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Strawberry Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 31 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: Frosts 12–18 cupcakes or 1 two-layer cake
  • Category: Frosting
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This luscious Strawberry Cream Cheese Frosting combines the smooth tanginess of cream cheese with the sweet, intense flavor of freeze-dried strawberries, creating a beautifully pink, light, and fluffy frosting perfect for cupcakes and cakes. Easy to make with simple ingredients and no cooking required, it adds a fresh berry twist to your desserts.

Ingredients

Frosting Ingredients

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1/2 cup freeze-dried strawberries, ground into a powder
  • 3 to 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons heavy cream or milk (optional, for thinning)
  • Pinch of salt

Instructions

  1. Beat Cream Cheese and Butter: In a large mixing bowl, beat the softened cream cheese and butter together on medium speed until the mixture becomes smooth and creamy, ensuring an even base for the frosting.
  2. Add Strawberries and Vanilla: Mix in the ground freeze-dried strawberries along with the vanilla extract, continuing to beat until thoroughly incorporated, which infuses the frosting with vibrant strawberry flavor and aroma.
  3. Incorporate Powdered Sugar: Gradually add the powdered sugar, about one cup at a time, beating well after each addition to ensure a smooth texture. Be sure to scrape down the sides of the bowl as needed to combine all ingredients evenly.
  4. Adjust Consistency: If the frosting is too thick, add heavy cream or milk a tablespoon at a time until the desired spreadable consistency is achieved, making the frosting perfect for easy application.
  5. Add Salt and Final Beat: Add a pinch of salt to balance the sweetness, then beat the frosting on high speed for an additional 1 to 2 minutes until the frosting is light, fluffy, and ready to use.
  6. Use or Store: Use the frosting immediately to frost cupcakes or cakes, or store it in the refrigerator until ready to use. Bring to room temperature and re-whip if needed before frosting.

Notes

  • Use freeze-dried strawberries rather than fresh or frozen to avoid excess moisture that can make the frosting runny.
  • To grind the freeze-dried strawberries, pulse them in a food processor or blender until they form a fine powder for an even distribution of flavor.
  • If frosting consistency is too thin after refrigeration, let it sit at room temperature for a few minutes and re-whip before using.
  • This frosting works beautifully on cupcakes, layer cakes, and even as a filling for sandwich cookies.

Find it online: https://slsrecipes.com/strawberry-cream-cheese-frosting-recipe/