This frosting is a fun twist on traditional cream cheese frosting. There’s a hint of almond extract, which pairs well with the fresh strawberries. The best part? It’ll only take 15 minutes to whip up!
Strawberry Cream Cheese Frosting
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Loading...Ingredients
- 8 oz cream cheese, room temperature
- 6 Tbsp butter, room temperature
- 4 cups (480g) powdered sugar, sifted
- 8 strawberries (100g)
- 3/4 tsp pure vanilla extract
- 1/4 tsp almond extract
- 1/4 tsp salt
Instructions
Heat a saucepan on medium heat and add the strawberries. Mash the strawberries while they cook and remove from the stove once they start to soften (about 3-5 minutes).
Strain the liquid from the strawberries through a fine mesh sieve, reserving the chunks and discarding the liquid*. Place the strawberry chunks into a blender and blend until smooth. Set aside.
In the bowl of a stand mixer with the paddle attachment (or with a hand mixer), beat the cream cheese and butter together until softened. Scrape down the sides of the bowl.
Add half of the powdered sugar and beat on low. Once incorporated, add the remaining powdered sugar and slowly increase the speed to medium. Beat until the frosting is mostly smooth.
Add the extracts and salt. Mix for another 30 seconds.
Stir in the blended strawberry by hand until just incorporated.
Top your favorite cake or cupcakes and enjoy!
Notes
* Instead of discarding the strawberry liquid, save it as a topper for pancakes or cheesecake.
- Try not to over-mix the frosting- this could make it runny and hard to use.
- For cupcakes, I recommend refrigerating the frosting for 30 minutes before using.
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