Strawberry–Cream Cheese Frosting
By Afton CyrusPublished on January 4, 2023
Time
20 minutes
Yield
Makes 3 cups (enough for 12 cupcakes or 1 sheet cake)
What Kids Are Saying
"The frosting was really cool because the strawberry dust adds color and strawberry flavor!" —Grayson, recipe tester, age 9
Ingredients
Before You Begin
To make 5 cups frosting (enough for a 2-layer cake): Increase freeze-dried strawberries to 2½ cups (1¼ ounces), increase cream cheese to 1¼ pounds, increase butter to 12 tablespoons, increase sour cream to 2 tablespoons, increase vanilla to 2 teaspoons, increase salt to ¼ teaspoon, and increase confectioners’ sugar to 2½ cups (10 ounces).
Instructions
- Place strawberries in large zipper-lock plastic bag. Press out as much air as possible, then seal bag. Use rolling pin to gently pound strawberries into powder.
- In bowl of stand mixer (or large bowl if using handheld mixer), combine softened cream cheese, softened butter, sour cream, vanilla, salt, and strawberry powder. Lock bowl into place and attach paddle to stand mixer, if using.
- Start mixer on medium speed and beat until smooth, about 1 minute. Stop mixer. Use rubber spatula to scrape down sides of bowl.
- Start mixer on low speed. Slowly add sugar, a little bit at a time, and beat until smooth, about 4 minutes.
- Increase speed to medium-high and beat until frosting is light and fluffy, about 5 minutes. Stop mixer. Remove bowl from stand mixer, if using.
Time
20 minutesYield
Makes 3 cups (enough for 12 cupcakes or 1 sheet cake)What Kids Are Saying
"The frosting was really cool because the strawberry dust adds color and strawberry flavor!" —Grayson, recipe tester, age 9Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
The secret ingredient to this berry delicious cream cheese frosting is freeze-dried strawberries. Since they were never heated before they were dried, they contain loads of fresh strawberry flavor, but won’t add too much liquid to the frosting. Have kids conduct a strawberry taste test: Ask them to taste a freeze-dried strawberry, a fresh strawberry, and any other strawberry-flavored items you have on hand, such as jam or ice cream. What do they notice about their flavors? Which ones taste the most like fresh strawberries?
Want more? Read the whole storyBefore You Begin
To make 5 cups frosting (enough for a 2-layer cake): Increase freeze-dried strawberries to 2½ cups (1¼ ounces), increase cream cheese to 1¼ pounds, increase butter to 12 tablespoons, increase sour cream to 2 tablespoons, increase vanilla to 2 teaspoons, increase salt to ¼ teaspoon, and increase confectioners’ sugar to 2½ cups (10 ounces).
Instructions
- Place strawberries in large zipper-lock plastic bag. Press out as much air as possible, then seal bag. Use rolling pin to gently pound strawberries into powder.
- In bowl of stand mixer (or large bowl if using handheld mixer), combine softened cream cheese, softened butter, sour cream, vanilla, salt, and strawberry powder. Lock bowl into place and attach paddle to stand mixer, if using.
- Start mixer on medium speed and beat until smooth, about 1 minute. Stop mixer. Use rubber spatula to scrape down sides of bowl.
- Start mixer on low speed. Slowly add sugar, a little bit at a time, and beat until smooth, about 4 minutes.
- Increase speed to medium-high and beat until frosting is light and fluffy, about 5 minutes. Stop mixer. Remove bowl from stand mixer, if using.
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