Strawberry Cream Cheese Frosting Recipe
Freeze-dried strawberries give this simple, 5-ingredient frosting a bold strawberry flavor! It's a tangy strawberry cream cheese frosting that's easy to pipe onto cakes and cupcakes.
Ingredients
- 1 ounce freeze-dried strawberries (28 grams)
- ¾ cup unsalted butter softened (170 grams; 1 ½ sticks)
- 3 cups powdered sugar (360 grams)
- 1 teaspoon pure vanilla extract
- 8 ounces brick-style cream cheese softened and cubed (226 grams; 1 block)
Instructions
- Add the freeze-dried strawberries to a blender or food processor and blend into a fine powder. Set aside.1 ounce freeze-dried strawberries
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on medium speed until smooth (about 30 seconds).¾ cup unsalted butter
- Mix in half of the powdered sugar on low speed until well combined, then mix in the remaining half of the powdered sugar.3 cups powdered sugar
- Add the freeze-dried strawberry powder and vanilla extract and mix on low-medium speed until fully combined, making sure to stop and scrape down the sides of the bowl as needed.1 teaspoon pure vanilla extract
- Add half of the cubed cream cheese and continue mixing on low speed until fully combined, then mix in the remaining half of the cubed cream cheese. I recommend stopping a few times to scrape the bottom and sides of the bowl. If needed, you can mix for 30 seconds on low speed to ensure that the cream cheese is fully mixed in and no lumps remain. Just make sure not to mix the frosting too much after you add the cream cheese or it will become softer.8 ounces brick-style cream cheese
- Use to frost cupcakes, cakes, etc.
Video
Notes
Storage Instructions: Frosting may be covered tightly or stored in an airtight container in the fridge for up to 5 days. Allow to come to room temperature and mix well before using it to frost a cake or cupcakes.
Freezing Instructions: This frosting will freeze well for 2 to 3 months. Bring to room temperature and mix well before using.
Quantity: This recipe will give you a little over 3 cups of frosting, which is enough to generously frost 14 to 16 cupcakes or one 9x13 cake. For a layered cake, I would increase the recipe by half.