Strawberry Cream Cheese Frosting
Strawberry Cream Cheese Frosting is the perfect addition to cupcakes, cakes, brownies, or any other baked good you could dream of. This recipe uses freeze-dried strawberries, which makes for a 10-minute recipe that will turn out perfect every time. No guesswork here!
I adore Cream Cheese Frosting, and recently I have loved experimenting with all of the variations of it that I can make: Brown Butter Cream Cheese Frosting, Cinnamon Cream Cheese Frosting, and now, this Strawberry Cream Cheese Frosting.
This frosting comes with a punch of fresh strawberry flavor and is so delicious when piped onto Chocolate Cupcakes, White Wedding Cupcakes, or even Chocolate Cake. Serve cupcakes with this frosting and some fresh strawberries on top and you’ll have the perfect strawberry cupcakes!
This recipe is simple and delicious and I can’t wait for you to try it! If you, too, love other strawberry flavors, check out these Frozen Chocolate Covered Strawberries, Quick and Easy Christmas Trifle, and my favorite Strawberry Bread!
Why Make this Recipe
- Delicious Strawberry Flavor: The strawberry flavor in this Delicious Strawberry Cream Cheese Frosting is so strong! It’s perfect for getting a great blast of real strawberry flavor in any of your baked goods.
- 10-Minute Recipe: Other Strawberry Cream Cheese Frosting recipes call for making a strawberry jam, cooling it, and then making the frosting. Not here! This recipe can be made in under 10 minutes and it’s ready to go whenever you need it!
- Great Color: If you want to add a pop of color to your baking, this Cream Cheese Strawberry Frosting is the way to do it! The color on this frosting is gorgeous, and it will add a pop of color to any dessert table!
What Do I Need to Make this Recipe?
Ingredients
- Freeze-Dried Strawberries: You can find these at any typical grocery store, usually in the snack aisle. Make sure to keep your package sealed until you are ready to make your frosting, as exposing your strawberries to air can make them soften and get a bit soggy!
- Cream Cheese: Use full-fat cream cheese for the best texture, but feel free to use reduced-fat cream cheese for a healthier option. Either way, make sure your cream cheese is softened to room temperature before preparing. In a pinch, I microwave my cream cheese on a plate for 10 seconds on each side.
- Butter: Go for the unsalted kind so that you can control the amount of salt in your recipe. I do not recommend microwaving your unsalted butter to get it to room temperature. Instead, leave it on the counter until it reaches an internal temperature of 68 degrees Fahrenheit.
- Vanilla: Just to add a pinch of flavor. You can use almond extract instead if you like that flavor profile better.
Tools
- Food Processor or Blender: Whichever you choose, use a small version so that the freeze-dried strawberries can be blended up finely enough.
- Electric Hand Mixer: You can also use a Stand Mixer with a whisk attachment if preferred.
- Large Mixing Bowl
- Rubber Spatula: For cleaning the sides of the bowl as you are mixing.
How to Make this Recipe
Step 1: Prepare the Strawberries
Place the freeze-dried strawberries in a small blender or food processor. Blend on high until they break down into a fine powder. Set aside.
Step 2: Make the Cream Cheese Frosting
In a large bowl, use an electric mixer to cream together the butter and softened cream cheese on high speed until smooth and creamy
Add in the confectioner’s sugar about 1 cup at a time, mixing between each addition until just combined.
Add in the vanilla extract and salt and mix again (at this point, you have a plain cream cheese frosting that can be used in your regular baking, like with these Fudgy Brownies, Pumpkin Cake, or Banana Cake).
Step 3: Add the Strawberry Flavor
Add the strawberry powder to the cream cheese frosting. Beat on low speed for 30 seconds to combine, then switch to high speed and beat for 2 minutes.
Once your cake or cupcakes are cooled, pipe/spread the frosting on top or between the cake layers. Enjoy!
Why Freeze Dried Strawberries Instead of Fresh Strawberries?
There are a few reasons why I choose to use Freeze Dried Strawberries instead of fresh berries in my Recipe for Strawberry Cream Cheese Frosting:
- More Controllable: Using fresh strawberries means that there are more uncontrollable elements when it comes to making your final product. The strawberries could have excess liquid, not enough moisture, or a sour flavor. Using freeze-dried strawberries takes the guesswork out.
- Seasonality: Real strawberries are very seasonal fruits, and when they’re not in season, they don’t taste very good! Freeze-dried strawberries are available year-round and will always taste the same.
- SO Much Easier: Instead of your frosting being an hour-long task of making fresh strawberry puree, waiting for it to cool, etc, you can use already-ready ingredients! And – would you look at that – you’re done in a fraction of the time.
How to Thicken Your Frosting
If you think your frosting is too thin, there are a few things that could have gone wrong. Here are a list of things to look out for and how to fix them:
- Not Enough Powdered Sugar: If you think your frosting is too thin, feel free to add more powdered sugar until it gets to the consistency you like. I recommend adding ½ cup of powdered sugar at a time. Keep in mind not to add this until after you add the fruit powder, because that will thicken up the frosting as well. If powdered sugar isn’t doing the trick, you can also add more cream cheese. Make sure to beat it in a separate bowl first before adding to the frosting.
- Overheated: If your frosting has been beaten for a while and has begun to get runny, it could just be too warm! In this case, put the frosting in the fridge and allow it to cool down a bit.
- Your Butter or Cream Cheese Was Oversoft: This is possible if you zapped your ingredients in the microwave or if it is exceptionally hot outside while you are baking (with no air conditioning!). Again, just add the frosting into the fridge until the ingredients thicken up a bit.
Expert Tips
- Feel free to add more or less powdered sugar depending on your desired texture. I found that adding more powdered sugar than the written 2 ½ cups diluted the taste of strawberry more than I preferred!
- If your frosting is too thin, you can also add a splash of milk or heavy cream to it to thin it out just a bit!
- I think that the color of this frosting is gorgeous as is, but if you want a vibrant red color instead of a soft pink, feel free to add some drops of red food coloring.
- If you find your frosting is too sweet and you want a touch of tartness, add in a squeeze of fresh lemon juice!
Recipe FAQs
Absolutely! Cream cheese frosting can be flavored with any freeze dried fruit, and I highly recommend trying them out! Try apple, banana, mango, pear, blueberry or raspberry. Now that I think of it, Raspberry Cream Cheese Frosting would be delicious 😉
If you are experimenting with other flavors, make sure that you are using freeze dried fruits and not dehydrated fruits (leathery texture), as they will have very different results.
Once your Easy Strawberry Cream Cheese Frosting is done, it can sit at room temperature for up to 4 hours. Any time after that, make sure to store it in the fridge.
You can definitely make it ahead of time! To do so, simply prepare the frosting and then store it in an airtight container in the fridge for up to 5 days.
Before piping, make sure to leave the frosting at room temperature for a few hours so it can soften up to a piping consistency.
Definitely! You can freeze this frosting for up to 3 months. Once again, make sure that it is stored in an airtight container or freezer-safe bag, then move it to the fridge to thaw.
Once the frosting is thawed, move it to room temperature for a few hours to make it piping consistency before adding it to your baked goods.
Definitely! Make sure to whip the canned frosting for a few minutes with an electric hand mixer to get it nice and fluffy. Then add the powdered freeze-dried berries into the frosting and mix again. You will probably only need about 2 tablespoons or so.
Feel free to add some milk or heavy cream if the frosting gets too thick.
Did you enjoy this Strawberry Cream Cheese Frosting Recipe? If so, make sure to check out these other recipes I picked out just for you:
- Chocolate Buttercream Frosting
- Quick and Easy Homemade Buttercream Frosting
- Honey Cream Cheese Frosting
Strawberry Cream Cheese Frosting
Equipment
- Food Processor or Blender
- Electric Hand Mixer
- Large Mixing Bowl
- Rubber Spatula
Ingredients
- 1 ½ cups freeze dried strawberries
- 8 oz Cream Cheese, softened to room temperature
- ½ cup Butter, softened to room temperature
- 2 ½ cups Powdered Sugar
- 1 tsp Vanilla
- ⅛ tsp salt
Instructions
- Place the freeze dried strawberries in a small blender or food processor. Blend on high until they break down into a powder. Set aside.
- In a large bowl, use an electric mixer to cream together butter and cream cheese on high speed until smooth and creamy.
- Add in powdered sugar about 1 cup at a time, mixing between each addition until just combined. Then add in the vanilla and salt and mix again.
- Add the powdered dehydrated strawberries into the cream cheese frosting. Beat on low speed for 30 seconds to combine, then switch to high speed and beat for two minutes.
- Once your cake or cupcakes are cooled, pipe/spread the frosting on top. Enjoy!
Notes
- Freeze-Dried Strawberries: You can find these at any typical grocery store, usually in the snack aisle. Make sure to keep your package sealed until you are ready to make your frosting, as exposing your strawberries to air can make them soften and get a bit soggy!
- Cream Cheese: Use full-fat cream cheese for the best texture, but feel free to use reduced-fat cream cheese for a healthier option. Either way, make sure your cream cheese is softened to room temperature before preparing. In a pinch, I microwave my cream cheese on a plate for 10 seconds on each side.
- Butter: Go for the unsalted kind so that you can control the amount of salt in your recipe. I do not recommend microwaving your unsalted butter to get it to room temperature. Instead, leave it on the counter until it reaches an internal temperature of 68 degrees Fahrenheit.
- Vanilla: Just to add a pinch of flavor. You can use almond extract instead if you like that flavor profile better.
- Feel free to add more or less powdered sugar depending on your desired texture. I found that adding more powdered sugar than the written 2 ½ cups diluted the taste of strawberry more than I preferred!
- If your frosting is too thin, you can also add a splash of milk or heavy cream to it to thin it out just a bit!
- I think that the color of this frosting is gorgeous as is, but if you want a vibrant red color instead of a soft pink, feel free to add some drops of red food coloring.
- If you find your frosting is too sweet and you want a touch of tartness, add in a squeeze of fresh lemon juice!
