Strawberry Cream Cheese Frosting Recipe
This strawberry cream cheese frosting is a rich and creamy, sweet and silky pink frosting that’s bursting with fresh strawberry flavor. Learn how to make cream cheese frosting into strawberry frosting that’s perfect for topping or filling cakes and cupcakes. You may even find yourself enjoying this strawberry cream cheese icing by the spoonful!
Equipment
- 1 food processor
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
Ingredients
- 1 1.2 oz. bag freeze dried strawberries
- ½ cup (113 g) unsalted butter, room temperature
- 8 oz. (226 g) cream cheese, room temperature
- 4 cups (480 g) powdered sugar
- 1 tsp (5 ml) vanilla extract
- ¼ tsp salt
- 2 - 3 tbsp (30 - 45 ml) heavy cream
Instructions
- Pour the freeze dried strawberries into a food processor. Process the berries until a powder like consistency.1 1.2 oz. bag freeze dried strawberries
- Cream together softened butter with the room temperature cream cheese until creamy and well combined, about 4-5 minutes on low speed. Stop and scrape down sides of bowl as needed.½ cup (113 g) unsalted butter, room temperature, 8 oz. (226 g) cream cheese, room temperature
- Mix in the powdered freeze dried strawberries on low until fully combined. Scrape down the bowl as needed.
- On low, mix in the sifted powdered sugar ½ cup (60 g) at a time, beating each addition of powdered sugar until incorporated. Scrape down sides of mixing bowl as needed.4 cups (480 g) powdered sugar
- Once all the sugar has been added, mix in the vanilla extract, salt and 2 tablespoon (30 ml) heavy cream. Beat on high until the whipped strawberry cream cheese frosting is fully incorporated and your desired consistency.1 teaspoon (5 ml) vanilla extract, ¼ teaspoon salt, 2 - 3 tablespoon (30 - 45 ml) heavy cream
- If the strawberry buttercream is too thick, add 1 tablespoon (15 ml) more heavy cream beating until well incorporated.
Notes
Store: Transfer the cream cheese frosting with strawberries to an airtight container to store in the fridge for one week.
Freeze and Thaw: Transfer the strawberry cream cheese icing to an airtight and freezer proof container to store in the freezer for up to three months. Thaw the frosting overnight in the fridge. Then bring the strawberry buttercream to room temperature before using in a recipe.
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