they are powder. They pulverize very easy. I just used my fingers to crush them.

Sift the powder from the chunks into a bowl and only use the powder. Eat the left over chunks or garnish!

Add your strawberry powder to the already made buttercream. This is where you are going to add the milk. The freeze dried strawberries are going to pull moisture, you are going to have to add it back to maintain your texture. You also may need to add a little more powdered sugar if the berries are tart. Taste and add as you go. That’s the fun part. 🙂

Once it’s ready, you can eat it right away or put it in the fridge covered overnight for the flavors to develop a bit more.

Buttercream does need to be kept refrigerated so it doesn’t go rancid.

Frost a cake, or pipe onto pre-made cookies or eat with a spoon! This strawberry buttercream recipe will frost about 8 cupcakes, so if you are doing a cake, you may need to double or triple the recipe.

The best part is, there’s no junk and no food dye!

Enjoy!

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Chocolate chip cookie with coconut oil