by 
Kammio
ANSWERS: 2
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From: http://southernfood.about.com/od/icingrecipes/r/r70225c.htm INGREDIENTS: 1/2 pint (8 ounces) strawberries 1/4 cup granulated sugar 4 tablespoons soft butter 3 to 4 cups powdered sugar PREPARATION: Wash strawberries; hull and slice. Put the sliced strawberries in a bowl; sprinkle with the granulated sugar and toss well. Cover and refrigerate for at least 2 hours or overnight. Drain excess juices from strawberries. Crush or mash the strawberries. Beat butter until smooth; add 3 cups of powdered sugar and the crushed strawberries. Slowly beat until sugar is blended in, then beat on medium speed until fluffy. Add more powdered sugar, as needed, until the frosting is a nice spreading consistency. Frost a layer cake, tube cake, or 24 cupcakes. Keep the frosted cake or cupcakes refrigerated.
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1/2 cup whole frozen strawberries, thawed 1 cup (2 sticks) unsalted butter, firm and slightly cold Pinch of coarse salt 3 1/2 cups confectioners' sugar, sifted 1/2 teaspoon pure vanilla extract Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream. As an alternative you could substitute most of the butter with cream cheese at room temperature, maybe 2 Tb. butter.
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