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Every baker has that one frosting they keep coming back to, the one that makes even the simplest cupcake taste like it belongs in a bakery window. For me, it’s this strawberry cream cheese frosting recipe. Sweet, tangy, and perfumed with real strawberries, it’s the kind of topping that has friends and family asking for “just one more spoonful.”
I’ve always believed frosting should do more than just sit on top of a cake. It should enhance the flavor, melt into the crumbs, and make each bite memorable. This one does exactly that.
How To Make Strawberry Cream Cheese Frosting Silky Smooth?
Here’s where the little details matter. I always make sure my butter and cream cheese are softened to room temperature. If they’re too cold, you’ll end up with lumps; too warm, and the frosting will feel greasy.
Sifting is another step I never skip. Powdered sugar can clump, and freeze-dried strawberries sometimes leave stubborn bits. Running them through a sieve keeps the frosting luxuriously smooth and easy to spread.
And while almond extract may sound like a small addition, it gives the frosting a subtle depth that balances the sweetness and makes the strawberry flavor pop.
What To Pair This Frosting With
The real beauty of this recipe is how versatile it is. I’ve used it on vanilla cupcakes for a birthday party, sandwiched between sugar cookies for a bake sale, and even slathered it over carrot cake when I wanted to surprise guests with something unexpected.
It’s equally at home on a simple weekday treat as it is on a layered celebration cake. And honestly? I’ve been guilty of enjoying it straight from the mixing bowl more than once.
Ready to Try the Recipe Yourself?
This frosting takes just 10 minutes to make and serves about 15 generous portions. Once whipped, it’s light, fluffy, and instantly spreadable. You can store it in the fridge if you’re preparing ahead, just remember to let it soften a bit and re-whip before using.
I promise, the moment you taste it, you’ll wonder why you ever settled for plain cream cheese frosting. This strawberry cream cheese frosting recipe doesn’t just top your bakes,it transforms them.
Tips and Tricks I Always Keep in Mind
- Use room-temperature butter and cream cheese for the smoothest texture.
- Sift powdered sugar and freeze-dried strawberries for a lump-free finish.
- A teaspoon of milk or cream will loosen frosting that feels too thick.
- Add a little extra strawberry powder for stronger flavor, but not too much or it will dry the frosting.
- Pair it with cookies, cupcakes, or even carrot cake, it’s as versatile as it is delicious.
Strawberry Cream Cheese Frosting
Equipment
Ingredients
- 115 Grams Cream cheese softened
- 60 Grams Unsalted butter at room temperature
- 1 Teaspoon Almond extract
- 210 Grams Powdered sugar icing sugar, (sifted)
- 10 Grams Freeze-dried strawberries crushed and sifted
Instructions
- Blend the freeze-dried strawberries into a fine powder, then sift to remove any larger pieces. Set aside.10 Grams Freeze-dried strawberries
- In a large mixing bowl, add the softened cream cheese and room temperature butter.115 Grams Cream cheese, 60 Grams Unsalted butter
- Using a hand mixer or stand mixer, beat together the cream cheese and butter until smooth and creamy.
- Sift the powdered sugar to remove any lumps, then gradually add it to the bowl while mixing on low speed.210 Grams Powdered sugar
- Add the almond extract and continue to mix until fully incorporated and the frosting is light and fluffy.1 Teaspoon Almond extract
- Add the strawberry powder and mix until the frosting is evenly pink and the strawberry flavor is well blended.
- Use immediately to frost cakes, cupcakes, or cookies, or store in the fridge until ready to use. Let it come to room temperature and give it a quick whip before spreading if chilled.
Notes
- Make sure the cream cheese and butter are softened to room temperature for a smooth, creamy texture.
- Sifting the powdered sugar and freeze-dried strawberries prevents lumps and gives a silky finish.
- Freeze-dried strawberries add vibrant color and intense flavor without extra moisture, fresh strawberries won’t work the same.
- If the frosting is too thick, add a teaspoon of milk or cream to loosen it slightly.
- For a stronger strawberry flavor, you can add a little more freeze-dried strawberry powder, but be careful not to add too much or it may dry out the frosting.
- This frosting pairs beautifully with sugar cookies, cupcakes, and even carrot cake.
Nutrition
If you’re ready to put this frosting to the test, I highly recommend pairing it with my classic sugar cookie recipe or soft and fluffy vanilla cupcakes, both are the perfect canvas for that strawberry-sweet finish. And if you try it, I’d love to see your creations! Share them with me on social media and tag us so we can celebrate your baking wins together.
