Step 1: Prepare the Strawberry Puree

1. Wash and Hull Strawberries: Begin by washing about 1 pint (2 cups) of fresh strawberries. Hull them by removing the green tops.
2. Puree the Strawberries: Place the hulled strawberries in a food processor or blender. Puree until completely smooth. You should have approximately 1 cup of puree.
3. Reduce the Puree: Pour the strawberry puree into a small saucepan. Place the saucepan over medium heat and bring to a gentle simmer. Reduce the heat to low and simmer gently, stirring occasionally, for about 15-20 minutes, or until the puree has reduced by about half and has thickened slightly. It should have a slightly jammy consistency. This reduction process is crucial for concentrating the strawberry flavor and removing excess moisture, which is essential for a thick and stable frosting.
4. Cool Completely: Remove the reduced strawberry puree from the heat and let it cool completely to room temperature. This is important because adding warm puree to your frosting can melt the butter and cream cheese, resulting in a runny frosting. You can speed up the cooling process by placing the puree in the refrigerator for about 30 minutes.

Step 2: Cream the Butter and Cream Cheese

1. Combine Softened Butter and Cream Cheese: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, place the softened cream cheese and softened butter.
2. Cream Together: Beat the cream cheese and butter together on medium speed until they are completely smooth, light, and fluffy. This should take about 2-3 minutes. Scrape down the sides of the bowl as needed to ensure everything is evenly combined. This step is crucial for creating a light and airy frosting. Creaming the fats together incorporates air, which contributes to the frosting’s volume and texture. Don’t rush this step; properly creamed butter and cream cheese are the foundation of a great frosting.

Step 3: Add Powdered Sugar Gradually

1. Sift Powdered Sugar: If you haven’t already, sift the powdered sugar to remove any lumps. This will ensure a smooth, lump-free frosting.
2. Add Powdered Sugar in Batches: With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, to the creamed butter and cream cheese mixture. Mix until just combined after each addition. Avoid adding all the powdered sugar at once, as this can create a cloud of sugar and make it harder to incorporate smoothly. Mixing on low speed will also help prevent the powdered sugar from flying out of the bowl.
3. Mix Until Smooth: Once all the powdered sugar has been added, increase the mixer speed to medium-low and beat until the frosting is smooth, creamy, and well combined. Be careful not to overmix at this stage. Overmixing can develop gluten in the powdered sugar (if it contains cornstarch), which can make the frosting tough. Mix just until everything is incorporated and the frosting is smooth.

Step 4: Incorporate Strawberry Puree and Vanilla Extract

1. Add Cooled Strawberry Puree: Add the cooled strawberry puree and vanilla extract to the frosting.
2. Mix to Combine: Beat on low speed until the puree and vanilla extract are fully incorporated and the frosting is a uniform pink color. Again, avoid overmixing. Mix just until everything is combined and the color is even.

Step 5: Adjust Consistency (If Needed)

1. Check Consistency: Check the consistency of the frosting. It should be thick enough to hold its shape when piped or spread, but still smooth and creamy.
2. Thicken Frosting (If Too Thin): If the frosting is too thin, add more sifted powdered sugar, one tablespoon at a time, and mix until the desired consistency is reached. Be cautious not to add too much powdered sugar, as this can make the frosting too sweet or stiff.
3. Thin Frosting (If Too Thick): If the frosting is too thick, add a teaspoon of milk or heavy cream at a time, and mix until the desired consistency is reached. Add liquid very sparingly to avoid making the frosting too runny.

Step 6: Frost and Decorate

1. Use Immediately or Chill: The frosting is now ready to use! You can frost your cakes, cupcakes, cookies, or other desserts immediately.
2. Chill for Piping (Optional): If you want to pipe intricate designs with the frosting, chilling it in the refrigerator for about 30 minutes can help it become slightly firmer and easier to pipe. However, be careful not to chill it for too long, as it can become too stiff.
3. Decorate as Desired: Frost your desserts as desired. You can spread the frosting smoothly with a spatula, or pipe it using piping bags and tips for more decorative finishes. Garnish with fresh strawberries, sprinkles, or other decorations as desired.