This simple strawberry cream cheese frosting brings all your baking to life with subtle sweetness and beautiful light pink colour, thanks to the addition of fresh strawberry purée!
Making a homemade fresh strawberry cream cheese frosting takes just a handful of ingredients and about the same amount of minutes. It’s a deliciously simple way to add a lovely pink, thick, strawberry frosting to cakes, cupcakes, donuts, cookies, and more. It’s perfect for decorating desserts for baby showers, wedding showers, and birthday cakes but just as good eating it right off the spoon 🙂
This basic cream cheese frosting recipe uses a fresh strawberry puree giving it the ultimate summertime feel and it’s a great way to showcase your freshly picked strawberries. It’s sweet but not overly sweet balanced with the tang from the citrus and cream cheese. It’s basically the best!
Skipping storebought strawberry cream cheese frosting just makes sense. It’s better tasting, bringing even unexciting desserts to life, it’s budget-friendly and it comes together in a pinch. I know you’ll enjoy it as much as I do!
How to make it
Make sure to take your butter and cream cheese out of the fridge earlier in the day to soften. You can also prepare the strawberry puree ahead of time.
Beat the cream cheese and butter until light and fluffy.
Add the sugar and beat until creamy.
Beat in the purée until combined.
Making easy strawberry purée
A super simple way to make it just to blend about 3-4 strawberries in a blender until smooth. If you happen to have a bunch of strawberries, blend lots of more at a time and keep some extra purée on hand for Jam, smoothies or a strawberry sauce for pancakes!
Ways to use it
- As a dip for a fruit tray.
- Slather it on brownies.
- Spread it between two cookies, making a cookie sandwich.
- Pipe it on cupcakes.
- Use it as a filling for your crepes, croissants, crescent rolls.
- Layer it in your cakes.
Strawberry cream cheese frosting can sit at room temperature for a few hours, especially if your kitchen is cooler. It can then be transferred to an airtight container and kept in the fridge for up to 3 days.
Yes! You can keep it stored in an airtight container or freezer friendly bag and should keep well in the freezer for up to a month.
You don’t! If you have a high speed blender, you should have no problem with remaining seeds. By all means you can strain if you’d prefer, but it’s a bonus step.
So if you are looking for a delicious spring frosting, then why not try this Strawberry Cream Cheese Frosting! Enjoy.
Strawberry Cream Cheese Frosting
- ¼ cup butter (softened) (56 grams)
- 4 ounces cream cheese (room temperature) ( 112 grams)
- 2 cups powdered/icing sugar (240 grams)
- 1 pinch salt*
- 1-2 tablespoons strawberry puree (start with 1)
*If using unsalted butter add ¼ teaspoon salt.
- In a medium bowl or stand up mixer beat on medium speed the cream cheese and butter until light and fluffy, approximately 3 minutes, add the sugar and beat until creamy, add the puree and beat until combined. Enjoy!