Here’s a delicious Strawberry Cream Cheese Buttercream recipe — perfect for cakes, cupcakes, or frosting cookies 🍓✨
🍓 Strawberry Cream Cheese Buttercream
📝 Ingredients (Makes about 2 cups)
- 1 cup (225g) unsalted butter, softened
- 8 oz (225g) cream cheese, softened
- 3–4 cups powdered sugar (adjust for sweetness & consistency)
- ½ cup fresh strawberries, pureed (or thawed frozen strawberries, strained)
- 1 tsp vanilla extract
- Pinch of salt
👩🍳 Instructions
1️⃣ Prepare the Strawberries
- Wash, hull, and puree strawberries in a blender or food processor.
- Optional: Strain to remove seeds for a smoother frosting.
2️⃣ Cream Butter & Cream Cheese
- In a large bowl, beat butter and cream cheese together until smooth and creamy (~2–3 minutes).
3️⃣ Add Sugar
- Gradually beat in powdered sugar, 1 cup at a time, on low speed at first to avoid a sugar cloud.
- Once incorporated, increase speed until fluffy.
4️⃣ Add Strawberries & Flavor
- Mix in strawberry puree, vanilla, and pinch of salt.
- Beat 1–2 minutes until smooth, creamy, and spreadable.
5️⃣ Adjust Consistency
- Too thin? Add more powdered sugar.
- Too thick? Add a teaspoon of milk or strawberry puree.
🍰 Tips & Variations
- Stronger strawberry flavor: Add 1–2 tsp strawberry extract.
- Color boost: A drop of natural red or pink food coloring.
- Storage: Refrigerate up to 3 days; bring to room temp and re-whip before using.
- Perfect for piping: Chill slightly in the fridge for 15 minutes to make it firmer.
If you want, I can also give you a lighter whipped version that’s less sweet but still fluffy and strawberry-packed — great for summer desserts.