Strawberry Cream Cheese Frosting
Strawberry cream cheese frosting is a burst of fruity and delicious pink perfection! Crafted with fresh strawberries cooked down into a perfectly sweetened jam and then whipped together with velvety cream cheese and rich butter, this heavenly strawberry frosting is easy to make and impossible to resist!
Servings: 1 frosting for 6 cupcakes
Calories: 1733kcal
Equipment
Ingredients
Cream cheese frosting
- 170 g Strawberries Cut into very small pieces
- 20 g Granulated sugar
- ¼ tablespoon Lemon juice freshly squeezed
- 113 g Unsalted butter 82% fat, at room temperature
- 60 g Powdered sugar sifted
- 226 g Cream cheese full fat (33%+) eg. Philadelphia
Instructions
Strawberry Cream Cheese Frosting
- Wash the strawberries and cut them into very small pieces.
- Cook the strawberries in a medium saucepan together with the granulated sugar and lemon juice over medium heat for 15-20 minutes or until the mixture is reduced to 60g / ⅓ cup. Then let the mixture come to room temperature.
- Place the soft, room-temperature butter into a mixing bowl. Then use an electric hand mixer to whip it for 1-2 minutes.
- Next, add the sifted powdered sugar and continue whipping until the mixture is pale and fluffy.
- Then add the full fat cream cheese and continue whipping for 2-3 more minutes.
- Now, very slowly start adding the room temperature strawberry jam one tablespoon at a time with the mixer running. You can stop whipping once the jam is incorporated.
- Transfer the frosting into a piping bag and chill it for 30 minutes before using.
- The frosting can be stored refrigerated for 2-3 days.
Notes
The quantity above is enough to frost approx. 6 cupcakes.
- Make sure you read my Expert Tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details and science behind baking.
- Measure your ingredients with a digital scale for accuracy.
- You may further enhance this frosting with a small amount of freeze dried strawberries (¼ cup). However it is not required, the strawberry jam alone will provide a lovely color and strawberry flavor.
- The cream cheese needs to be high in fat. Using the low-fat version may result in a thinner frosting due to the excess water content.
- Cut the strawberries into very small pieces so they will easily cook and blend into a jam consistency. If there are chunks of strawberry in the jam after cooking, you may want to run it through a sieve.
- Make sure to let the strawberry jam come to room temperature before adding to the cream cheese frosting.
- Adding the jam to the frosting needs to happen very slowly step-by-step or the frosting might break.
- Because softened butter is being used, the frosting may still on the softer side right after it's whipped. If this is the case, just chill it for 30 minutes before piping. However, if it's chilled for too long, the butter will solidify and you might find it difficult to pipe. If this happens, you just need to let it soften a little before using.
Nutrition
Calories: 1733kcal | Carbohydrates: 106g | Protein: 16g | Fat: 170g | Saturated Fat: 104g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 44g | Trans Fat: 4g | Cholesterol: 471mg | Sodium: 724mg | Potassium: 590mg | Fiber: 3g | Sugar: 37g | Vitamin A: 5880IU | Vitamin C: 101mg | Calcium: 274mg | Iron: 1mg
