Strawberry Cream Cheese Frosting Recipes

STRAWBERRY CREAM CHEESE FROSTING

Steps:

• Beat cream cheese, butter, and strawberries together in a bowl using an electric mixer until smooth and creamy; gradually beat in confectioners' sugar until desired consistency is reached.

STRAWBERRY (JAM!) CREAM CHEESE FROSTING

Steps:

• Beat butter and cream cheese together in a bowl using an electric mixer until creamy and smooth. Add confectioners' sugar, 1 cup at a time, to creamed butter with the mixer on low speed until smooth and creamy; beat in strawberry jam and vanilla extract.

STRAWBERRY CAKE WITH CREAM CHEESE FROSTING

Steps:

• For the puree: Pulse the strawberries in a food processor, scraping as needed, until a smooth puree forms. Add the strawberry puree to a small saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer until the puree reduces by half (to about 1 cup). Transfer the puree to a bowl and set aside to cool.
• For the cake: Position a rack in the center of the oven and preheat to 350 degrees F. Lightly coat two 9-inch round cake pans with nonstick baking spray. Line the bottoms with parchment rounds; lightly coat parchment with nonstick spray.
• Whisk together the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Beat the butter, granulated sugar, oil and vanilla in another bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the whole eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl, until the batter is completely combined, smooth and creamy. With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Fold in 1/2 cup of the cooled strawberry puree. Reserve the rest of the puree for the frosting.
• Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
• For the frosting: Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy. Gradually beat in the butter, beating until smooth. Sift the confectioners' sugar into the bowl and beat until smooth. Add the vanilla and beat until light and fluffy. Remove 3 cups of the frosting to a medium bowl and set aside. Fold the reserved strawberry puree into the remaining frosting. Refrigerate both until slightly chilled and firm, about 20 minutes.
• To assemble the cake: Place one cake domed-side down on a platter. Spread 1 1/2 cups of the strawberry frosting evenly over the top. Place the remaining cake domed-side up on top. Spread the top and sides of the cake with 1 1/2 cups of the white frosting. Smooth out completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
• Spread the remaining white frosting on the top of the cake and the upper half of the sides. There should be a band all around the bottom of the cake with the crumb coat exposed. Fill in the exposed area with 1 cup of the strawberry frosting. Use a large offset spatula to smooth the top and sides of the cake. The strawberry and white frostings should blend together during smoothing to create an ombre effect. Transfer the remaining strawberry frosting to a piping bag or resealable plastic bag fitted with a medium star tip. Pipe 8 rosettes evenly spaced along the top border of the cake.

WHIPPED STRAWBERRY CREAM CHEESE FROSTING

Steps:

• Chill a large glass or metal bowl and the beaters from an electric mixer for 30 minutes.
• Beat heavy cream in the chilled bowl with the electric mixer until stiff peaks form, about 5 minutes.
• Beat cream cheese in a separate bowl until creamy, 1 to 2 minutes. Add butter; mix until well blended, 1 or 2 minutes. Stir in strawberry puree and vanilla extract. Add confectioners' sugar and mix until well blended.
• Fold the whipped cream into the cream cheese mixture; lift and fold gently until whipped cream is evenly incorporated.

STRAWBERRY CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
• Beat sugar and butter together in a large bowl with an electric mixer on medium speed until fluffy. Add egg whites one at a time, beating well after each addition. Stir in pureed strawberries, sour cream, and strawberry extract.
• Sift cake flour, baking powder, baking soda, and salt together in a medium bowl. Add gradually to the butter mixture, beating until combined. Pour batter evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, 30 to 35 minutes. Let cool in the pans for 10 minutes before removing and cooling completely on wire racks, about 30 minutes more.
• While cakes cool, beat cream cheese and butter together in a large bowl with an electric mixer on medium speed until smooth. Add pureed strawberries and strawberry extract. Gradually beat in confectioners' sugar until frosting is smooth.
• Frost and assemble the cooled cake layers. Decorate the top with sliced strawberries.

STRAWBERRY CREAM CHEESE FROSTING

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese until light and fluffy - about three minutes on high speed.
• Food process the freeze-dried strawberries until they form a powder.
• Mix in powdered strawberries (you should have about 2 1/2 tablespoons) and salt until fully combined.
• Mix in powdered sugar.
• Spread or pipe onto your favorite cakes and cupcakes.

EASY STRAWBERRY CREAM CHEESE FROSTING

Steps:

• Puree strawberries in a blender or food processor until smooth.
• Combine cream cheese and butter in a large bowl; beat with an electric mixer until creamy and smooth. Blend in vanilla extract. Gradually beat in confectioners' sugar until smooth. Fold in strawberry puree until frosting is desired flavor and consistency.

STRAWBERRY CREAM CHEESE FROSTING

Steps:

• In large bowl beat butter and cream cheese until creamy.
• Beat in 1/4 cup of the pureed strawberries.(Reserve the rest for another use).
• Gradually add the confectioners sugar until smooth.
• Add 2 or 3 drops of red food coloring if you want a pinker frosting.