Fresh Strawberry Cream Cheese Frosting

This fresh Strawberry Cream Cheese Frosting is light, fluffy, and bursting with real berry flavor, made with reduced strawberry puree for the prettiest pink swirl.

Course Dessert

Cuisine American

Keyword Strawberry Cream Cheese Frosting

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 45kcal

Author Jason Decker

Ingredients

1/2 pound strawberries stems removed
8 ounces cream cheese softened
2 tablespoons salted butter softened
1 teaspoon vanilla extract
1/2 teaspoon strawberry extract optional
10 cups sifted powdered sugar

Instructions

Place the strawberries in a food processor and process until it is completely smooth.
1/2 pound strawberries
Place a fine mash sieve over a large bowl and press the strawberry puree through the sieve to get as much puree out as possible while discarding the seeds. Make sure to scrape the bottom of the sieve for any excess puree. (This is optional; if you don’t mind the seeds, then proceed as written.)
Pour the puree into a small saucepot over medium heat.
Stir constantly until it simmers and simmer until reduced to about ¼ cup of puree, 10-15 minutes; take off the heat and allow to cool to room temperature.
Whip together the cream cheese and butter in the body of a stand mixer with the paddle attachment until smooth.
8 ounces cream cheese, 2 tablespoons salted butter
Stir in the strawberry puree, vanilla extract, and optional strawberry extract.
1 teaspoon vanilla extract, 1/2 teaspoon strawberry extract
Stir in the powdered sugar 1 cup at a time until fully mixed in, scrape down the sides as needed.
10 cups sifted powdered sugar
Once all of the sugar is added, place it at medium-high speed and whip for 3 minutes. Serve immediately.

Notes

Let the cream cheese and butter come to room temperature so they mix easily and don’t leave lumps.
Sift the powdered sugar before adding it. This keeps the frosting smooth.
Use a stand mixer with a paddle attachment or an electric hand mixer to whip the frosting until fluffy.
Don’t skip reducing the purée. It makes a big difference in flavor and thickness.
Use fresh strawberries for the best flavor, but frozen ones work too.
Print the recipe card and save it—you’ll want to make this again and again!

Nutrition