Strawberry Cream Cheese Frosting is the ultimate summer indulgence for your inner child. Perfect for lemon cupcakes, or chocolate or vanilla cake, this recipe features homemade strawberry puree. It’s as dreamy and delicious as a bowl of fresh churned strawberry ice cream.
Ready for summer in cupcake form?!
This time of year, I’m always inspired to try something new featuring fresh strawberries. The fragrant bouquet and juicy tartness lend itself to so many fun treats like Strawberry Ice Cream, Strawberry Cheesecake Bars, and refreshing Strawberry Sangria.
But this recipe takes the cake, literally! Strawberry Cream Cheese frosting is our classic Cream Cheese Frosting‘s summer cousin. It tastes like fresh churned strawberry ice cream that melts just before it hits your mouth on a warm summer day. The flavor is sweet, but more balanced than a buttercream.
Ingredients and Notes
Quantities are below in the recipe card, but this area is to get a visual reference as well as any notes, techniques, or substitutions.
Strawberries – The steps are the same for fresh or frozen berries. If you're using frozen strawberries, you do need to thaw them first.
Powdered Sugar - I recommend sifting the powdered sugar (aka confectioners’ sugar) before using to remove any lumps for the fluffiest texture. However, if you don't have a sifter, you will still get amazing frosting.
Cream Cheese - I recommend using regular (full-fat) in the bricks (not whipped or spreadable) only. I set it on the counter for about an hour to soften properly.
I’ve used ⅓ less fat Philly Cream Cheese (Neufchatel), but the texture is lighter and runnier. The lower fat version is NOT good for piping.
Real Vanilla. The flavor of real vanilla is more delicate than artificial vanilla, so it blends in without overtaking the strawberry flavor.
Unsalted Butter - I prefer unsalted for taste and texture, although some recipes add a bit of salt. The butter needs to be room temperature. I recommend letting it sit out rather than trying to soften in the microwave as that can be difficult to get right.
Tips for Making Fresh Strawberry Frosting
The key to this recipe’s success is to concentrate the strawberries by removing as much water as possible. This allows the frosting to set up thickly without any additives.
- Remove the seeds. I find that squeezing the pureed strawberries through a double layer of cheesecloth is better than a mesh strainer and doesn’t waste as much juice. I dollop a few tablespoons in the cheesecloth and then twist and squeeze the puree through the cloth. My recipe for raspberry vinaigrette has a good demonstration of this cheesecloth technique.
- Cook until it resembles a paste (like tomato paste). Continue to cook until you basically can't cook it anymore without the mixture sticking to the pot.
- Let it cool completely! It will mess up the frosting if the paste is warm.
- Whip the butter and cream cheese until smooth and fluffy. If there are any lumps present, it’s likely that either the butter or cream cheese wasn’t soft enough.
- A cold bowl is everything. I usually stick my metal mixing bowl in the freezer the day before, but an hour (while the cream cheese and butter are softening) is sufficient.
- The texture on this frosting should be firm, but not super firm like
No Cook Tip: If you prefer not to make the strawberry puree or find yourself pressed for time, substitute 1 cup of freeze-dried strawberries. Blend them in a food processor until it’s a fine dust. Using fresh berries results in a more luscious, authentic flavor but the texture will be looser than if you use the freeze dried.
How To Pipe Cupcakes
This frosting is perfect on chocolate cupcakes, lemon cake, or vanilla cake. The most important step is to allow your unfrosted cupcakes completely to cool before frosting. Follow these steps for beautiful cupcakes with any of my frosting recipes:
How to fill the frosting bag:
- Frosting can be piped at room temperature or from the refrigerator.
- For great-looking cupcakes use the largest-size piping tips and a piping bag. I tend to use either a round or a star tip.
- To fill the bag, hold the pastry bag in one hand, and fold the edges over your wrist about ⅔ the way down. The bag should look like the above photo. As you fill it, you can move the edges up to allow for more frosting in the bag.
- After the bag is full, wrap a rubber band around the end tightly to keep it from squeezing out backward.
Chef Tip! If you want high topped cupcakes, chill the bag in the refrigerator for about 30 minutes before piping.
Quick Tips for Piping
- Squeeze a “test” spot of frosting onto a piece of wax or parchment paper to check for air bubbles.
- Start in the center and swirl around to the outside, creating a base for taller cupcakes. Apply even pressure as you move slowly. Then start a new second swirl layer for higher cupcakes.
- Don’t worry! An icing mistake can be scraped right off.
- Generally, one side is always going to be prettier, and that is fine.
FAQs
Absolutely. The photos taken in this post were piped about 30 minutes after making. I placed the piping bag full of frosting in the refrigerator while setting up the photos. Colder frosting will be stiffer for high piping, and 30-60 minutes in the fridge will firm it up nicely, but longer may make it harder to pipe because it will be too firm.
I use a kitchen-aid stand mixer, but frosting can be made with a hand mixer. The blades don’t spin as fast, so it make take longer to set up and fully integrate. The frosting may also be a bit softer
Yes, fresh strawberries can spoil at room temperature.
Yes. The cooling will stiffen a frosting, but if you leave the frosting open to the air, it may also harden the outside edges.
The best way to stiffen frosting after it has been made is to put it in the refrigerator for 30-60 minutes. However, if your frosting has too much moisture in it, you could add a few teaspoons of cornstarch to help thicken the frosting.
Not Sure
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Strawberry Cream Cheese Frosting
Ingredients
- 1 cup Strawberries sliced, you can use strawberry jam but it will be sweeter
- 1 teaspoon Vanilla Extract
- 3 cups Powdered Sugar divided
- 8 oz Regular Brick Cream Cheese softened to room temperature
- 6 tablespoon Butter softened to room temperature
Instructions
- Note: This recipe makes about 4 cups. That is enough for 12 sky-high piped cupcakes, or 24 cupcakes spread with a knife. 6 cups (50% more) will cover a 2-layer 8-inch cake.
- Allow 8 oz Regular Brick Cream Cheese and 6 tablespoon Butter to come to room temperature. In a blender or food processor, puree 1 cup Strawberries. Pour through a double layer of cheesecloth, discarding any solids or seeds left behind. You need to have at least ½ cup puree. You can use a mesh strainer, but it wastes more, and you'll need more strawberries.
- Put the puree and 1 teaspoon Vanilla Extract in a small sized heavy bottomed saucepan and bring to a boil. Boil, stirring often with a silicone spoonula or spatula to keep the mixture from scorching on the bottom of the pan. Cook the mixture down until it is thick like tomato paste. The goal is to have about ¼ cup. This will take about 15 minutes. Scrape the thickened puree into a cup and chill.
- With an electric mixer, cream together cream cheese and butter until smooth with no lumps. Add the strawberry puree. Mix a minute more until smooth.
- At med-low speed, mix in 3 cups Powdered Sugar. Bump the speed up to medium or medium-high and whip until a firm consistency, about 4-7 minutes. It will thicken as you whip. I whip until it looks super thick and stiff. If it isn't getting stiff enough, try adding a bit of cornstarch, a teaspoon at a time.
Recipe Notes
- Use full-fat cream cheese in the brick – not whipped, low fat, or spreadable.
- Chill your mixing bowl overnight in the freezer or refrigerator, or at least 1 hour before mixing. This helps the frosting set up even though the ingredients are room temperature.
- Make sure to let your cream cheese and butter soften before making your frosting! Otherwise, you get lumps. I cut the butter and cream cheese into cubes and allow to sit on the counter for about 1 hour.
- Make sure to let the butter and cream cheese soften on it’s own. Melting it in the microwave may produce uneven results.
Laney says
My 3-year old daughter is a huge Pinkalicious fan so pink frosting is EVERYTHING. Frosted her birthday cupcakes with this delicious concoction and I was an instant hero.
Natalie says
Delicious! Can this recipe be made the same way with raspberries or other similar berries?
Babette says
Strawberry soft serve is my jam. A frosting that mimics the flavor? Say less! Thanks for sharing.
Lorlelai says
Used this to frost lemon cupcakes for my bestie’s baby shower. The ladies were in love with the combo. So fresh!
Ainsley says
I love the fact that this is a naturally colored frosting that features my favorite summer fruit. Your cream cheese frosting recipe is my go-to; this variation gives me new inspiration.
Maggie says
As soon as I saw this recipe a lightbulb appeared above my head. I baked a batch of ice cream cone cakes and frosted them with this delicious ice-cream like frosting as a mid-summer treat for the kiddos. Currently holding the title #bestmomever.
Beth says
I love chocolate covered strawberries. Layering my famous chocolate cake with this creamy frosting is a real close second. Thank you!
Yvonne says
I created a summery charcuterie board that featured fruit & desserts. This frosting recipe served as a sweet dip for Madeleines, Pizzelles, Graham crackers, Milano’s, and Berries.
Pamela says
So, what’s the trick to resist eating this by the spoonful straight from the bowl? (Asking for a friend)
Marnie says
Absolutely divine! I used this as a filling for a batch of summery lemon whoopie pies. The grandkids were in Heaven.