2 sticks salted butter, softened
1 stick unsalted butter, softened
6 cups sifted powdered sugar
1 tsp almond extract
1/2 cup strawberry puree
cream butter, add half the sugar and extract, beat until sugar is blended. Scrape down sides of bowl, then add the other half of the sugar and a splash of cream (est. probably a tablespoon). Beat until blended, then scrape down bowl and add strawberry puree. Beat until well blended, scraping down bowl as needed. (I beat mine for about 3 - 5 minutes).
1 lb strawberries, cleaned, hulled and pulsed through the food processor until minced.
1/2 lemon- I used the zest and the juice from this half
1/8 tsp sea salt
Mix together, and let sit for a couple of hours in the fridge. Puree in food processor. Note: no sugar added to this - there's plenty of sugar in the frosting, and so I wanted some zing to this puree.
1 pint blackberries
1/2 lemon, using the zest and the juice
pinch sea salt
2 Tbsp sugar
Puree in food processor, then put thru seive to strain out seeds. Refrigerate until ready to use.