Ingredients
8 oz (225g) cream cheese, softened
1/2 cup (115g) unsalted butter, softened
1/2 cup (125g) strawberry puree (from fresh or frozen strawberries, reduced and cooled)
3 1/2 to 4 cups (440–500g) powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Optional Add-ins:
A few drops of pink gel food coloring (for color enhancement)
2 tablespoons freeze-dried strawberry powder (for more intense flavor and color)
Instructions
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Prepare strawberries: Puree fresh or thawed frozen strawberries. Simmer the puree in a saucepan for about 10 minutes until thickened. Let cool completely.
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Cream base: Beat the cream cheese and butter together in a mixing bowl until smooth and fluffy.
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Flavor it: Add vanilla and salt. Mix well.
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Add strawberries: Mix in the cooled strawberry puree gradually.
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Sweeten: Add powdered sugar in batches, beating between each addition until the frosting reaches a smooth, spreadable (or pipeable) consistency.
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Adjust: Add more sugar if too thin or a touch of puree/freeze-dried powder if too thick.
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Chill (optional): Let the frosting rest in the fridge for 15–30 minutes if needed for firmer piping.
Notes
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Use room temperature butter and cream cheese to prevent lumps.
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Always cool your strawberry puree before mixing it in.
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For stable piping, chill the frosting slightly and avoid overmixing.
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Add a pinch of lemon juice if it’s too sweet.
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Store in the fridge, but bring to room temp and re-whip before using for the smoothest texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for reducing strawberry puree)