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Strawberry Cream Cheese Frosting is thick, silky, and bursting with strawberry flavor thanks to a special ingredient…crushed, freeze-dried strawberries! I know a certain little 4-year-old who adores all things strawberry. Strawberry smoothies, strawberry ice cream, strawberry muffins, strawberry cake…if it starts with strawberry, she’s a fan. She’s requested strawberry cupcakes for her last couple of birthdays, and I’ve typically just topped them with my family’s favorite Classic Cream Cheese Frosting recipe with some fresh strawberry puree blended in. The problem is that fresh strawberry puree tends to be pretty watery.
And that means that adding too much makes for thin, runny frosting…and adding too little means the strawberry flavor gets overpowered by the cream cheese. So what’s a cream cheese frosting-loving mom with a strawberry dessert-loving daughter supposed to do???
Strawberry Cream Cheese Frosting
dessert
American
Yield: Approximately 3 cups of frosting (enough to frost 24 cupcakes)
Strawberry Cream Cheese Frosting
Strawberry Cream Cheese Frosting is thick, silky, and bursting with strawberry flavor thanks to a special ingredient...crushed, freeze-dried strawberries!
Ingredients
1 1/2 cups sliced freeze-dried strawberries (about 1 ounce)
1/2 cup (1 stick) salted butter, softened
8 ounces cream cheese, softened
3 to 4 cups powdered sugar (depending on your desired consistency & sweetness of frosting)
1 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract (optional)
Instructions
Pour freeze-dried strawberries into a blender or small food processor. Pureé until crushed into a fine powder (with some small lumps remaining). Set aside.
Using an electric mixer, beat together the butter and the cream cheese. Slowly and gradually blend in the powdered sugar and vanilla, then beat until smooth and well-combined, scraping the bowl as necessary. Slowly blend in the strawberry powder, then beat on high until it's completely incorporated.
