In a large mixing bowl, beat the softened butter with a hand mixer or stand mixer fitted with a paddle attachment on medium speed until creamy, about 1-2 minutes.

Slowly incorporate the confectioners’ sugar, one cup at a time, making sure to beat well after each addition. Mixing should commence at low speed to maintain sugar control, this then increases to a medium pace until a smooth batter is achieved.

Add the strawberry preserves or jam, ensuring it is seedless if preferred. Mix on medium speed until the jam is fully incorporated.

Add 1 tablespoon of heavy cream or milk, and then the vanilla extract. Beat at medium speed, adding additional cream or milk as needed, to achieve your desired consistency.

To taste, add a pinch of salt, and keep beating the concoction at a medium-high velocity until the frosting achieves a light and fluffy constitution, which should occur in about 3-4 minutes’ time.

Sample the frosting, then make sure the texture and sweetness are to your liking. If the frosting is too thin, add more confectioners’ sugar until it reaches the desired consistency. If it’s too thick, add another tablespoon of heavy cream or milk until it smooths out.

Should the frosting taste too sweet, balance it by adding more salt.

After the desired texture and flavor are obtained, turn the mixer to high and beat the mixture for another minute. This step is performed to make the batter fluffier.

Use immediately to frost cakes, cupcakes, or your favorite pastries, or store in the refrigerator for up to 1 week.

Stored frosting should be allowed to return to room temperature before using. It should be whipped for a few seconds to restore the creamy texture of the frosting.