Strawberry Cream Cheese Frosting
This pretty in pink Strawberry Cream Cheese Frosting is creamy, tangy, and delicious — with absolutely no added food coloring. You’ll want to add it to every cake, cupcake, cookie, and anything you can add frosting to, trust me!
Servings: 3 cups
Equipment
Ingredients
- 8 oz cream cheese room temperature, 227 g
- 8 oz unsalted butter room temperature, 227 g
- ½ teaspoon pure vanilla extract
- 1 cup powdered sugar 100 g
- ¼ cup freeze dried strawberry powder 14 g, half of 1 oz bag
Instructions
- Allow the cream cheese and butter to come to room temperature and softened before you get started. It can speed up the process to cut them into small cubes.
- Add ½ oz of freeze dried strawberry to a food processor and process until a powder forms. Keep a kitchen towel draped over the food processor while it’s working to prevent the strawberry powder to escape and fly everywhere.
- In the stand mixer bowl, add softened butter and cream cheese along with the pure vanilla extract, mix with the whisk attachment at medium low speed and gradually increase speed to medium high and beat until thoroughly combined.
- Stop the mixer to add powdered sugar and strawberry powder, mix at low speed to incorporate the powder mixture into the cream mixture, then gradually increase speed to medium high and beat until thoroughly combined and fluffy.
Notes
- Use full fat cream cheese for best tasting frosting.
- Freeze dried strawberry can be found in the nut/dried fruit aisle at Target. I always buy the in-house Target brand.
- This recipe is enough to frost 12 - 15 cupcakes.
- Calories information is for 1 serving out of 15.
Nutrition
Serving: 38g | Calories: 187kcal
