Strawberry Cream Cheese Frosting

Make this delectable strawberry cream cheese frosting with just six ingredients and 10 minutes of your time. The delightful taste of this frosting perfectly complements various cake flavors, ranging from simple sheet cakes to elaborate layered creations. The components are affordable and readily available for whenever you desire to whip up a special strawberry treat.

Cream cheese frosting is a favorite because it adds a touch of luxury to any cake. It offers sweetness with a hint of tanginess from the cream cheese, a delightful match for the sweet and fresh strawberries used in this recipe. Only genuine strawberries are used in the strawberry cream cheese frosting.

The recipe calls for cream cheese, butter, vanilla extract, fresh strawberries, and confectioners’ sugar. Ensure the cream cheese and butter are softened before starting. Opt for high-quality butter brands like Kerrygold or Plugra, and use pure vanilla extract or vanilla paste. Clean and hull the strawberries to extract the flavorful red fruit. If the confectioners’ sugar is clumpy, sift it through a mesh sieve.

To prepare the frosting, beat the cream cheese, butter, vanilla extract, and salt until light and fluffy. Puree the strawberries and add 2 to 3 tablespoons to the cream cheese mixture. Incorporate confectioners’ sugar gradually until blended into a fluffy frosting. Use immediately and refrigerate any leftovers.

Utilize the strawberry cream cheese frosting in strawberry cakes, other fruity cakes, cupcakes, macarons, or as a glaze for strawberry cinnamon rolls. Store cakes with the frosting wrapped in the refrigerator. Leftover frosting can be kept in an airtight container in the fridge for up to four days. The frosting can also be made ahead and stored in the fridge for immediate use or in the freezer for later use.

Frozen strawberries can be used in the frosting, as long as they are thawed completely and excess water is drained. The recipe yields about 3-1/2 cups of frosting. To thicken the frosting, add more cream cheese or butter and refrigerate for an hour, stirring halfway through.