Made with fresh, ripe strawberries, my strawberry cream cheese frosting is hands-down the best frosting you’ve eaten.
I’m about to tell you the best way to get the best texture for a strawberry cream cheese frosting recipe that tastes amazing! Oh, and it’s super easy!
Just when you think you should mix the frosting just a little more, stop! Over mixing cream cheese frosting can make it gummy and that not that stiffer peak that’s easy to pipe or spread onto cupcakes.
Strawberry Cream Cheese Frosting Ingredients
- Strawberries – the more ripe and juicier, the better!
- Cream Cheese – softened
- Butter – salted and softened
- Vanilla – Enhances strawberry flavor
- Powdered Sugar
How to Make Strawberry Cream Cheese Frosting
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Puree the strawberries in a food processor or small blender, pulsing until they are a smooth consistency. Portion out ⅓ cup of puree for this recipe and reserve the rest for other uses.
STEP TWO: Fit your stand mixer with the paddle attachment. Combine the softened cream cheese and butter in the bowl, creaming together until light and fluffy.
STEP THREE: Now, add the vanilla extract and strawberry puree to the bowl and mix to incorporate.
STEP FOUR: Be sure your mixer is on the low speed and slowly begin adding the powdered sugar. Increase the speed to medium-high once all of the sugar has been incorporated and beat the strawberry frosting for about 2 minutes, until light and fluffy.
STEP FIVE: Now, you can transfer the frosting to a piping bag with your choice of tip. If you make this strawberry cream cheese frosting for cupcakes, you’ll have enough to frost about 12.
It also makes enough to frost a single 9×13-inch sheet cake. For layer cakes, you’ll want to double the recipe.
Can I use fresh or frozen strawberries?
Yes, you can make this recipe with fresh or frozen strawberries.
While fresh, ripe strawberries are my top pick, feel free to substitute an equal amount of frozen strawberries. Just be sure to thaw and drain them before starting.
Some strawberry-flavored cream cheese frosting recipes are made with jam, freeze-dried berries, or artificial sweeteners. I don’t recommend those options for this recipe.
Can I use other berries other than strawberries?
Certainly! If you want to experiment by making this frosting with raspberries, blueberries, or a berry blend, feel free.
Just remember that the final product will have a different flavor and, most likely, a different color.
Should I use salted or unsalted butter for frosting?
I use salted butter in my strawberry cream cheese frosting to balance out the overall sweetness.
If you need to substitute with unsalted butter, go ahead. If desired, add about an ⅛ of a teaspoon of salt to the mix or just omit the salt altogether.
What type of cream cheese should I use for frosting?
For the richest, creamiest results, I recommend you choose full-fat, block-style cream cheese to make this cream cheese frosting recipe.
Low-fat and fat-free versions of cream cheese have a much different taste and texture, which don’t work quite as well in frosting recipes.
What Thickens Strawberry Frosting?
If your frosting comes out thin, don’t despair. Follow these simple tips to avoid the problem altogether or to adjust when needed:
- Don’t overbeat the frosting.
- Have your ingredients softened but not warm.
- Slowly mix in small amounts of powdered sugar until it reaches the desired consistency.
- Adding small amounts of cream cheese can thicken as well.
- Chill the frosting in the refrigerator for 30 minutes to 1 hour.
Should I Refrigerate Strawberry Cream Cheese Frosting Before Piping?
Popping your strawberry frosting in the fridge for about 30 minutes before piping can help it stiffen and hold its shape better when piped.
However, this step isn’t necessary. It all depends on your preferences and needs.
Is Strawberry Cream Cheese Icing the Same as Frosting?
Both are made with the same ingredients. However, they are technically 2 different things.
The primary difference is the texture. Strawberry cream cheese icing is thin, glossy, and drizzly, while its frosting counterpart is thick, fluffy, and spreadable.
Why is My Strawberry Cream Cheese Frosting Gummy?
If your strawberry frosting comes out stiff and gummy, you probably overmixed it. Yes, you can overbeat frosting!
There is a bit of starch in both powdered sugar and cream cheese that can start to bind when overworked.
Once your frosting is light and fluffy, stop the mixing process to avoid this issue.
Does Strawberry Cream Cheese Frosting Need to be Refrigerated?
Strawberry cream cheese frosting is safe at room temperature for about 2 hours, either by itself or on desserts.
After that, transfer frosting and/or frosted treats to an airtight container. Store leftovers in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Freezing the frosting may alter the texture slightly, but a quick whipping once it’s thawed usually fixes the problem.
- 1 cup fresh strawberry halves
- 8 ounces (1 brick) cream cheese, softened
- ½ cup (1 stick) salted butter, softened
- 1 teaspoon vanilla extract
- 6 cups powdered sugar
- Place the strawberries in a small blender or food processor and pulse until they are a smooth puree.
- Measure out ⅓ cup of puree and save any extra for another use.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened cream cheese and butter until they are light and fluffy.
- Add the strawberry puree and vanilla extract and mix to combine.
- With the mixer on low speed, slowly add the powdered sugar.
- Once all of the powdered sugar has been incorporated, turn the mixer to medium-high speed and beat until light and fluffy– about 2 minutes.
- Transfer to a piping bag fitted with your choice of tip and frost as desired.
- This recipe makes enough frosting for 12 cupcakes or a 9x13-inch sheet cake.
- For layer cakes, double the recipe.
- Make sure to use really ripe, delicious strawberries for the best flavor.
- Use fully softened butter, or you’ll end up with lumps in your frosting.
- Save the leftover strawberry puree and add it to a smoothie, drizzle it over ice cream, or use it in a cocktail.
Amount Per Serving: Calories: 299Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 127mgCarbohydrates: 57gFiber: 0gSugar: 55gProtein: 4g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.