Strawberry Cream Cheese Frosting
A smooth, tangy strawberry cream cheese frosting made with fresh and freeze dried strawberries. Thick enough to spread or pipe, and perfect for cakes and cupcakes.
Ingredients
- 1 cup strawberries , finely chopped
- 3 Tablespoons freeze dried strawberries
- 6 Tablespoons butter , softened (I use salted)
- 4 ounces cream cheese , softened
- 3 cups powdered sugar
- 1 pinch salt
Instructions
- Crush: Use a small blender to crush the freeze dried strawberries. Set aside.
- Puree. Finely chop 1 cup of fresh strawberries, then place them in a blender and pulse until well blended.
- Whip. Combine 6 Tablespoons butter and 4 ounces cream cheese together in a medium size bowl. Mix with an electric mixer until smooth and creamy, about 1 minute.
- Combine. Add in 3 cups powdered sugar, freeze dried strawberries and strawberry puree. Mix until combined. Taste and add a pinch of salt. Add more powdered sugar for a thicker frosting, or a teaspoon of cream or vanilla for a thinner frosting.
- Spread the frosting evenly over top of the cooled cake, or desired dessert.
Notes
If you don't have freeze dried strawberries, you can add 2 Tablespoons more of powdered sugar.
Storage: If your frosting will be out for longer than 2 hours, it’s a good idea to put it in the fridge. The frosting will keep well in an airtight container for up to 3 days.
Nutrition
Calories: 109kcal, Carbohydrates: 17g, Protein: 0.4g, Fat: 4g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 12mg, Sodium: 39mg, Potassium: 41mg, Fiber: 0.3g, Sugar: 16g, Vitamin A: 152IU, Vitamin C: 26mg, Calcium: 7mg, Iron: 0.4mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
