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Strawberry Cream Cheese Frosting
If you're looking for a really indulgent frosting recipe, check out this creamy strawberry cream cheese frosting.
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This strawberry cream cheese frosting is creamy and tangy, with a subtle sweetness from the strawberries. It’s perfect for cakes, cupcakes, or any other dessert that you want to dress up a little bit with fresh strawberry flavor.
If you love strawberry desserts you’ll want to make Strawberry Cake, Strawberry Cake Roll, or Strawberry Lemon Cupcakes.
Strawberry Cream Cheese Frosting Ingredients
You will need:
- 2 (8-ounce) packages of cream cheese, softened to room temperature
- 1 cup of salted butter, softened to room temperature
- 1 teaspoon of vanilla extract
- 6 cups of confectioner’s powdered sugar
- 2½ cups of freeze-dried strawberries, pulsated to a powder
Substitutions and Additions
CREAM CHEESE: Make sure you are using full-fat rather than low-fat cream cheese for this recipe.
Pro Tip: Make sure your cream cheese and butter are at room temperature (65°F), so that you don’t end up with lumps in your creamy frosting.
How To Make This Strawberry Cream Cheese Frosting Recipe
STEP ONE: Beat together the softened cream cheese and butter until light and fluffy, about 4 minutes.
STEP TWO: Add the vanilla extract and beat until combined, about 1 minute.
STEP THREE: Beat in 6 cups of confectioner’s sugar, adding a little at a time.
STEP FOUR: Add the pulsated strawberries, beating them until well blended.
Pro Tip: For piping the frosting, chilling for 30-40 minutes is recommended. For frosting a cake 30 minutes is sufficient.
STEP FIVE: Chill for 30 minutes before piping.
PRO TIP: The beauty of this frosting is that you can make it in advance and store it in the freezer until the day you are ready to use it.
How to Serve
The strawberry flavor of this divine, creamy frosting will take any birthday cake to the next level. Use this frosting to make a pink cake or cupcakes to celebrate a little person’s birthday or at a baby shower.
Storage
IN THE FRIDGE: Store leftover frosting in the refrigerator in an airtight container for up to 1 week.
IN THE FREEZER: Freeze strawberry frosting for up to 1 month until you are ready to use it on top of cakes or cupcakes.
PRO TIP: To use this frosting after refrigeration or freezing, set the frosting on the counter at room temperature for an hour or so until the frosting softens. Then beat in a stand mixer or with a hand mixer until smooth and fluffy before spreading on top of the cake or cupcakes.
Packed with sweet strawberry flavor, this strawberry frosting is perfect for topping cakes or cupcakes, and it’s so good that you’ll want to eat it by the spoonful! Best of all, the recipe is really easy to follow. So go ahead and give it a try – your taste buds will thank you.
Frequently Asked Questions
Can I make this frosting ahead of time?
This strawberry frosting freezes really well and can be kept in the freezer for up to one month, ready to use when you are.
My frosting didn’t turn out as pink as I would like it to be, how can I fix this?
If you would like your frosting to be a deeper pink color, add a drop or two of red food coloring for added color.
Can I use low-fat cream cheese?
We would recommend sticking with full-fat cream cheese for this recipe. A low-fat or fat-free version will not give you the creamy and thick consistency you want.
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Strawberry Cream Cheese Frosting
If you're looking for a really indulgent frosting recipe, check out this creamy strawberry cream cheese frosting.
Ingredients
- 16 ounces cream cheese, softened to room temperature
- 1 cup salted butter, softened to room temperature
- 1 teaspoon vanilla extract
- 6 cups confectioner's powdered sugar
- 2½ cups freeze-dried strawberries, pulsated to a powder
Instructions
- Beat together the softened cream cheese and butter until light and fluffy, about 4 minutes.
- Add the vanilla extract and beat until combined, about 1 minute.
- Beat in 6 cups of confectioner's sugar, adding a little at a time.
- Add the pulsated strawberries, beating until well blended.
- Chill for 30 minutes before piping.
Notes
- The beauty of this frosting is that you can make it in advance and store it in the freezer until the day you are ready to use it.
- Make sure your cream cheese and butter are at room temperature so that you don’t end up with lumps in your creamy frosting.
- For piping the frosting, chilling for 30 to 40 minutes is recommended. For frosting a cake, 30 minutes is sufficient.
- To use this frosting after refrigeration or freezing, set the frosting on the counter at room temperature for an hour or so until the frosting softens. Then beat in a stand mixer or with a hand mixer until smooth and fluffy before spreading on top of the cake or cupcakes.
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