• Put your mixing bowl in the freezer while you measure out your ingredients!
• Using your food processor (or Magic Bullet,) finely grind 1 bag of dehydrated berries into powder with 1/2 cup of sugar.
  
• Using a mesh strainer, sift your sugar and blitzed berries over the bowl to remove all seeds that did not turn into powder.
  
• Remove the cold bowl from the freezer. Add the cream, vanilla, pinch of salt, and berry sugar to your bowl.
• Using a whisk attachment, beat the cream mixture on medium-high speed until it begins to thicken. Watch for soft peaks, where the cream holds its shape briefly before sinking back into the bowl. Continue whipping until medium peaks form—defined trails will appear from the beaters, and when you lift the whisk, the cream should hold its shape with a slight curl at the tip. Stop here to avoid overwhipping, as mixing beyond this stage can make the cream grainy and eventually turn into butter. Pause and check the texture at least once for the perfect consistency.
• You can watch how I frost cakes here, or watch this quick video on how I frost cupcakes in three easy ways.

NOTE ON FROSTING SERVINGS AND QUANTITIES:

• For cakes: A single recipe frosts an 8-inch double-layer cake or a 6-inch triple-layer cake with a crumb coat and final frosting layer with a few flowers piped around the edge. If you want more flowers, add half more or double the size of this recipe.
  
• For cupcakes: A single recipe also frosts and pipes 12 large cupcakes with a base layer and enough to fill with piped flowers.