Why I love strawberry cream cheese frosting
This strawberry cream cheese frosting strikes the perfect balance between the tangy zest of cream cheese and the natural sweetness of strawberries.
Its creamy texture contrasts beautifully with the lightness of cakes and cupcakes, making it the perfect icing for either.
The pretty pink color and rich flavor make it a popular choice for celebrations like birthdays, Valentine’s Day, and Mother’s Day, adding a festive touch to any dessert table.
And it’s so easy to make that there’s really no reason to use the store-bought version.
Ingredients
Here is your shopping list (for enough frosting for 1 layer cake or 24 cupcakes):
- Dairy – 8 oz of cream cheese, 2 sticks (1 cup) of butter, ¼ cup of milk
- Sugar – 4 cups of powdered sugar (or confectioners’ sugar)
- Flavoring – 3 Tablespoons of strawberry jam, 1 teaspoon of vanilla
Substitutions & Additions
- Instead of cream cheese: Substitute Mascarpone Cheese instead of cream cheese for a richer texture and flavor.
- To replace the strawberry jam: Use fresh or frozen strawberries instead of strawberry jam by making them into a strawberry puree. Reduce on the stove with ½ cup of sugar and 1 teaspoon lemon juice to thicken.
- To make the pink darker: You can use red food coloring to make the color a little darker. Add it a drop or two at a time and then mix. It doesn’t take much to change the color. And red food coloring can add a bitter flavor to the frosting so don’t add too much.
This recipe is naturally gluten-free.
How to make Strawberry Cream Cheese Frosting With Jam
1 | Prep work
Take the butter and cream cheese out of the refrigerator a couple of hours ahead of time so they have time to soften.
This helps the fats blend more seamlessly and avoids any lumps in your frosting.
2 | Cream the butter, cream cheese and sugar
Start by combining your cream cheese and softened butter in a large mixing bowl.
Using an electric hand or stand mixer fitted with the paddle attachment, beat them together until they are smooth. Make sure there are no lumps before you proceed.
Add powdered sugar and mix on low speed until combined. Then beat on medium speed until the mixture is light and fluffy.
Gradually add the powdered sugar to your creamed mixture while mixing on a low speed.
This prevents the powdered sugar from creating a cloud of sweetness that can coat your kitchen surfaces (and yourself!).
Once all the sugar has been added, increase the speed to medium and beat until the sugar is completely mixed in.
It’s important to keep an eye on the consistency of your frosting as you mix. Overbeating can lead to a runny frosting, as it incorporates too much air and can cause the fats to separate.3 | Add the flavoring
Add 1 teaspoon vanilla and 3 Tablespoons strawberry jam.
Mix until combined. The icing should have a pink color.
4 | Adjust the consistency
If your frosting feels too thick, you can add milk to achieve your desired consistency.
Pour in the milk gradually, a teaspoon at a time, and mix gently after each addition.
Stop when the frosting forms soft peaks that are easy to spread but still hold their shape.
Serving suggestions
- Layer Cake: Use the icing to frost a vanilla, chocolate, strawberry or lemon cake, creating a visually stunning and delicious dessert.
- Cupcakes: Spoon the frosting into a piping bag with a large tip. Then pipe onto a batch of vanilla, strawberry or chocolate cupcakes and garnish with a slice of strawberry for individual treats.
- Cheesecake Topping: Spread a layer of the strawberry cream cheese frosting over a chilled cheesecake and garnish with fresh strawberry slices and mint leaves.
- Dessert Shooters: Layer crumbled graham crackers, the strawberry cream cheese frosting, and fresh diced strawberries in small glasses for a delightful mini dessert.
- Breakfast Pastries: Spread over scones, then top with white chocolate shavings for a decadent breakfast or brunch treat.
Storage
Cream cheese icing must be kept chilled or it will start to melt.
Store in an airtight container in the refrigerator for up to a week.
When you’re ready to use it, you might find it has stiffened up a bit due to the cold.
Simply let it sit out at room temperature for a little while to soften, or beat it briefly with a mixer until it’s spreadable again.
Frequently asked questions
Can I use frozen strawberries for this strawberry cream cheese frosting recipe?
Yes, you can use frozen strawberries, but it’s important to thaw them completely and drain any excess liquid before pureeing. Excess moisture can affect the consistency of your frosting, making it too runny.
How long can I store strawberry cream cheese frosting?
This frosting can be stored in an airtight container in the refrigerator for up to a week. Before using, let it sit at room temperature for a bit to soften, which will make it easier to spread.
Can I make this strawberry frosting less sweet?
Certainly! You can reduce the amount of powdered sugar in the recipe. Start by using 3 cups of confectioners’ sugar and taste the frosting. Then add more if desired. Remember that reducing the sugar too much can affect the structure of the frosting. And you may not need to add any milk to make it spreadable.
What if my frosting is too thin?
If your frosting turns out too thin, you can thicken it by adding more powdered sugar, a tablespoon at a time, until you reach the desired consistency.
How can I intensify the strawberry flavor?
For a more intense strawberry flavor, you can add ¼ to ½ teaspoon of strawberry extrac.
Strawberry Cream Cheese Frosting
Ingredients
- 8 oz cream cheese at room temperature
- 1 cup (or 2 sticks) butter , softened
- 4 cups powdered sugar
- 3 Tablespoons strawberry jam
- 1 teaspoon vanilla
- ¼ cup milk
Instructions
- Cream together cream cheese and softened butter until smooth.8 oz cream cheese, 1 cup (or 2 sticks) butter
- Add powdered sugar and mix on low speed until combined. Then beat on medium speed until the mixture is light and fluffy.4 cups powdered sugar
- Mix in vanilla and strawberry jam.3 Tablespoons strawberry jam, 1 teaspoon vanilla
- Add milk a little at a time until desired consistency is reached.¼ cup milk
Notes
- Don’t over mix as it can cause the fats to separate resulting in a thinner consistency that won’t hold its shape.
- Store in an airtight container in the refrigerator for up to a week.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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