- 100 g butter
- 200 g icing sugar
- 1 sugar
Put the butter in a large bowl and, mixing constantly with a spatula, add the icing sugar slowly and cream the two ingredients together. Make sure you use butter at room temperature. Smooth the icing with the spatula to remove any air bubbles.
Soak the strawberries in 1 tablespoon of sugar overnight, drain and lightly crush them with a fork. Add to the icing a little bit at a time, mixing until the strawberries are evenly distributed.