Signing you in…

Strawberry Cream Cheese Frosting

Strawberry Cream Cheese Frosting

This silky cream cheese frosting gets its bright berry flavor from a quick strawberry reduction rather than artificial flavoring. It is tangy, creamy, and sturdy enough for cupcakes, layer cakes, or sheet cakes.

Prep: 20 min · Cook: 12 min · Total: 32 min · Serves: 8

Ingredients

  • 1 tsp fresh lemon juice
  • 0.125 tsp fine salt
  • 1 tsp vanilla extract
  • 2 tbsp granulated sugar
  • 0.5 cup unsalted butter (softened)
  • 3 cups powdered sugar (sifted)
  • 8 oz cream cheese (softened)
  • 1.5 cups fresh strawberries (hulled and chopped)

Instructions

  1. Place the 1.5 cups chopped fresh strawberries, 2 tbsp granulated sugar, and 1 tsp fresh lemon juice in a 1-quart saucepan, then mash lightly with a fork until the berries release some juice, about 1 minute.
  2. Set the saucepan over medium heat and cook the strawberry mixture, stirring often with a silicone spatula, until it bubbles steadily and the berries soften, about 4 minutes.
  3. Reduce the heat to medium-low and simmer the mixture, stirring and scraping the bottom frequently, until it thickens to a jammy reduction measuring about 1/3 cup, 7-8 minutes; it should leave a clear trail when the spatula is dragged across the pan.
  4. Transfer the strawberry reduction to a shallow bowl and refrigerate it uncovered until completely cool, 15-20 minutes; do not add warm fruit to the frosting or the butter and cream cheese will melt.
  5. Place the 8 oz softened cream cheese and 0.5 cup softened unsalted butter in the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, and beat on medium speed until smooth and fluffy, 2-3 minutes.
  6. Scrape down the sides and bottom of the bowl with a flexible spatula, then beat again on medium speed for 30 seconds until no visible lumps of cream cheese remain.
  7. Add 1 cup of the 3 cups sifted powdered sugar to the bowl and mix on low speed for 30 seconds, then increase to medium speed for 30 seconds until incorporated; repeat with the remaining powdered sugar, 1 cup at a time, to prevent a sugar cloud and keep the frosting smooth.
  8. Add the cooled strawberry reduction, 1 tsp vanilla extract, and 0.125 tsp fine salt to the bowl, then beat on medium speed for 1-2 minutes until the frosting is evenly pink, creamy, and spreadable.
  9. Scrape the bowl once more and beat on low speed for 30 seconds to remove large air pockets; the frosting should hold soft peaks on the spatula without looking loose or curdled.
  10. Use the frosting immediately on a completely cooled cake or cupcakes, or transfer it to an airtight container and refrigerate for up to 3 days; if chilled, let it stand at room temperature for 20-30 minutes and re-whip on low speed for 30-60 seconds before spreading.

Nutrition (per serving)

  • Calories: 344
  • Protein: 3 g
  • Fat: 21 g
  • Carbohydrates: 39 g
  • Fiber: 1 g
  • Sugar: 36 g
  • Sodium: 109 mg

More Recipes