In a stand mixer fitted with the paddle attachment, cream the butter on medium speed (about one minute).

With the mixer on low speed, gradually add the powdered sugar. Stop to scrape the bowl as needed.

Add the first teaspoon of strawberry emulsion and mix until combined. Taste and add the second teaspoon if you want a stronger strawberry flavor. The emulsion will color the buttercream pale pink.

With the mixer still on medium speed, add the whipping cream, then increase the speed to high and whip for about 3 to 5 minutes, until light and fluffy.