Why You’ll Love Strawberry Cream Cheese Frosting Recipe
This frosting comes together quickly with only a handful of ingredients and has a rich strawberry flavor without needing fresh berries or jam. The cream cheese gives it a light tangy balance, while the freeze-dried strawberries add color and sweetness without making the frosting watery.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup freeze-dried strawberries
- 8 tablespoons salted butter, softened
- 8 ounces cream cheese, at room temperature
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 to 4 tablespoons milk
Directions
Add the freeze-dried strawberries to a small high-powered blender or food processor and blend until they become a fine powder.
In the bowl of a stand mixer, beat the softened butter and cream cheese together on high speed for 1 to 2 minutes, until fluffy and smooth. Scrape down the sides of the bowl as needed.
Add the strawberry powder, powdered sugar, and vanilla extract. Start mixing on low speed, then increase to medium-high and beat until the frosting is smooth and fluffy.
Add milk, 1 tablespoon at a time, until the frosting reaches your desired creamy consistency.
Use immediately to frost cakes, cupcakes, cookies, rolls, or bars.
Servings and timing
Servings: 16 servings
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes
Variations
For a dairy-free or vegan version, use dairy-free butter, dairy-free cream cheese, and your favorite dairy-free milk.
For a thicker frosting, use less milk or add a little more powdered sugar.
For a softer, spreadable frosting, add milk slowly until it reaches the texture you like.
For extra vanilla flavor, add a small splash more vanilla extract.
Storage/Reheating
Store leftover frosting in an airtight container in the refrigerator for up to 1 week.
To freeze, place the frosting in an airtight freezer-safe container or bag and freeze for up to 3 months. Thaw it in the refrigerator, bring it to room temperature, then re-whip before using.
This frosting does not need reheating. Let it soften at room temperature before spreading or piping.
FAQs
Can I use fresh strawberries instead of freeze-dried strawberries?
Fresh strawberries are not recommended because they add too much moisture and can make the frosting thin or watery.
Can I use strawberry jam?
Strawberry jam can change the texture and may not give the same strong strawberry flavor as freeze-dried strawberries.
Do I need a stand mixer?
No. You can use a hand mixer and a large bowl instead.
Can I make this frosting ahead of time?
Yes. Store it in the refrigerator and re-whip it before using.
Why is my frosting too thin?
It may have too much milk or the butter and cream cheese may be too soft. Chill it briefly or add more powdered sugar.
Why is my frosting too thick?
Add milk 1 tablespoon at a time until it becomes creamy and spreadable.
Can I pipe this frosting?
Yes, but keep it slightly thicker by using less milk.
What can I use this frosting on?
It works well on cakes, cupcakes, cookies, brownies, sweet rolls, muffins, and bars.
Can I make it less sweet?
You can reduce the powdered sugar slightly, but the frosting may become softer.
Can I freeze frosted cupcakes with this frosting?
Yes, but for best texture, freeze them uncovered first until firm, then store them in an airtight container.
Conclusion
Strawberry cream cheese frosting is an easy, flavorful way to add a sweet berry finish to your favorite desserts. With its creamy texture, pretty pink color, and quick prep time, it is a simple frosting recipe you can use again and again.
