Strawberry Cream Cheese Frosting Recipe
A luscious and creamy strawberry cream cheese frosting made by simmering fresh strawberries into a thick jam and blending it with smooth cream cheese, butter, powdered sugar, and vanilla bean paste. Perfect for enhancing cupcakes, cakes, or desserts with a fresh, fruity twist.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: Enough to frost 2 cupcakes or 2 small servings
- Category: Dessert/Frosting
- Method: Stovetop
- Cuisine: American
Ingredients
Strawberry Reduction
- 1 cup chopped fresh strawberries
- 1 tablespoon granulated sugar
- A splash of water
Frosting
- 8 tablespoons (4 ounces) unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 1 teaspoon vanilla bean paste
- 2 1/2 cups powdered sugar
Instructions
- Prepare Strawberry Reduction: Combine the fresh strawberries, granulated sugar, and a splash of water in a small saucepan. Cook over medium-low heat, stirring every few minutes to prevent burning and allowing the strawberries to reduce down to about 1/4 cup of thick, jam-like preserves. This process will take about 20-30 minutes.
- Cool Strawberry Mixture: Remove the saucepan from heat and scrape the strawberry mixture into a separate bowl. Allow it to cool completely before proceeding.
- Beat Butter and Cream Cheese: Using an electric mixer on high speed, beat the room temperature butter and cream cheese together until the mixture is creamy and smooth.
- Add Strawberry and Vanilla: Add the cooled strawberry reduction and vanilla bean paste to the butter and cream cheese mixture. Continue beating until everything is fully combined.
- Incorporate Powdered Sugar: Gradually stream in the powdered sugar while beating on medium-high speed. Continue until the frosting is creamy, smooth, and well blended.
- Use or Store: Use this strawberry cream cheese frosting immediately on cupcakes, between cake layers, or place it into a plastic storage bag to freeze for up to 3 months for future use.
Notes
- Ensure the cream cheese and butter are at room temperature for a smooth, lump-free frosting.
- Stir frequently while cooking the strawberries to prevent burning and uneven cooking.
- If the strawberry mixture is too thick to incorporate, a small splash of water can be added.
- This frosting can be stored frozen for up to 3 months. Thaw in the refrigerator before use and re-whip if necessary.
- Vanilla bean paste can be substituted with vanilla extract, though paste offers a richer flavor and specks of vanilla bean.
