Description
Fresh Strawberry Cream Cheese Frosting is a luscious, fruity twist on the classic cream cheese frosting. Made by cooking down fresh strawberries into a rich, jam-like reduction and blending it with creamy softened cream cheese and butter, this frosting strikes the perfect balance of sweet and tangy. Its smooth, fluffy texture makes it ideal for frosting cupcakes or a 9-inch cake, bringing a delightful burst of fresh strawberry flavor to your baked treats.
Ingredients
Scale
Strawberry Reduction
- ½ cup fresh strawberries, hulled and finely chopped
Frosting
- 1 (8 oz) block cream cheese, softened
- ½ cup unsalted butter, softened
- 3 ½ to 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Strawberry Reduction: Place the chopped strawberries in a small saucepan over medium heat. Cook for 5–7 minutes, stirring frequently, until the strawberries break down and form a thick, jam-like consistency. Remove from heat and let cool completely.
- Beat Cream Cheese and Butter: In a large mixing bowl, beat the softened cream cheese and butter until smooth and fluffy, about 2–3 minutes, ensuring a creamy base for the frosting.
- Combine Strawberry Reduction and Vanilla: Add the cooled strawberry reduction and vanilla extract to the cream cheese mixture and mix until fully combined, giving the frosting its distinctive fruity flavor.
- Add Powdered Sugar: Gradually add powdered sugar, one cup at a time, beating well after each addition. Continue until the frosting is smooth and holds its shape.
- Season with Salt: Add a pinch of salt to balance the sweetness and enhance the overall flavor of the frosting.
- Chill if Needed: If the frosting is too soft for piping or spreading, chill it in the refrigerator for 15–20 minutes until it firms up to the desired consistency.
Notes
- Ensure the strawberry reduction is fully cooled before mixing with cream cheese to avoid a runny texture.
- This frosting complements vanilla, chocolate, lemon, or carrot cakes exceptionally well.
- Store any leftover frosting in the refrigerator for up to 3 days; bring to room temperature and re-whip before use.
