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–+ servings
Strawberry cream cheese frosting in bowl with electric mixer and beaters.

Strawberry Cream Cheese Frosting

Strawberry jam is used to flavor this easy cream cheese frosting.
Author Amber Brady
Prep Time 5 minutes
Total Time 5 minutes
Yields 2 cups frosting, which will frost about 16 cupcakes.

Ingredients

  • 8 ounces (226 g) full-fat brick cream cheese, COLD
  • ½ cup (113 g) unsalted butter, (1 stick) room temperature
  • ¼ cup (76 g) natural strawberry preserves, (or low-sugar jam)
  • ¼ tsp almond or vanilla extract
  • ⅛ tsp salt
  • 1 drop red food coloring, optional
  • 1 ½ cups (180 g) powdered sugar

Instructions

  • Place cold cream cheese in a large bowl with 2 Tablespoons of room temperature butter.
  • Beat with an electric hand mixer adding 2 Tbsp of butter at a time, mixing thoroughly after each addition, until creamy and smooth.
  • Add jam, extract, salt, and food coloring. Mix until incorporated.
  • Add powdered sugar. Mix until just combined. Do not over-mix.
  • Use immediately, or refrigerate for 10-20 minutes first, if too soft to pipe.

Notes

  • CREAM CHEESE: I prefer full-fat Great Value cream cheese for this frosting, but (Great Value) 1/3 less fat Neufchatel cheese will still work. Philadelphia cream cheese is much lighter, softer, and doesn't work as well for some reason. So save some money and use the store brand.
  • Store cream cheese frosting in an airtight container in the refrigerator up to 7-10 days.
  • Store decorated cakes/cupcakes covered in the refrigerator up to 3-4 days.
  • Pull frosted cakes/cupcakes from fridge and allow to sit at room temperature at least 30 minutes before consuming to take the chill off the cake.

Nutrition

Serving: 1 serving | Calories: 108kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 67mg | Sugar: 13g