Fruit-forward, not fake: this Strawberry Cream Cheese Frosting is beautiful and delicious!
Before I was a parent, I would gladly pop a brightly-colored frosted treat like a grocery store cupcake or donut in my mouth, enjoying the sugar rush. Once I started thinking about what I was putting into my little one’s tummies, those techno-bright frostings and colorings gave me pause. Why load up any of our systems with artificial dyes and additives? Especially when natural sources are full of bright colors and flavors? Enter this dreamy Strawberry Cream Cheese Frosting.
Besides the vivid coloring from the actual strawberries instead of some chemical compound, there are many reasons to love this frosting. The flavor is creamy, sweet, and full of that natural strawberry flavor. Unlike store-bought cream cheese frosting, there is no strange aftertaste. The texture is better than store-bought as well – since you are adding the powdered sugar and mixing it yourself, you can make it as thick or as thin as you like it. Versatility is another plus – it goes well on chocolate cupcakes or cake, yellow or white cake, or even sugar cookies!
How to Get a Bright Pink Without Artificial Dyes?
An easy way to amp up the color naturally is to add about 2-3 Tablespoons of freeze-dried strawberries, crushed. To crush, simply pulse in a food processor (love my mini-processor for tasks like this!) or crush by hand by putting the freeze-dried strawberries into a resealable bag and using a rolling pin. You want as close to a powder consistence as possible. Add by single tablespoons until you get the desired hue.
How to Make Ahead and Store?
You can make this frosting ahead and store refrigerated for up to 3 days. Just let it come to room temp before using. Alternatively, you can freeze it for up to a month in an airtight container. Just thaw overnight in the fridge and then let come to room temp before using. If you have leftovers, lick the bowl! No, seriously, it’s that good. Any leftovers can be kept in the same manner and for the same time as the make ahead instructions.
Does Strawberry Cream Cheese Frosting need to be refrigerated?
Generally, yes. The cream cheese needs to stay cold to stay fresh. However, for serving purposes, you can leave the cupcakes or whatever finished item out at room temperature as long as it is not baking in the sunlight or outside on a really hot, humid day. If transporting these to an outdoor event, keeping them chilled is recommended.
Serving Suggestions
While I love this Strawberry Cream Cheese Frosting on anything chocolate, including our Homemade Brownies, it pairs well with a variety of flavors. For something simple but delicious, try it on top of the cupcakes from our Best Vanilla Cupcake Recipe. Additionally, whatever toppings, including mini marshmallows or sprinkles, look adorable with the pink colored icing!
Strawberry Cream Cheese Frosting
Ingredients Â
- 1 cup fresh strawberries finely chopped
- 1 tablespoon granulated sugar
- 1/2 cup unsalted butter (1 stick) softened to room temperature
- 8 ounces cream cheese softened to room temperature
- 1 teaspoon pure vanilla extract
- 2 1/2 cups powdered sugar sifted
InstructionsÂ
- Combine strawberries and sugar in a small saucepan, adding just enough water to prevent sticking. Simmer over medium-low heat for 20-30 minutes, stirring occasionally, until a jam-like consistency is reached. Adjust thickness with water if needed. Once reduced to 1/4 cup, leave it to cool.
- While the strawberry reduction is cooling, beat the softened butter in a mixing bowl and cream cheese together with a mixer until creamy, about 2-3 minutes..
- Add the cooled strawberry reduction and vanilla extract to the cream cheese and butter mixture. Continue to beat on medium speed until fully incorporated.
- Add the sifted powdered sugar to the bowl while continuing to beat. Add the sugar slowly to prevent it from flying everywhere. Beat until the frosting is light and fluffy, an additional 1-2 minutes.
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