Strawberry Cream Cheese Frosting

If you're looking for a really indulgent frosting recipe, check out this strawberry cream cheese frosting featuring fresh strawberry puree packed into a creamy frosting. 

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This strawberry cream cheese frosting is creamy and tangy, with a subtle sweetness from the juicy strawberries. It’s perfect for cakes, cupcakes, or any other dessert that you want to dress up a little bit with fresh strawberry flavor.

Strawberry Cream Cheese Frosting Ingredients

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You’ll need:

• 1 cup chopped fresh strawberries
• 1 tablespoon granulated sugar
• 1 cup salted butter, softened
• 2 (8-ounce) packages of cream cheese, softened
• 5 cups powdered sugar
• 1 teaspoon vanilla extract

How to Make This Strawberry Cream Cheese Frosting Recipe

For the Strawberry Puree Reduction

STEP ONE: In a 2-quart saucepan, heat the chopped strawberries over medium heat. Bring the strawberry mixture to a boil and sprinkle with 1 tablespoon of granulated sugar.

STEP TWO: Use a potato masher to break down the strawberries as they cook. You want them to be as finely pureed as possible. Continue simmering, stirring frequently, until nearly all liquid has evaporated. 

STEP THREE: Cook for about 10 minutes total until the puree has reduced by half. You will have ½ cup of strawberry puree when done.

STEP FOUR: Remove the puree reduction from the heat and cool to room temperature in the refrigerator before preparing the frosting.

For the Frosting

STEP ONE: With an electric mixer, beat together the softened cream cheese and butter in a large bowl until light and fluffy.

STEP TWO: Add in the vanilla extract and beat until combined.

STEP THREE: Beat in 5 cups of powdered sugar, working in batches to reduce spillage.

STEP FOUR: Beat in the cooled strawberry puree reduction.

How To Serve

The fresh 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.

For an easy cake recipe to use your frosting, how about on top of our vanilla cupcakes, or what about our homemade strawberry cake recipe?

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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.

Packed with real strawberries, 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.

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Strawberry Cream Cheese Frosting

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If you're looking for a really indulgent frosting recipe, check out this strawberry cream cheese frosting featuring fresh strawberry puree packed into a creamy frosting. 

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 50 minutes

Servings 6

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Ingredients

  

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• 1 cup fresh strawberries, chopped
• 1 tablespoon granulated sugar
• 1 cup salted butter, softened
• 16 ounces cream cheese, softened
• 5 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

 

Strawberry Puree Reduction

• In a 2-quart saucepan, heat the chopped strawberries over medium heat. Bring the strawberry mixture to a boil and sprinkle with 1 tablespoon of granulated sugar.
• Use a potato masher to break down the strawberries as they cook. You want them to be as finely pureed as possible. Continue simmering, stirring frequently, until nearly all liquid has evaporated.
• Cook for about 10 minutes total until the puree has reduced by half. You will have ½ cup of strawberry puree when done.
• Remove the puree reduction from the heat and cool to room temperature in the refrigerator before preparing the frosting.

Frosting

• Beat together the softened cream cheese and butter until light and fluffy.
• Add in vanilla extract and beat until combined.
• Beat in 5 cups of powdered sugar, working in batches to reduce spillage.
• Beat in the cooled strawberry puree reduction.

Video

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.
• This is a softer frosting. It will work well for frosting cupcakes or cakes. Basic piping with open tip 1A or star tip 1M is shown here. Detailed piping is more suitable with stiffer frosting.
• Make sure your cream cheese is at room temperature so that you don’t end up with lumps in your creamy frosting.
• 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.

Nutrition

Calories: 942kcal | Carbohydrates: 108g | Protein: 5g | Fat: 57g | Saturated Fat: 35g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 483mg | Potassium: 149mg | Fiber: 1g | Sugar: 104g | Vitamin A: 1964IU | Vitamin C: 14mg | Calcium: 87mg | Iron: 1mg

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