This strawberry cream cheese frosting is a sweet and fruity way to top off your favorite cupcakes and cakes! Freeze-dried strawberries are mixed into the cream cheese buttercream to add both a light and refreshing flavor as well as a nice pink color! As an added bonus, you can enjoy it right away or store it in the freezer for later!
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Instructions
Use a food processor, blender, or Nutribullet to puree the freeze-dried strawberries to a fine powder. You can leave some small pieces if desired, but the larger any chunks of strawberry are the less likely that you will be able to pipe the frosting easily.
In a large mixing bowl or your stand mixer bowl (with the paddle attachment), beat your slightly softened butter and cream cheese together for 5-6 minutes or until pale or light in color, smooth, and creamy.
Add the vanilla extract, almond extract (if using), and 1 cup of confectioners' sugar. Mix at medium speed then add the pureed strawberry powder and mix until smooth. Gradually add the remaining confectioners' sugar until fully combined.
Once all of the confectioners' sugar has been incorporated, continue whipping on medium speed for 2-3 minutes until light, creamy and fluffy. Taste and add a pinch of salt to reduce sweetness if desired.
Notes
Mix in a ¼ teaspoon of almond extract for a nice and delicious undertone!
Feel free to mix in a couple of drops of red food coloring if you want the color to be more vibrant, although I feel that it looks beautiful exactly as it is!
This recipe yields enough frosting to lightly frost 18 cupcakes, or generously frost 12. You can also use it to frost a 9x13 cake, or a two-tier 8 or 9-inch cake.
To store: Since cream cheese is perishable, you will need to keep your frosted cakes or cupcakes in the fridge for up to 3 days.
To store unused buttercream: Transfer your leftover frosting to a sealed container and store it in the fridge. It can be kept for up to one month.
To freeze: This frosting freezes really well! Simply place it in a Ziploc bag and store it in the freezer for up to 3 months. When ready to use, allow it to defrost in the fridge overnight.