Servings: About 2 cups, enough for 1 dozen cupcakes

1 cup butter, room temperature 1 cup butter, room temperature
4 cups powdered sugar, sifted 4 cups powdered sugar, sifted
1/2 cup seedless strawberry jam ½ cup seedless strawberry jam
1 tablespoon pure vanilla 1 tablespoon pure vanilla
1 tablespoon heavy cream 1 tablespoon heavy cream

In a stand mixer fitted with a paddle attachment, beat the butter on high speed until very pale. Stop the mixer and scrape down the sides of the bowl at least twice while beating the butter.
Turn the mixer speed to low and slowly add the powdered sugar. Mix until well combined. Scrape down the sides of the bowl.
Add the strawberry jam, vanilla, and cream. Beat to combine, then turn the mixer speed to high and continue beating until the butter cream is light and fluffy, 5 to 70 minutes.