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!
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Servings: 3 Cups
Calories: 1389kcal
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
Recipe Copyright The Domestic Spoon. For educational or personal use only.
- 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!
Nutrition
Serving: 1cup | Calories: 1389kcal | Carbohydrates: 209g | Protein: 5g | Fat: 57g | Saturated Fat: 35g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 497mg | Potassium: 1693mg | Fiber: 13g | Sugar: 180g | Vitamin A: 1961IU | Vitamin C: 1446mg | Calcium: 110mg | Iron: 26mg
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