3 sticks + 2 tablespoons (13 oz/375 g) unsalted butter, softened and cut into cubes
4 cups sifted (18 oz/500 g) confectioners' sugar (icing, powdered)
1 tablespoon (15 mL) milk
1 1/2 teaspoon (7.5 mL) pure vanilla extract -- I use Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract
pinch of salt
3 tablespoons strawberry puree made from frozen strawberries (if you want the frosting seed-free, you can put the puree through a sieve before adding to frosting)